Page 36 - Six Sigma Yellow Belt

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• Imagine a restaurant where the waitstaff must walk long distances to serve food and drinks to customers in a large dining
area. This is an example of conveyance waste.

• Imagine a restaurant that uses expensive, high-end ingredients to prepare dishes that could be made with simpler, less

expensive ingredients without sacrificing quality. This is an example of overprocessing waste.

• Imagine a restaurant where customers frequently experience long waiting times to be seated or served due to

understaffing or inefficient processes. This is an example of waiting waste.