Page 42 - Yellow Belt Six Sigma II
P. 42
Muda
• 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. [transporation]
• 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 be served due to
understaffing or inefficient processes. This is an example of waiting waste.
