You will identify a business that you are familiar with and develop a value stream map (VSM) of a specific product line for a food-related business. You will two identify areas of non-value in the VSM outlining the reasons why they are considered non-value. For both areas identified, they will use the DMAIC methodology to describe the problem, outline the current situation and identify potential improvements and sustaining activities. Learners can make assumptions in this academic exercise on the root causes of the problems.

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