The document discusses the process for identifying and selecting projects for black belts. It provides criteria for project selection such as the problem being related to key business issues and having organizational support. It also describes documenting potential projects with a project charter that includes details like the customer and process owner. Project ideas are evaluated based on their estimated financial impact and strategic importance to prioritize resources.

1. Project Identification and Selection Process Project Criteria 1

8. Recording An Idea

12. BB Project Evaluation Exercise Instructions: Using the criteria for shaping a project, make rough estimates of the impact your project is likely to have. Be prepared to discuss your ideas with the class. 10 Min

13. Project Charter {Project Name & No. Here} Assigned Define Measure Analyze Green Improve Control Sched Date Date Date Date Date Date Date Actual Date Date Date Date Date Date Date Process Map Number: Number here Black Belt: Name here Process Owner: Name here Champion: Name here Implementation Coordinator : Name here Data Coordinator : Name here Team Members: Name & function here Name & function here Name & function here Name & function here Name & function here Expected Benefits: Hard Savings –$ xxx K Soft Savings –$ xxx K Other Benefits: List benefit here List benefit here Project Timeline: Customer CTQ(s): Describe customer CTQ (customer need/defect and spec limit.) Problem Statement : List the 4 elements of a problem statement: * Defect identification * Magnitude of the defect (events/unit time, etc) * Where is the defect (location/group/segment) * Why this project is important to work now ($, strategy support, etc) Project Scope: List project/process boundaries here Goal Statement: Increase(/decrease) the {primary metric} from {baseline state} to {improved state} by {date} without negatively impacting {secondary metric}. Baseline Metric Performance ( Time frame here ): Short Term Long Term Zbench x.x x.x DPMO xxxxxx xxxxxx 15 Deliv template.ppt