QIMPRO CHAMPIONS LEAGUE

BEST PRACTICES

TOYOTA, PIZZA HUT, INDIAN ARMY, ANTS

SUBMITTED BY:

ANSHU VERMA,

RADHIKA AGARWAL,

RAKSHA SRIVASTAVA

B.TECH, BANASTHALI UNIVERSITY

INTRODUCTION TO BENCHMARKING FOR BEST PRACTICES

Benchmarking is the process of comparing one’s business processes and performance metrics to industry bests and/or best practices from other industries.

Dimensions typically measured are quality, time, and cost. Improvements from learning mean doing things better, faster, and cheaper.

FOUR TYPES OF BENCHMARKING

Internal-The process of comparing one particular operation within your organization with another. Internal benchmarking is by far the easiest, both to research and to implement. Productivity improvement achieved in this type is usually about 10 percent

Competitive-The process of comparing an operation with that of your direct competitors. This is the most difficult type of benchmarking to carry out successfully, and legal considerations must always be kept in mind. Productivity improvement achieved in this type is usually about 20 percent.

Functional-The process of comparing an operation with that of similar ones within the broad range of your industry (e.g., copper mining techniques compared with coal mining techniques). Functional benchmarking is relatively easy to research and implement. Productivity improvement achieved in this type may be 35 percent or better.

Generic-The process of comparing operations from unrelated industries (i.e., ones often used by a wide variety of industries). Productivity improvement achieved in this type may be 35 percent or better.

Thus on an overall basis if all the four above mentioned types of benchmarking are efficiently followed then this will lead to 100% improvement and give us desired results.

THE BENCHMARKING CYCLE

A PRACTICE, METHOD OR PROCESS MAY BE DEEMED A BEST PRACTICE WHEN:

It produces superior results. Superior is defined as 25 percent or higher results than the normal output.

It is clearly a new or innovative use of manpower or technology.

It is recognized by at least three different references as a best practice (that is, three or more public domain sources have referenced this practice).

It has received an external award for this practice.

It is recognized by their customers or suppliers.

It is recognized by an industry expert.

When the organization(s) utilizing it have a patent for this practice.

It leads to exceptional performance.

5 STEPS TO SUCCESSFUL BENCHMARKING

The five key steps in the benchmarking process are:

Plan: Clearly establish what needs to be improved – make sure it is important to you and your customers – and determine the data collection methodology to be used.

Analysis: Gather the data and determine the current performance gap -against a competitor, the industry or internally – and identify the reasons for the difference.

Action: Develop and implement improvement plans & performance targets.

Review: Monitor performance against the performance targets.

Repeat: Repeat the whole process – benchmarking needs to become a habit if you are serious about improving your performance.

BANK OF BEST PRACTICES

o TOYOTA : Treats all suppliers fairly

Enlists suppliers that value long-term partnerships

Takes responsibility for suppliers’ development and growth

Performs thorough quality audits every six months

Just in time Production

Lean Manufacturing

Uses “pull” systems to avoid overproduction

The Toyota Way: Principle including continuous improvement and respect for people

Kaizen: An unending sense of crisis behind the company’s constant drive to improve

Cross-Functional teaming

o INDIAN ARMY : Represents Unity in diversity

Practices discipline in day-to-day life

Strives for a well-rounded personality

Believes in their team and their organization

High standards of professionalism

Always has a positive attitude

Strives for top position

No provisions for reservation based on caste or religion

Quick response

They persevere and make sure that they get the job

done

o PIZZA HUT : Good Quality Food (Hygiene)

Good Service

Total Quality Management: The employees are given

extra classes in order to meet the quality standards set

by Pizza Hut around the world.

Food worth its price

Provide their employees with Scripts that has to be

spoken when similar situation arises.

VIP (very into Pizza): Club made where people can

register their email, mobile no. where Pizza Hut

provides them latest pizza news, discounts and offers.

Friendly Working Environment

o ANTS : Interactive Teaching

Use the method of Tandem running to lead nest-mates

to food and to facilitate quorum sensing

Carefully select their nest sites

Social ants cooperate and collectively gather food

Represent industriousness, hard work and cooperative

effort

Value Leadership and Teamwork

Are organized and disciplined

Carry the food to their ant colony and save-up for the

rainy days

They share and are selfless

Never give up

HARVESTED BEST PRACTICES

Bond with organizations that value long-term partnerships

Perform thorough quality audits on regular basis

Follow principles including continuous improvement and

respect for people

Represent Unity in diversity

High standards of professionalism

To strive for top position

No provisions for reservation based on caste or religion

Quick response while decision making

Good Quality Food (Hygiene)

Total Quality Management: The staffs are given extra

classes in order to meet the quality standards set by their

organization.

Make Clubs where people can register their email, mobile

no. where the organization provides them updates and

offers related to the firm.

Value Leadership and Teamwork

Inherit industriousness, hard work and cooperative effort

No provisions for reservation based on caste or

religion:

There should not be any biasing based on caste and culture in the

university.

There should not be any reservation criteria for admission based on

caste

and category.

Each student should be given equal importance and equal opportunity

to

grow and learn in the campus.

Doing so will bring uniformity in the campus and also help in improving

the

environment of the college. It will set a good example in front of the

students regarding oneness and unity in diversity.

THE FIVE BEST PRACTICES FOR OUR COLLEGE

Make Clubs where people can register their email, mobile no.

where the

organization provides them updates and offers related to the firm:

Socialization is very important these days to keep one up to date with the

latest

news and events.

Making clubs will help the institute in providing a common platform to all its

staff members and help them communicate and share ideas. Also the

institute

would be able to provide the latest information regarding the upcoming

events

to all its employees.

All the contacts would be stored at one place. The institute can also

maintain a

blog providing latest information about the institute.

Inherit industriousness, hard work and cooperative

effort :

Professionalism is an integral part of Institutes. Perfection from

all

the employees contributes in an overall growth of the institute.

The staff should be very particular about the time and all the

decisions should be taken without any delay.

Micro-planning and risk taking should also be inherited by the

staff members.

They should finish their tasks with full dedication.

All the departments should do their work perfectly so that they

collectively contribute in the betterment of the institute.

Perform thorough quality audits on regular basis:

A team of auditors should be made for the regular inspection of

every departmental work.

Auditors keep a check on the things going on in the institute

and provide recommendations when required.

They along with managing department help in refining the

projects taken by the institute.

They set a standard for every task and help in completing a

task with perfection.

This improves the effectiveness of risk management.

Good Quality Food (Hygiene)

A good hygiene is the key to the fitness of all the students

which is

a major responsibility of the institute.

Hostel mess should be kept clean and proper care should be

taken while preparing and serving food.

Quality products should be used by the mess staffs.

Fresh and healthy fruits, vegetables should be included in the

menu.

LESSONS LEARNT

In this task we worked on benchmarking of best practices and harvested some, which could be fostered for the betterment of our college.

We learnt about the concept of benchmarking that uses various statistical data and represents it graphically using the most suitable ‘data representation technique’ (viz; pie-chart, histogram, Pareto chart etc.) and harvest the’ Best among the Best. Thus enhancing the quality of the product benchmarked.

It was perplexing to know that there were so many things that we could learn from people & organisation and things present in our vicinity that are usually left un-pondered .

We analysed several best practices practiced by each organisation and benchmarked the best of them which could apparently be applied for our campus.

The analysis was made on simple statistical data collected by interviewing people as to what they believed could be the things that we can learn and implement from the above mentioned organisation.

Thus we, as a team learnt about best practices, benchmarking and also, that statistics is a vital tool for quality control analysis.