vcc.ca
OPMT 2120: Process Improvement and Operational Excellence
Effective date
May 2025
Department
Global Supply Chain Management
School
Hospitality, Food Studies and Applied Business
Description
This course provides an overview of Lean management, Total Quality Management (TQM), and Six Sigma methodologies. It explores the principles, tools, and techniques used to achieve operational excellence, reduce defects, enhance quality, and optimize processes within manufacturing and service organizations. Students will gain a deep understanding of how these approaches can be applied in various industries to drive continuous improvement and meet customer expectations.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
OPMT 1110, OPMT 1210.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Interpret the core principles and philosophies behind TQM, Lean, and Six Sigma, and their historical development and evolution over the years
- Compare and contrast the various tools and techniques associated with each approach to operational excellence
- Categorize the different types of waste (Muda) and examine how to eliminate or reduce waste in processes
- Outline processes, identify its constraints bottlenecks, and optimize them for efficiency and effectiveness
- Identify problems, investigate their root causes, and setup solutions using various quality tools
- Describe the importance of leadership and change management in implementing Lean, TQM, and Six Sigma initiatives within an organization
- Defend the use of key performance indicators (KPIs) as a strategic approach to measure and monitor process and product quality
- Interpret and justify the use of statistical tools and techniques to analyze data, measure process performance, and make data-driven decisions
- Analyze and evaluate lean manufacturing processes and continuous improvement strategies
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Lectures, case studies, group discussions, problem-solving scenarios, group projects..
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
10 |
|
|
Quizzes/Tests |
10 |
Two or more quizzes |
|
Assignments |
10 |
Two or more group assignments |
|
Project |
20 |
Group project |
|
Midterm Exam |
25 |
|
|
Final Exam |
25 |
|
Course topics
- History and evolution of quality management Introduction to Lean Management and Waste Reduction Process improvement strategies: breakthrough and incremental improvements Six Sigma and DMAIC methodology Lean philosophy and principles Lean tools and techniques: standardization, stability, JIT, 5S, Kanban, and Jidoka Statistical tools for Six Sigma projects Value Stream Mapping (VSM) and process charting Total Quality Management (TQM) Principles Data collection and analysis Classic and modern quality tools Process control and capability analysis Kaizen events Lean Six Sigma deployment and implementation
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.