March 12 Business and Finance

Learning Goals: Continue 2.03 Production and Operations-
Production Planning and Kaizen/CPI

Bellringer:
Make sure you have finished:
1. all 3 visual organizers:
The 3 categories of Products used by businesses and consumers (see page 318)
The 3 forms of production (see page 319)
The Types of Production and Manufacturing (pages 320 to 322)

2. Students are to complete the 2.03 worksheet up to question 14. Students will go to My computer, Student Docs, Principles of Business, Unit 2, 2.03 PowerPoint to find the answers.

3. The 4 questions on P 322 should be answered on the first page of the worksheet. Make sure you write p322

4. Students are to read pages 323 to page 328. On the second page of their worksheet they should write page 328 and answer questions 1 to 4.

5. You should know your new project idea and have the Word or PowerPoint 6 Steps of Product Design completed with a clipart picture of something close to your idea.

6. All study guides are finished

Guided Lesson:
7. Review 2.03 so far
8. Smartboard Life Cycle Product Exercise
9. We will review the Production Process steps, resources (machines),and personnel as a group with pbj exercise

Independent Exercise:
Depending on time, we will either do the "Cowboy Boots Production Planning" Activity or the "Using Kaizen/CPI to improve making toast" activity

Kaizen involves everyone so your groups can be as large as you like BUT everyone needs to write down the 6 steps of CPI and then put YOUR ideas underneath them for the PERFECT process to make toast.

For example:
1. Involve everyone.
Our team had 4 people.
2. Identify process activities.
You will list the steps for making toast.
3. Establish quality standards
What rules do you want to follow? Example: toast should be 89 degrees F (warm) when ready
4. Select Measurement Tools
For example: use a thermometer to measure how warm the toast is
5. Monitor performance and compare to standards.
Example: Do you measure the warmth of the toast once or more than once?
6. Look for ways to improve process quality?
Example: What ideas do you have? Instead of using a thermometer maybe create a "hot" plate that tells the temperature of the item on it.