Table of Contents
Team Vision for Problem Definition PhaseDuring the Problem Definition phase, our main goal was to make sure we had a firm understanding of the project and what the customer wants us to accomplish. Throughout this phase, we established team values and norms, began to assign specific tasks/jobs to team members, and began to work together as a team. However, the most important thing that we did was meet with the customer face-to-face. Through this meeting, we were able to see first-hand the facility that we are going to be working with, as well as gaining a firmer understanding of the customer requirements for the project. Throughout this phase, we were able to really analyze the current state of the system, understand the engineering and customer requirements, and set up firm lines of communication between us and the customer.
Project SummaryThe FoodShare Center is a program that improves food insecurity on campus by providing free food to students in need. Frozen, chilled, and shelf food are donated by on-campus and off-campus organizations. There are several key processes at the FoodShare Center that are manual, include tedious / inefficient movements, and leave the volunteers feeling insecure about leaving their desk.
The goal of this project is to analyze the current process to identify opportunities of improvement. The main areas of focus are tracking demand rates, having real-time knowledge of supply, and reducing all manual tasks. The end result of this project is an efficient inventory management system that allows the FoodShare Center to meet the demand of students at RIT who need free food. This inventory management system must meet all regulatory requirements, utilize current volunteers / workers, and remain in the same building.
Link to Use Scenario Document here
Project Goals and Key DeliverablesThroughout the course of the upcoming school year (August 2018 – May 2019), we will be working together as a team to help innovate the RIT FoodShare program. The goal of this project is to ultimately make it easier for the employees to operate and manage the system, as well as making it simpler for students to utilize the system. This project is ultimately to help students who are struggling financially and to ideally remove at least a little bit of stress from their lives. Because of this, it is going to be important to keep in mind that we aren’t just completing another school project, but rather we have the opportunity to make a real difference in real peoples’ lives. Every time we want to take a short-cut or skip on something, we need to remember we have the opportunity to do something hugely beneficial and these employees and students deserve our best work. The only way this will be accomplished is if we work together and adhere to the team values and norms that we established in Week 2.
Throughout the year, our team will meet with our customer and present the work we have been working on and the progress we are making. Our customer does not have any strict deadlines for when she would like progress done by, so it is going to require discipline of our team to make sure we are continuously making progress. Key deliverables that we could potentially present are analysis and time studies of the current system, benchmarks for how other successful food pantry systems work, simulations of a potential future system, and eventually time studies of the newly implemented system to show the improvement that will hopefully have been made.
Customer Requirements (Needs)
Link to Customer Requirements Document here
Engineering Requirements (Metrics & Specifications)
Link to Engineering Requirements Document | here
- The total cost of the system is limited by a $500 budget.
- The system must fit within the existing Food Share space.
- No structural alterations can be made to the building.
- Must meet all OSHA, ADA, and health code requirements
- Must utilize existing workers, volunteers, and schedules
House of Quality
Link to House of QualityDocument here