ANSWER THE QUESTIONS AND DRAW THE TABLE PLEASE

Assignment \#2 OPM400 Due July 22, 2023 Assignment 2: Process Improvement and Waste Reduction A food processing company is facing challenges related to process inefficiencies and excessive waste generation. As a TQM consultant, you have been brought in to help identify improvement opportunities. Tasks: 1) Identify the key processes in the food processing company's operations and evaluate their efficiency and effectiveness. 2) Analyze the sources of waste generation, including raw material waste, energy inefficiencies, and production line bottlenecks. 3) Apply TQM principles to develop strategies for process improvement and waste reduction. 4) Discuss the benefits of lean manufacturing and continuous improvement in reducing waste 5) Propose methods for implementing TQM practices to streamline processes and eliminate waste. 6) Develop a plan for employee involvement and empowerment to foster a culture of continuous improvement. Complete the following in ONE new tab. 1. Generate a Pareto table and graph by analyzing the waste data collected throughout June 2023. 2. Create two run charts (line charts) for the top two waste categories identified in the Pareto Analysis. The purpose is to observe and analyze any patterns or relationships. Place the dates on the X-axis and represent the number of wastes on the Y-axis. Note that the data collection spanned the entire month of June. 3. Develop a comprehensive Fishbone Diagram to identify potential factors contributing to the waste. Ensure that each line on the diagram encompasses a minimum of three points. 4. The management team is currently considering the implementation of Total Quality Management (TQM) within the facility. In one paragraph, discuss how TQM could effectively support the food processing industry in reducing food waste. Please provide your response in the designated text box. 5. Utilizing the information gathered from this assignment and the topics covered in this class, present three specific recommendations to the food processing industry for waste reduction. Please use the provided text box and list your recommendations as \#1, \#2, and \#3. Please refer exclusively to your course materials and e-book as references