Critical factors for six sigma success: a survey of the impact of company time and training in the food industry

• Autor(a) principal: Drohomeretski, Everton
• Data de Publicação: 2016
• Outros Autores: Gouvea da Costa, Sergio E., Pinheiro de Lima, Edson, da Silva, Wesley Vieira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Produção Online
• Texto Completo: https://www.producaoonline.org.br/rpo/article/view/1949
• topic: Six Sigma. CSF. Food industry. Survey. Multivariate analysis; Seis Sigma. FCS. Indústria alimentícia. Survey. Análise multivariada.

The Six Sigma methodology presents a growing interest from companies in different sectors. This happens mainly because of the results linked to cost savings, increased reliability and quality standards. However, for the Six Sigma results to be achieved and sustained it is necessary to manage some of the critical success factors (CSF) of Six Sigma. This paper aims to investigate the CSF for the implementation of Six Sigma methodology and identify how the time worked in the company and the level of training in Six Sigma influences the CSF. To achieve the proposed objective a field survey was conducted with 80 respondents, trained in Six Sigma, from a large food industry located in Southern Brazil. The data was analyzed using descriptive statistics, correlation test, multivariate analysis, factor analysis and multiple regression analysis. Based on the sample studied, the results showed that the CSF investigated had a significant contribution to the success of Six Sigma program. Moreover, it can be seen that the time worked in the company by employees is positively correlated to construct training and the level of training in Six Sigma has a negative correlation with the constructs Training, Communication, Review and Operation.