University of Nairobi Waste Reduction and Quality Improvement Presentation Strategic plan for waste reduction and quality improvement at UCM campus The purpose of this project has two folds: 1) to build awareness on waste reduction and quality improvement, and 2) to create a strategic and action plans in reducing wastes in the campus environment. The target population of this project are divided into 3 groups: 1) students, 2) facultystaff, and 3) campus operations. About UCM UCM was established in 1871 as an education college and it has expanded into different fields of studies. According to Factbook 2021, 10,530 students Fall 2021 enrollment including 7,577 undergraduates and 2,953 graduates; 44% male and 56% female. There are 406 fulltime faculty and 74.9% hold a doctorate or other terminal degree. The university has a 18:1 studenttofaculty ratio. More details about UCM (mission, vision, leadership, strategies,…) can be read from UCM Factbook 2021, https://www.ucmo.edu/offices/universityanalyticsandinstitutionalresearch/factbook.pdf To accomplish the goals of this project, students will work as a team and complete the following tasks: Prior to writing a strategic and action plans, students must understand the selected organization and its product/services. Studying the details of UCM from the current Factbook and from the website, “About”, located at https://www.ucmo.edu/about/index.php Identifying the sources of wastes and giving examples of wastes in the academic environment and in the office settings for the 3 target groups. Students can utilize the 8 wastes of Lean (defects, overproduction, waiting, nonutilized talent, transportation, inventory, motion, and extraprocessing) in your preliminary thoughts. Also, Douglas Wood, the coauthor of our course textbook and a graduate from the MSIM program conducted a survey research on wastes in the office, read his thesis from UCM library (https://ucmo.primo.exlibrisgroup.com/discovery/search?vid=01UCMO_INST:jckl_custom), keyword “MS Thesis Douglas Wood” Creating ideas on how to raise awareness on waste reduction, Lean, and quality improvement.  

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