December 11th, 2019 Dinner Meeting Announcement

The Anatomy of Process Standardization

In LEAN, the concept of process standardization and best practice sharing coexist. This meeting includes a discussion about the anatomy of process standardization, which process tools in the LSS toolbox could be used to help catalyze the conversation in our organizations, process standards as a foundation for Andon, and if time permits, we will discuss the process standardization architecture.

Speaker: Azizeh Elias Constantinescu

Azizeh Elias Constantinescu is a certified Lean Six Sigma Master Black Belt with 20 years of applied Lean Six Sigma experience.  Azizeh has worked in both manufacturing and service sectors as a change agent and Lean Six Sigma practitioner.  In her most recent role she works as a Lean Coach and Internal Consultant enabling Lean Transformation in the business.

Azizeh’s undergraduate degree is in Chemistry (UNF); her Masters Degree is in Quality & Manufacturing Management (Penn State University).  She is certified in: Lean Six Sigma Master Black Belt (Villa Nova University), Six Sigma Black Belt (Penn State University), Lean Six Sigma Black Belt (UL LLC), DDI certified Facilitator.

Over her career, Azizeh has applied her Lean expertise in: chemical manufacturing, contact lens industry, TIC (Testing, Inspection, & Certification) industry, Audit industry, Magazine publication, Insurance, and Mortgage Loan processing.  She has helped design, develop and improve processes in Sales, Fulfillment Operations, Engineering Services, Lab Operations, Human Resources, Finance Shared Services, Ethics and Compliance, Corporate University Operations, and Corporate IT.

Azizeh is a published author and public speaker.  

When: Wednesday, December 11th, 2019
5:50 p.m.: Pre-meeting session (setting up, early networking)
6:00 p.m.: Registration and networking
6:30 p.m.: Dinner
7:30 p.m.: Presentation begins (~ 1 hour, followed by Q&A)

Chef Klaus’ Bier Stube
20827 LaGrange Road
Frankfort, IL60423
(815) 469-0940

Cost: $25.00


– Option 1: Weiner Schnitzel: Pork Tenderloin dipped in egg batter, flaked with special breading and pan fried in butter.

– Option 2: Sautéed Chicken Marsala: An 8 ounce chicken breast, sautéed with shallots, garlic in a Marsala wine sauce served over fettuccini.

– Option 3: Broiled Canadian Walleye Pike: Served with Rice Pilaf, sautéed vegetables, Finished with a lemon butter sauce.

– Vegetarian Option (if requested): Fettucine Primavera.

* All entrees include: chicken noodle soup, bread and butter, garlic mashed potatoes (except the Walleye dish), shredded red cabbage, and apple strudel (dessert). For vegetarian option, you can request for a salad instead of a soup.

** Beverages (included): Non-alcoholic beverages


Please register by end of business day on Tuesday, December 10th, 2019 at  

Hope to see you there!!


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