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Handbook of lean manufacturing in the food industry / Michael Dudbridge.

By: Publication details: Chichester, UK : Wiley-Blackwell, c2011.Description: 231 p. : ill. ; 25 cmISBN:
  • 9781405183673 (pbk.)
  • 9781444393101 (ePDF)
  • 9781444393125 (Wiley)
  • 9781444393118 (ePub)
Subject(s): DDC classification:
  • 664.00685 DUD 2011
Contents:
Machine generated contents note: 1. Introduction to lean manufacturing in the food industry.a. Pressures in the food manufacturing industry.b. Alternative methods of lowering costs..2. First steps to lean manufacturing.a. The measurement of performance.b. Understanding the process of change.c. Encouraging action and improvement..3. Team work and the development of solutions.a. Solutions not problems.b. Continuous improvement.c. Leading effective teams..4. Starting to measure and quantify performance.a. Selection of KPIs (key performance indicators).b. Quality, availability and performance.c. Tracking performance. Record Keeping and the Score Card.d. Setting targets.e. Publicising good performance.f. The dashboard system for a clear business overview...5. Applying workplace organisation in the food industry.a. 5S systems of getting organised.b. Visual systems to help performance.c. Standard operation procedures..6. Improving flexibility and responsiveness.a. The use of casual labour.b. The can do attitude and positive thinking..7. Improving what we do.a. Process development.b. Value stream mapping.c. Reducing the processes that do not add value.d. Line balancing to optimise productivity..8. Improving how we do things.a. Making changes stick for all shifts.b. Improving communications.c. The learning factory..9. Planning the operation.a. Planning systems.b. The importance of sticking to plan.c. How to make the plan work..10. Start of shift meetings.a. Monitoring performance and actions.b. Where, when, who....c. Performance and action boards..11. The seven wastes in the food industry.a. Collecting information and opportunity spotting.b. The financial effects of eliminating waste.c. Designing processes to waste less.d. Energy and Water Usage.e. Quality management..12. How can we make the machines work better?.a. Total productive maintenance.b. Continuous improvement and minor modifications.c. Error proofing.d. Quick changeovers.e. Statistical process control..13. How can we let people contribute more?.a. Setting development plans.b. Training for increased performance.c. Selecting team members.d. Paperwork..14. How good are we?.a. Benchmarking.b. World class performance.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 664.00685 DUD 2011 (Browse shelf(Opens below)) 1 Available SBSxx,36000,02,GR 5000132670

Includes index.

Machine generated contents note: 1. Introduction to lean manufacturing in the food industry.a. Pressures in the food manufacturing industry.b. Alternative methods of lowering costs..2. First steps to lean manufacturing.a. The measurement of performance.b. Understanding the process of change.c. Encouraging action and improvement..3. Team work and the development of solutions.a. Solutions not problems.b. Continuous improvement.c. Leading effective teams..4. Starting to measure and quantify performance.a. Selection of KPIs (key performance indicators).b. Quality, availability and performance.c. Tracking performance. Record Keeping and the Score Card.d. Setting targets.e. Publicising good performance.f. The dashboard system for a clear business overview...5. Applying workplace organisation in the food industry.a. 5S systems of getting organised.b. Visual systems to help performance.c. Standard operation procedures..6. Improving flexibility and responsiveness.a. The use of casual labour.b. The can do attitude and positive thinking..7. Improving what we do.a. Process development.b. Value stream mapping.c. Reducing the processes that do not add value.d. Line balancing to optimise productivity..8. Improving how we do things.a. Making changes stick for all shifts.b. Improving communications.c. The learning factory..9. Planning the operation.a. Planning systems.b. The importance of sticking to plan.c. How to make the plan work..10. Start of shift meetings.a. Monitoring performance and actions.b. Where, when, who....c. Performance and action boards..11. The seven wastes in the food industry.a. Collecting information and opportunity spotting.b. The financial effects of eliminating waste.c. Designing processes to waste less.d. Energy and Water Usage.e. Quality management..12. How can we make the machines work better?.a. Total productive maintenance.b. Continuous improvement and minor modifications.c. Error proofing.d. Quick changeovers.e. Statistical process control..13. How can we let people contribute more?.a. Setting development plans.b. Training for increased performance.c. Selecting team members.d. Paperwork..14. How good are we?.a. Benchmarking.b. World class performance.