5s practices banasthali vidyapith sanchi saxena

QIMPRO COLLEGE LEAGUE

Topic : College Canteen KitchenMade by :Sanchi Saxena Sonakshi KansalSrashti Singhb.Com 2nd year

Banasthali Vidyapith

• Introduction to 5s practices• Poor 5s practices• Magnitude of practices• Lesson learned by the team

OUTLINE :

Introduction to 5s practices

5S was developed in Japan and stanos for the Japanese words seiri (tidiness), seiton (orderliness), seiso (cleanliness), seiketsu (standardization), and shitsuke (discipline). These words have been adopted to English to maintain "5S."

• SORT : (seiri) 

Sort one of the 5S activities helps team reinvent work areas by deciding which item is required for daily activities are relocating those items that are infrequently needed or not used in the work area. The sort activity allows teams get to the bare essential for completing acitvities successfully and safely. One of the most challenging concept in sort is the differentiation between needed and unneeded items.

WHAT ARE THE FIVE 5S?

This is the second step in the 5s program organise, arrange and identity everything in the work area so that items can be efficiently and effectively retrieved to the proper storage location.

• Shine : (Seiso)Regular cleaning and maintenance is required.Clean the work area equipment and tools kind and eliminate sources of contamination.

• Standardize : (Seiketsu)Create a standardized and consistent 5S work flow assign task and create schedules so that everyone knows their responsibilities, make it easy to maintain, simplify and standardize.

• Sustain : (Shitsuke)It ensures that 5S is a long term company-wide goal analyse result, hold team meeting and trained workers on the importance of 5S.It is commitment to success.

• SET : (SEITON)

Poor 5s practices

College canteens have some of the disadvantages factors affects poor conditions in the canteen :

• Lots of College without their own canteens may order food from an off-site caterer, such as the local milk bar, sandwich shop or canteen lunch specialist caterer. In the context of 5s there are some terms i.e. sort, set, standardized, shine, sustain. The hygienic conditions are even not good this may lead to lots of loss to earn profit. They are using local products which are cheaper in cost.

• Sitting arrangements are even not good enough and the workers are uneducated about the products. Moreover they are charging high prices even though there is zero facility and quality is not good too.

INTRODUCTION TO POOR 5S PRACTICES ON COLLEGE CANTEEN :

• There is no continuty maintained because if the starting gets disturbed there can be problems held later on the business.

• The poor practice leads because the canteens basically thinks about the profit maximization . They do not think about hygienic factors or say they do not think about the social welfare.

• Product is not sorted in a particular manner.there may be confusion between the workers about which and when the product should be utilised.

Magnitudes of problem

In terms of sort:

As the picture shows the things are not in a sorted manner. To do themagnificent work we should decidewhich item is required for daily activities for better improvement of the work but the conditions are worse here.

If you zoom in the picture you can easily identify that there is a lot of mess. The scenario is too much untidy. According to 5S programhaving visual order is very important and then only work can take place but this picture does not approves with it.

MAGNITUDE OF PROBLEM :

According to the second step in 5S program is arranged, organized and identified everything in a work area.

As seen in the picture the containers are filled with material but the storage is not properly done.to use the material effectively and efficiently, the material should be stored in a proper manner and so the workers cannot find the material which can be used at what time.

IN TERMS OF SET:

Once you have everything for eachindividual work area up to your Entire facility sorted organized, weneed to keep in that way but as you can seen there is no cleanness.The floor is dirty and work cannot be easily managed. There is no responsibility work keptfor the workplace.

There is result in equipment failure, safety hazards, and loss of production.

IN TERMS OF SHINE :

With standards established everyone does not know what they are supposed to do, how they should be doing it, and when it needs to be done.

If they are not using branded products they might not be able to earn profit hence there goodwill may decrease. According to this picture they are using local sauce instead of branded.

IN TERMS OF STANDARDIZE :

There is no as such innovation or new technique is been utilized or created to attract more of customers.

More often new techniques, newproducts or rules are not used Which may lack in the growth of the business.

There is no new ideas and no new development then there is no commitment to business. Sustain is an on going process but if there will be no intuitive process cannot be complete.

IN TERMS OF SUSTAIN :

• We should decide which item is required for daily activities for better improvement of the work according to sort.

• Visual order is very essential for efficient work.• The work place should be cleaned and organized because

it increase quality .• It makes simpler to spot problems and enhances

productivity.

RECOMMENDATIONS AND IMPLEMENTATIONS :

• It should be arranged and identified in a proper manner so that it is beneficial for the canteen,

• Proper sitting arrangements should be done for the students.• Work area should be customized in significant way.• Important materials should be kept near working area.

• Canteen kitchen should be properly cleaned so that it is hygiene enough for the student’s health.

• Proper dustbins should be there for to dispose off waste material.

• Having a clean area is more significant that it makes it easy to spot fluid leaks and equipment that needs maintenance.

• Those who are doing the cleaning are also able to inspect the equipment and spot problems.

• Using a branded product may increase their productivity which

may help the people to get aware off the new standards too.• Develop a work structure, and written standards, that will

support the new practices and make them into habits.• We should keep changing our past habits so that we can

bring new ideas and can perform new innovations.

• More of new techniques, new products, new equipment and new work rules should be introduced within the canteens.

• Trainings should be provided to the cooks of the canteens.• The managers and the workers of the canteen individually

should be responsible for their work.

Lesson learned by the team

• 5S is a basic, fundamental, systematic approach for productivity, quality and safety improvement in all types of business.

• A 5S (Five S) program is usually a part of, and the key component of establishing a Visual Workplace and are both a part of Kaizen - a system of continual improvement - which is a component of lean manufacturing.

• Words like sort, sustain, shine, standardize, set are adopted to English so that the theme or say the basics of 5s program is initialized easily and 5S is maintained.

• With the help of this topic we can evaluate the plus points and the minus points of the canteen kitchen in which all the factors of 5s are included.

LESSON LEARNED BY THE TEAM :

• We also learned that a business should be settled off according to the 5s program.

• College canteens specially should be well maintained so that the students can enjoy the actual meaning and taste of a proper food.

• If there no proper visual order, organization, cleanliness and standardization then the business can go on loss.

And, so 5s program helps us to solve all over problems related to business and also helps us to manage our business in an efficient and effective way. 

THANK YOU

THEREFORE A HAPPY KITCHEN IS

LOVED BY EVERYONE