Qcl 14-v3 5-s_banasthali university_dhanishtha paliwal

QIMPRO CHAMPIONS LEAGUE

BANASTHALI VIDHYAPITH

MEMBERS:DHANISHTHA PALIWAL

MANALI KOCHAR TANZEELA RAYEEN

CHALLENGE -1

5S IN AN

ORGANISATION(MUKTESHWARI

CANTEEN)

Seiri (sort):Remove unnecessary items and dispose of them properly

Make work easier by eliminating obstacles

Reduce chance of being disturbed with unnecessary items

Prevent accumulation of unnecessary items

Evaluate necessary items with regard to cost or other factors.

WELL SORTED CANTEEN

Seiton (set in order)Arrange all necessary items in order so they can be easily picked

Prevent loss and waste of time

Make it easy to find and pick up necessary items

Ensure first-come-first-serve basis

Make workflow smooth and easy

Can also be translated as "set in order”

Seiso (shine)Clean your workplace completely

Use cleaning as inspection

Prevent machinery and equipment deterioration

Keep workplace safe and easy to work

Can also be translated as "sweep"

BEFORE AFTER

Seiketsu ( standardize)

Maintain high standards of housekeeping and workplace.

Maintain cleanliness and orderliness.

Maintain everything in order and according to its standard.

Before After

Shitsuke (sustain)

To keep in work in order.

Analyse the results .

Listening to, talking with, and offering advice to employees.

Providing training to the workers when needed.

BEFORE AFTER

5s Good PracticesImproves organizational efficiency.

Reduce waste in all forms.

Cuts down employees frustration, when the system does not work.

Improves quality and speed of work performance.

Created a visually attractive environment.

Improves safety.

Makes it easy to find any product easily.

Makes it easy to share success stories.

Comparative study

For making our topic more clear we have made a comparison between two canteens i.e. mukteshwari with fun and frolic on the bases of 5s

ON THE BASIS OF

SORT

Tables and chairs are arranged

Unevenly

(FUN AND FROLIC)

Tables and chairs are arranged evenly

(MUKTESHWARI CANTEEN)

Innovative aspects in the canteen

He tries to make new products with less cost and better quality.

They try to minimize the waste by using each and every raw material to the fullest .

All the resources are properly sorted and set in order so that the workers need not waste time in finding the product.

They have 2-3 workers who only looks for the cleanliness of the canteen so that shine can be maintained.

They have a aqua guard for clean and cold water as they care about the hygiene of the customers.

The canteen is very environment friendly as a garden is made outside the canteen which attracts the customers

Lessons We Learned While Doing The Project

This project taught us how to work in a team and co-ordinate properly .

It was a very nice experience clicking photos , talking with the owner and the workers.With the help of this competition we understood the concept of 5S clearly.After this project we came to know directly or indirectly every organization implements 5S in there organization. After this we learned that we can apply 5s –SortSet in orderShineStandardizeSustain in our personal life also.