TY  - BOOK
AU  - Dudbridge,Mike
TI  - Handbook of lean manufacturing in the food industry
SN  - 9781405183673 (pbk.)
AV  - TP 373 D83.2011
PY  - 2011///, ©2011
CY  - Chichester, West Sussex, UK, Ames, Iowa, USA
PB  - Blackwell Pub.
KW  - Food industry and trade
KW  - Management
KW  - Handbooks, manuals, etc
KW  - Waste minimization
KW  - Lean manufacturing
KW  - Alimentos -
KW  - Industria y comercio -
KW  - Administración -
KW  - Manuales, etc
KW  - Desperdicios -
KW  - Eliminación
KW  - Manufactura esbelta -
N1  - Incluye referencias bibliográficas e índice; 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
ER  -