000			03542cam a22003731i 4500
001			000582068
005			20240103172144.0
008			130410t20112011enka r 001 0 eng d
010			_a2010041176
020			_a9781405183673 (pbk.)
035			_a383930
040			_aDLC _bspa _erda _cDLC _dUIASF
050		4	_aTP 373 _bD83.2011
100	1		_aDudbridge, Mike _eautor
245	1	0	_aHandbook of lean manufacturing in the food industry / _cMike Dudbridge.
260			_aChichester, West Sussex, UK ; _aAmes, Iowa, USA : _bBlackwell Pub., _c2011, ©2011.
300			_a231 páginas : _bilustraciones ; _c25 cm
336			_atexto _2rdacontent
337			_asin medio _2rdamedia
338			_avolumen _2rdacarrier
504			_aIncluye referencias bibliográficas e índice.
505	8		_aMachine 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.
650		0	_aFood industry and trade _xManagement _vHandbooks, manuals, etc.
650		0	_aFood industry and trade _xWaste minimization _vHandbooks, manuals, etc.
650		0	_aLean manufacturing _vHandbooks, manuals, etc.
650		4	_aAlimentos - _xIndustria y comercio - _xAdministración - _vManuales, etc
650		4	_aAlimentos - _xIndustria y comercio - _xDesperdicios - _xEliminación
650		4	_aManufactura esbelta - _vManuales, etc
905			_a01
942			_cNEWBFXC10
999			_c550181 _d550181
980			_851 _gRonald RUIZ