Submitted By- Akansha Misra Nikita Mangal Shivani Jindal BBA- 3rd year Banasthali vidyapith

Project on 5s – college canteen kitchen

OBJECTIVES• Define and understand the

importance of the 5s method

• Identify and overcome the barriers to productivity

• Improve QUALITY of work

• Practice efficiency at all times

WHAT IS 5S?

• It is the name of a workplace organization method that uses a list of five Japanese words:

sort(SEIRI) set in order (SEITON) shine(SEISO)

sustain (SHITSUKE) standardize(SEIKETSU)

Discovery of 5s

• Thirty years ago, researchers started studying the secret of success of Japanese manufacturing companies.

• It was Hiroyuki Hirano who developed 5s within his overall approach to production systems.

• 5s turned out to be the most impressive ‘secret’. Many western managers coming across the approach for the first time found the experience to be enlightening.

• Hirano provided a structure for improvement programs. He pointed out a series of identifiable steps, each building on its predecessor. 5s

Essentials of 5s Personal process

Involves change in behavior

Promotes sense of pride

Encourages ownership of responsibilities

Boosts morale of the employee

Tool for motivating people

Means to influence others

It is an emotional process5s

sortSEIRI (Sort)

Sorting frees up valuable floor space and eliminates such things as broken tools, obsolete jigs and fixtures, scrap and excess raw material.

“keep only necessary items in the workplace”

SEITON (set in order)

Set everything in proper place for quick retrieval and storage. Arrange tools, parts, and instructions in such a way that the most frequently used items are the easiest and quickest to locate.

“Arrange items to promote efficient workflow”

SEISO(shine)

Clean the workspace and all equipment, Identify and eliminate causes of dirt and grime – remove the need to clean and be sure everything is restored to its place.

“Clean the work area so it is neat and tidy”

SEIKETSU(standardize)

Once the first three of the 5S’s have been implemented, one should concentrate on standardizing best practice in their work area byDevelop procedures, schedules, practices.

“set standards for a consistently organized workplace”

SHITESUKE(sustain)Once the previous 4 S's have been established, they become the new way to operate. Therefore, Maintain standards. focuses on this new way and do not allow a gradual decline back to the old ways.

“Maintain and review standards”

BAD

5SBANASTHALI CANTEEN- KITCHEN

These are the things, which are not required in this kitchen.

This sander is not in proper place.

These rolling-pins should are not in a particular place and the area is very untidy.

This is not clean and messy too.

Un-useful things are here and hence occupying space also, its untidy.

Magnitude of bad 5sThe canteen-kitchen in Banasthali has moderate magnitude of problem as-

The kitchen have large number of un-sorted things.It is unclean and not hygienic.In the picture depicted above, the kitchen-slab is not organized.Moreover, no methods or techniques are used to make it clean.Canteen is cleaned once in a weak and therefore it is mismanaged frequently.Now, lets have a look on what are the magnitude of bad 5s practices.-

MAGNITUDE FREQUENCY OF USE PROBLEMS

HIGH Once per year/ less than once per year.

Large no. of unsorted items, wastes and low productivity.

MODERATE Once per month/once per weak.

Unsorted items, less cleanliness, multiplier of bacteria in food items. (eg. Pictures shown above of banasthali).

LOW Once/twice per day. More cleanliness, less unsorted items, proper management and large productivity.(eg.- Shanus canteen in Banasthali-last image)

Suggestions

Keep the necessary things in work area. Dispose or keep in a distant storage less frequently used

items. Systematic arrangement for the most efficient and

effective retrieval. Use of disposable things in maintaining the working area,

such as cartons, boxes, and other waste material that can be taken in use.

Use of dustbin for dumping the garbage. Foot-mat should be used at the entrance of the kitchen

for maintaining proper hygiene. Workers should remove their nails and clean their hands

properly before cooking.

PRIORITY

FREQUENCY OF USE HOW TO USE

LOW

Less than once per year

Throw away

Once per year Store away from the workplace

AVERAGE Once per month

Store together Once per week

HIGH Once per dayLocate at the

workplace

Kitchen should be cleaned twice/ thrice a day(as per need). There should be proper place for each and everything. Workers should also remove their foot-wears at the entrance

of kitchen. Every cooked/uncooked food item should be covered with

clean cloth.

CANTEEN- KITCHEN OF BANASTHALI

PRACTICING GOOD 5S

Plates are in order and so occupying less space.

Sink is there in a kitchen to sustain the cleanliness.

Dustbin is also placed to dump all the garbage.

Hand towel is in the kitchen to maintain the hygiene.

Implementation

Learnings We have learned, to systemize things properly. we learned how to maintain cleanliness and hygiene at the workplace. We have seen the impact of 5s on workers working in the workplace. Also, we come to know about various methods and technologies through 5s practices. The concept of 5s (as given by Japan) is very useful in every type of organization or workplace. We have seen the practices of our canteen-kitchen and its application of 5s.

Clean workplace, increases productivity, efficiency and effectiveness of workers. Furthermore, it attracts more customers. Overall, 5s benefits the organization, its environment and prospective customers.

5s

THANK YOU