College canteen-kitchen

Display of the lack of 5S

practices.

Submitted by-

Akanksha Singh B-Tech[IT],3rd

year

Aishwarya Singh B-Tech[CS],3rd

year

Saumya Garg B-Tech[IT],3rd year

Banasthali

Vidyapith,Tonk,Rajasthan,

India.

SORT

STRAIGHTEN

SHINESTANDARDIZE

SUSTAIN

5S

WHAT IS 5S ?5s may be defined as a process that could be

undertaken by any organization that seeks to manage ,

optimize and profitably solve problems that are

commonly encountered at the workplace or in the

organization.

As the name specifies it includes five elements namely-

1.Sort-to find out and divide the things on the basis of

their rate of usability , quality and efficiency i.e. to make

bifurcations between the things that we frequently use ,

things that we less often use and the things that are

needed to be totally discarded and disposed off

properly.

2.Straighten-to set an order that everyone could easily understand and follow, whether it is arranging the

necessary and frequently used things so that everyone could find it easily without the wastage of time or

it is managing the customers as in our canteen example the customers should know where to place the

order ,where to pay the bill, etc.

3.Shine- to clean up the workplace and check the machines and equipments for any type of faults to

prevent their deterioration.

4.Standardise-to keep in check how efficiently the first three S are being performed.

5.Sustain-to maintain the already achieved standards and try to improve the quality of the products being

manufactured or services being provided.

Poor practices of sort

Sort means removing clutter from workplace. It can refer to separating

things and also to disposing waste properly. But in our subject even the

1st S is not being implemented appropriately. The lacking points are

discussed later.

INRODUCTION TO POOR 5S PRACTICES

Waste items are not disposed off

properly.

Things are kept haphazardly.

Solution to poor practices of sort

Proper waste disposal system should be

implemented. Like recyclable items should be

recycled, some things can again be taken into

use after proper treatment and rest of the items

can be disposed off in a far away place.

Things that are frequently used can be placed

within arm reach from the employees position.

Other things should be kept aside.

Things should be arranged properly to make

them easier to find.

Waste Management

Recyclable

• Should be sent for recycling.

Reusable

• Should be reused after proper treatment.

Biodegradable

• Should be put in pits for the process.

Things can be arranged properly according to some criteria…

Poor practices of straighten

•Unmanageable customers of order may lead to chaotic situation.

•Particular numbers are not allotted to the orders placed which may lead to conflict

between customers sometimes.

•Customer’s name are called for receiving the order,

This causes the atmosphere near the canteen quite noisy and full of hustle-bustle.

When customer number increases chaotic situation arises.

customers could not be managed properly.

customers have to wait a lot.

chances of misunderstood orders.

customer dissatisfaction may arise.

Two or more

slips may have

same orders ,

which may lead

to collision

between

customers.

Excuse me,

Miss….I

ordered

sandwich first

No ..no…Sir

,I ordered it

first!!

CONTINUED…

No no….

ma’am its

Full.

Excuse me

sir!!! Are these

chairs Free?

No transparency of

reserved seats!!!

Customers find it

difficult to find seats..

Solutions to poor practices of straighten

•Division of sections should be done like Orders section, Billing

section, Order retrieval section, Seat confirmation and reservation

section etc..

Rather than calling the customers name

of receiving the order , use of seven

segment display for displaying the

token number whose order is ready.

Reserve

d•Visible notification on the reserved tables

so that people don’t have to go at every seat

and ask if it is vacant or not.

•If seats are all full then unnecessary crowd

near the canteen could be avoided or make it

quite manageable by asking them to wait in

certain waiting section or asking them to

come after certain time period.

Notification on Reserved seats

CONTINUED…

•Manual slip system should be

replaced by computerized

slip….one for the kitchen and

one for the customer.

•Seat allotment through tokens

•All this is possible if a certain seat

could not be reserved for not more than

a certain time limit.

•For reserving the seat for more than

that period customer need to reissue

the token.

Seat allotment through tokens

Poor practices of shineShine is to maintain cleanliness at the workplace , but here 4th s

i.e. shine being violated could be evidently seen. Aspects

leading to the violation are-

1.Not to keep the workplace clean.

2.Not checking the machinery and equipments for flaws and faults.

Used utensils are kept near the

dustbins, Vegetables peel outs are

kept near fresh vegetables,

Vegetables are kept are very

unhygienic and dirty place.

Even the cut and

chopped vegetables are

kept open.

Flour spread on the slab

and no container is used.

The containers of

spices and other food

items are kept open ,

thus flies can easily

get into them ,

moreover they are not

cleaned up on a

regular basis.

CONTINUED...

no chimneys, this

hardens working

conditions of chef

and also makes

kitchen untidy and

unhygienic .

Tables are not cleaned from time to time ,

one worker should always be there to clean

the table as soon as the customer departs.

There is no check on animals

, they roam here and there in

the sitting area outside the

canteen.

Uncovered dustbins are kept

, just behind the eating area.

SOLUTIONS TO THE POOR PRACTISES OF SHINE

The edible items must not be kept open.

As we can see in the above pictures

that sweets and purees are kept

covered , so that flies cannot come in

contact with them.

Workers should wear caps to prevent their

hairs get into the food.

The lid of the containers should be closed

after use.

As in the pictures on the side, all the

bottles and the containers are kept with

their lids closed.

The vegetables must be kept in proper

containers at a clean and hygienic

place.

Chimneys should be used to let

the smoke get out of the kitchen

area , it will prevent the smoke

form ruining the walls and make

the kitchen look neat and tidy.

Poor practices of Standardize

Cleanliness is not maintained at peak hours as it becomes more difficult.

Sudden crowd results in chaos and becomes difficult to manage.

Delay in preparing order.

Solutions to the poor practices of Standardize

Along with a worker who cleans table, customers should also

throw away their disposals.

Order should be taken from customers if there are seats

available and only 5 orders should be taken for waiting.

Staff no. should be increased for peak hours and for the rest of

the day limited staff should be there.

Poor Practices of Sustain•Outdated machineries.

•Proper supervision of managing standards

and quality not there.

Solutions to the poor practices of Sustain.

•Monetary Investment for new

technologies introduced .

•To keep a check on the upcoming market

standards.

Lessons learned-

If we follow 5s then our work will be more productive.

We learnt to do our work in an organized way by studying

the s for sort.

We learnt that we should keep our workplace clean , as a

clean workplace motivates a worker to work.

We should keep our things in a manner like most used

things in a separate rack and things used less in other rack

, this will help us to save our time which we would have

wasted finding things.

Productivity, efficiency and safety are co-related and can be

improved by something as easy as sorting things properly.

Regular supervision improves the functioning of an

organisation.