QIMPRO CHALLENGE-1SUBMITTED BY:

RADHIKA SHARMA (B .tech(IT),2 year ) NANDINI MAHESHWARI (B .tech(IT),2 year) OJASWINI JAIN (B .tech(CS),2 year)

BANASTHALI UNIVERSITY

IntroductionBriefing 5S’s……

• SORT: The first thing in making things cleaned up and organised .This improves efficiency ,helps increase quality , and makes it simpler to spot problems and enhances productivity

• SET IN ORDER : organise ,arrange ,and identify everything in a work area , as well as through out the facility , so that items can be effectively retrieved and returned to their proper storage location

• SHINE :Clean the work area , equipment and tools. Eliminate sources of contamination

• STANDARISATION : assign tasks and create schedules so that everyone knows their responsibilities

• SUSTAIN : Ensure that 5S is a long-term , company-wide goal . Analyse results , hold team meetings and train workers on importance of 5S

INTRODUCTION TO TOPIC

We ,here by, analysing the 5S through college canteen named “SHANUS

Good 5S practices…

1)Proper delivery of food with systematic work Food is served according to the order no givenWorkers use covers on their heads and hands during cooking and serving

2) Systematic workit is visible from the photo that work done by the canteen is systematicAll the frequently used things are properly preserved in different containers

1)Bill counterProper billing is done by “shanus” canteenProper bill slip is given to the customer and a proper database of their sale is maintained

2)Good usageproper paper bags are used by the canteen with proper print of their name “shanus”No usage of plastic bags

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Explaining all 5S with above pictures….

1) proper cleaning process takes place in shanus kitchen • They clean their kitchen whenever they feel it necessary • As per the head they clean it about 2-4 times a day 2) All the ingredients frequently required are placed properly in different containers so that it can be used properly• Even the sauces required are placed properly3) Order is placed by the costumer ,the billing is done by the head and further instructed to the workers to perform the further task thus everyone is doing work properly and systematically4) Everyone is performing their own task properly • As everyone knows their work• Cooking is done with covers on their head

Innovative ideas of 5S application1) Proper usage of gloves should be there so as to make the food hygienic

2) The non recyclable waste i.e. polythenes , wrappers ,bottles etc. should be disposed separately in covered dustbin away from the kitchen

3) The organic wastes i.e. .raw vegetables , vegetable peels etc. should be preserved and timely send to the organic firms so that it can be used to make

manures ,fertilisers etc.4) The non recyclable waste i.e. polythenes ,wrappers ,bottles etc. should be disposed

separately in covered dustbin away from the kitchen5) Underground wiring should be preferred instead of open wire wounding so as to

prevent short circuits

Lesson learnt ..1) While analysing 5S technique we learnt not to waste food and

other equipment instead of wasting ,left over food can be fed to the street dogs , birds and moreover can be reused.

2) After applying 5S technique , the storage area is reduced as now all the things are properly placed and moreover the work become systematic and less time consuming

3) Through 5S Practice ,the food area becomes hygienic and dirt-free thus increasing safety for the customers as well as the workers

4) Proper maintenance of canteen , its equipment , workplace etc. will automatically lead to improved quality of food and thus leading to the better customer satisfaction

THANK YOU……..