COLLEGE CANTEEN-KITCHEN

A PRESENTATION BY- DEEPAKSHI JAIN ADITI MATHUR DHARIKA KAPIL

1. SEIRI (sort)• Most demanding items are kept in nearest squares.• Items which mostly attract customers are kept in front.• Items which are not demanded frequently are kept in the top squares.• Items of different companies and flavors are kept separately.

2. SEITON (straighten)

The items required for cooking are kept far away from gas stove.

Different items were separated and kept in the store room.

They distribute work among themselves.

They knows what is kept where so ensuring efficiency.

3. SEISO (shine)•Peels of vegetables were scattered on the working shelf and the floor.•There was no proper way for water flow as the waste can choke the pipe which makes task more time consuming.•Workers are not wearing hair caps, gloves, aprons .

4. SEIKETSU (standardize)

• No use of designated cutting boards for cutting and chopping.

• No proper disposal of poly bags.• No use of 3R’s technique.• Jute or paper bags should be used in

lieu of polybags.

5. SHITSUKE (sustain)

• They have workers of all age group and are trained in their fields.

• No inspiration to the staff for development.

• No special rights ,personal talks & advice to staff.

RECOMMENDATIONSItems should be marked with “ red label “ so

that their task becomes more high-tech .A record should be maintained of the items

to keep a track of what is getting finished or left from how much time.

Staff should be properly dressed with equipments like gloves, hair caps etc to ensure the best hygienic conditions.

Shelves should be cleaned after each and every order.

Utensils should be properly washed with the soap and then reused after drying.

Call in the pest-control agency half -yearly.Every eatable should be properly covered and

then served to the customers.Sweep and mop the floor twice daily.

Billing process should be fast and there should be some measures like after paying the bill at the counter, the duplicate receipt should be automatically send to the kitchen staff.

Accidents and mistakes should be minimized. Periodic facility management involvement is

required to check that the first four S’s are implemented perfectly.

Dedication, commitment, devotion and sincerity are needed in implementation of 5S on daily basis.

LESSONS LEARNED 5S is a system to reduce waste and optimize

productivity through maintaining an orderly workplace and using visual cues to achieve more consistent operational results.

Implementation of this method "cleans up" and organizes the workplace basically in its existing configuration, and it is typically the first lean method which organizations are using to make their workplace better.