Detail The Optimization the Production of Mini Bun Sausage Bread   Oleh:  Julrat, Kritti ; Tanawong, Supunna ; Petpikart, Islarm Jenis: Article from Proceeding Dalam koleksi: 12th ANQ Congress in Singapore, 5-8 Agustus 2014, page 1-14. Topik: Mini Sausage Bun / Lean Concept / Strategic challenges / Benchmarking / Voice of Customer Fulltext: BP2-2.4-P0218.pdf (1.17MB) Isi artikel In 2009, “Mini Sausage Bun” is the number one item in selling group of the bread and sales can be grown up to 30% per year. The amount of purchase order is 17,000 packs per day but the capacity have only 7,955 packs per day because of bottleneck in forming process that cannot response to customer expectation. Therefore, the organization has the policy in order to response these strategic challenges. The objectives of organization are to increase the capacity and productivity. Moreover the leader aims to develop quality product based on Voice of Customer (VOC). In this project improvement consist of two parts as follow; the first part is process improvement. The second part is development the formulation of sausage ingredients. The first part, the production process are applied lean concept. Lean master analyzes current production process by Value Stream Mapping (VSM). The lean master found the bottleneck in forming process that this process has more workers. Moreover this production line has more space for productivity but is limited to expand. The approaches are modified such as the product technique manually go up forming a semi-automatic machine. The applications build new equipment for devices roll tracks and roll cutters. The second part, the formulation of sausage ingredients has been benchmarking and searching VOC by analysis the factor such as smack, color, smell, size and texture. After that project team develop based on the criteria sausage by sensory test with customer From 2009 to 2013, the deliveries order is fully 100% and sales growth is 30%. From 2010 to 2012, sales growth is 48%. The production process is increasing efficiency by automatic conveyor loading to the baking process. As a result of productivity, this production line can be increased capacity in forming process from 7,955 packs per day to 39,272 packs per day. Moreover project team can develop the new equipment machine that is “automatic boiled sausage machine” in order to replace workers and support sales growth of Mini Sausage Bun in the future Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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