Dudbridge Handbook of Lean Manufacturing in the Food Industry

1. Auflage 2011
ISBN: 978-1-4443-9311-8
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 320 Seiten, E-Book

The principles of lean manufacturing - increasing efficiency,reducing waste, lowering costs and improving control - may beapplied to any industry. However, the food industry is unique, andcreates unique demands. The political, social and economicimportance of food is unrivalled by any other form of produce, asis the scrutiny to which the manufacture of food is subjected. Forthe food industry, lean manufacturing is not simply a cost-savingstrategy, but is directly linked to issues of sustainability, theenvironment, ethics and public accountability.
Handbook of Lean Manufacturing in the Food Industry is amajor new source of information and ideas for those working in foodmanufacturing. Offering a fresh and modern perspective on bestpractice, it points the way to fewer breakdowns, reduced qualityfaults, improved teamwork and increased profits. With a focus onoperations management and new process development, the book isaccessible and easy to read, and is complemented by a wealth ofpractical examples drawn from industry. The author'sconversational style and questioning approach will be invaluable tofood manufacturers who are seeking solutions to fundamentalissues.
The book is directed at those who are working in foodmanufacturing or the wider food industry, particularly factoryoperations managers and training teams who are looking forresources to help with lean manufacturing implementations. Othersin the supply chain, from producers to retailers, will also find itinvaluable. The book is a clear and timely introduction forstudents and lecturers in food science and technology who want toaccess the reality of lean manufacturing as well as the theory.

Autoren/Hrsg.

Dudbridge, Michael

Inhaltsverzeichnis

Introduction.
The National Centre for Food Manufacturing.
About the author.
Acknowledgements.
1 The food industry.
2 First steps to Lean Manufacturing.
3 Teamwork and the development of solutions.
4 Starting to measure and quantify performance.
5 Applying workplace organisation in the food industry.
6 Improving flexibility and responsiveness.
7 Improving what we do.
8 Improving how we do things.
9 Planning the operation.
10 Start of shift meetings.
11 The seven wastes in the food industry.
12 How can we make machines work better?
13 How can we let people contribute more?
14 How good are we?
Appendix 1.
Appendix 2.
Appendix 3.
Index.

Über Autor(innen)

Michael Dudbridge is Principal Lecturer in Food Manufacture at the National Centre for Food Manufacturing, University of Lincoln, UK