Design Layout


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Basic look at product and process service layout

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Design Layout

  1. 1. Layout – Product & Process
  2. 2. Layout Arrangement of a facility to provide; working, service, reception, storage and administrative areas
  3. 3. Types of Layout <ul><li>Service Product Layout </li></ul><ul><ul><li>Appropriate when large quantities of product or people need to be moved smoothly through the system </li></ul></ul><ul><ul><ul><li>Movie theatre </li></ul></ul></ul><ul><ul><ul><li>Theme park </li></ul></ul></ul><ul><ul><ul><li>Recreational park </li></ul></ul></ul><ul><ul><ul><li>Airline check in </li></ul></ul></ul><ul><ul><ul><li>Museum </li></ul></ul></ul>
  4. 4. Service Product Layout <ul><li>Advantages </li></ul><ul><ul><li>High levels of output achieved </li></ul></ul><ul><ul><li>Supervision, planning and control easier </li></ul></ul><ul><ul><li>Staff training reduced to operational specialisation </li></ul></ul><ul><ul><li>Minimum work-in-progress and materials handling costs </li></ul></ul><ul><li>Disadvantages </li></ul><ul><ul><li>Jobs routine and de-motivating </li></ul></ul><ul><ul><li>Inflexibility when change necessary </li></ul></ul><ul><ul><li>Breakdown in one area can result in entire operation being stopped </li></ul></ul>
  5. 5. Types of Layout <ul><li>Service Process Layout </li></ul><ul><ul><li>Grouping together of all similar processes </li></ul></ul><ul><ul><ul><li>Department store </li></ul></ul></ul><ul><ul><ul><li>Health and sports clubs </li></ul></ul></ul><ul><ul><ul><li>Café and food </li></ul></ul></ul><ul><ul><ul><li>Theme park </li></ul></ul></ul><ul><ul><ul><li>Hotel </li></ul></ul></ul>
  6. 6. Service Process Layout <ul><li>Advantages </li></ul><ul><ul><li>General purpose machinery more flexible </li></ul></ul><ul><ul><li>More varied work for staff </li></ul></ul><ul><ul><li>Group identity stronger </li></ul></ul><ul><ul><li>Individual incentive schemes </li></ul></ul><ul><li>Disadvantages </li></ul><ul><ul><li>Communications and supervision more difficult </li></ul></ul><ul><ul><li>Individual resource use lower </li></ul></ul><ul><ul><li>eg. A cash register for every departmental counter may only be used 10-15% during the week – whereas one cash register for the floor would be used 100% but there would be increased customer queuing </li></ul></ul>
  7. 7. Service Position Layout <ul><li>Certain types of products are required to be created on-site </li></ul><ul><li>eg. In a restaurant the dining room is fixed. The customer is provided with everything necessary </li></ul>
  8. 8. Service Fixed Position Layout <ul><li>Advantages </li></ul><ul><ul><li>Repeat items – mean reduced operational times </li></ul></ul><ul><ul><li>Efficiency, quality and quantity should be more than satisfactory </li></ul></ul><ul><ul><li>Likely to be more standardisation </li></ul></ul><ul><li>Disadvantages </li></ul><ul><ul><li>Resources need to be tidied, reset and replenished before continuing </li></ul></ul><ul><ul><li>eg. After a meal the table needs to be cleared before it can be used again </li></ul></ul>
  9. 9. Requirements <ul><li>Safe Working Practice </li></ul><ul><ul><li>Staff training programmes should be provided to </li></ul></ul><ul><ul><ul><li>Familiarise staff with hazards, protective clothing, legal requirements, etc </li></ul></ul></ul><ul><ul><ul><li>emergencies </li></ul></ul></ul>
  10. 10. Problems <ul><li>Bottleneck </li></ul><ul><ul><li>Operational blackspots unable to cope with the demands paced upon them </li></ul></ul><ul><ul><li>eg. Entrance and exit the same </li></ul></ul><ul><ul><li>Too few exit/payment channels </li></ul></ul><ul><ul><li>Space too physically demanding </li></ul></ul>
  11. 11. Problems <ul><li>Difficult to Supervise </li></ul><ul><ul><li>Too few supervisors </li></ul></ul><ul><ul><li>Physical dimensions of space difficult to observe </li></ul></ul><ul><ul><li>Facility for too many people to congregate at once </li></ul></ul>
  12. 12. Problems <ul><li>Motivation </li></ul><ul><ul><li>Space not user friendly </li></ul></ul><ul><ul><li>Too much walking around </li></ul></ul><ul><ul><li>Room cooler </li></ul></ul><ul><ul><li>Room warmer </li></ul></ul>
  13. 13. Exercise <ul><li>Think of a facility you know well eg. shop, sports or information centre etc. Sketch a two dimensional ‘birds-eye view’ of the first floor layout. Identify any potential problems </li></ul><ul><ul><ul><li>eg. students centre, museum </li></ul></ul></ul><ul><ul><li>Highlight what are good innovations </li></ul></ul><ul><ul><li>Mark the health and safety features </li></ul></ul><ul><ul><ul><li>eg. Exit, signs, fire extinguishers etc </li></ul></ul></ul>
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