ppt on 5s on college canteen kitchen where we have shown bad 5s practices and its repercussion. and the viewers can easily understand what bad 5s practices and what good 5s practices actually is?

1. Submitted By-
Akansha Misra
Nikita Mangal
Shivani Jindal
BBA- 3rd year
Banasthali vidyapith

2. • Define and understand the importance of
the 5s method
• Identify and overcome the barriers to
productivity
• Improve QUALITY of work
• Practice efficiency at all times

3. WHAT IS 5S?
• It is the name of a workplace organization method that
uses a list of five Japanese words:
sort(SEIRI) set in order (SEITON) shine(SEISO)
sustain (SHITSUKE) standardize(SEIKETSU)

4. Discovery of 5s
• Thirty years ago, researchers started studying the secret
of success of Japanese manufacturing companies.
• It was Hiroyuki Hirano who developed 5s within his
overall approach to production systems.
• 5s turned out to be the most impressive ‘secret’. Many
western managers coming across the approach for the
first time found the experience to be enlightening.
• Hirano provided a structure for improvement programs.
He pointed out a series of identifiable steps, each
building on its predecessor.
5s

5. Essentials of 5s
 Personal process
 Involves change in behavior
 Promotes sense of pride
 Encourages ownership of responsibilities
 Boosts morale of the employee
 Tool for motivating people
 Means to influence others
 It is an emotional process

6. SEIRI (Ssoorrtt)
Sorting frees
up valuable
floor space
and
eliminates
such things as
broken tools,
obsolete jigs
and fixtures,
scrap and
excess raw
material.
“keep only necessary
items in the workplace”

7. SEITON (set in order)
Set everything in
proper place for
quick retrieval and
storage. Arrange
tools, parts, and
instructions in such a
way that the most
frequently used
items are the easiest
and quickest to
locate.
“Arrange items to promote
efficient workflow”

8. SEISO(shine)
Clean the workspace
and all equipment,
Identify and eliminate
causes of dirt and
grime – remove the
need to clean and be
sure everything is
restored to its place.
“Clean the work area so it
is neat and tidy”

9. SEIKETSU(standardize)
Once the first three
of the 5S’s have
been implemented,
one should
concentrate on
standardizing best
practice in their
work area
byDevelop
procedures,
schedules, practices.
“set standards for a consistently
organized workplace”

10. SHITESUKE(sustain)
Once the previous 4
S's have been
established, they
become the new
way to operate.
Therefore, Maintain
standards. focuses
on this new way
and do not allow a
gradual decline
back to the old
ways.
“Maintain and review
standards”

11. BANASTHALI CANTEEN-KITCHEN

12. These are the things, which are not required in this kitchen.

13. This sander is not in proper
place.
These rolling-pins should are not in
a particular place and the area is
very untidy.

14. This is not clean and messy too.

15. Un-useful things are here and hence
occupying space also, its untidy.

16. Magnitude of bad 5s
The canteen-kitchen in Banasthali has moderate magnitude of
problem as-
 The kitchen have large number of un-sorted things.
It is unclean and not hygienic.
In the picture depicted above, the kitchen-slab is not
organized.
Moreover, no methods or techniques are used to make it
clean.
Canteen is cleaned once in a weak and therefore it is
mismanaged frequently.
Now, lets have a look on what are the magnitude of bad 5s
practices.-

17. MAGNITUDE FREQUENCY OF USE PROBLEMS
HIGH Once per year/ less than
once per year.
Large no. of unsorted items,
wastes and low productivity.
MODERATE Once per month/once per
weak.
Unsorted items, less cleanliness,
multiplier of bacteria in food
items. (eg. Pictures shown above
of banasthali).
LOW Once/twice per day. More cleanliness, less unsorted
items, proper management and
large productivity.(eg.- Shanus
canteen in Banasthali-last image)

18. Suggestions
 Keep the necessary things in work area.
 Dispose or keep in a distant storage less frequently
used items.
 Systematic arrangement for the most efficient and
effective retrieval.
 Use of disposable things in maintaining the working
area, such as cartons, boxes, and other waste material
that can be taken in use.
 Use of dustbin for dumping the garbage.
 Foot-mat should be used at the entrance of the kitchen
for maintaining proper hygiene.
 Workers should remove their nails and clean their hands
properly before cooking.

19.  Kitchen should be cleaned twice/ thrice a day(as per need).
 There should be proper place for each and everything.
 Workers should also remove their foot-wears at the entrance
of kitchen.
 Every cooked/uncooked food item should be covered with
clean cloth.
PRIORITY FREQUENCY OF USE HOW TO USE
LOW
Less than once per year Throw away
Once per year
Store away from the
workplace
AVERAGE
Once per month
Store together
Once per week
HIGH Once per day Locate at the workplace

20. CANTEEN- KITCHEN OF
BANASTHALI
PRACTICING GOOD 5S

21. Plates are in order and
so occupying less space.
Sink is there in a
kitchen to sustain the
cleanliness.
Dustbin is also
placed to dump all
the garbage.
Hand towel is in the
kitchen to maintain
the hygiene.
Implementation

23. Learnings
 We have learned, to systemize things properly.
 we learned how to maintain cleanliness and hygiene at the
workplace.
 We have seen the impact of 5s on workers working in the
workplace.
 Also, we come to know about various methods and
technologies through 5s practices.
 The concept of 5s (as given by Japan) is very useful in every
type of organization or workplace.
 We have seen the practices of our canteen-kitchen and its
application of 5s.

24.  Clean workplace, increases productivity, efficiency and
effectiveness of workers. Furthermore, it attracts more
customers.
 Overall, 5s benefits the organization, its environment
and prospective customers.