This document summarizes a continuous improvement project at a dining center to address the problem of heavy stacking of pots and pans in the dish room. The goals of the project were to eliminate stacking, make the process easier, reduce employee workload, improve space management, and reduce washing time. The current situation involved heavy stacking that blocked pathways. 5S and other lean tools were applied to sort items, standardize processes, and improve the approach. Benefits included optimal space utilization, reduced waste and washing time, improved customer satisfaction, and skills development for employees.

1. CONTINUOUS IMPROVEMENT IN OPERATION
Submitted by : Akshay Ingle
Sanket Rinayat
Siddhesh Nanaware
Siddharth Katkar
PROJECT REPORT

2. PROJECT ON ..
BURNHAM DINING CENTER
(WMU MAIN CAMPUS)

3. BACKGROUND

4. PROBLEM
“HEAVY STACKING OF POTS AND PANS IN THE
DISH ROOM”

5. GOAL
• No stacking of pots and pans
• Easy process
• Reduce the work load on the employee
• Space management
• Reduce washing time
• Customer satisfaction (Chef , Diner)

6. CURRENT SITUATION
The dish room of this dining center experiences a great problem of stacking
up of all the pots and pans, it creates a huge problem in the process of
washing throughout the day. There is specific period in a day when there is
huge stacking up of dirty pots and pans and blockage in pathways due to
same.

7. CAUSES OF THESE PROBLEMS
5 WHY

8. Hindrance due to unnecessary things present in the area

9. COUNTERMEASURES

10. APPLIED 5S TOOL
SORT : priorities
according to the
dirtiness & necessity
Set in order pans according
to their types and size
SHINE : keep the area always
clean and obstacle free

11. Standardize Sustain

12. ITEMS TO BE PUT IN RED TAG AREA

13. IMPROVEMENT APPROACH
( BEFORE AND AFTER)

14. OHNO CIRCLE
Area from where all kind of wastes
can be observed clearly.

15. POKAYOKE

16. IMPLEMENTATION / SUSTAIN
Visual Management story board

17. Improvement KATA & Coaching Kata
Employee will develop a
structured process routine

18. TRAINING PLAN SHEET

19. LEADER DEVELOPMENT A3

20. CHECK THE EFFECTIVENESS
• AAR
• USE WHEELER QUESTIONS
• AUDITS
• TIME OBSERVATION SHEET
WHHELER QUESTIONS
1) What do you want to accomplish
2) By what method will you accomplish your objective?
3) How will you know when you’ve accomplished your objective?

21. TIME OBSERVATION SHEET

22. BENEFITS TO ORGANISATION
Non value services were reduced
by 58% and thus annual savings
was drastically increased from
$30000 to $285000
• Employee’s work
• Washing of Pots and pans
1. Optimal utilization of space
2. Induced CI culture in organization
3. Reduced waste
4. Improved customer satisfaction
5. Reduced workplace injury rate
6. Reduced washing time
7. Employees skilled

23. FINAL RESULT

24. THANK YOU !