1. College canteen-kitchen
Display of the lack of 5S
practices.
Submitted by-
Akanksha Singh B-Tech[IT],3rd
year
Aishwarya Singh B-Tech[CS],3rd
year
Saumya Garg B-Tech[IT],3rd year
Banasthali
Vidyapith,Tonk,Rajasthan,

2. SORT
STRAIGHTEN
SHINESTANDARDIZE
SUSTAIN
5S
WHAT IS 5S ?
5s may be defined as a process that could be
undertaken by any organization that seeks to manage ,
optimize and profitably solve problems that are
commonly encountered at the workplace or in the
organization.
As the name specifies it includes five elements namely-
1.Sort-to find out and divide the things on the basis of
their rate of usability , quality and efficiency i.e. to make
bifurcations between the things that we frequently use ,
things that we less often use and the things that are
needed to be totally discarded and disposed off
properly.
2.Straighten-to set an order that everyone could easily understand and follow, whether it is arranging the
necessary and frequently used things so that everyone could find it easily without the wastage of time or
it is managing the customers as in our canteen example the customers should know where to place the
order ,where to pay the bill, etc.
3.Shine- to clean up the workplace and check the machines and equipments for any type of faults to
prevent their deterioration.
4.Standardise-to keep in check how efficiently the first three S are being performed.
5.Sustain-to maintain the already achieved standards and try to improve the quality of the products being
manufactured or services being provided.

3. Poor practices of sort
Sort means removing clutter from workplace. It can refer to separating
things and also to disposing waste properly. But in our subject even the
1st S is not being implemented appropriately. The lacking points are
discussed later.
INRODUCTION TO POOR 5S PRACTICES
 Waste items are not disposed off
properly.
Things are kept haphazardly.

4. Solution to poor practices of sort
 Proper waste disposal system should be
implemented. Like recyclable items should be
recycled, some things can again be taken into
use after proper treatment and rest of the items
can be disposed off in a far away place.
 Things that are frequently used can be placed
within arm reach from the employees position.
Other things should be kept aside.
 Things should be arranged properly to make
them easier to find.

5. Waste Management
Recyclable
• Should be
sent for
recycling.
Reusable
• Should be
reused after
proper
treatment.
Biodegradable
• Should be
put in pits for
the process.
Things can be arranged properly according to some
criteria…

6. Poor practices of straighten
•Unmanageable customers of order may lead to chaotic situation.
•Particular numbers are not allotted to the orders placed which may lead to conflict
between customers sometimes.
•Customer’s name are called for receiving the order,
This causes the atmosphere near the canteen quite noisy and full of hustle-bustle.
When customer number increases chaotic situation arises.
customers could not be managed properly.
customers have to wait a lot.
chances of misunderstood orders.
 customer dissatisfaction may arise.

7. Two or more
slips may have
same orders ,
which may lead
to collision
between
customers.
Excuse me,
Miss….I
ordered
sandwich first
No ..no…Sir
,I ordered it
first!!
CONTINUED…
No no….
ma’am its
Full.
Excuse me
sir!!! Are these
chairs Free?
No transparency of
reserved seats!!!
Customers find it
difficult to find seats..

8. Solutions to poor practices of straighten
•Division of sections should be done like Orders section, Billing
section, Order retrieval section, Seat confirmation and reservation
section etc..
Rather than calling the customers name
of receiving the order , use of seven
segment display for displaying the
token number whose order is ready.
Reserve
d•Visible notification on the reserved tables
so that people don’t have to go at every seat
and ask if it is vacant or not.
•If seats are all full then unnecessary crowd
near the canteen could be avoided or make it
quite manageable by asking them to wait in
certain waiting section or asking them to
come after certain time period.
Notification on Reserved seats

9. CONTINUED…
•Manual slip system should be
replaced by computerized
slip….one for the kitchen and
one for the customer.
•Seat allotment through tokens
•All this is possible if a certain seat
could not be reserved for not more than
a certain time limit.
•For reserving the seat for more than
that period customer need to reissue
the token.
Seat allotment through tokens

10. Poor practices of shineShine is to maintain cleanliness at the workplace , but here 4th s
i.e. shine being violated could be evidently seen. Aspects
leading to the violation are-
1.Not to keep the workplace clean.
2.Not checking the machinery and equipments for flaws and faults.
Used utensils are kept near the
dustbins, Vegetables peel outs are
kept near fresh vegetables,
Vegetables are kept are very
unhygienic and dirty place.
Even the cut and
chopped vegetables are
kept open.
Flour spread on the slab
and no container is used.
The containers of
spices and other food
items are kept open ,
thus flies can easily
get into them ,
moreover they are not
cleaned up on a
regular basis.

11. CONTINUED...
no chimneys, this
hardens working
conditions of chef
and also makes
kitchen untidy and
unhygienic .
Tables are not cleaned from time to time ,
one worker should always be there to clean
the table as soon as the customer departs.
There is no check on animals
, they roam here and there in
the sitting area outside the
canteen.
Uncovered dustbins are kept
, just behind the eating area.

12. SOLUTIONS TO THE POOR PRACTISESOF SHINE
The edible items must not be kept open.
As we can see in the above pictures
that sweets and purees are kept
covered , so that flies cannot come in
contact with them.
Workers should wear caps to prevent the
hairs get into the food.
The lid of the containers should be closed
after use.
As in the pictures on the side, all the
bottles and the containers are kept with
their lids closed.

13. The vegetables must be kept in proper
containers at a clean and hygienic
place.
Chimneys should be used to let
the smoke get out of the kitchen
area , it will prevent the smoke
form ruining the walls and make
the kitchen look neat and tidy.

14. Poor practices of Standardize
 Cleanliness is not maintained at peak hours as it becomes more difficult.
 Sudden crowd results in chaos and becomes difficult to manage.
 Delay in preparing order.
Solutions to the poor practices of Standardize
Along with a worker who cleans table, customers should also
throw away their disposals.
Order should be taken from customers if there are seats
available and only 5 orders should be taken for waiting.
Staff no. should be increased for peak hours and for the rest of
the day limited staff should be there.

15. Poor Practices of Sustain
•Outdated machineries.
•Proper supervision of managing standards
and quality not there.
Solutions to the poor practices of Sustain.
•Monetary Investment for new
technologies introduced .
•To keep a check on the upcoming market
standards.

16. Lessons learned-
 If we follow 5s then our work will be more productive.
 We learnt to do our work in an organized way by studying
the s for sort.
 We learnt that we should keep our workplace clean , as a
clean workplace motivates a worker to work.
 We should keep our things in a manner like most used
things in a separate rack and things used less in other rack
, this will help us to save our time which we would have
wasted finding things.
 Productivity, efficiency and safety are co-related and can be
improved by something as easy as sorting things properly.
 Regular supervision improves the functioning of an
organisation.