This document discusses the implementation of 5S methodology in a college canteen kitchen. 5S is a workplace organization method that consists of five Japanese words: seiri (sort), seiton (set in order), seiso (shine), seiketsu (standardize), and shitsuke (sustain). The document provides examples of how each step of the 5S methodology was applied in the college canteen kitchen to organize the workspace and maintain cleanliness and order. Lessons learned include that 5S reduces costs, increases workspace, improves workplace conditions, reduces work cycle time, increases safety, and boosts team efficiency.

1. Qimpro champions League
College Canteen Kitchen
PREPARED BY:
TAMANNA KAKKAR
SANJANA SINGH
MAMTA AGRAWAL
(BANASTHALI UNIVERSITY)

2. 5S
• 5S is the name of a workplace organization method
• uses a list of five Japanese words:
 seiri(sort)
 seiton (Set in Order)
 seiso(shine)
 seiketsu(standardize)
 shitsuke(sustain)

3. Sort
•Remove unnecessary items and dispose of them
properly
• Make work easier by eliminating obstacles
• Reduce chance of being disturbed with
unnecessary items
• Prevent accumulation of unnecessary items
• Evaluate necessary items with regard to cost or
other factors.
• Remove all parts not in use.

4. Sort
 All the balloons are
sorted separately
according to their
color.
 They are always
available on the
nearest counter
because they are in
high demand
 All the items are sorted
in order according to
there requirement.
 All the different
varieties are sorted and
are placed separately

5. Seiton (Set in order)
• Arrange all necessary items in order so
they can be easily picked for use
• Prevent loss and waste of time
• Make it easy to find and pick up necessary
items
• Ensure first-come-first-served basis
• Make workflow smooth and easy
• Can also be translated as "set in order" or
"streamline"

6. Set in order
• All the Drink
syrups are
arranged very
systematically.
• This avoids any
type of chaos at
the time of rush.
• This prevents
wastage of time
• All the glasses of
different sizes are set in
a perfect order to avoid
wastage of time in
sorting afterwards
• This provides a perfect
environment for
working

7. seiso(shine)
• Clean your workplace completely
• Use cleaning as inspection
• Prevent machinery and equipment
deterioration
• Keep workplace safe and easy to
work
• Can also be translated as "sweep"

8. Shine
• All the waste is
disposed properly
• The dustbin is
firstly covered
with a poly bag to
keep the
environment neat
and tidy.
• The workplace is
neat and tidy.
• All the sauces and
food are covered.
• All the food is
hygienic.

9. Seiketsu (standardize)
• Maintain high standards of
housekeeping and workplace
organization at all times
• Maintain cleanliness and
orderliness
• Maintain everything in order and
according to its standard.
• Everything in its right place

10. Standardize
• There is proper and
standardized billing
system.
• And there are
proper menu
available in the
canteens.
• There is neat and
tidy sitting
arrangement.
• Everything is
standardized.

11. shitsuke(sustain)
*To keep in working order
*Also translates as "do without
being told", (though this
doesn't begin with S)

12. Sustain
• Proper management
of vegetables is
done
• Proper management
is there
• The workers in the
canteens are
working properly
• They are taking
care of cleanliness
and using proper
caps and apron.
Pics captured by team
members

13. Lessons learnt by team:
*5S Reduces the cost of inventory. Fewer items
mean less storage space needed.
*Increases workspace
*Improves workplace conditions. Clean, spacious
work centers rather than dirty cluttered areas.
*Reduces work cycle time. Fewer delays = time
saved. Reduce defects and damage. Problems
are prevented.
*Increased safety
*Increases team efficiency.