5S is a workplace organization method originating from Japanese words that translate to Sort, Straighten, Shine, Standardize, and Sustain. The document analyzes the poor implementation of 5S practices in a kitchen, quantifying increased time costs and food waste. It finds that not following Sort, Set, Shine, and Standardize practices contributes to over 100 extra hours of food preparation time per month and over 500kg of wasted food, costing $1200. Recommendations include improving cleanliness, labeling, and standardizing processes to fully utilize 5S and reduce inefficiencies.
This document provides information about the role and functions of kitchen stewarding. It discusses that kitchen stewarding, also known as maitre d’, is responsible for cleaning all kitchen equipment and utensils. The key roles include washing dishes, pots, pans and service equipment; maintaining cleanliness in the kitchen and cafeteria; garbage disposal; and replenishing service items. It outlines the organization chart and various tools used, such as manual dishwashing, dish machines, and burnishing and plating machines.
The document provides tips for maintaining a clean kitchen to prevent foodborne illnesses. It recommends keeping surfaces clean and free of clutter, using a covered trash bin and taking out garbage daily, regularly checking and removing expired foods from the refrigerator, using separate chopping boards for different foods to avoid cross-contamination, and practicing good hand washing and cleaning habits.
This document discusses the 5S methodology for organizing and maintaining a clean and efficient workplace. It describes each of the 5S pillars - Sort, Set in Order, Shine, Standardize, and Sustain. Examples of problems in a kitchen workplace are provided, such as unsorted items making it difficult to find things, and unclean surfaces spreading germs. The solutions explained how properly sorting and organizing tools and ingredients, thoroughly cleaning all surfaces, establishing standardized processes, and sustaining these practices over time can improve efficiency, reduce errors, and create a safer and more hygienic environment. In conclusion, applying 5S principles is recommended not just for organizations but for personal life as well to help complete all tasks in a timely manner
The kitchen stewarding department is responsible for cleaning all dishware, cutlery, glassware, and cookware. It plays a vital role in food production and service by ensuring clean equipment and facilities. The department is headed by a kitchen stewarding manager who oversees shift supervisors and utility workers performing cleaning duties like washing dishes, polishing silverware, cleaning the kitchen and staff cafeteria, and garbage disposal. Proper supervision and preventative maintenance is important for the smooth functioning of the department.
The document outlines the duties and responsibilities of a kitchen steward. It discusses maintaining health and safety standards, cleaning and sanitizing all kitchen equipment and storage areas, actively soliciting guest feedback, attending daily briefings, communicating any issues to supervisors, and reporting unsafe working conditions. A kitchen steward is responsible for ensuring all service items are in order and must be able to perform physical demands like standing, pushing/pulling heavy equipment, and reaching areas on time.
The document discusses principles of food safety sanitation. It covers topics like basic sanitation practices including dry cleaning, wet cleaning and ensuring surfaces are dry after cleaning. It also discusses sequence cleaning from top to bottom and drain cleaning. Establishing best-in-class sanitation programs involves considering facility design, personnel training, and zoning areas by sanitation risk. Metrics and documentation are important for evaluating cleaning effectiveness.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
5S is a workplace organization method originating from Japanese words that translate to Sort, Straighten, Shine, Standardize, and Sustain. The document analyzes the poor implementation of 5S practices in a kitchen, quantifying increased time costs and food waste. It finds that not following Sort, Set, Shine, and Standardize practices contributes to over 100 extra hours of food preparation time per month and over 500kg of wasted food, costing $1200. Recommendations include improving cleanliness, labeling, and standardizing processes to fully utilize 5S and reduce inefficiencies.
This document provides information about the role and functions of kitchen stewarding. It discusses that kitchen stewarding, also known as maitre d’, is responsible for cleaning all kitchen equipment and utensils. The key roles include washing dishes, pots, pans and service equipment; maintaining cleanliness in the kitchen and cafeteria; garbage disposal; and replenishing service items. It outlines the organization chart and various tools used, such as manual dishwashing, dish machines, and burnishing and plating machines.
The document provides tips for maintaining a clean kitchen to prevent foodborne illnesses. It recommends keeping surfaces clean and free of clutter, using a covered trash bin and taking out garbage daily, regularly checking and removing expired foods from the refrigerator, using separate chopping boards for different foods to avoid cross-contamination, and practicing good hand washing and cleaning habits.
This document discusses the 5S methodology for organizing and maintaining a clean and efficient workplace. It describes each of the 5S pillars - Sort, Set in Order, Shine, Standardize, and Sustain. Examples of problems in a kitchen workplace are provided, such as unsorted items making it difficult to find things, and unclean surfaces spreading germs. The solutions explained how properly sorting and organizing tools and ingredients, thoroughly cleaning all surfaces, establishing standardized processes, and sustaining these practices over time can improve efficiency, reduce errors, and create a safer and more hygienic environment. In conclusion, applying 5S principles is recommended not just for organizations but for personal life as well to help complete all tasks in a timely manner
The kitchen stewarding department is responsible for cleaning all dishware, cutlery, glassware, and cookware. It plays a vital role in food production and service by ensuring clean equipment and facilities. The department is headed by a kitchen stewarding manager who oversees shift supervisors and utility workers performing cleaning duties like washing dishes, polishing silverware, cleaning the kitchen and staff cafeteria, and garbage disposal. Proper supervision and preventative maintenance is important for the smooth functioning of the department.
The document outlines the duties and responsibilities of a kitchen steward. It discusses maintaining health and safety standards, cleaning and sanitizing all kitchen equipment and storage areas, actively soliciting guest feedback, attending daily briefings, communicating any issues to supervisors, and reporting unsafe working conditions. A kitchen steward is responsible for ensuring all service items are in order and must be able to perform physical demands like standing, pushing/pulling heavy equipment, and reaching areas on time.
The document discusses principles of food safety sanitation. It covers topics like basic sanitation practices including dry cleaning, wet cleaning and ensuring surfaces are dry after cleaning. It also discusses sequence cleaning from top to bottom and drain cleaning. Establishing best-in-class sanitation programs involves considering facility design, personnel training, and zoning areas by sanitation risk. Metrics and documentation are important for evaluating cleaning effectiveness.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
This document contains a resume for Bhav Bhooti Shukla. It lists their personal details, objective, qualifications, work experience and education. Their most recent role is as a Commi 1 at Harry's Singapore Bar and Cafe since October 2014, where they handle Indian Grill and Curry departments. They have over 2 years of experience in restaurant services and expertise in Indian cuisine skills like preparing curries, tandoori dishes and desserts. They also held roles as a Kitchen and Management Supervisor at Kabeera Food Works and as a Manager and Sous Cook at Coal Kitchen restaurant.
This document is a curriculum vitae that summarizes the professional experience and qualifications of Abid Waqas. It details his educational background which includes a B.S. in Food and Nutrition from A.I.O.U. Islamabad. His professional experience includes roles as a Production Supervisor and Quality Assurance Executive at Dawn Group of Food Industries and currently serving as a Production Officer at Seasons Foods where he introduced new product lines. His areas of competence include food technology processes and food safety and quality assurance systems.
This document discusses implementing 5S practices in a college canteen kitchen. Currently, 5S practices are poor, leading to increased time spent on food preparation and higher waste. Specifically, 27% of extra time is spent on sorting, 21% on setting in order, and 26% on shining. This amounts to approximately 107 extra hours per month. Waste is quantified at 525kg per month costing ₹12,000. Recommendations are provided to implement proper 5S practices like labeling, cleaning procedures, and organizing the kitchen to reduce time and costs. Lessons focus on quantifying problems, benefits of 5S, and applying techniques to daily life.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
The document describes the job responsibilities of an Operations Manager who oversees all catering staff assigned to a project and ensures the highest quality of services to clients by administering locations, complying with budgets, overseeing contract execution, and establishing management procedures and reports. The Operations Manager reports to the Regional Operations Manager and Head Office.
Sushi King Sdn Bhd is a sushi restaurant chain that has been operating for 10 years with 18 staff members. It is facing problems with lack of manpower during peak hours from 12pm to 2pm. The restaurant plans to address this by cooperating with other outlets, increasing workforce, and ensuring team leaders do not have off shifts during peak periods. It also aims to improve product quality and obtain halal certification from JAKIM this year by establishing departments to manage these processes and providing incentives to suppliers.
This report summarizes the 5S project completed at the Naraina outlet of Bikanervala in Delhi from December 17, 2014 to January 3, 2015. The 5S methodology was applied to organize and label different sections of the outlet including the store, pastry/cake section, restaurant kitchen, cafeteria, chaat section, and box store. Areas and equipment were properly labeled and organized to establish clear zones and improve efficiency and cleanliness. Implementation of 5S principles such as sorting, setting in order, and standardizing resulted in improved storage of materials and increased workspace.
This document discusses the lack of 5S practices in college canteens and outlines the 5S methodology. The 5S methodology includes: Seiri (sorting), Seiton (setting in order), Seiso (shining), Seiketsu (standardizing), and Shitsuke (sustaining). Examples are given of how each stage of 5S could be applied to improve organization and cleanliness in the Jagrat University canteen, such as sorting utensils and arranging them orderly, regularly cleaning areas like the kitchen to remove dirt and germs, creating standard procedures for maintenance, and sustaining practices over time through discipline. Benefits of implementing 5S include a neat, clean, and safe workplace that improves productivity
This document outlines a rubric for evaluating student performance on a baking or cooking presentation. It evaluates students on preparation, taste of the food, presentation skills, plating of the food, cooperation within the group, and time management. Students are graded individually on preparation and as a group on the other criteria. Spaces are also provided to record the recipe, group number, date, group leader, and members.
There are four methods of dishwashing: manual, semi-automatic, automatic conveyor, and flight conveyor. The manual method involves washing dishes by hand in hot water, rinsing them in a second tank of clean hot water to sterilize them, then draining and stacking them to dry. The semi-automatic and automatic conveyor methods use machines to wash, rinse, and sterilize dishes loaded onto wire racks or baskets on a conveyor belt. The flight conveyor method loads soiled dishes onto pegs on a conveyor belt to automatically transport them through a dish washing machine.
Magan Hurst is seeking a housekeeping position. She has over 2 years of experience in housekeeping and has also worked as a cashier, CNA, and housekeeper/bookkeeper. Her skills include communication, time management, adaptability, and quality focus. She is responsible, detail-oriented, and able to work independently or as part of a team.
The document outlines issues with food waste, hygiene, and management in a kitchen and proposes solutions. Specifically:
1. The kitchen has high food waste, below standard hygiene practices, and a lack of clear procedures and leadership. Food is improperly stored, dated, and prepared.
2. Goals are to reduce food waste to 15% through simplifying menus, limiting pre-cooking, improving storage, and training staff. Hygiene standards will be increased by repairing equipment, separating raw and cooked foods, and implementing HACCP plans.
3. Resources needed include control of staff and suppliers, equipment repairs, and creating safe food handling documentation and training.
Week 9 Operation Areas And Equipments 3 2552Pavit Tansakul
This document discusses food and beverage management and operation areas and equipment. It covers the objectives, introduction, and various sections on equipment selection factors, food production areas, and characteristics of equipment by area such as receiving, storage, preparation, cooking, and dishwashing. The key points are that equipment selection depends on factors like the operation's needs, menu, labor costs, and utilities available. Food production areas must consider workflow, adequate workspace, and access to ancillary areas. A variety of equipment is used for different functions in receiving, storage, preparation, cooking, and cleaning.
Paul Stewart was born in 1955 in London, England. He studied English at the University of Lancaster from 1974-1977 and later earned his M.A. in Creative Writing from the University of East Anglia. Stewart traveled extensively and worked as an English teacher in Germany, Sri Lanka, and the UK before becoming a full-time writer in 1990.
This document contains a schedule for the R4 train line between Sant Vicenç de Calders and Manresa, traveling through Vilafranca del Penedès. The schedule lists over 50 departure times on weekdays between 4:54 AM and 2:13 PM, with trains leaving approximately every 30 minutes. Major stops along the route include Cerdanyola Universitat.
Soe aze eurasia april 2015 regional training galibgeologykz
The document discusses a workshop on analyzing extractive industry data from the Extractive Industries Transparency Initiative (EITI). It provides an overview of how EITI data can be used to evaluate natural resource governance policies using the Natural Resource Charter framework. A specific issue for analysis is presented on state-owned enterprises (SOEs). A three-step methodology is outlined for gathering information from EITI reports and other sources to answer relevant policy questions, evaluating the policies, and making recommendations. Recommendations focus on increasing transparency of SOE quasi-fiscal activities and decision making through public reporting, independent audits, and legislative oversight.
Este documento descreve o projeto de construção de uma nova igreja para atender o aumento no número de fiéis na região metropolitana de São Paulo. O objetivo é construir um templo com capacidade para 2.000 pessoas, realizar estudos de acessibilidade e planejar atividades de evangelismo. O projeto inclui a construção do templo, definição da doutrina, administração e preparação para a inauguração.
The document contains an interview with two Executive Assistants - Melanie Stevens who works for Devon Air Ambulance Trust, and Helen Parker who works for The Society of Merchant Venturers in Bristol. Some of the key points discussed include:
- Melanie loves working for a charity and feels a great sense of satisfaction knowing her work helps keep a lifesaving operation in the air.
- Helen enjoys the variety of her role as EA at The Society of Merchant Venturers, where she wears many hats and acts as the main point of contact.
- Both discuss their career journeys which involved transitions between sectors, and Melanie notes the importance of relevant qualifications, though emphasizing hands-on experience and
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document contains a resume for Bhav Bhooti Shukla. It lists their personal details, objective, qualifications, work experience and education. Their most recent role is as a Commi 1 at Harry's Singapore Bar and Cafe since October 2014, where they handle Indian Grill and Curry departments. They have over 2 years of experience in restaurant services and expertise in Indian cuisine skills like preparing curries, tandoori dishes and desserts. They also held roles as a Kitchen and Management Supervisor at Kabeera Food Works and as a Manager and Sous Cook at Coal Kitchen restaurant.
This document is a curriculum vitae that summarizes the professional experience and qualifications of Abid Waqas. It details his educational background which includes a B.S. in Food and Nutrition from A.I.O.U. Islamabad. His professional experience includes roles as a Production Supervisor and Quality Assurance Executive at Dawn Group of Food Industries and currently serving as a Production Officer at Seasons Foods where he introduced new product lines. His areas of competence include food technology processes and food safety and quality assurance systems.
This document discusses implementing 5S practices in a college canteen kitchen. Currently, 5S practices are poor, leading to increased time spent on food preparation and higher waste. Specifically, 27% of extra time is spent on sorting, 21% on setting in order, and 26% on shining. This amounts to approximately 107 extra hours per month. Waste is quantified at 525kg per month costing ₹12,000. Recommendations are provided to implement proper 5S practices like labeling, cleaning procedures, and organizing the kitchen to reduce time and costs. Lessons focus on quantifying problems, benefits of 5S, and applying techniques to daily life.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
The document describes the job responsibilities of an Operations Manager who oversees all catering staff assigned to a project and ensures the highest quality of services to clients by administering locations, complying with budgets, overseeing contract execution, and establishing management procedures and reports. The Operations Manager reports to the Regional Operations Manager and Head Office.
Sushi King Sdn Bhd is a sushi restaurant chain that has been operating for 10 years with 18 staff members. It is facing problems with lack of manpower during peak hours from 12pm to 2pm. The restaurant plans to address this by cooperating with other outlets, increasing workforce, and ensuring team leaders do not have off shifts during peak periods. It also aims to improve product quality and obtain halal certification from JAKIM this year by establishing departments to manage these processes and providing incentives to suppliers.
This report summarizes the 5S project completed at the Naraina outlet of Bikanervala in Delhi from December 17, 2014 to January 3, 2015. The 5S methodology was applied to organize and label different sections of the outlet including the store, pastry/cake section, restaurant kitchen, cafeteria, chaat section, and box store. Areas and equipment were properly labeled and organized to establish clear zones and improve efficiency and cleanliness. Implementation of 5S principles such as sorting, setting in order, and standardizing resulted in improved storage of materials and increased workspace.
This document discusses the lack of 5S practices in college canteens and outlines the 5S methodology. The 5S methodology includes: Seiri (sorting), Seiton (setting in order), Seiso (shining), Seiketsu (standardizing), and Shitsuke (sustaining). Examples are given of how each stage of 5S could be applied to improve organization and cleanliness in the Jagrat University canteen, such as sorting utensils and arranging them orderly, regularly cleaning areas like the kitchen to remove dirt and germs, creating standard procedures for maintenance, and sustaining practices over time through discipline. Benefits of implementing 5S include a neat, clean, and safe workplace that improves productivity
This document outlines a rubric for evaluating student performance on a baking or cooking presentation. It evaluates students on preparation, taste of the food, presentation skills, plating of the food, cooperation within the group, and time management. Students are graded individually on preparation and as a group on the other criteria. Spaces are also provided to record the recipe, group number, date, group leader, and members.
There are four methods of dishwashing: manual, semi-automatic, automatic conveyor, and flight conveyor. The manual method involves washing dishes by hand in hot water, rinsing them in a second tank of clean hot water to sterilize them, then draining and stacking them to dry. The semi-automatic and automatic conveyor methods use machines to wash, rinse, and sterilize dishes loaded onto wire racks or baskets on a conveyor belt. The flight conveyor method loads soiled dishes onto pegs on a conveyor belt to automatically transport them through a dish washing machine.
Magan Hurst is seeking a housekeeping position. She has over 2 years of experience in housekeeping and has also worked as a cashier, CNA, and housekeeper/bookkeeper. Her skills include communication, time management, adaptability, and quality focus. She is responsible, detail-oriented, and able to work independently or as part of a team.
The document outlines issues with food waste, hygiene, and management in a kitchen and proposes solutions. Specifically:
1. The kitchen has high food waste, below standard hygiene practices, and a lack of clear procedures and leadership. Food is improperly stored, dated, and prepared.
2. Goals are to reduce food waste to 15% through simplifying menus, limiting pre-cooking, improving storage, and training staff. Hygiene standards will be increased by repairing equipment, separating raw and cooked foods, and implementing HACCP plans.
3. Resources needed include control of staff and suppliers, equipment repairs, and creating safe food handling documentation and training.
Week 9 Operation Areas And Equipments 3 2552Pavit Tansakul
This document discusses food and beverage management and operation areas and equipment. It covers the objectives, introduction, and various sections on equipment selection factors, food production areas, and characteristics of equipment by area such as receiving, storage, preparation, cooking, and dishwashing. The key points are that equipment selection depends on factors like the operation's needs, menu, labor costs, and utilities available. Food production areas must consider workflow, adequate workspace, and access to ancillary areas. A variety of equipment is used for different functions in receiving, storage, preparation, cooking, and cleaning.
Paul Stewart was born in 1955 in London, England. He studied English at the University of Lancaster from 1974-1977 and later earned his M.A. in Creative Writing from the University of East Anglia. Stewart traveled extensively and worked as an English teacher in Germany, Sri Lanka, and the UK before becoming a full-time writer in 1990.
This document contains a schedule for the R4 train line between Sant Vicenç de Calders and Manresa, traveling through Vilafranca del Penedès. The schedule lists over 50 departure times on weekdays between 4:54 AM and 2:13 PM, with trains leaving approximately every 30 minutes. Major stops along the route include Cerdanyola Universitat.
Soe aze eurasia april 2015 regional training galibgeologykz
The document discusses a workshop on analyzing extractive industry data from the Extractive Industries Transparency Initiative (EITI). It provides an overview of how EITI data can be used to evaluate natural resource governance policies using the Natural Resource Charter framework. A specific issue for analysis is presented on state-owned enterprises (SOEs). A three-step methodology is outlined for gathering information from EITI reports and other sources to answer relevant policy questions, evaluating the policies, and making recommendations. Recommendations focus on increasing transparency of SOE quasi-fiscal activities and decision making through public reporting, independent audits, and legislative oversight.
Este documento descreve o projeto de construção de uma nova igreja para atender o aumento no número de fiéis na região metropolitana de São Paulo. O objetivo é construir um templo com capacidade para 2.000 pessoas, realizar estudos de acessibilidade e planejar atividades de evangelismo. O projeto inclui a construção do templo, definição da doutrina, administração e preparação para a inauguração.
The document contains an interview with two Executive Assistants - Melanie Stevens who works for Devon Air Ambulance Trust, and Helen Parker who works for The Society of Merchant Venturers in Bristol. Some of the key points discussed include:
- Melanie loves working for a charity and feels a great sense of satisfaction knowing her work helps keep a lifesaving operation in the air.
- Helen enjoys the variety of her role as EA at The Society of Merchant Venturers, where she wears many hats and acts as the main point of contact.
- Both discuss their career journeys which involved transitions between sectors, and Melanie notes the importance of relevant qualifications, though emphasizing hands-on experience and
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document summarizes advice from UT professors on how to manage stress and prepare for finals week. It recommends prioritizing time, communicating with professors, and avoiding plagiarism. It also discusses extended library hours to provide 24-hour access during finals to help students study. Finally, it reports on a campus fight between two female students that led to assault charges and a theft reported at the recreation center.
Development of an agriculture policy toolkit faosfe and beat zimbabweharrison manyumwa
The project was funded by the Food and Agriculture Organization of the United Nations subregional Office for Southern Africa (FAOSFS) and implemented by the Barefoot Education for Afrika Trust. All views and any unintended errors in this presentation are entirely those of the authors and do not necessarily reflect the views of FAO, its partners or any persons cited in the document.
This acrostic poem expresses support and encouragement for a girl pursuing her dreams despite struggles and fears. Each line of the poem starts with a letter that spells out the name "ARAH MAE L. DIMAILIG" and references her big dreams, willingness to face challenges, weakness being fear, and hope that her dreams will come true with God's guidance along her career journey.
This syllabus outlines the course details for BIO 160 Introduction to Human Anatomy and Physiology taught by Dr. Matt Pearcy in Spring 2015. The course will cover the structure and function of the major human body systems through lectures, labs, and assessments over 16 weeks. Students will be evaluated based on exams, quizzes, and lab activities for a total of 1000 points, with letter grades assigned for the following point ranges: A = 900-1000, B = 800-899, C = 700-799, D = 600-699, F = 599 or fewer. The syllabus provides information on contacting the instructor, textbooks, student resources, policies, and the tentative weekly schedule.
This document presents information on implementing 5S methodology in canteens at Banasthali Vidyapith. 5S focuses on five techniques - Seiri, Seiton, Seiso, Seiketsu, and Shitsuke. These techniques help establish order and quality in the workplace. The presentation provides examples of how each technique can be applied in canteens, such as organizing ingredients and equipment, cleaning workspaces, and training staff. Implementing 5S brings several benefits like improved efficiency, higher productivity, and enhanced food quality standards.
5S is a workplace organization method originating from Japanese words that translate to Sort, Straighten, Shine, Standardize, and Sustain. The document analyzes bad 5S practices in a kitchen including unsorted items, unclean areas, lack of standardization and labeling, and failure to continuously improve processes. This results in over 100 hours of wasted time per month and over $12,000 in wasted food materials annually. The document recommends fully implementing 5S practices such as dedicated storage, cleaning, signage, safety protocols, and record keeping to reduce waste and increase efficiency.
1. The document discusses implementing the 5S methodology to improve organization and hygiene in a college canteen. It describes each of the 5S phases - Sort, Set in Order, Shine, Standardize, and Sustain.
2. Currently, many canteens practice 5S poorly by not properly sorting or storing items, keeping work areas dirty, and lacking standard processes. This causes problems like disorganization and potential health issues.
3. The document recommends better implementing 5S through methods like using a red tag system to sort items, creating checklists for cleaning, and labeling areas to standardize processes. Strictly following 5S daily can transform canteens into cleaner, more efficient workspaces.
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?
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?
this presentation on 5s deals with ways of hygiene enhancements n upgrading standards of living..it is prepared by aparna agnihotri,soumya badola and simran nagar
1) The document discusses how many students in India suffer from stomach issues due to eating food from school canteens.
2) It notes that canteens vary in size and food offerings depending on student population and activities like cooking and storage. Canteens should be located away from toilets or other areas affecting food safety and quality.
3) The presentation aims to highlight bad practices in canteen kitchens and how to address these issues through implementing 5S practices like sorting, setting in order, shining, standardizing, and sustaining cleanliness on a daily basis.
Food Establishment Hygiene and Sanitation Practices ella dimaiwat
The document discusses hygiene and sanitation practices at Casulla Eatery, a food establishment located on the campus of Central Bicol State University of Agriculture. It describes the eatery's operations, including:
- Proper hygiene practices for employees such as handwashing and protective clothing.
- Safe food handling practices including proper storage, cleaning and pest control.
- Maintaining a clean and sanitary environment for food preparation and service.
The research found that Casulla Eatery follows good hygiene and sanitation procedures to ensure the health and safety of their customers.
it is a basic fundamental, systematic approach for productivity quality and safety in all types of business.
team members:-monika kumari
bishakha kumari
anurita sherma
This document outlines the purposes and procedures of home visits by nurses. Home visits allow nurses to assess home environments and provide necessary care. They aim to teach family members to care for sick or postpartum individuals, assess living conditions, provide health education, and establish relationships between agencies and the public. Effective home visits require planning, flexibility, and consideration of clients' needs. Nurses conduct visits by greeting clients, stating purposes, observing needs, performing care using a bag technique, recording details, and scheduling follow-ups as needed. The bag technique facilitates clean and efficient caregiving by containing all needed supplies in an organized manner.
Preparing kitchen tools and equipment and the ingredients in food preparationChristine Pausa
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
This document summarizes a mushroom mini farm and identifies some of its environmental issues. It is founded in 2004 to provide fresh organic mushrooms and educate about home food growing. The farming processes like medium preparation, packaging, and pasteurization are outlined. Environmental issues with the non-biodegradable packaging, chemicals used, and hot water drainage are presented. The document proposes interventions like incentivizing packaging returns, using biodegradable options, collecting waste water, and recovering heat energy. It concludes many issues can be addressed through advanced technologies but support is needed for small businesses to implement solutions.
This presentation gives detailed information about 5S practices.It is unique because it makes the concept more clear with help of visuals that can be closely related to every students life.
Team members:Akanksha Singh
Aishwarya Singh
Saumya Garg
1. The document discusses poor implementation of 5S practices in a college canteen, including lack of sorting, straightening, shining, standardizing, and sustaining. For example, waste is not properly disposed of, items are kept haphazardly, and cleanliness is not maintained.
2. Suggested solutions include implementing proper waste disposal, arranging items by frequency of use, cleaning regularly, increasing staffing for peak hours, and investing in new technologies.
3. Lessons learned are that following 5S practices leads to more productive and organized work, and improvements in productivity, efficiency, and safety. Regular supervision also improves organizational functioning.
1. The document discusses poor implementation of 5S practices in a college canteen, including lack of sorting, straightening, shining, standardizing, and sustaining. For example, waste is not properly disposed of, items are kept haphazardly, and cleanliness is not maintained.
2. Suggested solutions include implementing proper waste disposal, arranging items by frequency of use, cleaning regularly, increasing staffing for peak hours, and investing in new technologies.
3. Following 5S practices consistently would lead to a more productive, organized, and safe work environment. Regular supervision is also important for improving operations.
Q1_MODULE1 - Clean, Sanitize and Store Kitchen.pptxMarissaCollado2
This document provides an overview of cleaning, sanitizing, and storing kitchen tools and equipment. It defines cleaning as removing dirt and sanitizing as removing microorganisms. The objectives are to identify cleaning chemicals, prepare cleaning agents, clean and sanitize tools according to standards, and safely store cleaned tools. A sample cleaning schedule is provided, and cross-contamination is discussed. The 6S Lean method of organizing a workspace is also described.
The methodology of 5S is beautifully shown in canteen kitchen. It includes practical pictures and informative slides. It is presented by Anu Vashisth, Priyanka Bhati, Divya Gupta.
This document provides information on implementing 5S (Sort, Straighten, Shine, Standardize, Sustain) and two additional approaches (Safety and Spirit) in the workplace. It describes each component of 5S and how they can be used to improve the work environment, productivity, safety, and teamwork. The 5S approach involves sorting out unnecessary items, arranging the remaining items neatly, cleaning the workplace, standardizing processes, and sustaining these practices through self-discipline and commitment. Implementing 5S can help eliminate waste, improve efficiency, reduce defects, and create a more organized and positive work culture.
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2. Introduction
Briefing 5S’s……
• SORT: The first thing in making things cleaned up and organised .This
improves efficiency ,helps increase quality , and makes it simpler to spot
problems and enhances productivity
• SET IN ORDER : organise ,arrange ,and identify everything in a work area ,
as well as through out the facility , so that items can be effectively
retrieved and returned to their proper storage location
• SHINE :Clean the work area , equipment and tools. Eliminate sources of
contamination
• STANDARISATION : assign tasks and create schedules so that everyone
knows their responsibilities
• SUSTAIN : Ensure that 5S is a long-term , company-wide goal . Analyse
results , hold team meetings and train workers on importance of 5S
3. INTRODUCTION TO TOPIC
We ,here by, analysing the 5S through college canteen named
“SHANUS
Good 5S practices…
4. 1)Proper delivery of food with systematic work
Food is served according to the order no given
Workers use covers on their heads and hands during cooking and serving
2) Systematic work
it is visible from the photo that work done by the canteen is systematic
All the frequently used things are properly preserved in different
containers
5. 1)Bill counter
Proper billing is done by “shanus” canteen
Proper bill slip is given to the customer and a proper database of their
sale is maintained
2)Good usage
proper paper bags are used by the canteen with proper print of
their name “shanus”
No usage of plastic bags
7. Explaining all 5S with above pictures….
1) proper cleaning process takes place in shanus kitchen
• They clean their kitchen whenever they feel it necessary
• As per the head they clean it about 2-4 times a day
2) All the ingredients frequently required are placed properly in
different containers so that it can be used properly
• Even the sauces required are placed properly
3) Order is placed by the costumer ,the billing is done by the
head and further instructed to the workers to perform the
further task thus everyone is doing work properly and
systematically
4) Everyone is performing their own task properly
• As everyone knows their work
• Cooking is done with covers on their head
8. Innovative ideas of 5S application
1) Proper usage of gloves should be there so as to make the food hygienic
2) The non recyclable waste i.e. polythenes , wrappers ,bottles etc. should be disposed
separately in covered dustbin away from the kitchen
3) The organic wastes i.e. .raw vegetables , vegetable peels etc. should be preserved
and timely send to the organic firms so that it can be used to make manures
,fertilisers etc.
4) The non recyclable waste i.e. polythenes ,wrappers ,bottles etc. should be disposed
separately in covered dustbin away from the kitchen
5) Underground wiring should be preferred instead of open wire wounding so as to
prevent short circuits
9. Lesson learnt ..
1) While analysing 5S technique we learnt not to waste food and
other equipment instead of wasting ,left over food can be fed
to the street dogs , birds and moreover can be reused.
2) After applying 5S technique , the storage area is reduced as
now all the things are properly placed and moreover the work
become systematic and less time consuming
3) Through 5S Practice ,the food area becomes hygienic and dirt-
free thus increasing safety for the customers as well as the
workers
4) Proper maintenance of canteen , its equipment , workplace etc.
will automatically lead to improved quality of food and thus
leading to the better customer satisfaction