The document discusses different types of facility layouts and their advantages and disadvantages. It describes product layouts, which are best for moving large quantities of items or people smoothly, and process layouts, which group similar processes together and allow for more flexibility but can be more difficult to supervise. It also covers fixed position layouts, used when products must be created on-site, and discusses requirements like staff training and potential problems with layouts like bottlenecks, supervision issues, and demotivating spaces.

1. Layout – Product & Process http://flickr.com/photos/butterflysha/140523563/

2. Layout Arrangement of a facility to provide; working, service, reception, storage and administrative areas

3. Types of Layout Service Product Layout Appropriate when large quantities of product or people need to be moved smoothly through the system Movie theatre Theme park Recreational park Airline check in Museum http://flickr.com/search/?l=4&w=all&q=lining+up&m=text

4. Service Product Layout Advantages High levels of output achieved Supervision, planning and control easier Staff training reduced to operational specialisation Minimum work-in-progress and materials handling costs Disadvantages Jobs routine and de-motivating Inflexibility when change necessary Breakdown in one area can result in entire operation being stopped

5. Types of Layout Service Process Layout Grouping together of all similar processes Department store Health and sports clubs Café and food Theme park Hotel

6. Service Process Layout Advantages General purpose machinery more flexible More varied work for staff Group identity stronger Individual incentive schemes Disadvantages Communications and supervision more difficult Individual resource use lower eg. A cash register for every departmental counter may only be used 10-15% during the week – whereas one cash register for the floor would be used 100% but there would be increased customer queuing

7. Service Position Layout Certain types of products are required to be created on-site eg. In a restaurant the dining room is fixed. The customer is provided with everything necessary

8. Service Fixed Position Layout Advantages Repeat items – mean reduced operational times Efficiency, quality and quantity should be more than satisfactory Likely to be more standardisation Disadvantages Resources need to be tidied, reset and replenished before continuing eg. After a meal the table needs to be cleared before it can be used again

9. Requirements Safe Working Practice Staff training programmes should be provided to Familiarise staff with hazards, protective clothing, legal requirements, etc emergencies

10. Problems Bottleneck Operational blackspots unable to cope with the demands paced upon them eg. Entrance and exit the same Too few exit/payment channels Space too physically demanding

11. Problems Difficult to Supervise Too few supervisors Physical dimensions of space difficult to observe Facility for too many people to congregate at once

12. Problems Motivation Space not user friendly Too much walking around Room cooler Room warmer

13. Exercise Think of a facility you know well eg. shop, sports or information centre etc. Sketch a two dimensional ‘birds-eye view’ of the first floor layout. Identify any potential problems eg. students centre, museum Highlight what are good innovations Mark the health and safety features eg. Exit, signs, fire extinguishers etc