This is an application of 5S model on kitchen & Canteen of Institute of Management, Nirma University, created by Sunny Wadhwani. The task had been given by Qimpro Champions League.

1. 5 S College canteen-kitchen
Submitted by :
Sunny Wadhwani
Prateek Chitranshi
Soumitra Tiwari
e i r
t o
S S e i i n
S e i s o
S e i k e t
s u
S h i t s u
e

3. Background of 5
• Japanese technique
• Part of Just in Time.
• Can be applied to Product/ Service/ Process.
1.Seiri (Refers to removing unnecessary items, tools to eliminate obstacles)
2.Seiton (Refers to arrangement of items to prevent from wastage of time.)
3.Seiso (Make workplace safe, clean and Easy to work)
4.Seiketsu ( Refers to standardization of workplace)
5.Shitsuke (Developing a self – control system of ‘Do-without-saying’)

4. College Canteen- Kitchen
We applied 5S
On our College
Canteen
-Kitchen

5. Systematic Arrangement
Recording of items
Application of Seiri : Seiri simply quotes, ‘When in doubt, throw
it out’ OR
‘Don’t purchase unnecessary items.’
This picture shows store room canteen, Nirma University.
A supervisor has been appointed to maintain records of needed items in store.
Only necessary items are bought and stored very systematically as shown in
above picture.

6. Easy to find
Application of Seiton (Straighten)
 Makes it easy to find and pick up necessary items.
 All the needed items are kept in order. For anyone, it is
easy to locate any item.
 All the similar items are kept together and also place of
each item is fixed.
 It prevents cost and saves time.
 Makes workflow smooth and easy.

7. Drainage
system
For water
Application of Seiso : Refers to ‘Clean workplace
completely’.
 There are 17 dust bins in whole canteen-kitchen.
Its mandatory to wash hands for every worker in
kitchen.
Wearing hand glows and cap is compulsory before
Cooking.
There is a special drainage system for waste water in
kitchen.
Cap to prevent
Hair fall
Hand wash
Dust Bin

8. Serving Uniform
Plates
Application of Seiketsu (Standardization)
Seiketsu refers to setting high standards and making rules to meet the same.
All Cooking activities are arranged in a sequential order.
Serving standards are maintained by blue dressed workers as shown in above
picture.
Whole cooking staff has to wear uniform with apron and cap.
All serving vessel are washed before and after consumption.
Safety glows are provided to workers for safety precautions.

9. Application of Seiketsu
Refers to Sustaining other 4
activities after implementation.
Other 4 S wont work If activities
are not controlled regularly.
 In Nirma Canteen, a regular inspection takes places every week for
auditing above mentioned 4 ‘S’.
 A Mess committee is formed to take care of quality and control, which
takes new initiatives every year to sustain 4S practices in canteen.

10. Thank You
• You are heartily welcome to eat in one of the
few 5S processed canteen of Nirma….
