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.

1. 5S
METHODOLOGY
A Presentation on
GOOD 5s Practices
Practiced in The Canteens of
BANASTHALI VIDYAPITH

2. Presented To You By
The Students Of B-Tech (E.C.)
2nd
Year(3rdSemester)
Banasthali University
- Devanshi Agarwal
- Sonakshi Goyal
- Trisha Gera

3. 5s is a management tool from Japan, that focuses on
establishing a quality environment in ANY organization,
ensuring adherence to standards and in the process,
fosters the spirit of continual improvement.
It focuses on five management techniques that are the
foundation for any organization's competitive initiative
NAMELY SEIRI, SEITON, SEISO, SEIKETSU AND SHIKETSU.
INTRODUCTIION

4. Seiri means to
sort & systematically
discard items that
are not needed in
the workplace.
Distinguishing
needed items from
unneeded.
Removal of
unnecessary items.
Elimination of the
unnecessary.
Making work
easier.

5. 5S Red-Tagging
• Identify items that are not
necessary or used
infrequently
Eliminate
• Remove unnecessary items
from the work area
• Relocate items that do not
belong

6. Streamline
Seiton means to arrange
necessary items in a neat
& systematic manner so
that they can be easily
retrieved for use and to
return after use.
Arrange necessary
items in order.
Prevent loss of waste
of time.
Ensure first come first
serve basis.
Make workflow
smooth and easy.

7. s
Organize
Setting in order all the
ingredients makes
cooking efficient.
Helps to make most of
the provided space
More Sale
Streamlining of various
products act as a
brochure of contents in
itself.

8. Seiso means to clean
& inspect the
workplace thoroughly
so that there is no dirt
on the floor, machines
and equipments.
Clean workspace.
Prevent machinery
deterioration.
Keep workplace safe
and easy to work.
Prevent dirt from
accumulating .
Developing a
cleaning maintenance
schedule to help
protect parts and
equipment from dirt,
dust and grease.
Maintaining quality
food.

9. Cleaning
• Checking the condition
of equipment so as to
identify early warning of
unplanned breakdowns.
Protect
• Store materials securely
with lids to keep items
clean and protected .

10. Seiketsu means to
maintain a high
standard of workplace
organization by keeping
everything clean and
orderly at all times.
All obligatory rules
are obeyed.
Maintain high
standards at workplace
and administrative
processes.
Maintain cleanliness
and orderliness.
Establish standard for
customer service, food
products, human
resource management.

11. •Systematic Approach:
Developing procedures to
keep the 5S methodology in
operation.
• Consistency:
Standardization of
kitchen/counters reduces
downtime and increases
output and efficiency.
•Proper refrigeration
•Systematic Approach:
Developing procedures to
keep the 5S methodology in
operation.
• Consistency:
Standardization of
kitchen/counters reduces
downtime and increases
output and efficiency.
•Proper refrigeration

12. Shitsuke means to train
people to Practice the QE
(5S) system continuously
so that it becomes
habitual and ingrained in
the culture of the
organization.
 Control,maintaining a
checkl ist
 Cooperation in the
team solving the
problems
 Proceedings is in
accordane with
decisions.
 To keep in working
order.Regularity.
 Maintain workflow
without being told.

13. Workforce Satisfaction:
Employees taking pride in
their work, leads to greater
job satisfaction and higher
productivity.
Failures and interruptions
eliminated in the delivery
process.

14. -Aesthetic outlook should be weighed as much as its quality products for any
institution to work economically well.
-Each working unit is responsible to some external or higher organization.
-In the case of our college canteens, Banasthali Vidyapith has its state of rules
regarding the time limits and each canteen has to comply with it.
-A canteen’s popularity is also affected by the customer friendly attitude its
employees maintain.
-FOR ANY WORKING INSTITUTION TO WORK PROPERLY THERE MUST BE
COHERENCY AMONG THE STAFF MEMBERS.
-TRANSPARENCY OF INSIDE WORKING PROCESS OF COLLEGE CANTEENS IS
APPRECIATED.
Lessons Learned

15. Conclusion
The advantages from implementing the 5S rules
1 S:
�Food stock management.
�Better usage of the working area.
�prevention of degradation of kitchen tools and
cutlery.
2 S:
�Improvement in cooking approach (increasing of
effectiveness and efficiency).
�Shortening of the time of seeking necessary
things,
�Safety improvement (prevention from burns and
canteens’ kitchen fires).
3 S:
�Increase of machines’ efficiency(such as ovens
and refrigeration systems).
�Maintenance and the cleanness of cooking
appliances.
�Maintenance of the clean workplace enhances
easy check.
�Improvement of the canteen appearance and
overall outlook.
4 S:
�Increase in standards raises quality of food
products.
�Better deliverance of consumer’s demands.
�Decrease in air pollution with the help of
modern chimneys.
5 S
�Increasing of the environmental awareness.
�Decrease in mistakes resulting from inefficient
workflow.
�Improvement of the inter-human relations
among canteen workers.