ppt food indrsty

1. CAREER POINT UNIVERSITY
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 CASESTUDY OF JUST-IN-TIME SYSTMEMIN US FOOD
INDUSTRY
 Name-VIKASH GOYAL
 UID-K10757
 BRANCH- MECHANICAL
 SUBJECT- OPERATION PLANNING AND
CONTROL
 SUBMITTED TO-MR. BHUPENDRA GAHLOT

2. INTRODUCTION OF FOOD INDUSTRY
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 Lean Production
 The Lean Production concept, introduced by
 Womack, Jones, and Roos (1990) based on a comparative
 study in the automobile industry from
 Japanese and other parts of the world, could be
 seen as a quantification of earlier “world class”
 and just-in-time (JIT) manufacturing studies (Schonberger
 1982; Monden 1983; Shingo 1981, 1985).
 Womack, Jones, and Roos (1990) described the supply
 co-ordination system from the Japanese point
 of view. Lamming (1993) developed the concept
 of the Lean Supply Model, describing supply-chain
 management practices within lean production.

3. 1The Demand Chain of a Big Marketing
Company
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 62 November 2005 Journal of Food Distribution
Research 36(3) to the marketing company, to the
wholesaler, or
 directly to the stores. In the future, direct
deliveries
 to the stores will be more common and the use of
 electronic data interchange will increase.
 Wholesaler (Figure 2). Retail stores order
products
 automatically from a large wholesaler that orders
 them from the contract manufacturer. It takes a
week

4. 2 Ketchup Production with the Corresponding
Average
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 64 November 2005 Journal of Food
Distribution Research 36(3) seems to be
unnecessary inventories, especially for
 raw-material inventories, which was also
noticed
 when the stock turnover was examined. The
stock
 of raw materials turned over on average three
times
 a year, while the end-product inventory turned
over
 almost 28 times.

5. 3.Supply-Chain Response Matrix for Ketchup Assuming the First
Shipment of Raw Material
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 Lehtinen and Torkko The Lean Concept in the
Food Industry: A Case Study of a Contract
Manufacturer 65
 tion starts.
 Demand-Amplification Mapping.

6. Creative Definitions
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A systematic way of documenting and breaking down customer
needs into manageable and actionable detail.
A planning methodology that organizes relevant information to
facilitate better decision making.
A way of reducing the uncertainty involved in product and
process design.
A technique that promotes cross-functional teamwork.
A methodology that gets the right people together, early, to work
efficiently and effectively to meet customers’ needs.

7.  Poor communications and expectations get lost in the
complexity of product development.
 Lack of structure or logic to the allocation of product
development resources.
 Lack of efficient and / or effective product / process
development teamwork.
 Extended development time caused by excessive redesign,
problem solving, or fire fighting.
When is QFD Appropriate?7

8. What Does Do ?
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Better Designs in Half the Time!
QFD Is a Productivity Enhancer
CUSTOMERCONCEPT
Plan Design Redesign Manufacture
Plan Design Redesign Manufacture Benefits
“Traditional Timeline”

9. WHY DOES QFD WORK
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PROCESS
DESIGN
PRODUCTION
PRODUCT
DESIGN
IMPROVE
PRODUCT
TIME HIGH VISIBILITY
HIGH REWARD
LOW VISIBILITY
LOW REWARD
10:1

10.  Identify how the good/service will satisfy customer wants
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 Colour
 Tensile yield strength
 Tensile Ultimate strength
 Weight
 Size(Diameter)
 Thickness
 Avg. Hedonic scale rating
 Cost per Pizza
 Density of topping

11.  Relate customer wants to product how’s.
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 In this step we have to relate the customer requirements and the
technical specifications provided by the company manager. How
well what we do meets the customer’s wants (relationship matrix).
Ratings for high, medium and low relationships have been shown in
the diagram.
 KEY
High Relationship (5)
Medium Relationship (3)
Low Relationship (1)

12.  Develop importance ratings.
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CUSTOMER ‘WANTS’ IMPORTANCE RATING
Tastes Good 5
Low Price 4
Appetizing Appearance 3
Good Texture 2
Generous Portions 1

13.  Evaluate competing products
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CUSTOMER
‘WANTS’
COMPANY ALPHA COMPANY BETA COMPANY
CHARLIE
Tastes Good Fair Good Good
Low Price Good Poor Poor
Appetizing
Appearance
Poor Fair Good
Good Texture Good Fair Good
Generous
Portions
Good Good Poor

14. APPLICATIONS
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 The House of Quality matrix is one of the best tools available
for clarifying the “voice of the customer”. It is important to
note that the customer in question may be a product or service
consumer, a corporate executive, or even another department
within the same company. In fact, the “customer” in question
may even be one’s self–for the HOQ tool is an excellent way
to evaluate a complex decision and prioritize one’s own
requirements

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THANK YOU