(a)Provide one relatable and relevant example of five of the eight wastes under Lean systems which are likely to be witnessed in the canteen.
There is a canteen set up serving food (Breakfast, Lunch, Snacks-tea, and Dinner) to 500 students in a B school. It has a huge well-furnished dining hall and has a serving zone where students queue to pick up their eatables. The Institute director, during his regular Gemba walks in the canteen, has seen a lot of inefficiency in the related operational processes and needs a major improvement.
(a)Provide one relatable and relevant example of five of the eight wastes under Lean systems which are likely to be witnessed in the canteen.
(b)Recommend lean tools & techniques/system solutions to be employed for curbing each of those five wastes with a line on justification.
(c) Suggest three key enablers and measures track the progress on lean in the canteen.
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