Week 6 - Discussion 2

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University Of Arizona *

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Management

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May 30, 2024

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Lean principles are essential for enhancing operations in various industries by minimizing waste and maximizing efficiency. Consider a fast-food restaurant, a setting we are all familiar with, where various types of waste are commonly observed. This environment has three significant forms of waste: overproduction, motion waste, and production defects (Collier & Evans, 2024).  Overproduction:   Excessive production leads to a tie-up of production facilities with unused surplus inventory (Collier & Evans, 2024). This is a common problem that often arises in fast- food establishments. For example, preparing an excess of burgers during a slow period can lead to the food sitting idle under heat lamps, losing its freshness, and potentially going to waste if not sold promptly. Motion Waste:  Due to suboptimal workplace design and the inconvenient placement of tools and materials (Collier & Evans, 2024). Employees frequently find themselves juggling multiple tasks without a clear delineation of their roles. The lack of organization in the kitchen can result in unnecessary movement, inefficiencies in service, and longer wait times for customers. Production Defects : As a result of less than-ideal workplace design and the inconvenient arrangement of tools and materials (Collier & Evans, 2024). Mistakes in orders, like an incorrectly prepared burger, result in waste as these items often cannot be served to customers and must be discarded. Several lean tools and techniques can be utilized to address these wastes: Just-In-Time (JIT) Production : This technique effectively addresses overproduction by closely aligning cooking times with customer demand (Collier & Evans, 2024). Preparing food items based on real-time orders or closely forecasted demand ensures freshness, reducing the likelihood of waste due to unsold food items. 5S (Sort, Set in order, Shine, Standardize, Sustain) : The 5Ss are based on Japanese terms: seiri (sort), seiton (set in order), seiso (shine), seiketsu (standardize), and shitsuke (sustain) (Collier & Evans, 2024). The methodology effectively minimizes motion waste. The kitchen workspace can be organized efficiently by assigning specific and convenient places for every tool and ingredient, which helps minimize motion waste. This organization efficiently streamlines the food preparation process, minimizing the likelihood of errors. Root Cause Analysis and Process Redesign : Identifying the underlying causes of errors is crucial when addressing production defects (Collier & Evans, 2024). Understanding and addressing the root causes can significantly reduce the rate of production defects. This can be achieved through better training, clearer recipes, or more efficient kitchen layouts. In addition, implementing error-proofing methods such as using color-coded ingredients or standardized preparation processes can contribute to maintaining consistency and quality. One way to demonstrate these techniques is by looking at how McDonald's utilizes JIT. The company implemented a customized approach, resulting in reduced pre-made food and a
significant decrease in waste. The application of lean principles such as JIT, 5S, and root cause analysis in fast-food restaurants has proven to be highly effective in minimizing waste and improving customer satisfaction. By implementing these principles, restaurants can provide quicker service and deliver better-quality products to their customers. When these techniques are implemented effectively, they contribute to an operation that is more efficient, cost-effective, and customer-oriented. References: Collier, D. A., & Evans, J. R. (2024).   Operations and supply chain management   (3rd ed.). Cengage Learning. Gider, Ç. (2023, March 2).  From farm to fast food: The key to McDonald's success in Supply Chain Management . CKNReport |Logistics. 
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