kk job design

8/22/2019 Kk Job Design

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Stopwatch Technique


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INTRODUCTION

The study of our laboratory is going to take place at Krispy Kreme

in Dorado, PR.

We did a preliminary study of a sample of 50 observations.

Using the Dixon methodology we arrived to a number of 100

observations that needed to be taken per element. Once this data was obtained we proceeded to make control charts

for all data collected and determine any outliers, once these outliers

were determined a Dixon test was made on the data to determine

whether the outlier points should be eliminated or not.

Once this new data had been evaluated we began with the processof evaluating the work station using allowances.

We then computed the pace factor using the Westinghouse

methodology.


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K K HISTORY

1937 Founded by Vernon Rudolph, KK opens first store in North

Carolina.

Headquartered in Winston-Salem, North Carolina

Products Doughnuts (30 kinds), soft drinks (espresso, chillers),

hot drinks (coffee)

Revenue 362 million USD (2011)

Net Income 7.6 million USD (2011)

Employees 3,700 (2011) The Krispy Kreme store that we did our was study was the one

located in Dorado, PR.
http://www.krispykreme.com/varieties.htmlhttp://www.krispykreme.com/varieties.html


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WORK-STATION DESIGN

The star in this Krispy Kreme layout represents the area of the building that

the operator works.


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FLOW DIAGRAM

This process flow diagram for donut packing at Krispy Kreme shows

the steps taking by the employee to put the donuts in the box, all

three elements are represented in this diagram.


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DAP

This process analysis

diagram shows us all

the activities done by

the operator to

complete our process.


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DOP

This operation process diagram

shows us the complete process of

the placing of donuts in the box

and includes the use of the

operation inspection symbols.


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DESCRIPTIONS OF ELEMENTS

Element 1: Put the box in the table and open it.

Element 2: The grab of the six donuts and put the donuts in the box.

Element 3: Closed the box and put it in the cart.


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SAMPLE SIZE

Element #1

Element #2

Element #3


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INDIVIDUAL CONTROL CHART

We use a Dixon test todetermined whether the

outliers in our second

element were going to be

eliminated or not


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ILO

FACTORS POINTS LEVELS

Enviroment allowances

1. Temperature 10 2

2. Ventilation 10 2

3. Humidity 5 1

4. Noise 5 1

5. Illumination 5 1

Repitevility

6. Duration 20 1

7. Repetition of Cycle 40 2

Effort

8. Physical Demand 20 1

9. Visual and Mental 40 2

Position

10. Move, Sitting, and

Standing

20 2

Total Points 175

Percentage of Allowance 4.0%

Personal Delay 3%

Unavoidable Delay 6.25

Total % Allowance 13.25%


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WESTINGHOUSE

CODE RATING

SKILL D 0.00

EFFORT C2 0.02

CONDITIONS C 0.02CONSISTENCY D 0.00

SUM= 0.04

ALLOWANCE

FACTOR=

0.96


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STANDARD TIME WITH NEW AVERAGE


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CONCLUSION

Element 1 Mean Element 2 Mean Element 3 Mean

4.072 9.396 5.208

Element 1 SD Element 2 SD Element 3 SD

1.553690946 2.18793 1.843398267

Total Points 175

Percentage of Allowance 4.0%

Personal Delay 3%

Unavoidable Delay 6.25

Total % Allowance 13.25%

SUM= 0.04

ALLOWANCE FACTOR= 0.96

Mean and Standard Deviation for

donut packing process (100

Observations)

ILO for data collected

Westinghouse for data collected


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RECOMMENDATIONS

1. Move the donut cart closer to the station to which the

operator works.

2. Put a table to the conveyor belt, to place the donut

box.

3. Put another assistant to take charge of collecting the

orders of 12 donuts, since the other operator is

collecting the order of 6 donuts.


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QUESTIONS???

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