5S METHODOLOGY

A Presentation on

GOOD 5s Practices

Practiced in The Canteens of

BANASTHALI VIDYAPITH

Presented To You By The Students Of B-Tech (EC)

2nd Year(3rdSemester)

Banasthali University

- Devanshi Agarwal

- Sonakshi Goyal - Trisha Gera

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 organizations competitive

initiative NAMELY SEIRI SEITON SEISO SEIKETSU AND SHIKETSU

INTRODUCTIION

Seiri means to sort amp 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

5S Red-Tagging

bull Identify items that are not necessary or used infrequently

Eliminate

bull Remove unnecessary items from the work area

bull Relocate items that do not belong

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Presented To You By The Students Of B-Tech (EC)

2nd Year(3rdSemester)

Banasthali University

- Devanshi Agarwal

- Sonakshi Goyal - Trisha Gera

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 organizations competitive

initiative NAMELY SEIRI SEITON SEISO SEIKETSU AND SHIKETSU

INTRODUCTIION

Seiri means to sort amp 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

5S Red-Tagging

bull Identify items that are not necessary or used infrequently

Eliminate

bull Remove unnecessary items from the work area

bull Relocate items that do not belong

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

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 organizations competitive

initiative NAMELY SEIRI SEITON SEISO SEIKETSU AND SHIKETSU

INTRODUCTIION

Seiri means to sort amp 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

5S Red-Tagging

bull Identify items that are not necessary or used infrequently

Eliminate

bull Remove unnecessary items from the work area

bull Relocate items that do not belong

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Seiri means to sort amp 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

5S Red-Tagging

bull Identify items that are not necessary or used infrequently

Eliminate

bull Remove unnecessary items from the work area

bull Relocate items that do not belong

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

5S Red-Tagging

bull Identify items that are not necessary or used infrequently

Eliminate

bull Remove unnecessary items from the work area

bull Relocate items that do not belong

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Streamline

Seiton means to arrange necessary items in a neat amp 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

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

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

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Seiso means to clean amp 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

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Cleaning

bull Checking the condition of equipment so as to identify early warning of unplanned breakdowns

Protect

bull Store materials securely with lids to keep items clean and protected

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

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

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

bullSystematic Approach Developing procedures to keep the 5S methodology in operation

bull Consistency Standardization of kitchencounters reduces downtime and increases output and efficiency

bullProper refrigeration

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

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 Controlmaintaining a

checkl ist

Cooperation in the team solving the problems

Proceedings is in accordane with decisions

To keep in working orderRegularity

Maintain workflow without being told

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

Workforce SatisfactionEmployees taking pride in their work leads to greater job satisfaction and higher productivity

Failures and interruptions eliminated in the delivery process

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

-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 canteenrsquos 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

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers

ConclusionThe advantages from implementing the 5S rules

1 S1048696Food stock management1048696Better usage of the working area1048696prevention of degradation of kitchen tools

and cutlery 2 S1048696Improvement in cooking approach

(increasing of effectiveness and efficiency)

1048696Shortening of the time of seeking necessary things

1048696Safety improvement (prevention from burns and canteensrsquo kitchen fires)

3 S1048696Increase of machinesrsquo efficiency(such as

ovens and refrigeration systems)1048696Maintenance and the cleanness of cooking

appliances 1048696Maintenance of the clean workplace

enhances easy check 1048696Improvement of the canteen appearance

and overall outlook

4 S1048696Increase in standards raises quality of

food products1048696Better deliverance of consumerrsquos

demands1048696Decrease in air pollution with the help of

modern chimneys

5 S1048696Increasing of the environmental

awareness 1048696Decrease in mistakes resulting from

inefficient workflow1048696Improvement of the inter-human

relations among canteen workers