Barnes Hospital Bulletin

https://digitalcommons.wustl.edu/bjc_barnes_bulletin/1084/thumbnail.jp

Case Study on Lean Manufacturing

Technological companies are struggling to keep competing in the global market. Customers have higher expectations now that an efficient and high-quality product is no longer sufficient. For example, Laerdal has to offer configurable solutions on their manikins to meet individual customer needs. All this at a reasonable lead time and cost. Lean manufacturing has proven to be a successful tool to attain a competitive advantage by streamlining the production process from raw material to the customer. This master thesis presents a case study on Lean Manufacturing developed at Laerdal’s Stavanger manufacturing plant. The objective was to map the value stream of a manufacturing process and identify “7 types of waste”. This mapping found that work order process and production planning were areas of opportunity for continuous improvement, which followed two hypotheses. One of them said that the work order process method could be more efficient and help eliminate waste of time. The other says that production planning is cumbersome and can be improved by limiting trigger points and streamlining the current production process. The results supported hypothesis one by demonstrating how lean manufacturing can help the work order method to be more efficient by eliminating non-value activities found and reducing the cycle time by 50 % on average of the work order cycle, plus “waiting time,” which 53% took days, 20% took hours and 27% took minutes. Also, a non-value add activity was eliminated, which took 6 minutes per cycle. The results support hypothesis two by demonstrating how the production planning could increase the efficiency and eliminate waste of time in production planning by introducing a pull system (Kanban) for most of the roto-molding parts, streamlining the process, and limiting trigger points by one. The method used was action-based research, where you will find experimentation and data collection in multiple cycles. Data in the form of photos, surveys, interviews, achievement data, and documents provided by Laerdal; Then, connected with a literature study on Lean manufacturing theory and Lean manufacturing in a project setting area

Boston Hospitality Review: Fall 2012

Lodging Update: Greater Boston by Rachel Rogisnky and Matthew Arrants -- A Sense of Place by Rachel Black -- Hospitality, Tourism, and Politics by Stephen W. Litvin -- Paris in Boston by photo essay by Jack Dzamba -- The Cradle of American Hospitality by Bradford Hudson -- Thompon’s Spa: The Most Famous Lunch Counter in the World by Peter Szende and Heather Rule -- The Restaurant as Hybrid: Lean Manufacturer and Service Provider by Christopher Mulle

Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP)

The overall objective of the project was to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products. The approach was a chain analysis approach which addressed the link between farm and fork and backwards from fork to farm. The objectives were to test food authenticity on farm level and food quality and health in processing. The carrot was chosen as the model vegetable since it is common for the involved partners from industry and is processed for baby food; hence the results are relevant for other vegetables and organic food in general as well. - Identify and define critical and essential product quality parameters useful to optimise organic food quality - Compare products from different farming practices (conventional and within organic) - Performance of QACCP (Quality Analysis Critical Control Point, similar to HACCP methodology) - Test the impact of the food chain (focusing on processing techniques) on the product quality and safety - Test the impact of organic food on healt