LEAN MANUFACTURING APPLIED TO COLLECTIVE FOOD KITCHENS LEAN KITCHEN
Item
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Tipo do ITEM
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Artigo Ciêntifico
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Título do Artigo
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LEAN MANUFACTURING APPLIED TO COLLECTIVE FOOD KITCHENS LEAN KITCHEN
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Descrição
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The Lean Kitchen is based on the Japanese TPS (Toyota Production System) system
that increases productivity, efficiency and effectiveness within the kitchens. One of the
principles of this philosophy is to identify the problem, optimizing resources to reduce
waste, that is, lean manufacturing, in terms of eliminating bottlenecks and gaps. This
article brings the theme of Lean Kitchen, to increase productivity, efficiency and
effectiveness within the kitchens, as well as the concept of value, in terms of how much
the customer is willing to pay. Therefore, the objective is to apply the lean concept
within its outsourced industrial restaurants. Restaurants respond to variations in
demands and varieties of service, however, as in any process, there are several problems
that need to be meticulously detected in order to heal them. Literature based on Lean
philosophy and the case study and metrics were used, such as: Visit to the Gemba
reports; information collections; check-list application; problem identification;
Brainstorming (team and leadership); Dynamics of engagement with team and
leadership; visual communication application, feedback schedule with customers; Tools
(5s; Pareto, Ishikawa, 5W2H; PDCA).
Key Words:
Lean-Kitchen; kpi’s;
Industrial restaurants.
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Abstract
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The Lean Kitchen is based on the Japanese TPS (Toyota Production System) system
that increases productivity, efficiency and effectiveness within the kitchens. One of the
principles of this philosophy is to identify the problem, optimizing resources to reduce
waste, that is, lean manufacturing, in terms of eliminating bottlenecks and gaps. This
article brings the theme of Lean Kitchen, to increase productivity, efficiency and
effectiveness within the kitchens, as well as the concept of value, in terms of how much
the customer is willing to pay. Therefore, the objective is to apply the lean concept
within its outsourced industrial restaurants. Restaurants respond to variations in
demands and varieties of service, however, as in any process, there are several problems
that need to be meticulously detected in order to heal them. Literature based on Lean
philosophy and the case study and metrics were used, such as: Visit to the Gemba
reports; information collections; check-list application; problem identification;
Brainstorming (team and leadership); Dynamics of engagement with team and
leadership; visual communication application, feedback schedule with customers; Tools
(5s; Pareto, Ishikawa, 5W2H; PDCA).
Key Words:
Lean-Kitchen; kpi’s;
Industrial restaurants.
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Língua do arquivo
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inglês
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Data da Publicação
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Ano 2019
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Palavra-chave
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Lean-Kitchen
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kpi’s
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Industrial restaurants
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Autores
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Ana Rita Silvestre Caetano
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Alexandra Priscila Tregue
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Mauro Cezar Aparício De Souza
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David Barbosa de Alencar
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Local
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ITEGAM - Manaus, 2019
