Benchmarking Technique in Lean Manufacturing (5s) Practice

2012 ◽  
Vol 59 (2) ◽  
Author(s):  
Baba Mohd Deros ◽  
Tan Jun ◽  
Mohd Nizam Abd Rahman
Keyword(s):  
Market Share ◽  
Lean Manufacturing ◽  
Low Cost ◽  
Business Success ◽  
Manufacturing Cost ◽  
High Quality ◽  
Manufacturing Firm ◽  
Quality Product ◽  
High Quality Product

In today’s competitive market, low cost production and high quality product could assists manufacturers to win new and maintain their existing customers thus gain bigger market share. Manufacturing cost is one of the key dominant factors towards achieving business success. As such, manufacturing firms are struggling to produce product with lowest manufacturing cost while at the same time maintaining their product quality. Lean manufacturing practice could be applied to lower the manufacturing cost and benchmarking technique to ensure on the implementation effectiveness. A case study was conducted in a small and medium manufacturing firm located in China. One of the lean manufacturing tools, i.e. 5S system was implemented in the production line of the case study company. For future reference, the present situation was studied prior to the 5S system implementation. Later, the result of the study was benchmarked against before, after and the best in class manufacturer. A framework was developed to guide the user during implementing the 5S system. The benchmarking result shows significant improvement in productivity and lower manufacturing cost after implementing the 5S system. The implementation of 5S system had created more comfortable workspace to production workers, standard procedures and method to produce the product. Therefore, it can be concluded, the 5S system was able to help the production workers to implement the lean manufacturing and benchmarking technique more effectively to bring additional advantages in producing lower cost and high quality product, which eventually helps the company to gain better market share.

scholarly journals Reconfigurability Approach in Manufacture of Moulds and Dies

2011 ◽  
Vol 264-265 ◽  
pp. 1708-1713 ◽  
Author(s):  
A.O. Oke ◽  
Khaled A. Abou-El-Hossein ◽  
N.J. Theron
Keyword(s):  
Manufacturing Systems ◽  
Manufacturing System ◽  
Low Cost ◽  
Lead Times ◽  
Manufacturing Strategy ◽  
High Quality ◽  
Quality Product ◽  
Product Specifications ◽  
Competitive Nature ◽  
High Quality Product

Manufacturing of moulds and dies based on the rigid and traditional arrangement of dedicated workstations in a production system can no more stand the test of time. The dynamic and competitive nature of the market is compelling managements in the industry to look for a manufacturing system that (1) will ensure high quality product, (2) will pave way for a quick changeover to a new setup to be able to accommodate the new products, (3) will ensures short lead times in product/process changeover, and (4) that will make its product come out at a relatively low cost. An emerging strategy that might enable industries to cope with the rapidly changing product specifications is based on reconfiguring the manufacturing systems. A manufacturing strategy that is based on reconfiguration of the manufacturing systems may help accommodate emergent product changes in short periods at the lowest possible costs by combining certain levels of flexibility and customised automation. In this paper the principles of reconfigurability is being considered for mould and die making industry.

Conservation and value of local livestock breeds: usefulness of niche products and/or adaptation to specific environments

2005 ◽  
Vol 36 ◽  
pp. 21-31 ◽  
Author(s):  
E. Verrier ◽  
M. Tixier-Boichard ◽  
R. Bernigaud ◽  
M. Naves
Keyword(s):  
Public Policy ◽  
Genetic Resources ◽  
High Quality ◽  
Mountain Areas ◽  
Chicken Breed ◽  
Animal Genetic Resources ◽  
Protected Designation Of Origin ◽  
Quality Product ◽  
High Quality Product

SummaryTwo cases of livestock production involving French local breeds are analysed. The first shows how a high quality product under AOC (Protected Designation of Origin — PDO) has been defined for the Bresse chicken breed, formely kept by fancy breeders. The second shows the role of the local cattle breeds Abondance and Tarentaise in both the use of mountain areas and the development of PDO products. How to consider such values in a public policy dealing with farm animal genetic resources is discussed.

scholarly journals Multimodal Analysis of Innisfree’s Brand History

K ta Kita ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 262-269
Author(s):  
Vanessa Velancia Prajogo ◽  
Setefanus Suprajitno
Keyword(s):  
Key Words ◽  
Market Share ◽  
Common Method ◽  
Brand Identity ◽  
High Quality ◽  
Visual Mode ◽  
Multimodal Analysis ◽  
Semiotic Resources ◽  
Fierce Competition

Fierce competition in increasing market share growth prompts companies to strive to create a memorable brand identity. One common method adopted by some companies is using a video advertisement, which contains the message they want to convey about their product or brand. This message is intended to persuade people who see the advertisement to buy their product. In doing so, companies usually use the visual, linguistic, spatial and other semiotic resources, often referred to as a semiotic mode. Through the case study of Innisfree’s video advertisement “Brand History,” we analyze how Innisfree uses linguistic, spatial, and visual mode for creating a message that enables consumers to remember and to persuade them buy its product. Our findings show that the message in the video advertisement is that Innisfree is a beauty product that upholds nature as its ingredients, has high quality, and preserves the environment where it takes its ingredients. Key Words: Advertisement, Persuasion, Modes, Verbal and Non-verbal expressions.

scholarly journals The Removal of Stems from Cut Tobacco

1997 ◽  
Vol 17 (2) ◽  
pp. 49-55
Author(s):  
D Zielke ◽  
R Liebe
Keyword(s):  
Pilot Plant ◽  
High Speed ◽  
High Quality ◽  
Quality Product ◽  
Cut Tobacco ◽  
High Quality Product

Abstract The presence of stems in cut tobacco is detrimental to cigarette quality, resulting in problems during production particularly on today's high-speed makers. Incomplete threshing and the use of unthreshed semi-Oriental tobaccos can increase the stem content in the cut tobacco considerably. The percentage of stems present in cut tobacco was investigated by HauniMaschinenbau AG specifically for semi-Oriental tobacco. Their findings show that not all stems present in the strips or lamina after cutting are classified as “objectionable”. However, the percentage of objectionable stems in the cut tobacco is not inconsiderable and depends on the thickness of the stems present. Reducing the objectionable stem contingent in cut tobacco is therefore a crucial concern of many cigarette manufacturers who set great store on ensuring high-quality product. HauniMaschinenbau AG offers a cut tobacco separator which has been specially designed for this purpose and also used as a cooler. A corresponding model is available in the HauniMaschinenbau AG pilot plant in Hamburg for tests using the customers’ own tobacco.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

Designing and Developing Competency-Based Education Courses Using Standards

2017 ◽  
pp. 232-249 ◽  
Author(s):  
Nancy B. Hastings ◽  
Karen L. Rasmussen
Keyword(s):  
Learning Environments ◽  
High Quality ◽  
Competency Based Education ◽  
Policies And Procedures ◽  
Quality Product ◽  
Competency Based ◽  
Micro Level ◽  
Quality Learning ◽  
Education Courses ◽  
High Quality Product

Standards provide designers and developers of competency-based education courses and programs with a structure and framework that serve as a way to create quality learning environments that align objectives, instruction, and assessments. At the micro-level, standards facilitate direction of the structure, format, and content of a competency-based course that ensures a high-quality product. At the macro-level, standards help institutional administrators and faculty make good, informed decisions about program policies and procedures.

The Impact of eBay Ratings and Item Descriptions on Auction Prices

2005 ◽  
pp. 149-165
Author(s):  
Mark P. Sena ◽  
C. Edward Heath ◽  
Michael A. Webb
Keyword(s):  
High Quality ◽  
Price Variation ◽  
Bidding Strategies ◽  
Quality Product ◽  
Retail Prices ◽  
Auction Prices ◽  
Bid Prices ◽  
The Impact ◽  
The Relationship ◽  
High Quality Product

Buyers on eBay commonly rely on seller feedback ratings to determine bidding strategies.  Various studies have examined the impact of eBay’s reputation system on auction outcomes.  This study builds on prior research by examining the relationship between seller ratings on auction prices for two distinct product types, DVDs and designer watches and by benchmarking the bid prices against retail prices. The results show that eBay ratings explain a greater degree of price variation in Designer Watches than in DVDs.  The study also suggests that high quality product listings with such features as digital images, formatted pages, and product details may result in higher bid prices.

Microbiological and Sensory Suitability of a Novel Raw Material from Porcine Blood and Collagenous Rind Protein as an Ingredient in a Fermented Raw Salami-Type Sausage

2009 ◽  
Vol 72 (4) ◽  
pp. 826-836 ◽  
Author(s):  
BERNHARD NOWAK ◽  
THEDA von MUEFFLING
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Raw Material ◽  
High Quality ◽  
B Values ◽  
Porcine Blood ◽  
Quality Product ◽  
Plate Counts ◽  
By Products ◽  
High Quality Product

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90°C; B, 5 min at 90°C; and C, 2 h at 3°C). One half of each mixture was again heated (designated A1, B1, and C1; F70, ∼15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBRA1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were <log 4.0 CFU/g, and their color was appealing (L* values, 23.9 to 25.9; a* values, 17.7 to 22.2; b* values, 11.5 to 12.7). These granulates were then substituted for part (5%) of the meat in the production of fermented raw salami-type sausages. Two of the sausages (SA1 and SB1) were microbiologically stable (containing mainly lactobacilli) and had positive sensory, chemical, and physical properties (e.g., protein, 21%; water activity, 0.90; pH, between 5.3 and 5.4 on day 36) meeting all standards for commercially produced raw sausages. Our investigation yielded a practicable way to treat and combine two slaughter by-products for use in a high-quality meat product.

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