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Handbook of Lean Manufacturing in the Food Industry

Author: Michael Dudbridge
Publisher: New York, NY John Wiley & Sons 2011
Edition/Format:   eBook : Document : EnglishView all editions and formats
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- the only book to present the principles of lean manufacturing as they can be applied to food manufacturing - explores strategies suitable for different sectors of the industry - eg short life  Read more...

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Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Michael Dudbridge
ISBN: 9781444393118 1444393111 9781444393101 1444393103
OCLC Number: 904826764
Notes: Lizenzpflichtig
Description: Online-Ressource
Contents: Introduction. The National Centre for Food Manufacturing. About the author. Acknowledgements. 1 The food industry. 2 First steps to Lean Manufacturing. 3 Teamwork and the development of solutions. 4 Starting to measure and quantify performance. 5 Applying workplace organisation in the food industry. 6 Improving flexibility and responsiveness. 7 Improving what we do. 8 Improving how we do things. 9 Planning the operation. 10 Start of shift meetings. 11 The seven wastes in the food industry. 12 How can we make machines work better? 13 How can we let people contribute more? 14 How good are we? Appendix 1. Appendix 2. Appendix 3. Index.
Responsibility: Michael Dudbridge

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"This accessible handbook offers ideas for using lean principles in food manufacturing, focusing on operations management, new process development, and practical examples." (Booknews, 1 June 2011) Read more...

 
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