5 SCollege canteen-kitchen

Submitted by :

Sunny WadhwaniPrateek ChitranshiSoumitra Tiwari

Se i r

iSe ito

nSe is o

Se iket

suSh it su

ke

Background of 5

• Japanese technique • Part of Just in Time.• Can be applied to Product/ Service/ Process.

1.Seiri (Refers to removing unnecessary items, tools to eliminate obstacles)

2.Seiton (Refers to arrangement of items to prevent from wastage of time.)

3.Seiso (Make workplace safe, clean and Easy to work)

4.Seiketsu ( Refers to standardization of workplace)

5.Shitsuke (Developing a self – control system of ‘Do-without-saying’)

College Canteen- Kitchen

We applied 5SOn our CollegeCanteen-Kitchen

Application of Seiri : Seiri simply quotes, ‘When in doubt, throw it out’ OR ‘Don’t purchase unnecessary items.’

This picture shows store room canteen, Nirma University.

A supervisor has been appointed to maintain records of needed items in store.

Only necessary items are bought and stored very systematically as shown in above picture.

This saves cost of extra inventory and makes optimum utilization of space provided.

Recording of items

Systematic Arrangement

Application of Seiton (Straighten)

Makes it easy to find and pick up necessary items. All the needed items are kept in order. For anyone, it is

easy to locate any item.

All the similar items are kept together and also place of each item is fixed.

It prevents cost and saves time. Makes workflow smooth and easy.

Easy to find

Application of Seiso : Refers to ‘Clean workplace completely’. There are 17 dust bins in whole canteen-kitchen.

Its mandatory to wash hands for every worker in kitchen.

Wearing hand glows and cap is compulsory before Cooking.

There is a special drainage system for waste water in kitchen.

Seiso keeps workers healthy and effective.

Drainage system

For water

Cap to prevent Hair fall

Hand wash

Dust Bin

Application of Seiketsu (Standardization)

Seiketsu refers to setting high standards and making rules to meet the same.All Cooking activities are arranged in a sequential order.

Serving standards are maintained by blue dressed workers as shown in above picture.

Whole cooking staff has to wear uniform with apron and cap.

All serving vessel are washed before and after consumption.Safety glows are provided to workers for safety precautions.

UniformServing Plates

Application of Seiketsu

Refers to Sustaining other 4 activities after implementation.

Other 4 S wont work If activities are not controlled regularly.

In Nirma Canteen, a regular inspection takes places every week for auditing above mentioned 4 ‘S’.

A Mess committee is formed to take care of quality and control, which takes new initiatives every year to sustain 4S practices in canteen.

• You are heartily welcome to eat in one of the

few 5S processed canteen of Nirma….

Thank You