Handbook of lean manufacturing in the food industry (Registro nro. 225723)
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| 000 -CABECERA | |
|---|---|
| campo de control de longitud fija | 04995nam a2200289Ia 4500 |
| 001 - NÚMERO DE CONTROL | |
| campo de control | 307457 |
| 005 - FECHA Y HORA DE ACTUALIZACIÓN | |
| 005 | 20160527185555.0 |
| 008 - LONGITUD FIJA | |
| campo de control de longitud fija | 101019s2011 enka f 001 0 eng |
| 010 ## - NÚMERO DE CONTROL DE LA BIBLIOTECA DEL CONGRESO | |
| Número de control de LC | 2010041176 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781405183673 (pbk.) |
| 040 ## - FUENTE DE CATALOGACIÓN | |
| Centro catalogador/agencia de origen | DLC |
| Centro/agencia transcriptor | DLC |
| Centro modificador | DLC |
| 084 ## - OTRO NÚMERO DE CLASIFICACIÓN | |
| Número de clasificación | TEC012000 |
| Fuente del número | bisacsh |
| 100 1# - AUTOR PERSONAL | |
| nombre | Dudbridge, Mike. |
| 9 (RLIN) | 218675 |
| 245 10 - TÍTULO PROPIAMENTE DICHO | |
| título | Handbook of lean manufacturing in the food industry |
| Mención de responsabilidad, etc. | Mike Dudbridge. |
| 260 ## - PIE DE IMPRENTA | |
| Ciudad de publicación | Chichester, West Sussex, UK |
| -- | Ames, Iowa, USA |
| Editor, distribuidor | Blackwell Pub. |
| Fecha de publicación | 2011. |
| 300 ## - DESCRIPCIÓN FÍSICA | |
| Extensión | 231 p. |
| Ilustraciones | ill. |
| Dimensiones | 25 cm. |
| 504 ## - NOTA DE BIBLIOGRAFÍA | |
| Bibliografía, etc. | Includes bibliographical references and index. |
| 520 ## - RESUMEN | |
| Resumen | "Lean manufacturing is a system that helps to reduce costs while improving performance and output quality. The techniques were initially developed in the automotive and engineering industries but are now being applied to a wide range of sectors including, increasingly, the food industry. The principle focus of lean manufacturing is to "work smarter, not harder". Through careful measurement of factory processes, causes of poor performance are identified and addressed. A variety of management tools and techniques can be used to control the activities of the business and to deliver the product and profits required. This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Other books on this topic are written at a higher level and tend to attempt to shoehorn the principles of the car and consumer electronics industries into places where they do not really fit. This is the first book to apply lean principles specifically in food industry settings, offering solutions which can alleviate pressures currently facing the industry. Used as a handbook for managers, including at team leader / shift manager level, the book guides the reader through the steps that must be taken in order to successfully implement lean systems. It explores the various strategies suitable for different sectors of the industry and the various relationships along the food supply chain. This information can then be used to "sell" proposed changes to the wider workforce and help junior and middle managers implement and maintain the new practices. The book is suitable as a companion to training and education courses"-- |
| 504 ## - NOTA DE BIBLIOGRAFÍA | |
| Bibliografía, etc. | Includes bibliographical references and index. |
| 505 8# - NOTA DE CONTENIDO | |
| Nota de contenido | Machine generated contents note: 1. Introduction to lean manufacturing in the food industry.a. Pressures in the food manufacturing industry.b. Alternative methods of lowering costs..2. First steps to lean manufacturing.a. The measurement of performance.b. Understanding the process of change.c. Encouraging action and improvement..3. Team work and the development of solutions.a. Solutions not problems.b. Continuous improvement.c. Leading effective teams..4. Starting to measure and quantify performance.a. Selection of KPIs (key performance indicators).b. Quality, availability and performance.c. Tracking performance. Record Keeping and the Score Card.d. Setting targets.e. Publicising good performance.f. The dashboard system for a clear business overview...5. Applying workplace organisation in the food industry.a. 5S systems of getting organised.b. Visual systems to help performance.c. Standard operation procedures..6. Improving flexibility and responsiveness.a. The use of casual labour.b. The can do attitude and positive thinking..7. Improving what we do.a. Process development.b. Value stream mapping.c. Reducing the processes that do not add value.d. Line balancing to optimise productivity..8. Improving how we do things.a. Making changes stick for all shifts.b. Improving communications.c. The learning factory..9. Planning the operation.a. Planning systems.b. The importance of sticking to plan.c. How to make the plan work..10. Start of shift meetings.a. Monitoring performance and actions.b. Where, when, who....c. Performance and action boards..11. The seven wastes in the food industry.a. Collecting information and opportunity spotting.b. The financial effects of eliminating waste.c. Designing processes to waste less.d. Energy and Water Usage.e. Quality management..12. How can we make the machines work better?.a. Total productive maintenance.b. Continuous improvement and minor modifications.c. Error proofing.d. Quick changeovers.e. Statistical process control..13. How can we let people contribute more?.a. Setting development plans.b. Training for increased performance.c. Selecting team members.d. Paperwork..14. How good are we?.a. Benchmarking.b. World class performance. |
| 050 00 - CLASIFICACIÓN LIBRARY OF CONGRESS | |
| clasificación | TP373 |
| Clave de autor | .D83 2011 |
| 082 00 - CLASIFICACIÓN DECIMAL DEWEY | |
| Clasificación | 664.0068/5 |
| edición | 22 |
| 100 1# - AUTOR PERSONAL | |
| -- | Local |
| 650 #0 - MATERIA GENERAL | |
| Término de materia o nombre geográfico como elemento inicial | Food industry and trade |
| Subdivisión general | Management |
| Subdivisión de forma | Handbooks, manuals, etc. |
| 9 (RLIN) | 97678 |
| Fuente del encabezamiento o término | Local |
| Término de materia o nombre geográfico como elemento inicial | TECHNOLOGY & ENGINEERING / Food Science |
| Fuente del encabezamiento o término | bisacsh. |
| 9 (RLIN) | 282911 |
| Fuente del encabezamiento o término | Local |
| Término de materia o nombre geográfico como elemento inicial | Lean manufacturing. |
| Subdivisión de forma | Handbooks, manuals, etc. |
| 9 (RLIN) | 245164 |
| Fuente del encabezamiento o término | Local |
| Término de materia o nombre geográfico como elemento inicial | Food industry and trade |
| Subdivisión general | Waste minimization |
| Subdivisión de forma | Handbooks, manuals, etc. |
| 9 (RLIN) | 97678 |
| Fuente del encabezamiento o término | Local |
| 520 ## - RESUMEN | |
| -- | Provided by publisher. |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Koha normalized classification for sorting | Not for loan | Collection code | Koha itemnumber | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Non-public note | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| No | TP_373_000000000000000__D83_2011 | 89495 | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Colección General mb | 27/05/2016 | JOHN WILEY & SONS, INC | 79.95 | 492363 | TP373 .D83 2011 | 50000003230322 | 27/05/2016 | r:307457 | Libro |