Enhancement of productivity of manual operation of soya sauce factory
Today, with rapidly changing world and market, SMEs have faced a critical challenge to remain competitive in the business market. Recognizing that sustainability is a key business driver to move forward this study has put practical and fundamental sustainability initiatives needed for improvement i...
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2018
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| Online Access: | http://irep.iium.edu.my/69557/ http://irep.iium.edu.my/69557/4/69557%20schedule.pdf http://irep.iium.edu.my/69557/5/69557%20Presentation-%20Zara%20food.pdf |
| Summary: | Today, with rapidly changing world and market, SMEs have faced a critical challenge to remain competitive in the business market. Recognizing that sustainability is a key business driver to move forward this study has put practical and fundamental sustainability initiatives needed for improvement in the style of production of a small & medium enterprises( SMEs). In this paper a case study of SME food industry is presented. Work study methodology has been embedded in the strategy which leads to a reduction in production cycle time, non-value adding activities, and production cost. In addition, at the filling and capping line, the layout design of the workplace area was optimized; productivity has been improved and returned on investment (ROI) was within three months |
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