Catering
FINAL PROJECT REPORT
IMPROVING LOGISTICS OPERATIONS
IN FOOD PROVISIONING
i
ABSTRACT
The aim of the project study is to address the unnecessary meals expenditure (wastages) currently incurred by the affected organisation. The objectives of the project can be summarised as follows: (a) identifying and examining the possible sources of food wastages in the organisation, (b) evaluating the end-to-end process using the Lean Six Sigma (LSS) and forecasting methods which can help to reduce food wastages, and (c) recommending and proposing new work-flow that can help to reduce wastages.
The methodologies adopted for the project study is Lean Six SIGMA (LSS) which utilises the
‘Define, Measure, Analyse, Improve & Control’ framework and in short, the DMAIC framework. From the data analysis, the five (5) systems gaps identified (Please see Appendix 5), we further narrowed down the scope of and identified that the key contributing factors resulting in the wastages are: (a) the process of preparing the meal indents and (b) the process of submitting the eating strength (ES) amendment forms.
With the key root causes identified, recommendations were then made to review the existing work-flow through the adoption of two (2) key thrusts. These key initiatives include reviewing the existing contracting mechanism and restructuring the current business model of operation. ii
TABLE OF CONTENTS
Title
……….
i
Abstract
……….
ii
Acknowledgements
……….
iii
Chapter One
Introduction
……….
1
Chapter Two
Literature Review
……….
5
Chapter Three
Methodology
……….
13
Chapter Four
Results and Discussions
……….
17
Chapter Five
Conclusions and Recommendations
……….
29
References
……….
37
Appendices
……….
39
iii
CHAPTER ONE – INTRODUCTION
1.1
BACKGROUND
The selected organisation to facilitate the study is the Supply Formation of the Singapore
Armed Forces
IMPROVING LOGISTICS OPERATIONS
IN FOOD PROVISIONING
i
ABSTRACT
The aim of the project study is to address the unnecessary meals expenditure (wastages) currently incurred by the affected organisation. The objectives of the project can be summarised as follows: (a) identifying and examining the possible sources of food wastages in the organisation, (b) evaluating the end-to-end process using the Lean Six Sigma (LSS) and forecasting methods which can help to reduce food wastages, and (c) recommending and proposing new work-flow that can help to reduce wastages.
The methodologies adopted for the project study is Lean Six SIGMA (LSS) which utilises the
‘Define, Measure, Analyse, Improve & Control’ framework and in short, the DMAIC framework. From the data analysis, the five (5) systems gaps identified (Please see Appendix 5), we further narrowed down the scope of and identified that the key contributing factors resulting in the wastages are: (a) the process of preparing the meal indents and (b) the process of submitting the eating strength (ES) amendment forms.
With the key root causes identified, recommendations were then made to review the existing work-flow through the adoption of two (2) key thrusts. These key initiatives include reviewing the existing contracting mechanism and restructuring the current business model of operation. ii
TABLE OF CONTENTS
Title
……….
i
Abstract
……….
ii
Acknowledgements
……….
iii
Chapter One
Introduction
……….
1
Chapter Two
Literature Review
……….
5
Chapter Three
Methodology
……….
13
Chapter Four
Results and Discussions
……….
17
Chapter Five
Conclusions and Recommendations
……….
29
References
……….
37
Appendices
……….
39
iii
CHAPTER ONE – INTRODUCTION
1.1
BACKGROUND
The selected organisation to facilitate the study is the Supply Formation of the Singapore
Armed Forces
References: School of Food and Nutritional Sciences, University College Cork, Associate School of Food Business and Development, University College Cork (2010), ‘Agri-Vision F.Nabhani, A.Shokri (2007) ‘Application of Six Sigma in a Food Distribution SME to improve Supply Chain Management’, Proceedings of the World Congress on Engineering 2007 Vol II WCE 2007, July 2 - 4, 2007, London, U.K Tony Chua (2011) ‘Singapore Invests S$45MN in Food Manufacturing Industry’. Villanova University (2013) ‘How to Implement Six Sigma Methodologies at Your Chopra, S. and Meindl, P. (2010). Supply Chain Management: Strategy, Planning, and Operation, 4th edition (global edition), Pearson Mark Saunders, Philip Lewis and Adrian Thornhill (2009)