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PRESENTED BY :Nishit Hathi Himani Duggal - 73 Priyanka Jaideep - 80 Kimaya Samant - 104 Sonam - 115
Layout:
The layout of an operation is concerned with the physical location of its transforming resources, that is deciding where to put the facilities, machines, equipment and staff in the operation.
Layout types:
1) Fixed position layout 2) Process layout 3) Cell layout 4) Product layout
2)
Process layout
1) In a process layout, similar processes or processes with similar needs are located together because:
i. ii. It is convenient to group them together or The utilization of the transforming resource is improved
2)
3)
Different products of customer have different requirements therefore they may take different routes within the process. The flow in a process layout can be very complex.
Cell layout
1) 2) In a cell layout, the transformed resources entering the operation move into a cell in which all the transforming resources it requires in located. After being processed in the cell, the transformed resource may move to a different cell in the operation or it may be a finished product or service. Each cell may be arranged in either a process or product layout. The cell type layout attempts to bring order to the complex flow seen in a process layout.
3) 4)
What is the extent and nature of the cell i.e. the amount of direct and indirect resources the cell has as shown in Fig 7.28 Which resources to allocate to which cell using:
i. ii. Cluster analysis which process group naturally together Parts and family coding based on similar characteristics of parts of products
Types of cell
Amount of indirect resources included in the cell
High
Low e.g. Small multi-machine manufacturing cell e.g. Complete component manufacturing cell Lunch and snack produce area in supermarket
Proportion of the resources needed to complete the High transformation included in the cell
Low
Product layout
1) In a product layout, the transformed resource flow a long a line of processes that has been prearranged. Flow is clear, predictable and easy to control.
2)
Desert buffet
Starter buffet
Service line
Oven
Volume-variety relationship
Flow is intermittent High Low Volume High
Fixed-position layout Process layout Regular flow more feasible Flow becomes continuous Regular flow more important
Variety
Cell layout
Product layout
Low
Jobbing processes
Batch processes
Service shops
Cell layout
Mass processes Continuous processes Mass services
Product layout
Process
- product flexibility layout - Relatively robust if in the case of disruptions - Easy supervision of equipment of plant
Cell
- Good compromise between cost and layout flexibility - Group work can result in good motivation
Product
Lo-w unit costs for high volume layout - Gives Opportunities for specialization of equipment
layout
Advantages
Disadvantages
- Very high unit cost. - Scheduling space and activities can be difficult. Complex flow.
Can be costly to Can have low flexibility rearrange existing layout Can need more plant Not very robust to disruption and equipment Work can be very repetitive.
Office
Employee Area
Dining Room
Bar
Kitchen
Entrance
Restroom
Storage
General Description
Dry or canned food storage Paper and cleaning supplies storage Refrigerated storage Utensil and cleaning equipment storage
Fast food
Small restaurant Medium restaurant or small institution
50125
100150 200300
(4.6511.63)
(9.3013.95) (18.6027.90)
4001,000
1,0002,500
(37.2093.00)
(93.00232.50)
Large hotel, restaurant, or institution with complex menu, catering facilities, snack bars
3,000 +
(279.00+)
The larger space has about four times as much usable shelving as the smaller space
PREPREPARATION
Raw food flows from storage to preprep, then to final preparation (hot and cold), and finally to service. These functional areas need to be located adjacent to one another, following the flow of food products, for efficient design.
FINAL PREPARATION
SERVICE
Baking
General Description
Produces baked goods, such as rolls, muffins, cookies, cakes, pastries, and similar items
Baking Area
This baking area is about 17-6 long by 9-6 wide, or 166 square feet. It is designed to prepare cakes, pastries, rolls, muffins, and similar items, including those that rise (use yeast).
Service Types
Table service restaurant Snack bar Fast food Cafeteria Delicatessen Buffet Scramble Food court Kitchen pickup station Service counter direct to customer Service counter direct to customer Straight-line cafeteria Deli counter Buffet line Separate food stations Separate food locations around a common dining area Cold and hot carts rolled to patient room or dining area
Bar
General Description
Service of spirits, beer, wine, etc. A bar for servers who take drinks to customers tables is a service bar
This is a very small dish room for a small foodservice operation; it uses only 175 square feet. It uses a single tank, door-type dish machine.
The Problems
The Table Where Nobody Wants to Sit The Tiny Restaurant Kitchen No Budget for a Restaurant Redesign
The Solutions
Try to avoid this scenario by checking the view of every seat in the dining room, before you open Short of knocking down walls, we can make a small kitchen work by paring down the menu To keep start-up costs under control, we may have to tweak the original restaurant plans to accommodate the new digs.