FOOD INDUSTRY

• PRESENTED BY:
Dharmaarjun – 1828010
Suhaim - 1828019
R Jaswanth – 1828023
Rishikha – 1828051
Sahitya - 1828052
 FOOD INDUSTRY

AGRICULTURE FOOD PROCESSING

MANUFACTURING FOOD SERVICE

GROCERY, FARMERS
MARKET, PUBLIC WHOLE SALE AND
MARKET AND RETAIL FOOD DISTRIBUTION

https://en.wikipedia.org/wiki/Food_industry
http://www.economywatch.com/world-industries/food-industry.html
Framework For Differentiated
Production Planning And Control

https://core.ac.uk/download/pdf/52100669.pdf
Scheduling challenges
• Storage and consumption of ingredients which have expiry dates .
• Management of microbiological hazards at different points in the
production process
• Management of minimum and maximum wait times in between
operations
• Changeover management from one product to another
• Identification and management of bottleneck production resources which
constrain production capacity.
• Scheduling of planned preventive maintenance.
• Scheduling to meet distribution requirements and specific dispatch times.

https://lumeniaconsulting.com/en/insights/blogs/production-scheduling-challenges-food-and-beverage-manufacturers

https://www.planettogether.com/blog/operation-scheduling-in-the-food-and-beverage-industry
OPERATIONAL ISSUES CAUSES MEASURES
Incorrect Temperature Control Online Detection Technologies
Improper Sanitation Procedures  Nuclear Magnetic resonance

Pest Control  Near Infrared Spectroscopy

Storage Issues
Cross-contamination Smart Monitoring Technologies
Product Rotation  Indicators for monitoring change in
storage environment

External Pressure or Vibration during Flexible Polymers build from Polyvinyl Alcohol
Transportation (Aquapak)

Loss of Food Nutrition and Safety Edible, Biodegradable packaging (HelloFresh)

Packaging Issues
External Factors like Light, Humidity, Water-based ink packaging (Eagle Flexible
Temperature etc. Packaging)

Environmental pollution

Inefficiency Manufacturing Planning

Loss associated with machinery start-up Efficient Plant Design

Manufacturing Issues
New Product Development Block-Chain Technology
Customer Returns
• American privately held restaurant franchise that primarily sells
submarine sandwiches and salads
• It is one of the fastest-growing franchises in the world and, as of June
2017, had approximately 42,000 locations in more than 100 countries.
Make to Order:
Production begins only when the customer order arrives
Key Performance Metrics:
 Time
 Orders completed on time
 Quality measures
Step 1:- Make decisions regarding which type of burger you want to
eat before you approach the counter
Step 2:- Choose the type of bread you want to have when you eat
the burger.
Italian, Hearty Italian, Honey oat, Oregano, Multi grain, Parmesan
Step 3:- Choose the size of the burger 6 inches or 12 inches
Step 4:- Select the extras: extra meat, cheese strips or strips of crispy
bacon and so on
Step 5: Customize the burger with veggies
Lettuce, Tomatoes, Cucumber, Pickles, Pepper, Olives, Jalapenos, Red
onions
Step 6: Select the sauce: Sweet onion, Honey mustard, Mayonnaise,
South west
Step 7: opt for favorite combination of subs, side and drinks
Inventory Management
• Inventory FIFO – 2 bins
• 6 variants of breads
Steps Involved:
• 10-15 varieties of
• Analyze the demand
vegetables
• Calculate the reorder point for each inventory
• 4 types of sauces
• fish, chicken, paneer Advantage:- No finished goods inventory
• ketchup sachets, tissue Disadvantage:- Intermittent production
papers
 Buffer Inventory: Capacity
Bread – kept in stock for one week Considering the restaurant is working for
8 hours, then the capacity of the system
Onion, tomatoes, cucumber- 50 kg in approximately 290 sandwich
Olives, jalapenos- according to the requirements
Sauces Time:
Time taken to make one sandwich
 Production type: Job shop is 99 secs or 1.65 min
Highly customizable Throughput => 36 sandwich per
hour
Depends a lot on skill
Dependency is more on manual work
Bottleneck:
Customer service and customer management
plays and important role Sauces
Ovens
 Process flow
Billing
References:
https://www.packaging-gateway.com/features/combating-food-waste
-packaging-new-sustainable-solutions/

https://www.kempner.co.uk/2018/09/6-common-problems-with-wareh
ouse-food-storage/

https://www.google.co.in/amp/s/theconversation.com/amp/enormous
-amounts-of-food-are-wasted-during-manufacturing-heres-where-it
-occurs-102310