mission
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Mission. Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. Vision. - PowerPoint PPT PresentationTRANSCRIPT
Mission• Our Mission is to provide our campus and community
with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus.
1
Vision•Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.
Charter1.1. MissionMission –To provide best college dining experience with using more
local foods while keeping our students board rates stable/low as possible.
2.2. Burning platform Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living.
3.3. Process Description Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility.
4.4. Problem Statement Problem Statement – We need to create a more efficient and organized work space and gain more “free” space for the storage and processing of our local foods.
5.5. SponsorSponsor – Derrick Singleton6.6. Process Owner Process Owner – David McHargue7.7. Team Lead Team Lead – David McHargue8.8. FacilitatorFacilitator – David McHargue9.9. TeamTeam – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim
Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville
SIPOC
3
Suppliers Inputs Process Outputs Customers
What inputs are needed to create the outputs?
Who provides those inputs?
Contract of Service
Satisfied Customers
More local food purchases
Profit
Training of students
To whom do you provide product, info, services.
What do your customers need from you?
Policy Constraints What processes
are you bound by, that you must
change to change a process?
Lack of storage
Lack of food processing space
Bldg/Fire codes
Gov regulations
Sodexo Food/Safety standards
SOP’s
Berea College
City of Berea
Sodexo
Faculty/StaffStudents
Customer Survey Cards
Events
Special Requests
Sodexo vendor Compliance
Sodexo product compliance
Definition of “local”
Customer Survey Cards
Events
Special Requests
Sodexo vendor Compliance
Sodexo product compliance
Definition of “local”
BC Labor
BC FM
BC Farm
Local Food Vendors
Equipment & Materials Vendors
Sodexo
BC Labor
BC FM
BC Farm
Local Food Vendors
Equipment & Materials Vendors
Sodexo
Hi-Level Process Map
4
All waste produced such as cardboard is placed in bins and recycled.
All waste produced such as cardboard is placed in bins and recycled.
Food Deliveries are received on a daily basis
Food Deliveries are received on a daily basis
All goods are stored in Dry Storage, Coolers or Freezers
All goods are stored in Dry Storage, Coolers or Freezers
Food is placed in
production and used as
menu dictates
Food is placed in
production and used as
menu dictates
Orders are placed for product
based on menus
Orders are placed for product
based on menus
5
Strengths WeaknessesThreatsOpportunities
Facilitate a SWOT analysis for current and common Situational Awareness
SWOT AnalysisIn
tern
alEx
tern
al
We have rough storage spaceSummer months to prepare and put into processBuying leverage with Sodexo Dining to provide savings to use in our local dining program.Expertise to renovate space for useStrong stable management team Strong student labor program with reduced labor costs for use in our dining facility
We have rough storage spaceSummer months to prepare and put into processBuying leverage with Sodexo Dining to provide savings to use in our local dining program.Expertise to renovate space for useStrong stable management team Strong student labor program with reduced labor costs for use in our dining facility
Utilize current storage space by reorganizing Increase in summer time use of student workersUtilize our student workforce to build our local foods programShowcase our local foods program ito increase our overall satisfaction in our dining program
Utilize current storage space by reorganizing Increase in summer time use of student workersUtilize our student workforce to build our local foods programShowcase our local foods program ito increase our overall satisfaction in our dining program
Local Health Department buy inAvailability of local products to useLack of funds for projectEconomic downturn Premium pricing for local foods and potential increase of all food items in our dining program
Local Health Department buy inAvailability of local products to useLack of funds for projectEconomic downturn Premium pricing for local foods and potential increase of all food items in our dining program
Increase staffing to work the space once readyInconsistency of summer time local productsLack of space to increase our local foods by processing and storing what we need throughout the year.Under utilization of our facilities in the summerLack of summer business
Increase staffing to work the space once readyInconsistency of summer time local productsLack of space to increase our local foods by processing and storing what we need throughout the year.Under utilization of our facilities in the summerLack of summer business
Gap Analysis Opportunities and Priorities
• Lack of space for Storage of local processed foods– Work place reorganization
– Work place flow analysis and improvement
– Time / rework savings
6
Queue WIP Completed
5S Catering Store RoomPricing for Storage racks and containers for catering ware
Pricing of other equipment needed for processing other types of food
5S Catering Store RoomPricing for Storage racks and containers for catering ware
Pricing of other equipment needed for processing other types of food
5S downstairs storage area
Price quotes for new freezer for processing storage
Purchase Freezer for down stairs storage
5S downstairs storage area
Price quotes for new freezer for processing storage
Purchase Freezer for down stairs storage
Complete renovation of kitchen in Dining areaComplete renovation of kitchen in Dining area
Spaghetti Diagram Before (Food Retrieval)
FreezerFreezer
Shelves
Shelves
ShelfShelf ShelfShelf ShelfShelf
ShelfShelf
Ice Ice
Golf cartGolf cart
Hot boxHot box
Hot boxHot box
Hot boxHot box
dishes
dishes
BIB
BIB
ShelveShelve Old equip/table storageOld equip/table storage
G
door
G
door
Janitorial S.Janitorial S. Catering RoomCatering Room
ShelfShelf ShelfShelf
Old equip/table
storage
Old equip/table
storage
BIB
BIB
Wtr Wtr GrillGrill
cartcart
CoolerCooler
ShelfShelf
ShelfShelf
April 16, 2013 Food Retreival
Spaghetti Diagram After (Food Retrieval)
(FOOD RETREIVAL)
FreezerFreezer
ShelfShelf
ShelfShelfShelfShelf
Ice Ice Hot boxHot box
Hot boxHot box
boxesboxes
dishes
dishes
BIB
BIB
ShelfShelf
G
door
G
door
Table StorageTable Storage Catering RoomCatering Room
ShelfShelf JanitorialJanitorialDishersDishers
BIB
BIB
Wtr Wtr
Gril
lG
rill
Tsh cartTsh cart
CoolerCooler
ShelfShelf
CartsCarts
April 17, 2013Food Retreival
Process Improvement Road Map
12
Plan and organize storage space.
Plan and organize storage space.
Need for increased space for storage and processing
Need for increased space for storage and processing
5S storeroom to add space
5S storeroom to add space
Develop equipment list needs
Develop equipment list needs
Purchase local food products during summer when ready
Purchase local food products during summer when ready
Increase local food
spend used for students
Increase local food
spend used for students
Purchase Equipment
Purchase Equipment
Process food for long term
storage up to 6 months
Process food for long term
storage up to 6 months
Utilize stored food for daily
menus
Utilize stored food for daily
menus
Work Place Scan Checklist
Workplace Scan Checklist
Before
After
Before
After
Before
After
Before
After
Before
After
Before
After
Before
After
Before
After
Report Out Notes• Work Place Checklists
First slide of list shows the month of May. We were closed the rest of the month.
Second shows one from August. I complete this checklist twice a week.• Space Savings:
1,582 ft2 of space was opened up after the 5S project.• 66% of space cleaned up from the old dish room will allow use as a processing room for
our dining services. This will help us to increase our local food offering by giving us a space to process food during the peak times of the summer which will help us meet the commitment to the college and increase the overall dining experience to everyone across campus.
• Overall percentage of savings in space is 27% (See Next Slide for break down of space)• Second 5S project of the catering storage room is expected to increase its usable space
by 25% to 40% based on early projections.• Maintaining
We keep our board with Before and After pictures of the project as a training
tool. With 160+ employees maintaining can be difficult. We use this board as a
visual tool to show where we where before the process and where we are now. This
helps us train our student workforce on the process of 5s and give them a general
understanding of what it can do.
Report Out Notes-Cont.Monthly Comparison, Local Foods (grown, raised, or processed within 150 miles of campus)
2006 - 2007 2007 - 2008 2008 - 2009 2009-2010 2010 -2011 2011-12 2012-13 +/- LYDT
September $2,894.94 $7,452.63 $7,153.03 $11,514.00 $8,847.00 $22,606.00 $26,190.00
October $3,352.50 $6,061.85 $11,039.60 $8,539.00 $16,168.00 $17,471.00 $29,065.00
November $3,102.03 $4,063.75 $4,737.55 $9,926.00 $7,649.00 $17,130.00 $21,438.00
December $821.00 $2,045.01 $1,549.50 $2,125.00 $6,712.00 $5,959.00 $7,851.00
January $3,037.27 $5,276.36 $4,233.99 $3,868.00 $10,239.00 $15,879.00 $20,910.00
February $1,620.59 $5,192.38 $3,333.00 $7,553.00 $14,301.00 $14,633.00 $14,409.00
March $5,037.47 $4,269.05 $4,748.00 $8,044.00 $20,881.00 $11,817.00 $19,310.00
April $3,321.63 $5,373.42 $7,300.00 $6,488.00 $12,646.00 $27,212.00 $19,215.00
May $2,120.31 $4,830.80 $2,498.00 $3,305.00 $2,058.00 $8,339.00 $2,524.00
June $1,313.27 $1,938.81 $3,270.59 $8,060.00 $6,093.00 $3,887.00 $2,967.00
July $1,445.22 $955.01 $1,163.71 $5,412.00 $1,378.00 $2,727.00 $1,425.00
August $1,746.47 $2,138.00 $1,032.00 $2,199.00 $9,472.00 $15,390.00 $21,555.00 $6,165.00
Total: $29,812.70 $49,597.07 $52,058.97 $77,033.00 $116,444.00 $163,050.00 $186,859.00
By increasing our storage room space
we were able to start the year out with
$6165.00 more in local foods. Thanks to
the area we freed up which made
room for another walk in refriderator
New Freezer