Qcl 14-v3 5s-banasthali university_shubhancee bist

5S

SUSTAIN(Shitsuke)

SORT(Seiri)

STANDERDIZE(Seiketsu)

SHINE(Seiso)

STRAIGHTEN(Seiton)

A Presentation by:

Shubhancee Bist

Sakshi Kaurav

Gitanjali Srivastava

To sort and systematically

discarditems that are not needed in

theworkplace

1. SORT

The unused item have been sorted out

To clean and inspect theworkplace thoroughly so that there is no dirt on the floor, machines and equipments.

3. SHINE PROBLEM SOLUTION

THE NEGATIVE SIDE…

THE SOLUTIONS…

Regular cleaning of canteens must be done

To maintain a high standard ofworkplace organization bykeeping everything clean andorderly at all times.

4. STANDARDIZE Use of electronic and printed bills instead of hand-written bills

Water filters must be used for clean and safe drinking water

Food items should be well packed. They shouldn’t be left open

Hand gloves can be used for maintaining proper hygiene

Disposals should be used in lieu of steel utensils

Cloth bags instead of plastic bags

Alpha-numeric display

Electronic billing machine

Modern refrigerators with higher efficiency

To train people to practice the 5S system continuously so thatit becomes habitual and ingrainedin the culture of the organization.

5. SUSTAIN

Menus must be maintained and updated time to time.

LESSONS LEARNED

◼ After observing all the eight canteens we concluded that five of the eight canteens didn’t follow all of the 5s methodology.

◼ Most of the college canteens kitchen in India have same problems that they do not follow 5s.

◼ Along with the problems we have mentioned the solutions as well by showing the pictures of canteens that followed 5s.