Fresh & Easy, LLCCampus Kitchen

Internship Project 2014Presented By:

Project Leader: Ashford Ball

Project Sponsor: Omar MartinezProject Leader Mentor: Omar Martinez

VIDEO TRAINING LOG

To develop the initial platform for the Video Training Log on the Campus HUB that will deliver training to our associates more effectively and efficiently.

MISSION

Project CriteriaD: Define

M: Measure

A: Analyze I: Improve C: Control

Create the foundation for video training Low Risk Department- DCN Kettles

Build platform for Campus HUB

Increase associate performance and retention of duties.

Reset the standard of proper procedure Reinforcement

DEFINE 1

Tracking and Accessibility Campus Hub Functionalities

Documentation of daily tasks Easily attainable

Deliverable KPI’s Functional Platform Completed Video of Kettle Operator position Linked Training Documentation

DEFINE 2

No. of SOPs+PPs x Time to train per SOP+PP = Total Train mins.

226 SOPs+PPs x 15mins = 3,390 train mins. per person

Total Train mins. x Kitchen headcount = Total Kitchen Train mins.

3,390 train mins x 400 workers = 1,356,000 total kitchen train mins.

Total Kitchen train mins./60 = Total Kitchen Train hours 1,356,000 mins/60 = 22,600 total kitchen train hours

Total Kitchen Train hours x .25 x $17/hr = $Estimated Savings

22,600 hrs x .25 x $17/hr = $96,050 Estimated Savings

MEASURE

Current Stats Current training time

Kettles: 5.75 hours Current Spending:

$97.75 Current Kitchen

training time: 22,600 hrs

Current Spending: $384,200

Possibilities New training time:

30mins New Spending

$8.50

New Kitchen Training Time: 200 hrs

New Kitchen Spending: $3,400

ANALYZE

TO THE HUB!

IMPROVE

Sauce Viscosity Measurement Procedure

Low Risk Mixing Sheet

Protective Clothing & Handwash Procedure

HAACP Procedure

Good Manufacturing Practices

Paperwork and Labelling Procedure

ACHIEVEMENTS

Specific Safety & Health Procedures Emergency situations Handling waste and chemical materials

More PPs (Process Procedures) covered Technical Procedures General Manufacturing Practices

Standard Sanitation Operating Procedures

Many More!

OPPORTUNITIES

Next Steps:

Completed Validation test Retention and Opportunity

5 mock trainings completed Evaluation and Conclusion

CONTROL

How timely associates can cook.

How quickly they can adapt to the standard.

Following proper procedures.

PROBLEM SOLVING

Mr. Omar Martinez (CI Manager)

Miss Sarah Coble (CI Facilitator)

Mr. Victor Sandoval (Kitchen Low Risk DM)

Mr. Paul Sung (Information Tech Campus Kitchen and DC)

Miss Donna Hahn (Kitchen Low Risk Team Lead)

Mr. Michael Smith (Kitchen Low Risk Team Lead)

Mr. Enrique Lupercio (A2 Machine Operator)

Mr. Mark Lodge (Operations Director- Vice President)

All associates in Low Risk Department

Fellow Interns

ACKNOWLEDGMENTS

QUESTIONS