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ocn742333124 |
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OCoLC |
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20250225213021.0 |
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m o d |
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110725s2011 xx of 000 0 eng d |
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|a EBLCP
|b eng
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|d OCLCQ
|d DEBSZ
|d OCLCQ
|d ZCU
|d MERUC
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|d OCLCF
|d OCLCQ
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|a 9781444393101
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|a 1444393103
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|a (OCoLC)742333124
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|a TP373.D83 2011
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|a HCDD
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|a Dudbridge, Michael.
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|a Handbook of Lean Manufacturing in the Food Industry.
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|a Hoboken :
|b John Wiley & Sons,
|c 2011.
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|a 1 online resource (456 pages)
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|a text
|b txt
|2 rdacontent
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|a computer
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|2 rdamedia
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|a online resource
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|a Cover; Contents; Title page; Copyright; Introduction; The National Centre for Food Manufacturing; About the author; Acknowledgements; Chapter 1: The food industry; Chapter 2: First steps to Lean Manufacturing; Chapter 3: Teamwork and the development of solutions; Chapter 4: Starting to measure and quantify performance; Chapter 5: Applying workplace organisation in the food industry; Chapter 6: Improving flexibility and responsiveness; Chapter 7: Improving what we do; Chapter 8: Improving how we do things; Chapter 9: Planning the operation; Chapter 10: Start of shift meetings.
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|a Chapter 11: The seven wastes in the food industryChapter 12: How can we make machines work better?; Chapter 13: How can we let people contribute more?; Chapter 14: How good are we?; Appendix 1; Appendix 2; Appendix 3; Index.
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|a The principles of lean manufacturing - increasing efficiency, reducing waste, lowering costs and improving control - may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the F.
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|a Print version record.
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|a Food industry and trade
|x Management
|v Handbooks, manuals, etc.
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| 650 |
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|a Food industry and trade
|x Waste minimization
|v Handbooks, manuals, etc.
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| 650 |
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|a Lean manufacturing
|v Handbooks, manuals, etc.
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| 650 |
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|a Food industry and trade
|x Management
|2 fast
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| 650 |
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|a Food industry and trade
|x Waste minimization
|2 fast
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| 650 |
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|a Lean manufacturing
|2 fast
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| 655 |
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|a Handbooks and manuals
|2 fast
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|i has work:
|a Handbook of lean manufacturing in the food industry (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGB8KBDqHTfCmhpCT6gvgX
|4 https://id.oclc.org/worldcat/ontology/hasWork
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0 |
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|i Print version:
|a Dudbridge, Michael.
|t Handbook of Lean Manufacturing in the Food Industry.
|d Hoboken : John Wiley & Sons, Ltd., ©2011
|z 9781405183673
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| 856 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=661738
|y Click for online access
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|a EBC-AC
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|a 92
|b HCD
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