5s Implementation & Standardizing the Bakery Processes In A Leading Catering Establishment : A Case Study

Authors(10) :-Veena Kumari, Deeksha Kapur, Manish Aggarwal, Anjani Kumar Ganeriwala, Rakesh Puneyani, Vikas Tomar, Mathew Varghese, Akshey Saksena, Charanjeet Arya, Praveen Kumar

The paper represents the implementation of 5S Workplace Management System in the Bakery Sub Zone, in one of the leading Catering Establishments, Bikanervala Food Pvt. Ltd. which is known for the manufacturing and serving of Indian traditional Sweets, Snacks and Foods. 5S is the gateway to Total Quality Management and is the most effective way of implementing grass root level improvement programmes which brings a visible change in the workplace. The aim was to standardize all the bakery processes, work simplification, hygiene, safety and reduced inventory . The need for 5S implementation came into existence due to cluttered work-stations, excessive scrap accumulation and stress which is generated due to larger search time for the retrieval of tools. Post 5S implementation, there was a feeling of pride among employees along with the higher work satisfaction.

Authors and Affiliations

Veena Kumari
Research Scholar, School of Continuing Education,Indira Gandhi National Open University, New Delhi, India
Deeksha Kapur
Professor, School of Continuing Education,Indira Gandhi National Open University, New Delhi, India
Manish Aggarwal
Directors, Bikanervala Foods Pvt Ltd, New Delhi, India
Anjani Kumar Ganeriwala
DGM- Operations, Bikanervala Foods Pvt Ltd, New Delhi, India
Rakesh Puneyani
Area Manager, Bikanervala Foods Pvt Ltd, New Delhi, India
Vikas Tomar
Unit Manager, Bikanervala Foods Pvt Ltd, New Delhi, India
Mathew Varghese
Continual Improvement Department Head, Bikanervala Foods Pvt Ltd, New Delhi, India
Akshey Saksena
Catering Establishment Head, Bikanervala Foods Pvt Ltd, New Delhi, India
Charanjeet Arya
Technical Officer, Bikanervala Foods Pvt Ltd, New Delhi, India
Praveen Kumar

5S, Workplace Management, Bakery, Safety, Total Quality Management

  1. Dennis, P. (2010).Lean Production Simplified (2nd Edition). New York: Productivity Press.
  2. Mohd Nizam Ab Rahman et al., (2010), “ Implementation of 5S Practices in the Manufacturing companies: A case study”, American Journal of Applied Science 7(8)-1182-1189
  3. https://www.5stoday.com/what-is-5s/ .Last retrieved on January,11,2018
  4. (http://www.foodprocessingbazaar.com/articles/99-bakery-industry-present-and-future-prospects.html) .Last retrieved on January,11,2018
  5. https://en.wikipedia.org/wiki/Kaizen .Last retrieved on January,11,2018
  6. http://www.hindustantimes.com/health-and-fitness/bad-news-don-t-wrap-food-in-newspaper-printing-ink-contains-harmful-colours/story-LpcVR0iOcHrzUSuGbVmO.html .Last retrieved on January,11,2018
  7. Ganapathy. K., Narayana. V., Subramaniam. B.(2002). Deming Wheel and Problem Solving Techniques. Quality Circle Concept and Implementation.2(14), 121-138
  8. Srivastava, D.K., Shastri, M., BhuvanDas, V.K. (2015).Seiton-Neatness.Practical Guidebook on 5S. 7(3), 17-21.

Publication Details

Published in : Volume 4 | Issue 2 | January-February 2018
Date of Publication : 2018-02-28
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 194-212
Manuscript Number : IJSRST184165
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Veena Kumari, Deeksha Kapur, Manish Aggarwal, Anjani Kumar Ganeriwala, Rakesh Puneyani,Vikas Tomar, Mathew Varghese, Akshey Saksena, Charanjeet Arya, Praveen Kumar, " 5s Implementation & Standardizing the Bakery Processes In A Leading Catering Establishment : A Case Study", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 2, pp.194-212, January-February-2018.
Journal URL : http://ijsrst.com/IJSRST184165

Article Preview