Presentation on theme: "EPS-I Process Engineering1 Process Engineering. EPS-I Process Engineering 2 Overview Process Engineering Process Mapping HW 5 – 7 and Taco Bell Example."— Presentation transcript:
EPS-I Process Engineering 2 Overview Process Engineering Process Mapping HW 5 – 7 and Taco Bell Example
EPS-I Process Engineering 3 Engineering and Process Engineering Engineering often involves building a model of an entity Stresses on a bridge (Civil Engineering) Flow of electricity in a circuit (Electrical Engineering) Process Engineering involves building a model of a process (usually multi-step, parallel or series operations) (Industrial/Management Engineering)
EPS-I Process Engineering 4 A Process A good definition of a process describes it as a series of connected steps or actions to achieve an outcome. A process has the following characteristics: a starting point and an end point. This is the scope a purpose or aim for the outcome rules governing the standard or quality of inputs throughout the process it is usually linked to other processes it can be simple and short, or complex and long From: NHS, UK
EPS-I Process Engineering 5 Examples of different processes From ordering a taco to receiving it. From first developing symptoms of a gastric ulcer to being discharged as fit From the doctor saying that you need a chest x-ray to knowing the results
EPS-I Process Engineering 6 Process Map A flow diagram to help create a better understanding of the processes. Can model each process. Can eliminate or improve each process.
EPS-I Process Engineering 7 Process Mapping Use to graphically show the processes involved Allows for examination of processes (elimination or improvement) Used in manufacturing, logistics, and medical areas
EPS-I Process Engineering 8 HW5-7: Fast Food Systems Aims Work as a team Examine an application of process engineering to see how an example restaurant operates Give presentation on your results Select fast food restaurant. Visit and examine their operation.
EPS-I Process Engineering 9 HW5-7: Fast Food Systems How does the restaurant handle product variety? Examine menu of restaurant (ignore minor items) Identify the food inputs for the main menu items (again, ignore minor items) How does the restaurant handle speed of delivery? Produce a process map using IDEF3 How is customer wait time reduced? How does it handle bulges in demand?
EPS-I Process Engineering 10 Fast Food Providers Customer requirements Low cost Fast Variety Consistency Safe, clean, convenient, pleasant surroundings HW5-7 will mainly examine how a fast food restaurant meets these requirements
EPS-I Process Engineering 11 Two Main Approaches to Making Items for Customers Make in advance of customer order (Push) Examples: car dealers lot, McDonalds standard items. Make to Customer Order (Pull) Make after customer has ordered. Examples: Taco Bell, Dell computers What are advantages/disadvantages of each for fast food restaurants?
EPS-I Process Engineering 12 Taco Bell (think outside the bun) Products include: burritos, tacos, gorditas, chalupas, nachos and quesadillas Some background: Taco Bell have re-engineered their operations to a k-minus (kitchenless) operation, meaning that most food preparation operations were taken from the stores to centralized facilities. This has resulted in significant cost savings, reduced space requirements and increased quality control. They also eliminated middle-management layers and implemented the TACO (Total Automation of Company Operations) program to give an integrated information system.
EPS-I Process Engineering 13 These changes have had a huge impact on the company -- Taco Bell went from a failing regional Mexican -American fast food chain with $500 million in sales in 1982, to a $3 billion national company 10 years later The K-Minus program, or kitchenless- restaurant, established a system where the large majority of food preparation occurs at central commissaries rather than in the restaurant, pushing 15 hours of work a day out of the restaurant, improving quality control and employee morale, reducing employee accidents and injuries, and resulting in substantial savings on utilities. From: http://future500.org/case_02.php
EPS-I Process Engineering 15 Main Ingredients Wraps Soft tortilla Hard taco shell Flatbread (Gordita) Chalupa Meats Chicken Beef Steak Other Beans Lettuce Onions Cheese Red sauce Potatoes Sour cream Tomatoes Rice Guacamole
EPS-I Process Engineering 16 Taco Bell How does the restaurant handle product variety?
EPS-I Process Engineering 17 Simplified Taco Bell Process Map Customer Orders Order Entered 2 Order Assembled 3,4 Customer Waits Order Delivered Ingredients Prepared 1 Number shows worker ID
EPS-I Process Engineering 18 Taco Bell How does the restaurant handle speed of delivery? How is customer wait time reduced? Where does it use Pull and/or Push approaches? How does it handle bulges in demand?
EPS-I Process Engineering 19 Taco Bell How does Taco-Bell meet other customer requirements? Low cost Ingredients, central preparation of food, small site, low wage labor Consistency Training, uniform measures Safe, clean, convenient, pleasant surroundings Well? How can operations be improved?