1. Mission Our Mission is to provide our campus and community with the best college dining experience possible, while using as much local food on our campus businesses as possible. 1 Vision Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at all of our campus dining locations.

2. Charter 1.Mission 1.Mission – To reorganize the work space to be more efficient 2.Burning platform 2.Burning platform – Lack of space preventing goal completion 3.Process Description 3.Process Description – 5S of Dining Svcs Storage area 4.Problem Statement 4.Problem Statement – We need to create a more efficient and organized work space and gain more “free” space 5.Sponsor 5.Sponsor – Derrick Singleton 6.Process Owner 6.Process Owner – David McHargue 7.Team Lead 7.Team Lead – David McHargue 8.Facilitator 8.Facilitator – Tim Vickers 9.Team 9.Team – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville

3. SIPOC 3 Suppliers Inputs Process Outputs Customers What inputs are needed to create the outputs? Who provides those inputs? Contract of Service Satisfied Customers More local food purchases Profit Training of students To whom do you provide product, info, services. What do your customers need from you? Policy Constraints What processes are you bound by, that you must change to change a process? Lack of storage Lack of food processing space Bldg/Fire codes Gov regulations Sodexo Food/Safety standards SOP’s Berea College City of Berea Sodexo Faculty/Staff Students Customer Survey Cards Events Special Requests Sodexo vendor Compliance Sodexo product compliance Definition of “local” Customer Survey Cards Events Special Requests Sodexo vendor Compliance Sodexo product compliance Definition of “local” BC Labor BC FM BC Farm Local Food Vendors Equipment & Materials Vendors Sodexo BC Labor BC FM BC Farm Local Food Vendors Equipment & Materials Vendors Sodexo

4. Hi-Level Process Map 4 Plan and organize storage space. Need for increased space for storage and processing 5S storeroom to add space Develop equipment list needs Purchase local food products during summer when ready Increase local food spend used for students Purchase Equipment Process food for long term storage up to 6 months Utilize stored food for daily menus

5. 5 Strengths Weaknesses Threats Opportunities Facilitate a SWOT analysis for current and common Situational Awareness SWOT Analysis Internal External We have rough storage space Summer months to prepare and put into process Buying leverage with Sodexo Dining to provide savings to use in our local dining program. Expertise to renovate space for use Strong stable management team Strong student labor program with reduced labor costs for use in our dining facility We have rough storage space Summer months to prepare and put into process Buying leverage with Sodexo Dining to provide savings to use in our local dining program. Expertise to renovate space for use Strong stable management team Strong student labor program with reduced labor costs for use in our dining facility Utilize current storage space by reorganizing Increase in summer time use of student workers Utilize our student workforce to build our local foods program Showcase our local foods program ito increase our overall satisfaction in our dining program Utilize current storage space by reorganizing Increase in summer time use of student workers Utilize our student workforce to build our local foods program Showcase our local foods program ito increase our overall satisfaction in our dining program Local Health Department buy in Availability of local products to use Lack of funds for project Economic downturn Premium pricing for local foods and potential increase of all food items in our dining program Local Health Department buy in Availability of local products to use Lack of funds for project Economic downturn Premium pricing for local foods and potential increase of all food items in our dining program Increase staffing to work the space once ready Inconsistency of summer time local products Lack of space to increase our local foods by processing and storing what we need throughout the year. Under utilization of our facilities in the summer Lack of summer business Increase staffing to work the space once ready Inconsistency of summer time local products Lack of space to increase our local foods by processing and storing what we need throughout the year. Under utilization of our facilities in the summer Lack of summer business

6. Gap Analysis Opportunities and Priorities Lack of space for Storage of local processed foods –Work place reorganization –Work place flow analysis and improvement –Time / rework savings 6

7. Queue WIP Completed Purchase Freezer for down stairs storage 5S Catering Store Room Pricing for Storage racks and containers for catering ware Purchase Freezer for down stairs storage 5S Catering Store Room Pricing for Storage racks and containers for catering ware 5S downstairs storage area Price quotes for new freezer for processing storage 5S downstairs storage area Price quotes for new freezer for processing storage Complete renovation of kitchen in Dining area Pricing of other equipment needed for processing other types of food Complete renovation of kitchen in Dining area Pricing of other equipment needed for processing other types of food

8. Spaghetti Diagram Before Freezer ShelvesShelves ShelvesShelves Shelf Ice Golf cart Hot box dishesdishes dishesdishes BIBBIB BIBBIB Shelve Old equip/table storage GdoorGdoor GdoorGdoor Janitorial S. Catering Room Shelf Old equip/table storage BIBBIB BIBBIB Wtr Grill cart Cooler Shelf

9. April 16, 2013

10. Spaghetti Diagram After Freezer Shelf Ice Hot box boxes dishesdishes dishesdishes BIBBIB BIBBIB Shelf GdoorGdoor GdoorGdoor Table Storage Catering Room Shelf Janitorial Dishers BIBBIB BIBBIB Wtr Grill Tsh cart Cooler Shelf Carts

11. April 17, 2013

13. Before

14. After

15. Before

16. After

17. Before

18. After

19. Before

20. After

21. Before

22. After

23. Before

24. After

25. Before

26. After

27. Before

28. After

29. Report Out Notes Space savings: 1,582 ft 2 of space was opened up after the 5S project. 66% of space cleaned up from the old dish room will allow use as a processing room for our dining services. This will help us to increase our local food offering by giving us a space to process food during the peak times of the summer which will help us meet the commitment to the college and increase the overall dining experience to everyone across campus. Overall percentage of savings in space is 27% (See Next Slide for break down of space) Second 5S project of the catering storage room is expected to increase its usable space by 25% to 40% based on early projections. Wages saved my cutting steps to store room: –100 student employees at average rate of $5.75 per hours = $.095 per minute. Average student time in store room each week is up to 5 min each. That’s 1000 minutes x $.095 x 18 weeks = Savings of $1,710.00 per academic year. –34 Sodexo employees at average rate of 11.37 per hour =$.189 per minute. Average Sodexo time in store room each week is averaged at 15 minutes each. That’s 510 min x.189 x 18 weeks = saving of $1,735.00 per academic year. 4 Sodexo employees at average rate of $12.42 = $.207 per minute. Average Sodexo time in store room each week is 25 minutes each. That’s 100 minutes x.207 minutes x 8 weeks = saving of additional $165.60.

30. Report Out Notes Total Square feet in store room including top of freezer: -- 4,150.4 Total Square feet in old dish room: --1,504.8 By doing the 5s we were able to not only clean out and free up space in the store room but completely empty out the small dish room which is now available space. Total Square Footage: --5,655.20 Saved Square Footage: --1,581.8 ft This is a 27% savings of floor space which we now have available to use in our dining program for food storage and preparation.