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Mission. Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. Vision.

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Presentation Transcript
Mission
Mission

  • Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus.

Vision

  • Our vision is to have 40% of our food dollar purchases to be “local” by 2015 at our campus dining locations.


Charter
Charter

  • Mission –To provide best college dining experience with using more local foods while keeping our students board rates stable/low as possible.

  • Burning platform –Purchasing of more local foods to align with the colleges mission of sustainable living.

  • Process Description –Receiving of all local food for storage and processing in our freezer, storerooms and shelf space located in our dining facility.

  • Problem Statement – We need to create a more efficient and organized work space and gain more “free” space for the storage and processing of our local foods.

  • Sponsor – Derrick Singleton

  • Process Owner – David McHargue

  • Team Lead – David McHargue

  • Facilitator – David McHargue

  • Team – David McHargue, JD Starzman, Wayne Orr, Aaron Beale, Tim Glotzbach, Jared Brown, Cait McClanahan, Tim Vickers, Jeffrey Linville


Sipoc
SIPOC

Suppliers Inputs Process Outputs Customers

Lack of storage

Lack of food processing space

Bldg/Fire codes

Gov regulations

Sodexo Food/Safety standards

SOP’s

BC Labor

BC FM

BC Farm

Local Food Vendors

Equipment & Materials Vendors

Sodexo

Contract of Service

Satisfied Customers

More local food purchases

Profit

Training of students

Berea College

City of Berea

Sodexo

Faculty/Staff

Students

Customer Survey Cards

Events

Special Requests

Sodexo vendor Compliance

Sodexo product compliance

Definition of “local”

Policy Constraints What processes are you bound by, that you must change to change a process?

To whom do you provide product, info, services.

What inputs are needed to create the outputs?

What do your customers need from you?

Who provides those inputs?


Hi level process map
Hi-Level Process Map

Orders are placed for product based on menus

Food Deliveries are received on a daily basis

All goods are stored in Dry Storage, Coolers or Freezers

Food is placed in production and used as menu dictates

All waste produced such as cardboard is placed in bins and recycled.


SWOT Analysis

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

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

Internal

Strengths

Weaknesses

Opportunities

Threats

External

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

Facilitate a SWOT analysis for

current and common Situational Awareness


Gap analysis opportunities and priorities
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


Queue wip completed
Queue WIP Completed

Complete renovation of kitchen in Dining area

5S Catering Store Room

Pricing for Storage racks and containers for catering ware

Pricing of other equipment needed for processing other types of food

5S downstairs storage area

Price quotes for new freezer for processing storage

Purchase Freezer for down stairs storage


Spaghetti diagram before food retrieval
Spaghetti Diagram Before (Food Retrieval)

Freezer

She

l

ves

Shelve

Old equip/table storage

Ice

Golf cart

Shelf

Shelf

Shelf

Shelf

dishes

Hot box

Shelf

Shelf

Hot box

Hot box

cart

G

door

BIB

Old equip/table storage

Grill

B

I

B

Cooler

Wtr

Shelf

Shelf

Catering Room

Janitorial S.


April 16 2013 food retreival
April 16, 2013 Food Retreival


Spaghetti diagram after food retrieval food retreival
Spaghetti Diagram After (Food Retrieval)(FOOD RETREIVAL)

Freezer

Cooler

Shelf

Ice

boxes

Hot box

Hot box

dishes

Shelf

Shelf

Shelf

Shelf

Tsh cart

G

door

BIB

B

I

B

Carts

Wtr

Grill

Janitorial

Shelf

Dishers

Catering Room

Table Storage


April 17 2013 food retreival
April 17, 2013Food Retreival


Process improvement road map
Process Improvement Road Map

Increase local food spend used for students

Need for increased space for storage and processing

5S storeroom to add space

Develop equipment list needs

Plan and organize storage space.

Process food for long term storage up to 6 months

Purchase local food products during summer when ready

Purchase Equipment

Utilize stored food for daily menus




















Report out notes
Report Out Notes

  • Work Place Checklists

    First slide of list shows the month of May. We were closed the rest of the month.

    Second shows one from August. I complete this checklist twice a week.

  • Space Savings:

    1,582 ft2 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.

  • Maintaining

    We keep our board with Before and After pictures of the project as a training

    tool. With 160+ employees maintaining can be difficult. We use this board as a

    visual tool to show where we where before the process and where we are now. This

    helps us train our student workforce on the process of 5s and give them a general

    understanding of what it can do.




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