Catering

Topics: Six Sigma, Food, Motorola Pages: 48 (7871 words) Published: January 6, 2014
FINAL PROJECT REPORT

IMPROVING LOGISTICS OPERATIONS
IN FOOD PROVISIONING

i

ABSTRACT
The aim of the project study is to address the unnecessary meals expenditure (wastages) currently incurred by the affected organisation. The objectives of the project can be summarised as follows: (a) identifying and examining the possible sources of food wastages in the organisation, (b) evaluating the end-to-end process using the Lean Six Sigma (LSS) and forecasting methods which can help to reduce food wastages, and (c) recommending and proposing new work-flow that can help to reduce wastages.

The methodologies adopted for the project study is Lean Six SIGMA (LSS) which utilises the ‘Define, Measure, Analyse, Improve & Control’ framework and in short, the DMAIC framework.
From the data analysis, the five (5) systems gaps identified (Please see Appendix 5), we further narrowed down the scope of and identified that the key contributing factors resulting in the wastages are: (a) the process of preparing the meal indents and (b) the process of submitting the eating strength (ES) amendment forms.

With the key root causes identified, recommendations were then made to review the existing work-flow through the adoption of two (2) key thrusts. These key initiatives include reviewing the existing contracting mechanism and restructuring the current business model of operation.

ii

TABLE OF CONTENTS

Title

……….

i

Abstract

……….

ii

Acknowledgements

……….

iii

Chapter One

Introduction

……….

1

Chapter Two

Literature Review

……….

5

Chapter Three

Methodology

……….

13

Chapter Four

Results and Discussions

……….

17

Chapter Five

Conclusions and Recommendations

……….

29

References

……….

37

Appendices

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39

iii

CHAPTER ONE – INTRODUCTION
1.1

BACKGROUND

The selected organisation to facilitate the study is the Supply Formation of the Singapore Armed Forces (SAF). The vision of the organisation is to be a ‘World Class Supply Chain Organisation’ with the mission to equip and sustain the Singapore Armed Forces (SAF) over a full spectrum of operations. The key supply chain activities of the identified organisation (Supply Formation) can be broadly classified as below:

a.

Warehousing Function/Management. This domain involves the day-to-day

running of the Army Logistics Base (ALB), which incorporates the inventory management of numerous commodities/materials. This is achieved through close collaboration with Third (3rd) Party Logistics partners and leverages on Information Technology (IT) i.e. the Warehouse Management System (WMS) to manage the various warehousing functions.

b.

Retail Outlets Function/Management.

This domain involves close

collaboration with the Third (3rd) Party Logistics partners and the commercial partners in the day-to-day management of the numerous retail outlets or also known as the eMarts outlets, which are distributed across the country. The key function of the retail outlet is to provide conveniences and avenues for both Full-Time National Serviceman (Regulars/NSF) and NS Men, to purchase and replace their military equipment/gear.

1

c.

Food Catering Function/Management.

This domain is a critical military

logistics function which deals with the daily provision of food to all Full-Time National Serviceman (Regulars/NSF) and NS Men reporting for In-Camp Trainings (ICT). The function of managing the cook-houses and provision of food to the servicemen, were commercialised and outsourced in 1999, with the primary objectives of improving staff service level and the quality of the food. The scope of the project research focuses on the Food Catering Function/Management. Through the various internal audits conducted, it has been observed that there were instances of excess meal indents which resulted in high food wastages. This resulted in high financial losses to the organisation due to...

References: School of Food and Nutritional Sciences, University College Cork, Associate School
of Food Business and Development, University College Cork (2010), ‘Agri-Vision

F.Nabhani, A.Shokri (2007) ‘Application of Six Sigma in a Food Distribution SME to
improve Supply Chain Management’, Proceedings of the World Congress on
Engineering 2007 Vol II WCE 2007, July 2 - 4, 2007, London, U.K
Tony Chua (2011) ‘Singapore Invests S$45MN in Food Manufacturing Industry’.

Villanova University (2013) ‘How to Implement Six Sigma Methodologies at Your
Chopra, S. and Meindl, P. (2010). Supply Chain Management: Strategy, Planning, and
Operation, 4th edition (global edition), Pearson

Mark Saunders, Philip Lewis and Adrian Thornhill (2009)
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