Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event

Fernando Gonzalez-Aleu; Daniela Garza-Gutierrez; Edgar Marco Aurelio Granda-Gutierrez; Jesus Vazquez-Hernandez

doi:10.1007/978-3-031-00218-2_15

Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event

Fernando Gonzalez-Aleu^*, Daniela Garza-Gutierrez, Edgar Marco Aurelio Granda-Gutierrez, Jesus Vazquez-Hernandez

^*Corresponding author for this work

Departamento de Ingeniería Mecánica y Eléctrica

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

3 Citations (Scopus)

Abstract

The COVID-19 pandemic impacted several services organizations such as hotels and restaurants. Some studies suggest that 50% of restaurants closed during quarantining days will not reopen in the future, producing a domino effect with their suppliers. Therefore, to survey in this crisis, organizations focused their efforts on reducing waste and/or repurposing their manufacturing operations by introducing new products. The purposes of this paper are (1) to mention an overall strategy followed by food equipment manufacturing plant to address the COVID-19 pandemic challenge; and (2) to describe one of the five Kaizen events conducted to address COVID-19 challenges. This Kaizen focused on increasing forklifts utilization rate from 44% to 80%. The authors followed three steps to achieve this aim: understanding company background, conducting a literature review, and elaborating on a Kaizen event. Practitioners in manufacturing and services organizations could extract several highlights to help them to sort operations problems during crisis time. However, future research still needs to understand the socio-economic impact that COVID-19 pandemic around the world.

Original language	English
Title of host publication	Advances in Manufacturing III - Volume 3 - Quality Engineering
Subtitle of host publication	Research and Technology Innovations, Industry 4.0
Editors	Adam Hamrol, Marta Grabowska, Damjan Maletič
Publisher	Springer Science and Business Media Deutschland GmbH
Pages	182-193
Number of pages	12
ISBN (Print)	9783031001666
DOIs	https://doi.org/10.1007/978-3-031-00218-2_15
Publication status	Published - 2022
Event	7th International Scientific-Technical Conference, MANUFACTURING 2022 - Poznan, Poland Duration: 16 May 2022 → 19 May 2022

Publication series

Name	Lecture Notes in Mechanical Engineering
ISSN (Print)	2195-4356
ISSN (Electronic)	2195-4364

Conference

Conference	7th International Scientific-Technical Conference, MANUFACTURING 2022
Country/Territory	Poland
City	Poznan
Period	16/5/22 → 19/5/22

Bibliographical note

Funding Information:
This work was supported by funding from the ESA Contract No.400012492018/NL/GLC/fk

Publisher Copyright:
© 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.

All Science Journal Classification (ASJC) codes

Automotive Engineering
Aerospace Engineering
Mechanical Engineering
Fluid Flow and Transfer Processes

Access to Document

10.1007/978-3-031-00218-2_15

Cite this

Gonzalez-Aleu, F., Garza-Gutierrez, D., Granda-Gutierrez, E. M. A., & Vazquez-Hernandez, J. (2022). Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event. In A. Hamrol, M. Grabowska, & D. Maletič (Eds.), Advances in Manufacturing III - Volume 3 - Quality Engineering: Research and Technology Innovations, Industry 4.0 (pp. 182-193). (Lecture Notes in Mechanical Engineering). Springer Science and Business Media Deutschland GmbH. https://doi.org/10.1007/978-3-031-00218-2_15

Gonzalez-Aleu, Fernando ; Garza-Gutierrez, Daniela ; Granda-Gutierrez, Edgar Marco Aurelio et al. / Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event. Advances in Manufacturing III - Volume 3 - Quality Engineering: Research and Technology Innovations, Industry 4.0. editor / Adam Hamrol ; Marta Grabowska ; Damjan Maletič. Springer Science and Business Media Deutschland GmbH, 2022. pp. 182-193 (Lecture Notes in Mechanical Engineering).

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Gonzalez-Aleu, F, Garza-Gutierrez, D, Granda-Gutierrez, EMA & Vazquez-Hernandez, J 2022, Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event. in A Hamrol, M Grabowska & D Maletič (eds), Advances in Manufacturing III - Volume 3 - Quality Engineering: Research and Technology Innovations, Industry 4.0. Lecture Notes in Mechanical Engineering, Springer Science and Business Media Deutschland GmbH, pp. 182-193, 7th International Scientific-Technical Conference, MANUFACTURING 2022, Poznan, Poland, 16/5/22. https://doi.org/10.1007/978-3-031-00218-2_15

Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event. / Gonzalez-Aleu, Fernando; Garza-Gutierrez, Daniela; Granda-Gutierrez, Edgar Marco Aurelio et al.
Advances in Manufacturing III - Volume 3 - Quality Engineering: Research and Technology Innovations, Industry 4.0. ed. / Adam Hamrol; Marta Grabowska; Damjan Maletič. Springer Science and Business Media Deutschland GmbH, 2022. p. 182-193 (Lecture Notes in Mechanical Engineering).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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AU - Vazquez-Hernandez, Jesus

N1 - Funding Information: This work was supported by funding from the ESA Contract No.400012492018/NL/GLC/fk Publisher Copyright: © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.

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Gonzalez-Aleu F, Garza-Gutierrez D, Granda-Gutierrez EMA, Vazquez-Hernandez J. Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event. In Hamrol A, Grabowska M, Maletič D, editors, Advances in Manufacturing III - Volume 3 - Quality Engineering: Research and Technology Innovations, Industry 4.0. Springer Science and Business Media Deutschland GmbH. 2022. p. 182-193. (Lecture Notes in Mechanical Engineering). doi: 10.1007/978-3-031-00218-2_15

Increasing Forklift Time Utilization in a Food Equipment Manufacturing Plant with a Kaizen Event

Abstract

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Bibliographical note

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