Handbook of Lean Manufacturing in the Food Industry

Name: Handbook of Lean Manufacturing in the Food Industry
Price: 153.16 AUD
Availability: OutOfStock
ISBN: 9781405183673

Michael Dudbridge

$191.95 $153.16

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Wiley-Blackwell
18 March 2011

Production & quality control management; Food manufacturing & related industries

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability.

Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues.

The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

By: Michael Dudbridge
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 173mm, Spine: 14mm
Weight: 522g
ISBN: 9781405183673
ISBN 10: 1405183675
Pages: 240
Publication Date: 18 March 2011
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Introduction. The National Centre for Food Manufacturing. About the author. Acknowledgements. 1 The food industry. 2 First steps to Lean Manufacturing. 3 Teamwork and the development of solutions. 4 Starting to measure and quantify performance. 5 Applying workplace organisation in the food industry. 6 Improving flexibility and responsiveness. 7 Improving what we do. 8 Improving how we do things. 9 Planning the operation. 10 Start of shift meetings. 11 The seven wastes in the food industry. 12 How can we make machines work better? 13 How can we let people contribute more? 14 How good are we? Appendix 1. Appendix 2. Appendix 3. Index.

Michael Dudbridge is Principal Lecturer in Food Manufacture at the National Centre for Food Manufacturing, University of Lincoln, UK