Enhancement of productivity of manual operation of soya sauce factory

• Main Author: Wahid, Zaharah
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2018
• Subjects: QA Mathematics; QA276 Mathematical Statistics; TS155 Production management
• Online Access: http://irep.iium.edu.my/69557/4/69557%20schedule.pdf; http://irep.iium.edu.my/69557/5/69557%20Presentation-%20Zara%20food.pdf; http://irep.iium.edu.my/69557/

Today, with rapidly changing world and market, SMEs have faced a critical challenge to remain competitive in the business market. Recognizing that sustainability is a key business driver to move forward this study has put practical and fundamental sustainability initiatives needed for improvement in the style of production of a small & medium enterprises( SMEs). In this paper a case study of SME food industry is presented. Work study methodology has been embedded in the strategy which leads to a reduction in production cycle time, non-value adding activities, and production cost. In addition, at the filling and capping line, the layout design of the workplace area was optimized; productivity has been improved and returned on investment (ROI) was within three months