{"product_id":"handbook-of-lean-manufacturing-in-the-food-industry-isbn-9781405183673","title":"Handbook of Lean Manufacturing in the Food Industry","description":"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.  \u003cp\u003e\u003cb\u003eHandbook of Lean Manufacturing in the Food Industry\u003c\/b\u003e 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.  \u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e  Introduction.  \u003cp\u003eThe National Centre for Food Manufacturing.\u003c\/p\u003e \u003cp\u003eAbout the author.\u003c\/p\u003e \u003cp\u003eAcknowledgements.\u003c\/p\u003e \u003cp\u003e1 The food industry.\u003c\/p\u003e \u003cp\u003e2 First steps to Lean Manufacturing.\u003c\/p\u003e \u003cp\u003e3 Teamwork and the development of solutions.\u003c\/p\u003e \u003cp\u003e4 Starting to measure and quantify performance.\u003c\/p\u003e \u003cp\u003e5 Applying workplace organisation in the food industry.\u003c\/p\u003e \u003cp\u003e6 Improving flexibility and responsiveness.\u003c\/p\u003e \u003cp\u003e7 Improving what we do.\u003c\/p\u003e \u003cp\u003e8 Improving how we do things.\u003c\/p\u003e \u003cp\u003e9 Planning the operation.\u003c\/p\u003e \u003cp\u003e10 Start of shift meetings.\u003c\/p\u003e \u003cp\u003e11 The seven wastes in the food industry.\u003c\/p\u003e \u003cp\u003e12 How can we make machines work better?\u003c\/p\u003e \u003cp\u003e13 How can we let people contribute more?\u003c\/p\u003e \u003cp\u003e14 How good are we?\u003c\/p\u003e \u003cp\u003eAppendix 1.\u003c\/p\u003e \u003cp\u003eAppendix 2.\u003c\/p\u003e \u003cp\u003eAppendix 3.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e  \"This accessible handbook offers ideas for using lean principles in food manufacturing, focusing on operations management, new process development, and practical examples.\" (Booknews, 1 June 2011)\u003cbr\u003e \u003cbr\u003e   \u003cp\u003e\"It is a readable, practical guide to the implementation of lean ideas in your factory.\" (Food Manufacture, 1 March 2011)\u003c\/p\u003e Michael Dudbridge is Principal Lecturer in Food Manufacture at the National Centre for Food Manufacturing, University of Lincoln, UK  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.  \u003cp\u003e\u003cb\u003eHandbook of Lean Manufacturing in the Food Industry\u003c\/b\u003e 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.  \u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989335490789,"sku":"NP9781405183673","price":102.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405183673.jpg?v=1761783714","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-lean-manufacturing-in-the-food-industry-isbn-9781405183673","provider":"K12savings","version":"1.0","type":"link"}