The Application & Research Of Lean Production In Group Catering

In order to improve catering service operation level in China's factories, schoolsand other institutions, this article, through the research of catering services operatingsystem in F Company, try to implement the lean production to serve customers by usingthe lowest cost and best quality. The main research work is as follows:(1) Describe the theory of the lean production from the production, definition,characteristics, superiority, principle and target, and further analyse the currentapplication status of lean production in the manufacturing industry, especially in theservice industry.(2) Introduce and analyse the basic situation of catering service in F company onthe concept of catering and kitchen. Under the rapid employees growth pressure, Fcompany mainly has operational management problems on relatively slow producemethods, low standardization degree, unstable product quality, and incomplete talentteam construction system.(3) Considering F company catering service operational problem. The object isdivided into two parts:the first is the preparation of the central kitchen and therenovation of the traditional kitchen, the second is the catering service in restaurants.From the two parts of research, the lean production implementation programme iselaborated mainly from the functional area assessment, production layout optimization,logistics flow planning, meal service process optimization, human factors engineeringapplication, standardization drives, total productive maintenance.(4) Using a sample survey method, through conducting the investigation and studyin service objects, the assessment effect was given after the implementation of leanproduction in F company in terms of the staff dining time, product quality, staffoperating comfort, customer satisfaction. The implementation problems and thedirection of future efforts were elaborated in order to make a little contribution toChina's catering service industry development.