Participants will learn the basic definitions of terms used in Lean Manufacturing. They will learn how to reduce processing cycle times by 80%, reduce work in progress up to 90%, reduce floor space up to 75%, and improve quality up to 90%. The class consists of a combination of classroom learning and live simulation to develop Pull Systems though Cell Flow development.
The goal of Lean Pizza is to equip food processors to be more competitive in their respective markets. Through understanding how to implement Lean Principles, participants can make changes in their production plant that will eliminate waste, maximize productivity and increase profits. The class will yield immediate results as students return to their workplace with an understanding of waste and how to begin eliminating it from the process.
- Participants: The workshop is designed for up to 18 people.
- Duration and Location: The workshop is one day for a total of 8 hours.
- Lunch is provided.
- There are no prerequisites for this course.
- Information on fees can be obtained by calling 918-906-5226, or visiting our contact page for contact information.