BENEFITS OF KAIZEN 1

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    PRESENTED BY:-

    RAHUL GUPTA

    PRIYANKA

    KANSAL

    ALVA

    HARIPAL SINGH

    HEMAANG

    SEHGAL

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    KAIZEN.CHANGE FOR BETTER

    Kaizen is a philosophy that sees

    improvement In productivity as a

    gradual and methodical process.

    It has five founding elements:

    Team work

    Personal Discipline

    Improved MoraleQuality Circles

    Suggestions for Improvement

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    KAIZEN CYCLE

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    5 S APPROACH OF KAIZEN

    5 s of kaizen

    Seiri (Sort):

    Seiton (Stablize/Neatness)

    Seiso (CleanUp/Shine)

    Seiketsu (Standardize)

    Shitsuke (Discipline)

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    INNOVATION, KAIZEN, MAINTENANCE

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    HIERARCHY OF KAIZEN INVOLVEMENT

    TOP

    MANAGEMENT

    MIDDLE

    MANAGEMENT

    SUPERVISORS WORKERS

    Be determined to

    introduce Kaizen as acorporate strategy

    implement Kaizen

    goals through policydeployment and cross-

    functional

    management

    Use Kaizen in

    functional areas

    Engage in Kaizen

    through the suggestionsystem and small

    group activities

    Establish policy for

    Kaizen and cross-

    functional goals

    Establish, maintain and

    upgrade standards

    improve

    communication with

    workers and sustain

    high morale

    Engage in continuous

    self development to

    become better

    problem-solvers

    Build systems,

    procedures and

    structures conducive to

    Kaizen

    Help employees,

    develop skills and

    tools for problem

    solving

    Introduce discipline in

    the workshop and

    provide Kaizen

    suggestions

    Enhance skills and job

    performance expertise

    with cross-education

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    BENEFITS OF KAIZEN

    There is a high level ofemployee involvement whichenhances their morale andmotivation.

    It helps to improve quality, thereby enhancing customersatisfaction.

    Improve productivity resulting inlow cost of operation.

    Reduce the rate of accidentsthus improving work safety.

    waste reduction in areas such asinventory, waiting time,transportation.

    Highmorale ofemployees

    Improvedquality

    Improvedproductivity

    Increase insafety

    Wastereduction

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    CHALLENGES FOR KAIZEN

    Kaizen is a top-down approach.

    People oriented approach, so employee support is

    critical for successful implementation of Kaizen.

    Requires a long term discipline and commitment, so

    everyone should be patient about the results.

    Should be a continuous process or else the expected

    results would not be obtained.

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    KAIZEN IMPLEMENTATION BY

    14 principles of Toyota for kaizen implementation

    1. Base your management decisions on a long-term

    philosophy, even at the expense of short-term

    financial goals.

    2. Create a continuous process flow to bring problems

    to the surface.

    3. Use "pull" systems to avoid overproduction.4. Level out the workload (heijunka). (Work like the

    tortoise, not the hare)

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    5. Build a culture of stopping to fix problem to getquality right at first time.

    6. Standardized task and processes are foundation

    for continuous improvement and employeeempowerment.

    7. Use visual control so that no problem are hidden.

    8. Use of only reliable and thoroughly tested

    technology to serve your process and people.9. Grow the leaders who thoroughly understand thework and teach it to other people.

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    10. Develop exceptional people and teams thatfollow your philosophy.

    11. Respect your extended network partners like

    suppliers by challenging them and inducing them toimprove.

    12. Go and see for yourself to thoroughlyunderstand situation.

    13. Make decision slowly but implement themrapidly.

    14. Become a continuously learning organizationthrough reflection and improvement.

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    KAIZEN IN TAJ HOTEL, MUMBAI

    Problem: Breakage in main kitchen of Tajhotel, Mumbai was prominent because ofimproper movement of cutlery andcrockery.

    Solution: Kaizen team was set up andsystem of one crockery at one time indishwater was implemented. The layoutof dish water area was changed in order

    to support the one piece system. Results: Breakage of crockery came

    down and resulted in savings of Rs 8lakhs per annum.