Question: Task 2 : TPS [ _ _ _ _ / 1 5 Points ] Case: The catering service FRESH FISH has five sales locations (

Task 2: TPS [____/15 Points]
Case: The catering service FRESH FISH has five sales locations (stores) for fish sandwiches in the city centre. The stores receive deliveries of fresh products every day from the central kitchen located at the headquarters. The kitchen operates one shift per day (8 hours) from 6 am to 2 pm. The maximum production output is 120 fish sandwiches per hour. A delivery truck transports sandwiches to the stores two times a day, i.e. in the morning at 9 am and in the afternoon at 3 pm.
One shop assistant works in each store and the store is open from 10 am to 6 pm each day. On average, 480 sandwiches are sold per day. The range of products includes 6 different fish sandwiches. The customers usually order the same amount of each kind of sandwich every day. Nevertheless, several stores accumulate losses since some products are sold out very early in the afternoon whereas others are still in stock when stores are closing.
The owner of the business is dissatisfied with the current situation. He wants to optimize the internal supply chain: from warehouse to production site (kitchen) to sales locations. Before he started his own business he used to work for a great automotive supplier. Therefore, he wants to adopt the principles of the TOYOTA PRODUCTION SYSTEM (TPS) and is looking for your advice.
Tasks:
a) Besides others, the following tools have to be implemented in order to achieve an effective TPS: (1) POKA YOKE and (2) TAKT TIME. Please briefly describe the main goals and approaches of these tools. What are the preconditions for implementation? [4 Points]
b) Please outline, if and to what extent the two tools could be implemented in the company FRESH FISH. Support your answers by using the given facts and data. Additionally, provide examples and calculations for an effective implementation. What is the optimal TAKT TIME? [8 Points]
c) What other TPS-Tools should be implemented (and why) to improve the processes in the compa-ny FRESH FISH even further? Please briefly outline 3 tools. [3 Points]

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