1. Challenge - 1
5-S MODEL ON COLLEGE KITCHEN
Institute name- Sadhana Centre for Management & Leadership
Development(SCMLD), Pune
Team members-
Ketan Kotecha
Parag Kotecha
Simranjit singh
Qimpro Champions League

2. 5S

3. Introduction of
5s
 The need for fast, flexible processes that give customers what
they want, when they want it, at the highest quality and
affordable cost.
 In order to achieve high levels of quality, safety, and
productivity, workers must have a conducive working
environment.
 Identify and overcome the barriers to productivity
 Improve Quality of work
 Practice efficiency at all times

4.  Thirty years ago, researchers started studying the secret of
success of Japanese anufacturing companies.
 It was Hiroyuki Hirano who developed 5s within his overall
approach to production systems.
 It is a structured program to systematically achieve total
organization, cleanliness, and standardization in the
workplace.
 It is the name of a workplace organization method that uses
a list of five Japanese words:
What is 5s

5. 5s
SEIRI Sort/Tidiness
SEITON Set/Orderliness
SEISO Shine/Cleanliness
SEIKETSU Standardize
SHITSUKE Sustain/Discipline

6.  Purchasing items you probably already have
but can’t find
 Poor filing system
 Not beating the deadline; some tasks take
significantly more time to complete than they
should
 Last minute jobs creating overtime
 items/ information routinely go missing
Poor 5s

8.  A cleaner workplace is a safer workplace
 Contributes to how we feel about our product, process, our
company and ourselves
 Provides a Customer Showcase to promote our business
 Quality will improve
 Boosts morale of the employee
 Productivity, Efficiency and Effectiveness will increase
 Encourages ownership of responsibilities
Good 5s

10. Meaning-
• To Sort out necessary and unnecessary items.
• To store often used items at the work area, infrequently used items
away from the work area and dispose of items that are not needed.
Why
• Removes waste
• Safer work area
• Gains space
• Easier to visualize the process
Things to remember
• Start in one area, then sort through everything
• Discuss removal of items with all persons involved
• Items that cannot be removed immediately should be tagged
Sort

11. Sort
Divide Items Into Two Categories:
• Rarely Used
• Occasionally Used
• Frequently Used

12. Sweep/Shine/cleanliness
Definition-
To keep your area clean on a continuing basis.
Why-
To prevent the area from getting dirty in the first place, so we don’t
have to clean it up afterward.
A clean workplace is indicative of a quality product and process.
Dust and dirt cause potential health hazards.
Things to remember-
Sweep / Vacuum
Dust / Mop
Polish / Paint

13. Orderliness/Straighten
• Definition-
• Arrange all necessary items.
• A place for everything and
everything in its place.
• Why-
• Visually shows what is required or is out of place.
• More efficient to find items/documents (silhouettes/labels).
• Saves time,not having to search for items.
• Shorter travel distances.
• Things to remember-
• Keep things used together-kept together.
• Use labels, tape, floor markings, signs, shadow outlines.
• Sharable items keep at central location (eliminated excess

14. Standardize/Schedule
Definition-
To maintain guidelines-Sort, Straighten and Sweep
Simplify the way of maintaining cleanliness.
How to do it
Simplify the way of maintaining cleanliness.
Develop procedures, schedules, practices.
Develop schedules, checklists
Continue to assess the use and disposal of items.
All employees doing the same job should be able to work in any
station with the same tools that are in the same location in every
station.

15. Assign “3s” Responsibilities
5 Minute 5S 9:00-9:05am
1S-sort
2S-straighten
Yes
no
3S-sweep
4S-schedule
Yes
Yes
5S-sustain Yes

16. Sustain
Definition-
To maintain discipline, we need to practice and repeat until it
becomes a way of life.
Why-
To build “housekeeping” into every day process.
Things to remember -
Training everyone is vital.
Involvement from all is necessary.
Commitment and discipline toward housekeeping is essential
in taking the first step in being World Class

18. After

21. • How we can improve our productivity through using the same thing with
different manner.
• How to use 5s not only in kitchen but also in different department of our
collage.
• How to sustain and maintain the change we did in our kitchen.
• How the smallest thing can work for you in bigger manager.
• How to motivate people by helping them at their working area.
• How to convert hard work into smart work.
• Why Japanese technology are more productive and accurate then others.
• How to reduce uncertainty at work place by taking a small change.
Group learning