The use of selected green lean instruments to improve catering services

• Autorzy: Szymanska-Bralkowska Małgorzata , Malinowska Ewa

Identyfikatory

DOI

10.29119/1641-3466.2019.136.46

• Języki publikacji: EN

Abstrakty

EN

The Green Lean approach focuses on identifying and eliminating the green waste by using the selected Lean instruments. The study presents the application of selected Green Lean instruments in improving the catering services. The aim of work is to present how the selected instruments such as Kaizen, 5S, Standardization, Visual Management, Kanban, 5Why, Benchmarking, JiT (Just-in-Time), diagram Spaghetti are used in improving catering services by identifying and eliminating green waste. The Green Lean approach can be used in catering services as a way to identify the process sites in gastronomic production that contribute to green waste and prevent it from happening.

Słowa kluczowe

EN

Green Lean; catering services; improvement

PL

Green Lean; usługi gastronomiczne; doskonalenie

• Wydawca: Wydawnictwo Politechniki Śląskiej
• Czasopismo: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
• Rocznik: 2019
• Tom: z. 136
• Strony: 601--608
• Opis fizyczny: Bibliogr. 17 poz.

Twórcy

autor

Szymanska-Bralkowska Małgorzata

• University of Gdansk, Division of Quality and Environmental Management, Department of Business Economics, Faculty of Management

autor

Malinowska Ewa

• University of Gdansk, Division of Quality and Environmental Management, Department of Business Economics, Faculty of Management

Bibliografia

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• 3. Bachman, G. (2009). Green Business Guide. A One Stop Resource for Business of All Shapes and Sizes to Implement Eco-Friendly Policies, Programs, and Practices. Franklin Lakes: Career Press.
• 4. Banaeian, N., Mobli, H., Fahimnia, B., Nielsen, I.E., and Omid, M. (2018). Green supplier selection using fuzzy group decision making methods: A case study from the agri-food industry. Computers and Operations Research, 89, 337-347. DOI: //dx.doi.org/10.1016/j.cor.2016.02.015.
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• 6. Fercoq, A., Lamouri, S., and Carbone, V. (2016). Lean/Green integration focused on waste reduction techniques. Journal of Cleaner Production, 137, 567-578. DOI: //dx.doi.org/10.1016/j.jclepro.2016.07.107.
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• 9. Gupta, V., Narayanamurthy, G., and Acharya, P. (2018). Can lean lead to green? Assessment of radial tyre manufacturing process using system dynamics modelling. Computers and Operations Research, 89, 284-306. DOI: //dx.doi.org/10.1016/j.cor.2017.03.015.
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• 12. Pampanelli, A.B., Found, P., and Bernardes, A.M. (2014). A Lean & Green Model for a production cell. Journal of Cleaner Production, 85, 19-30. DOI: //dx.doi.org/10.1016/j.jclepro.2013.06.014.
• 13. Walentynowicz, P. (2014). Uwarunkowania skuteczności wdrażania Lean Management w przedsiębiorstwach produkcyjnych w Polsce. Gdańsk: Wydawnictwo Uniwersytetu Gdańskiego.
• 14. Wills, B. (2009). Green Intentions. Creating a Green Value Stream to Compete and Win. New York: A Productivity Press Book, CRC Press, Taylor and Francis Group.
• 15. Winston, A. (2009). Green Recovery. Get Lean, Get Smart, and Emerge from the Downturn on Top. Boston: Harvard Business Press.
• 16. Wiśniewska, M., Malinowska, E. (2011). Zarządzanie jakością żywności. Systemy. Koncepcje. Instrumenty. Warszawa: Difin.
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Uwagi

PL

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).