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The use of selected green lean instruments to improve catering services

Szymanska-Bralkowska Małgorzata, Malinowska Ewa

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

2019

z. 136

601--608

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.