Process Engineering EPSI Process Engineering 1 Overview n

Process Engineering EPS-I Process Engineering 1

Overview n n n Process Engineering Process Mapping HW 2 – 4 and Taco Bell Example EPS-I Process Engineering 2

Engineering and Process Engineering n Engineering often involves building a model of an entity q q n Stresses on a bridge (Civil Engineering) Flow of electricity in a circuit (Electrical Engineering) Process Engineering involves building a model of a process (usually multi-step, parallel or series operations) (Industrial/Management Engineering) EPS-I Process Engineering 3

A Process n n A good definition of a process describes it as a series of connected steps or actions to achieve an outcome. A process has the following characteristics: q q q a starting point and an end point. This is the scope a purpose or aim for the outcome rules governing the standard or quality of inputs throughout the process it is usually linked to other processes it can be simple and short, or complex and long From: NHS, UK EPS-I Process Engineering 4

Examples of different processes n n n From ordering a taco to receiving it. From first developing symptoms of a gastric ulcer to being discharged as fit From the doctor saying that you need a chest x-ray to knowing the results EPS-I Process Engineering 5

Process Map n n n A flow diagram to help create a better understanding of the processes. Can model each process. Can eliminate or improve each process. EPS-I Process Engineering 6

Process Mapping n n n Use to graphically show the processes involved Allows for examination of processes (elimination or improvement) Used in manufacturing, logistics, and medical areas EPS-I Process Engineering 7

HW 2: Fast Food Systems n Aims q q q n n Work as a team Examine an application of process engineering to see how an example restaurant operates Give presentation on your results Select fast food restaurant. Visit and examine their operation. EPS-I Process Engineering 8

HW 2 -4: Fast Food Systems n How does the restaurant handle product variety? q q n Examine menu of restaurant (ignore minor items) Identify the food inputs for the main menu items (again, ignore minor items) How does the restaurant handle speed of delivery? q q Produce a process map How is customer wait time reduced? Where does it use Pull and/or Push approaches? How does it handle bulges in demand? EPS-I Process Engineering 9

Fast Food Providers n Customer requirements q q q n Low cost Fast Variety Consistency Safe, clean, convenient, pleasant surroundings HW 2 -4 will mainly examine how a fast food restaurant meets these requirements EPS-I Process Engineering 10

Two Main Approaches to Making Items for Customers n Make in advance of customer order (“Push”) q n Make to Customer Order (“Pull”) q q n Examples: car dealers lot, Mc. Donalds standard items. Make after customer has ordered. Examples: Taco Bell, Dell computers What are advantages/disadvantages of each for fast food restaurants? EPS-I Process Engineering 11

Taco Bell (think outside the bun) n n n Products include: burritos, tacos, gorditas, chalupas, nachos and quesadillas Some background: Taco Bell have re-engineered their operations to a k-minus (kitchenless) operation, meaning that most food preparation operations were taken from the stores to centralized facilities. This has resulted in significant cost savings, reduced space requirements and increased quality control. They also eliminated middle-management layers and implemented the TACO (Total Automation of Company Operations) program to give an integrated information system. EPS-I Process Engineering 12

These changes have had a huge impact on the company -- Taco Bell went from a failing regional Mexican -American fast food chain with $500 million in sales in 1982, to a $3 billion national company 10 years later The K-Minus program, or kitchenless- restaurant, established a system where the large majority of food preparation occurs at central commissaries rather than in the restaurant, pushing 15 hours of work a day out of the restaurant, improving quality control and employee morale, reducing employee accidents and injuries, and resulting in substantial savings on utilities. From: http: //future 500. org/case_02. php EPS-I Process Engineering 13

Main Menu Items n n Value q Spicy Chicken Soft Taco q Spicy Chicken Burrito q Grande Soft Taco q Double Decker Taco q 1/2 lb Bean Burrito Especial q 1/2 lb Beef Combo Burrito q 1/2 lb Beef and Potato Burrito Tacos q Original Taco q Taco Supreme q Soft Taco q Ranchero Chicken Soft Taco q Soft Taco Supreme q Grilled Steak Soft Taco q Double Decker Taco Supreme® n n n Burritos q Bean Burrito q 7 -Layer Burrito q Chili Cheese Burrito q Burrito Supreme® q Fiesta Burrito q Grilled Stuft Burrito Gordita q Gordita Supreme® q Gordita Baja® q Gordita Nacho Cheese Chalupa q Chalupa Supreme q Chalupa Baja q Chalupa Nacho Cheese EPS-I Process Engineering 14

Main Ingredients n Wraps q q n Soft tortilla Hard taco shell Flatbread (Gordita) Chalupa Meats q q q Chicken Beef Steak n Other q q q q q Beans Lettuce Onions Cheese Red sauce Potatoes Sour cream Tomatoes Rice Guacamole EPS-I Process Engineering 15

Taco Bell n How does the restaurant handle product variety? EPS-I Process Engineering 16

Simplified Taco Bell Process Map Ingredients Prepared 1 Number shows worker ID Customer Orders Order Entered 2 Order Assembled 3, 4 Customer Waits EPS-I Process Engineering Order Delivered 17

Taco Bell n How does the restaurant handle speed of delivery? q q q How is customer wait time reduced? Where does it use Pull and/or Push approaches? How does it handle bulges in demand? EPS-I Process Engineering 18

Taco Bell n How does Taco-Bell meet other customer requirements? q Low cost n q Consistency n q Training, uniform measures Safe, clean, convenient, pleasant surroundings n n Ingredients, central preparation of food, small site, low wage labor Well? How can operations be improved? EPS-I Process Engineering 19