Updating the Layouts of Moilas Bakery Ltd Factories for Improved Efficiency and Customer Experience
Habamungu, Jean Pierre (2024)
Habamungu, Jean Pierre
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024060521191
https://urn.fi/URN:NBN:fi:amk-2024060521191
Tiivistelmä
This thesis work aimed to optimise layouts design of Moilas Bakery Ltd factories to improve both efficiency and customer experience by using a 2D CAD computer software. From the current layout, the company recognized that there are inefficiencies which can lead to suboptimal customers experiences.
By incorporating Lean principles within upgraded design, it was decided to optimize new updated layouts to improve production process, efficiency for the whole bakery factory and increase customer satisfaction. Consequently, by focusing on program software functionality, its importance in enhancing the manufacturing layout design, 2D CAD computer program was used to improve the current layout of Moilas Bakery Ltd.
The implementation part featured the analysis of the current layout, zone by zone, the creation and justification of a proposed design and the ongoing collaboration with the company administration and other stake-holders such as Savonia University of Applied Science in order to adjust the proposed design and develop the final design, still reflecting the company's operational needs and customers' expectations. The execution part encompassed the translation of the final proposed design into a working layout, the fitting of the modified layout into the bakery's daily operations.
By incorporating Lean principles within upgraded design, it was decided to optimize new updated layouts to improve production process, efficiency for the whole bakery factory and increase customer satisfaction. Consequently, by focusing on program software functionality, its importance in enhancing the manufacturing layout design, 2D CAD computer program was used to improve the current layout of Moilas Bakery Ltd.
The implementation part featured the analysis of the current layout, zone by zone, the creation and justification of a proposed design and the ongoing collaboration with the company administration and other stake-holders such as Savonia University of Applied Science in order to adjust the proposed design and develop the final design, still reflecting the company's operational needs and customers' expectations. The execution part encompassed the translation of the final proposed design into a working layout, the fitting of the modified layout into the bakery's daily operations.