V2I8P39

Application of Concurrent Engineering Technique in a Small-Scale Industry: A Case Study of Bread Production

Totore Erhuvwu^1*, Paul Enameguolo Oyiboruona²

Abstract

In present day manufacturing field, variety of products are usually common and competition is a growing concern. In this situation, customer satisfaction is essential if any organization desires to remain relevant and profitable. In shop floor, elimination of waste and reducing delay time can reflect in market price and customer satisfactions. This can be achieved by designing low-cost processes with enhanced through-put time. In this study, production of short-large bread with quantities of 300 loaves per production batch was investigated. The various activities were grouped into four modes with the assumption that only one worker performs each of the various activities in each of the modes in sequence. The mode one consists of dough preparation activities, mode two consists of dough trough preparation activities, while mode three consists of bread baking through to packaging. Also in this study, linear regression using the least square method was used to forecasts the demand for bread, using Statistic Package for Social Sciences (SPSS) top analyze the data obtained in order to develop a model for the demand function. From the analysis of results, a reduction of 27.88% of production lead time was achieved through the application of concurrent engineering technique in bread production, when compared to the traditional serial engineering approach. This reduction was achieved through better utilization of machines capacities and economic deployment of manpower.

Keywords:

Manufacturing field, Concurrent Engineering, Production, Linear Regression, Machines