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FEATURE C A M P U S D I N I N G T O DAY

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Layout Analysis

of a Firehouse Grill by Albena Ivanova, Bryan Behr, Eric Williams, Lisa Rodgers, Keith Lyne, and Dan Chiaverini Robert Morris University

I

n this project we present a simple approach to analyze the movements of a worker between different equipment at a Firehouse Grill to improve the efficiency of the layout. The goal of this project is to rearrange the equipment to minimize the movement of worker and to speed up the service rate. The motivation for this project came from observing long waiting lines during peak times of the day at the Firehouse Grill. During peak times there were four workers that were serving a waiting line of 10 or more customers. First we obtained the blueprints from the university operations center. Figure 1 shows the current layout: Freezer Section (104), Fryers with Filter (111), Griddle Top with Oven (109), Ventilation Canopy (105), Char-Broiler (108), Spreader Cabinet (107), Contact Toaster (110), Refrigerator Section (112), Front Counter Grill (113), Fry Chute (114), Sandwich Slide (115), Hot Food Well (116), and Protector Case (117).

104

112 111

109

105

113 114

Figure 1. Current Layout

115

108

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110 116

117

Summer 2017 Campus Dining Today  
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