Work Simplification

in
Food Service
Industry
 is
the study of tasks and operations
or a group of operations to determine
the most efficient method of
performance.
 The aim is not to have employees
work faster, but to produce more in a
given time by efficiency, resulting in
less fatigue to the worker.
The performance of tasks in the
SIMPLEST way
possible to conserve
TIME
and
ENERGY!
1. MAKE READY- arrange or pre-position
correctly, all tools and supplies.
2. DO- use correct standard procedures in
proper sequence. Omit unnecessary steps
or duplication of steps. Use correct hand,
arm, and body motions.
3. PUT AWAY- carry through to completion
all operations started. Clean up and put
away.
 It is important in a successful work
simplification program, in order to obtain
data on how much of any task can be
accomplished in a given time and cost of
an hour’s work in relation to output. It
involves the use of:
a. standard methods/ practices.
b. standard workspace/ equipment.
c. work simplification in various kitchen
units.
1. Make a plan and organize work to
be done.
2. Use the correct method and the
proper sequence of operations.
3. Have a regular time for the
performance of all jobs.
1. A functional floor plan with proper
equipment, well selected and efficiently
placed to reduce transporting and
walking.
2. Comfortable work units to include
adequate and proper lighting and
ventilation, sound deadening, clean,
sanitary, and safe work units
3. A well-planned workspace.
a) Adequate space for pre-positioning
of materials, tools, and equipment
within easy reach of worker.
b) Materials and tools arranged in
sequence of motions as in assembly
line.
4. Suitable equipment
a) Proper height for work tables,
adjustable if possible.
b) Proper type, height and position of
chairs.
 c) Proper devices to free hands
holding and from manual work.
d) Well-selected labor saving devices
and small equipment.

5. Standard Motions
a) Avoid unnecessary reaching,
stretching and bending.
b) Lift by bending knees- avoid
stretching and then lifting.
c) Use both hands when possible,
staring and completing motions at
the same time.
d) Have a definite storage place for all
books, tools, and materials, close to
point of use.
1. Management
2. Range Unit
3. Vegetable Unit
4. Salad Unit
5. Pastry Unit
1. Menu pattern
2. Simplified menus
3. Menu chart
4. Standard recipe file
5. Basic recipes with variations
6. Standard forms for requisitions,
records etc.
7. Good filing system
8. Schedule for buying.
9. Counting devices, charts, graphs
etc.
10. Up to date library of helpful
books
11. Schedules
12. Definite directions for workers
13. Detailed work schedules for new
workers
14. Use of computers and
tabulators.
1. Use a wire whip for mixing flour and
water for gravies and sauces.
2. Keep bulk foods in hand
3. Grind several food in succession
when possible to save time in washing
grinder. Grind some dry bread to help
clean machine.
4. Keep breadcrumbs on hand.
5. Weigh all portions.
1. Use vegetable brushes for cleaning
vegetables.
2. Use correct knives for peeling and
dicing, and make use of boards.
3. Hold a cluster of beans or carrots in
hand and cut crosswise on a board
with one pull of knife.
4. Peel onions under water or cut
in quarters and slip skins off.
5. Avoid peeling potatoes when
possible.
6. Use wedges or whole vegetables
when practical.
7. Use all machines and labor-saving
devices to standardized size of serving
portions.
1. Trim lettuce and place in plastic
bags and refrigerator.
2. Use assembly line system for salad
assembly. Make use of both hands and
perform all one operation at a time.
3. Keep supply of all salad dressings
on hand.
4. Drain all salad ingredients especially
canned fruits and vegetables to
prevent leaking.
5. Use a knife wrapped with oil paper
to separate butter cubes.
6. Make use of carts and dollies for
transporting ingredients and finished
salads.
1. Weigh rather that measure.
2. Collect all ingredients and pre-
position them.
3. Use largest size equipment for
weighing or measuring.
4. Avoid unnecessary handling of
dough's and batter.
5. Keep a mixture of sugar, cinnamon
and chopped nuts on hand.
6. Use carts, racks, or trays for
transporting supplies and finished
products.
7. Use marker to obtain even
cuts of pies and cakes.

8. Dip knife in hot water when cutting

pies or cakes.
9. Chill cream, bowl and beater before
beating cream.
 10.Usethermometers, thermostats
and timers.
THANK YOU!