แนวทางการเพิ่มประสิทธิภาพกระบวนการบริการอาหารภายในโรงแรม

Thata Preeda; Varin Wongmanee

Authors

Thata Preeda Master of Logistics Management, University of the Thai Chamber of Commerce
Varin Wongmanee Master of Logistics Management, University of the Thai Chamber of Commerce

Keywords:

Lean, ECRS, Flow Process Chart, Bread Production, Process Improvement

Abstract

The aim of this study is (1) to respond customer needs in terms of service and (2) to analyze the steps of employee work processes to develop and improve quality of work processes for greater efficiency. This research employs Lean concepts, ECRS principles, and 7Waste principles to address issues arising from non-value-adding activities in the production process. This qualitative study uses flow process charts and fishbone diagrams to analyze work processes, duration, and manpower. The sample group consists of 6 bakery kitchen employees with at least 2 years of experience, selected using the snowball sampling method.

The results indicate that increasing the number of employees in critical steps, such as material preparation, dough kneading, and bread baking, significantly reduces production time from 338 minutes to 270 minutes, a 20.12% reduction. This improvement enhances the overall efficiency of the production process without requiring employees to work overtime.

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