Some effects of integrated production planning in large-scale kitchens

Eva Høy Engelund, Alan Friis, Peter Jacobsen

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

    Abstract

    Integrated production planning in large-scale kitchens proves advantageous for increasing the overall quality of the food produced and the flexibility in terms of a diverse food supply. The aim is to increase the flexibility and the variability in the production as well as the focus on freshness and nutritional status of the foods produced. Hence focus is turned to time and work planning in the production, as well as the use of semi prepared elements and the awareness that the production and distribution are means of satisfying the consumer at the time when the food is served. To do this, with out increases in production costs, the production must be highly planned and contain as few steps as possible. This can be optained when basing the planning on the philosophies contained in Lean Thinking.
    Original languageEnglish
    Title of host publicationCulinary Arts and Sciences V : Global and National Perspectives
    Number of pages705
    Place of PublicationPoole BH12 5BB, UK
    PublisherBournemouth University, Worshipful Company of Cooks Research Center
    Publication date2005
    Edition1
    Pages52-54
    ISBN (Print)1-85899-179-X
    Publication statusPublished - 2005
    EventCulinary Arts and Sciences V: Global and National Perspectives - Warszawa, Poland
    Duration: 1 Jan 2005 → …
    Conference number: 5

    Conference

    ConferenceCulinary Arts and Sciences V
    Number5
    CountryPoland
    CityWarszawa
    Period01/01/2005 → …

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