Lean production and supply chain innovation in baked foods supplier to improve performance

Shah, Satya ORCID: 0000-0001-5575-7682 and Naghi Ganji, Elmira (2017) Lean production and supply chain innovation in baked foods supplier to improve performance. British Food Journal, 119 (11). p. 2421. ISSN 0007-070X

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Abstract

Purpose: Service industries are currently facing an excess of over production that results in extra inventory and waste levels. With the prospect of methods such as lean production, this research seeks to investigate the impacts of lean production methods towards enhanced performance of service based industries through the study of a local baked foods supplier. Design/methodology/approach: The paper highlights the first stage of research study through current world literature and a critical review as inputs of research findings. The research applies a descriptive research framework within a semi-structured questionnaire survey method which was implemented within three different companies, the baked goods manufacturer, the café purchasing the baked foods products, and the end users, hence covering the overall supply chain cycle and its entities. Findings: The research study identified that one of the major challenges facing the baked food company when adopting the lean practices was the lack of commitment from the top management, continuous training and hence, employee engagement measures were necessary towards performance improvement of the organisation. Originality/value: The research novelty is to develop an early understanding of lean production practices within the baked goods manufacturer and its upstream and downstream stakeholders. This paper would be considered by the food manufacturer companies in order to require their key suppliers to adopt the most common lean tools identified as Just in Time (JIT), Value Steam Mapping (VSP) and the 5S methods.

Item Type: Article
Additional Information: Copyright © 2017, Emerald Publishing Limited
Uncontrolled Keywords: sustainability, lean production, performance improvement, baked goods supply chain, supply chain innovation
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Institute of Management
Institute of Management > Bolton Business School
Depositing User: Professor S.R. Shah
Date Deposited: 02 Oct 2019 08:08
Last Modified: 02 Oct 2019 08:08
Identification Number: 10.1108/BFJ-03-2017-0122
URI: http://ubir.bolton.ac.uk/id/eprint/2519

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