A system study on the production system of chocolate factory

Date of Publication

1-6-2020

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Industrial Engineering

Subject Categories

Operations Research, Systems Engineering and Industrial Engineering

College

Gokongwei College of Engineering

Department/Unit

Industrial and Systems Engineering

Thesis Adviser

Phoebe May Ching

Defense Panel Chair

Ronaldo V. Polancos

Defense Panel Member

Anthony Shun Fung Chiu

Abstract/Summary

A plant of Chocolate Factory is unable to meet its order fill rate target of biscuit products and is incurring a loss P 20,106,250 or 80,425 cases for the year of 2018. The main problem occurs due to rejects because of the varying parameters set in the machines along the production line. The objective of this report is to document the current process and identify and address the root causes that lead to the problem in order to provide the host company a method to address said root causes of the system. The rejects occur in the baking and capping process of the biscuit production when the time spent in these machines are excess or lacking, causing overcooked or undercooked bases and underfilled, overfilled or misaligned cookie sandwiches. After a Taguchi Method of Experimentation, the optimized parameters and the time spent in the various machines were identified. A simulation on Arena software verified these results and demonstrated a 10% increase in production. This allows the system to completely meet the order fill rate target, recover the losses, and even gain an additional opportunity profit of P 4,463,750.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU23272

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Keywords

Chocolate industry—Production control; Root cause analysis

Embargo Period

2-16-2023

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