HOSP8024 - Lean Manufacturing in Food

Module Details

Module Code: HOSP8024
Title: Lean Manufacturing in Food
Long Title: Lean Manufacturing in Food
NFQ Level: Advanced
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: This module describes the types and sources of waste in the food supply chain and the lean six sigma methodologies that can be implemented to minimise waste and improve efficiencies in food production
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluating the principles and main sources of food waste in the food supply chain.
LO2 Analyse the methods of reducing waste in the food supply chain.
LO3 Evaluate the methods of measuring and quantifying performance and waste in food industry.
LO4 Using practical applications investigate lean manufacturing tools and other quality management techniques and evaluate their uses and functions in the food industry.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Food Waste and Sources in Global Food Supply Chain
Definition of food waste and sources of waste from primary production to table.
Waste Reduction
Overview of Government and Industry initiatives to reduce waste. Ireland’s National Food Waste Prevention Roadmap.
Measuring, Quantifying and Monitoring Performance
Measuring and Quantifying Performance (Key Performance Indicators; Short Interval Controls). Monitoring Performance (Dashboards; DWORs)
Quality Management Techniques and Lean Manufacturing
Value Stream Mapping, 6S, TPM, Concept of Zero, OEE, JIT Manufacturing, Changeover Reduction, Kaizen. Six Sigma training and implementation in food industry – 6 sigma methodologies – DMAIC, DMADV. Six Sigma Roles.
Advanced concepts of Statistical Process Control
Process control, Charts, Pateto analysis, fishbone diagrams, 5 whys, control charts, process capability
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 25
Timing Week 9 Learning Outcomes 1,2,3,4
Assessment Description
Individual project covering the methods for measuring and reducing waste and how to apply solutions.
Assessment Type Written Report % of Total Mark 25
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Case study reviews carried out throughout the course of the semester on specific topics.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
Assessment
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture Every Week 2.00 2
Tutorial Contact Guided discussion of topics covered in lectures & case studies Every Week 1.00 1
Independent Learning Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture Every Week 2.00 2
Tutorial Contact Guided discussion of topics covered in lectures & case studies Every Week 1.00 1
Independent Learning Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Dudbridge, M.. (2011), Handbook of Lean Manufacturing in the Food Industry, ProQuest ebrary, Wiley-Blackwell, Hoboken, NJ, USA.
  • Bonnie Stone. (2019), Implementing Lean and Six SIGMA Techniques, Society Publishing, p.0, [ISBN: 9781773612324].
This module does not have any article/paper resources
Other Resources