Operation of Production System in Food Industry in Accordance With the Requirements of 3rd Toyota's Management Principles
Abstract
Improvement is a very important part in the organization. Reducing cycle time
allows fast response to customer orders. This chapter presents theresults of
researchcarried outin the companyproducingvegetable and fruit preserves. Research was
carried outaccording to the BOST methoddesignedat the Instituteof Production Engineering,
Czestochowa University of Technology. The obtained results allow obtaining the
opinion of employees on the functioning of the production system.
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