The Green Book - RitzCarlton
The Green Book - RitzCarlton
The Green Book - RitzCarlton
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Product Process Systems<br />
Customer Value<br />
Marketing<br />
Contribution<br />
Value engineering<br />
Work flow<br />
Information flow<br />
Material flow<br />
Cash flow<br />
Direction<br />
Planning<br />
Execution<br />
Measurement<br />
Behaviour<br />
Accountability<br />
Skills<br />
Structure<br />
Compensation<br />
Project R 2<br />
UTILITY<br />
STEWARD<br />
<strong>The</strong> Terrace<br />
Main Kitchen<br />
(Pot Washing)<br />
71% 53% 61% 45%<br />
46%<br />
Work<br />
6. Method Changes<br />
Main Dish<br />
Washing Area<br />
37%<br />
Travel<br />
REALLOCATION OF UTILITY TASKS TO<br />
UNDERUTILIZED OUTLETS<br />
<strong>The</strong> Pastry<br />
Shop<br />
� <strong>The</strong> Utility Steward’s main tasks were to sweep and mop<br />
the different kitchens and to replenish the chemicals and<br />
paper towels in different back-of-house areas of the hotel.<br />
<strong>The</strong> Stewards at the different outlets were underutilized<br />
and had over 50% travel time.<br />
� WORK REALLOCATION: By reassigning the sweeping<br />
and mopping of the kitchens to the outlet Stewards waste<br />
was reduced and unnecessary travel was eliminated.<br />
200<br />
180<br />
160<br />
140<br />
120<br />
100<br />
80<br />
60<br />
40<br />
20<br />
0<br />
REQUIRED HOURS AT 5500 DISHES<br />
146<br />
49 49<br />
Pre & Post Hours<br />
OVERPRODUCTION REDUCED THROUGH THE<br />
REMOVAL OF UNNECESSARY PROCESS STEPS<br />
� OVERPRODUCTION: Due to a combination of<br />
scheduling too many people and the ingrained habits of a<br />
workforce accustomed to an older dish-machine that<br />
required all plates to be rinsed excessively.<br />
<strong>The</strong> Ritz-Carlton Hotel Company, L.L.C. Confidential and Proprietary Information
Change language