Developing a Lean Workforce: A Guide for Human Resources, Plant Managers, and Lean Coordinators
Autor Chris Harris, Rick Harrisen Limba Engleză Hardback – 4 apr 2018
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Specificații
ISBN-13: 9781138439016
ISBN-10: 1138439010
Pagini: 154
Dimensiuni: 210 x 280 x 15 mm
Greutate: 0.45 kg
Ediția:1
Editura: Taylor & Francis
Colecția Productivity Press
Locul publicării:Oxford, United Kingdom
ISBN-10: 1138439010
Pagini: 154
Dimensiuni: 210 x 280 x 15 mm
Greutate: 0.45 kg
Ediția:1
Editura: Taylor & Francis
Colecția Productivity Press
Locul publicării:Oxford, United Kingdom
Public țintă
Professional Practice & DevelopmentRecenzii
Chris and Rick Harris have simply and clearly cataloged the key human elements of deploying Lean. We have followed their practical implementation advice for several years. This book, like all their advice, is directly to the point. Their chapters convincingly reinforce that, '...Lean Manufacturing is about implementing productive and efficient systems, not just a lot of random tools'. I found the chapters on creating flexible workforces and developing group leaders particularly useful. Developing a Lean Workforce will be used as standard lean training in my company.
--Steve Gudgel, Vice President, Operations, Remy Electrical Aftermarket
Practical tools and insights for companies as they begin their Lean transformation are hard to come by. Rick Harris' book does just that. It's based on real world experience and filled with 'lessons learned' that can help companies avoid the common mistakes that trip so many up as they begin taking the first steps on their Lean journey.
--Kathryn A. Miller, Vice President, Lean Enterprise & Quality, Parker Hannifin Corporation
This book fills a void in the Lean literature by addressing the preparation, change in thinking and training required to manage a work force through a Lean transformation. Though much material is available dealing with the physical rearrangement of equipment and materials for a lean flow, good references for managing the people issues are hard to find. Included in the text are simple but effective lean training exercises for both the office and shop floor audiences. I believe this book should be required reading for Human Resource Managers in organizations implementing Lean systems.
--David Saylor, Managing Director of Manufacturing, Masco Builder Cabinet Group
--Steve Gudgel, Vice President, Operations, Remy Electrical Aftermarket
Practical tools and insights for companies as they begin their Lean transformation are hard to come by. Rick Harris' book does just that. It's based on real world experience and filled with 'lessons learned' that can help companies avoid the common mistakes that trip so many up as they begin taking the first steps on their Lean journey.
--Kathryn A. Miller, Vice President, Lean Enterprise & Quality, Parker Hannifin Corporation
This book fills a void in the Lean literature by addressing the preparation, change in thinking and training required to manage a work force through a Lean transformation. Though much material is available dealing with the physical rearrangement of equipment and materials for a lean flow, good references for managing the people issues are hard to find. Included in the text are simple but effective lean training exercises for both the office and shop floor audiences. I believe this book should be required reading for Human Resource Managers in organizations implementing Lean systems.
--David Saylor, Managing Director of Manufacturing, Masco Builder Cabinet Group
Descriere
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers.Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d oeuvres, soups, salsas, salads, charcuterie, p mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, saut g, grilling, baking, braising, and roasting. Chef‘s Notes are sprinkled throughout the text, offering additional tips from the author‘s lengthy experience in the restaurant industry.The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference.More information is available on the author's website at http://chefalmeyer.com/.Visit YouTube to see Chef Meyer's techniques and recipes:Turkey Breast Butchery