The course, split over two sessions, will focus on strategies and techniques for optimising productivity and efficiency in the agri-food sector. How do we get started? What difficulties will we come across? Which techniques can we develop? The session will answer these questions and include the presentation of practical cases.

CONTENTS

1. Production vs. productivity
2. New organisational trends
3. Added value vs. non-added value
4. Improving productivity by improving working methods
   - The need for improvement
   - Productivity gains from eliminating non-value-adding activities
5. Work study: resources and key aspects of productive work. Methods
6. Method improvement: analysing, defining and improving working methods. Stages of improvement
7. Work measurement:
   - Determining times
   - Activity factor (work rate)
   - Fatigue and other allowances. Allowance tables
8. Work organisation and incentive schemes
9. Order and cleanliness (the 5S)
10. Motivation on the shop floor
11. Work teams as a continuous improvement tool

SUCCESS STORIES