Pizza Place Work Analysis

Abstract

In this work design study we chose Sicilian Pizza as our study. It is because that this store is relatively small and easily to implement our measurements due to a limited time period. In this report, we indicate problems we found during our study at Sicilian Pizza and suggest many solutions to solve them. After analyzing these problems, we were trying to find some easy and intermediate improvements for this store based on our knowledge. The solutions we established are to make their work flow more efficient, to develop the working environment conditions, to reduce any risk of Cumulative Trauma Disorders. We were able to generate some innovations that we believe will improve the overall work at Sicilian Pizza.

1.0 Introduction

We decided to choose Sicilian Pizza located at 6302 Quinpool Road, Halifax,

Nova Scotia as our place of work analysis. The store sells other foods other than pizza such as Donair pitas, subs, salads, and others. We will focus on the production of pizza pies and Donair pita warps.

1.1 Store Description

The size of the store is about 140 meters squared. The store is well organized and has sufficient space for both customers and employees.

Customer's End:

As you walk in the front entrance there are two long Ð''L' shaped tables along the store's front window with cushioned stools for customers to sit. There is an ATM machine located just left of the center of the front counter. There is also a pop machine to the far right on the wall of the store. The customer walks up to the middle of the front counter to place their order where the cashier station is located. The customer can also see all the toppings that would go on the pizza pie by standing to on the right of the front counter. From the front, it is also clear to see the Donair rotisserie and the pizza slice displayer/heater.

Employee's End:

On the other side of the front counter there are the following from left to right from customer's point of view:

1. The pizza workstation where all the toppings of the pizza are located along with extra toppings stored in a refrigerated compartment underneath.

2. The Donair work station where all the toppings of the Donair pita are along with extra stored in a refrigerated compartment underneath.

3. The cashier machine where the order is placed and the payments are processed.

4. The pop fountain machine where there are several sizes of cups for several different carbonated beverages.

Behind and to the left of 4 is the Donair rotisserie and behind 3 is the pizza slice displayer/heater. The store's phone where the delivery calls are processed is located on a shelf behind a wall that extends half way into the store's width. Behind the phone station is the primary packing station where the pizza dough is flattened, prepared to be topped, and where the finished pizza is cut and boxed. The packing station has the cardboard pizza boxes underrate it. To the far right is a high shelf used to stack extra cardboard pizza boxes. Behind 1 is the big conveyor pizza oven. Beyond the stove is the secondary packing station, which is an empty table used if the primary station is overflowing and normally used by employees to eat there lunch. To the right of this station is the Hobart dough-mixing machine. This is used to make and prepare the pizza dough or to shred the block of cheese. To the right of that is the walk in freezer where many ingredients are kept such as cheese, dough balls, Donair meat, and toppings.

2.0 Layout Evaluation

We decided to evaluate the current layout based on the total distance the worker must walk in order to complete a certain task. We are only analyzing the pizza pie and the Donair pita manufacturing process.

2.1 Pizza Order Work Flow

Table 1. Sequential tasks for executing a pizza pie order

Task 0: Receive order from customer at the front desk or phone station

Task 1: Go to freezer to get the appropriate pizza dough ball size

Task 2: Go to the primary packing station and flatten the dough by using the dough flattener machine and place the dough on a metallic pan.

Task 3: Go to the pizza work station and make the pizza according to the customer's requirements

Task 4: Turn around and put pizza onto the stove conveyor for baking.

Task 5: Go to other side of the stove and wait for the pizza to baked

Task 6: Take out baked pizza resting on the pan and walk back to the primary packing station

Task 7: Remove pizza off of metallic pan and place it in the appropriate cardboard box size

Task 8: Bring the pizza to the front desk and ask if customer wants any drinks

Task 9: If yes, Go to the Pop fountain and get drinks, else Go to Task 10

Task10: Go to the cashier and charge customer for the pizza and/or drinks

Task 11: Hand the pizza to customer or leave the finished Pizza for the delivery driver.

Figure 1. Store layout and flow directions of worker performing a pizza order

Table 2. Distances to corresponding pizza order tasks

Task Distance(m)

0 0

1 6

2 2

3 3.8

4 0

5 0.5

6 2

7 0

8 3.5

9 0.3

10 0.3

11 0

Total 18.4 m

2.2 Donair Order

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