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Handbook of lean manufacturing in the food industry [[electronic resource] /] / Mike Dudbridge
| Handbook of lean manufacturing in the food industry [[electronic resource] /] / Mike Dudbridge |
| Autore | Dudbridge Mike |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, USA, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (241 p.) |
| Disciplina | 664.0068/5 |
| Soggetto topico |
Food industry and trade - Management
Food industry and trade - Waste minimization Lean manufacturing |
| ISBN |
1-283-40801-5
9786613408013 1-4443-9310-3 1-4443-9312-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Lean Manufacturing in the Food Industry; Contents; Introduction; The National Centre for Food Manufacturing; About the author; Acknowledgements; 1 The food industry; 2 First steps to Lean Manufacturing; 3 Teamwork and the development of solutions; 4 Starting to measure and quantify performance; 5 Applying workplace organisation in the food industry; 6 Improving flexibility and responsiveness; 7 Improving what we do; 8 Improving how we do things; 9 Planning the operation; 10 Start of shift meetings; 11 The seven wastes in the food industry; 12 How can we make machines work better?
13 How can we let people contribute more?14 How good are we?; Appendix 1; Appendix 2; Appendix 3; Index |
| Record Nr. | UNINA-9910131031903321 |
Dudbridge Mike
|
||
| Chichester, West Sussex, UK ; ; Ames, Iowa, USA, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of lean manufacturing in the food industry [[electronic resource] /] / Mike Dudbridge
| Handbook of lean manufacturing in the food industry [[electronic resource] /] / Mike Dudbridge |
| Autore | Dudbridge Mike |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, USA, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (241 p.) |
| Disciplina | 664.0068/5 |
| Soggetto topico |
Food industry and trade - Management
Food industry and trade - Waste minimization Lean manufacturing |
| ISBN |
1-283-40801-5
9786613408013 1-4443-9310-3 1-4443-9312-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Lean Manufacturing in the Food Industry; Contents; Introduction; The National Centre for Food Manufacturing; About the author; Acknowledgements; 1 The food industry; 2 First steps to Lean Manufacturing; 3 Teamwork and the development of solutions; 4 Starting to measure and quantify performance; 5 Applying workplace organisation in the food industry; 6 Improving flexibility and responsiveness; 7 Improving what we do; 8 Improving how we do things; 9 Planning the operation; 10 Start of shift meetings; 11 The seven wastes in the food industry; 12 How can we make machines work better?
13 How can we let people contribute more?14 How good are we?; Appendix 1; Appendix 2; Appendix 3; Index |
| Record Nr. | UNINA-9910819791203321 |
|
Dudbridge Mike
|
||
| Chichester, West Sussex, UK ; ; Ames, Iowa, USA, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others]
| Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others] |
| Pubbl/distr/stampa | Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 |
| Descrizione fisica | 1 online resource (119 p.) |
| Disciplina | 647.95068 |
| Altri autori (Persone) | MarthinsenJarle |
| Collana | TemaNord |
| Soggetto topico |
Restaurants - Environmental aspects
Restaurants - Pollution prevention Restaurants - Source reduction (Waste management) Food industry and trade - Waste minimization Food conservation |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Introduction""; ""Background and aim of study""; ""Methods and content of report""; ""Definitions and scope of study""; ""Summary""; ""1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden""; ""1.1 Structure and overview of the hospitality sector""; ""Turnover in national currencies""; ""1.2 Hospitality sector in Denmark""; ""ISS and Eurest""; ""1.3 Hospitality sector in Finland""; ""1.4 Hospitality sector in Norway""; ""1.5 Hospitality sector in Sweden""; ""2. Available existing data on avoidable food waste from the hospitality sector""
""2.1 The food value chain""""2.2 Data on food waste""; ""2.3 Comparing results""; ""2.4 Useful key figures for food waste""; ""2.5 Conclusions""; ""3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector""; ""3.1 Instruments of the Government/Authorities""; ""3.2 Initiatives taken by the Nordic hospitality sector""; ""4. Results from the survey""; ""4.1 Overall results of survey""; ""4.2 Detailed results on food wasted within the hospitality sector""; ""4.3 Actions taken today in order to reduce avoidable food waste"" ""4.4 Actions planned for the future in order to reduce avoidable food waste""""4.5 Actions to be taken by the Government""; ""4.6 Expectations from the guide""; ""5. Proposals and new ideas on avoidable food waste prevention""; ""5.1 Feedback and proposals from hospitality sector in general""; ""5.2 Need for further efforts to reduce avoidable food waste?""; ""5.3 Proposals and ideas for further initiatives and instruments""; ""5.4 Economic instruments""; ""6. The concept of the guide""; ""6.1 Reported needs from the hospitality sector""; ""6.2 Other lesson from the hospitality sector"" ""6.3 How to use the guide""""7. References"" |
| Record Nr. | UNINA-9910465048903321 |
| Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others]
| Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others] |
| Pubbl/distr/stampa | Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 |
| Descrizione fisica | 1 online resource (119 p.) |
| Disciplina | 647.95068 |
| Altri autori (Persone) | MarthinsenJarle |
| Collana | TemaNord |
| Soggetto topico |
Restaurants - Environmental aspects
Restaurants - Pollution prevention Restaurants - Source reduction (Waste management) Food industry and trade - Waste minimization Food conservation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Introduction""; ""Background and aim of study""; ""Methods and content of report""; ""Definitions and scope of study""; ""Summary""; ""1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden""; ""1.1 Structure and overview of the hospitality sector""; ""Turnover in national currencies""; ""1.2 Hospitality sector in Denmark""; ""ISS and Eurest""; ""1.3 Hospitality sector in Finland""; ""1.4 Hospitality sector in Norway""; ""1.5 Hospitality sector in Sweden""; ""2. Available existing data on avoidable food waste from the hospitality sector""
""2.1 The food value chain""""2.2 Data on food waste""; ""2.3 Comparing results""; ""2.4 Useful key figures for food waste""; ""2.5 Conclusions""; ""3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector""; ""3.1 Instruments of the Government/Authorities""; ""3.2 Initiatives taken by the Nordic hospitality sector""; ""4. Results from the survey""; ""4.1 Overall results of survey""; ""4.2 Detailed results on food wasted within the hospitality sector""; ""4.3 Actions taken today in order to reduce avoidable food waste"" ""4.4 Actions planned for the future in order to reduce avoidable food waste""""4.5 Actions to be taken by the Government""; ""4.6 Expectations from the guide""; ""5. Proposals and new ideas on avoidable food waste prevention""; ""5.1 Feedback and proposals from hospitality sector in general""; ""5.2 Need for further efforts to reduce avoidable food waste?""; ""5.3 Proposals and ideas for further initiatives and instruments""; ""5.4 Economic instruments""; ""6. The concept of the guide""; ""6.1 Reported needs from the hospitality sector""; ""6.2 Other lesson from the hospitality sector"" ""6.3 How to use the guide""""7. References"" |
| Record Nr. | UNINA-9910789133603321 |
| Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others]
| Prevention of food waste in restaurants, hotels, canteens and catering / / Jarle Marthinsen [and three others] |
| Pubbl/distr/stampa | Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 |
| Descrizione fisica | 1 online resource (119 p.) |
| Disciplina | 647.95068 |
| Altri autori (Persone) | MarthinsenJarle |
| Collana | TemaNord |
| Soggetto topico |
Restaurants - Environmental aspects
Restaurants - Pollution prevention Restaurants - Source reduction (Waste management) Food industry and trade - Waste minimization Food conservation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Introduction""; ""Background and aim of study""; ""Methods and content of report""; ""Definitions and scope of study""; ""Summary""; ""1. An overview of the hospitality sector in Denmark, Finland, Norway and Sweden""; ""1.1 Structure and overview of the hospitality sector""; ""Turnover in national currencies""; ""1.2 Hospitality sector in Denmark""; ""ISS and Eurest""; ""1.3 Hospitality sector in Finland""; ""1.4 Hospitality sector in Norway""; ""1.5 Hospitality sector in Sweden""; ""2. Available existing data on avoidable food waste from the hospitality sector""
""2.1 The food value chain""""2.2 Data on food waste""; ""2.3 Comparing results""; ""2.4 Useful key figures for food waste""; ""2.5 Conclusions""; ""3. Instruments and initiatives on avoidable food waste prevention within the hospitality sector""; ""3.1 Instruments of the Government/Authorities""; ""3.2 Initiatives taken by the Nordic hospitality sector""; ""4. Results from the survey""; ""4.1 Overall results of survey""; ""4.2 Detailed results on food wasted within the hospitality sector""; ""4.3 Actions taken today in order to reduce avoidable food waste"" ""4.4 Actions planned for the future in order to reduce avoidable food waste""""4.5 Actions to be taken by the Government""; ""4.6 Expectations from the guide""; ""5. Proposals and new ideas on avoidable food waste prevention""; ""5.1 Feedback and proposals from hospitality sector in general""; ""5.2 Need for further efforts to reduce avoidable food waste?""; ""5.3 Proposals and ideas for further initiatives and instruments""; ""5.4 Economic instruments""; ""6. The concept of the guide""; ""6.1 Reported needs from the hospitality sector""; ""6.2 Other lesson from the hospitality sector"" ""6.3 How to use the guide""""7. References"" |
| Record Nr. | UNINA-9910823460003321 |
| Copenhagen, [Denmark] : , : Nordic Council of Ministers, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sustainable recovery and reutilization of cereal processing by-products / / edited by Charis M. Galanakis
| Sustainable recovery and reutilization of cereal processing by-products / / edited by Charis M. Galanakis |
| Pubbl/distr/stampa | Duxford, England : , : Woodhead Publishing, , 2018 |
| Descrizione fisica | 1 online resource (399 pages) : color illustrations |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade - By-products
Food industry and trade - Waste minimization |
| ISBN | 0-08-102214-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583092103321 |
| Duxford, England : , : Woodhead Publishing, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
