Improvement on work measurement at Pau Mira Frozen Food Industry

Zulkifli, Muhammad Farez Najmi and Bong, Leo and Mohd Yaacob, Nur Syuhada and Yap, Alycia Ching Hui and San, Chin Whay and Mahmood, Salwa and Mohamed, Norirda (2020) Improvement on work measurement at Pau Mira Frozen Food Industry. In: Manufacturing Management and Improvement. Penerbit UTHM, pp. 58-71. ISBN 978-967-2389-59-0

Text Ch05 Improvement on work measurement at Pau Mira Frozen Food Industry.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The record of highest sales for one day is 20000 buns and the manpower for Pau Mira factory is only 18 persons. Special feature for Pau Mira is about the full of stuffing and many choices of flavor. Hot selling bun flavor is red bean bun and chocolate bun. For example, Bun Mira contains many flavors such as red bean bun, coconut, yam, chocolate, chicken, durian and it is enables to be food supplies to West Malaysia, not only limited to area Pagoh. The workflow for Pau Mira factory includes ingredient selection, dough kneading, and bun formation, fermentation, steaming, cooling and packaging. Table 5.1 shows the process of making pau started from dough kneading until the packaging process.

Item Type:	Book Section
Uncontrolled Keywords:	nil
Subjects:	T Technology > TS Manufactures > TS155-194 Production management. Operations management
Divisions:	Faculty of Engineering Technology > Department of Mechnical Engineering Technology
Depositing User:	Mr. Abdul Rahim Mat Radzuan
Date Deposited:	01 Nov 2021 02:57
Last Modified:	01 Nov 2021 02:57
URI:	http://eprints.uthm.edu.my/id/eprint/2070

Actions (login required)

View Item