Dela Luya, Jan Mell L. <br/><br/>
A System study in the production of smoked fish / 
by Jan Mell L. Dela Luya, Kenneth L. Katalbas. 
 - Indang, Cavite,  Cavite State University- Main Campus,  2022. 
 - xiv, 83 pages :   illustrations ;	  28 cm. 
<br/><br/> Thesis (Bachelor of Science in Industrial Engineering) Cavite State University 
<br/><br/>College of Engineering and Information Technology (CEIT)  College of Engineering and Information Technology (CEIT) 
<br/><br/> DELA LUYA, JAN MELL L. and KATALBAS, KENNETH L. A System study in the<br/>Production of Smoked Fish. Undergraduate Thesis. Bachelor of Science in Industrial<br/>Engineering. Cavite State University, Indang, Cavite. June 2022. Adviser: Dr. Willie C.<br/>Buclatin.<br/><br/>The study titled "A System Study in the Production of Smoked Fish" was conducted to<br/>analyze the production of the manufacturing and provide an improvement to the determined<br/>problem. Through one-on-one interviews with the respective respondents, the researchers<br/>were able to identify the following problems encountered in manufacturing: (1) there was no<br/>specific job per worker, (2) poor facility layout, (3) small storage area, (4) poor ventilation, and<br/>(5) unorganized workflow.<br/>Moreover, the researchers used the qualitative type of research method which<br/>produced more descriptive results, and the inferences from the data were relatively simple to<br/>make. Total enumeration was used in selecting the respondents of the study due to the small<br/>number of workers in the said manufacturing. One-on-one interviews, direct observations<br/>were performed to identify the problems. Furthermore, DMAIC was the main tool used in the<br/>study which has its own specific industrial engineering tools used per part. In addition, the<br/>researchers considered their own risk and safety together with the workers due to the<br/>widespread of the Covid-19 virus.<br/>Besides Pareto analysis, that was used to answer the first three problems of this study,<br/>the Fishbone and Why-why analysis was also utilized to determine the root causes of the<br/>most occurring problem. After that, it was determined that the manufacturing has no job<br/>description, lacks materials management and some materials and equipment are not orderly<br/>arranged.<br/>As a result, the implemented solutions which are the proper job description, and 5s,<br/>help to minimize or reduce the time of the production process and assured safety and<br/>awareness of the workers. In the proposed solutions, the total process time decreased by six<br/>minutes and 16 seconds. In addition, their production was also maximized from 360 pcs/hr. to<br/>375 pcs/hr. and improves the cycle time by 2.6 percent and production per piece by 4.2<br/>percent. Furthermore, the study recommended that the manufacturing must plan and make<br/>their workers follow the implemented solutions, in order to minimize such problems that they<br/>encountered in the production. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Smoked fish--Production standards<br/>Production standards--Smoked fish<br/>Lean production--Management
<br/><br/><label>Dewey Class. No.: </label>658.5  / D37 2022