Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF CONTEMPORARY ECONOMICS AND ADMINISTRATIVE SCIENCES, cilt.1, sa.14, ss.442-466, 2024 (ESCI)
In this study, the integration process of lean production techniques into mass catering production has been investigated, and this integration process has been modeled based on the current conditions of a catering firm using traditional production methods. The study comprises literature review, data collection, model development, and comparative analysis phases. The model was developed based on data obtained from a catering company that has partially implemented lean production techniques, informed by the literature review. The model identified approximately 64 m2 of idle space within the facility, reorganized workflow to improve labor efficiency, and recommended reducing high inventory levels. In the comparative analysis phase, the production costs, production volume, and labor capacity of two companies were proportionally compared.