Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/85649 |
Resumo: | The main purpose of this paper is to show that if three specific contextual factors are present in a company, it is possible to achieve great performance improvements with a lean and industry 4.0 implementation. In terms of research methods, a case study was carried out of a project to implement digitalization and Lean practices in a cutlery company, which in fact encompassed a project of master’s degree in engineering and industrial management. Thus, the research question is: “It is possible to achieve major improvements in a lean and industry 4.0 implementation if three specific contextual factors are present in the company, namely (i) commitment of top management, (ii) knowledge on digitalization and lean, and (iii) very low Value-Added Ratio?”. Regarding the company project, action-research was adopted, and the project team began by mapping and diagnosing the production processes of the two product families (knives and spoons/forks). High levels of work in process, long throughput times, poor flow planning and control, and high stocks of finished products, quickly stood out in both families. Improvement proposals were developed and implemented, namely: (i) creation of a production scheduling and control system, (ii) improvement of the warehouse stock management system, and (iii) adoption of new routines, management tools, visual management, and kaizen meetings. The results achieved were excellent (e.g., throughput time reduced by 27.6% and productivity increased by 36.5%) and aligned with Sustainable Development Goals SDG 9 and 12. The findings of this study corroborate that exceptional results in the company performance can be achieved through a lean and industry 4.0 intervention, if the three referred contextual factors occur. |
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Improving the performance of a SME in the cutlery sector using lean thinking and digital transformationSustainabilityLean thinkingIndustry 4.0Continuous improvementThe main purpose of this paper is to show that if three specific contextual factors are present in a company, it is possible to achieve great performance improvements with a lean and industry 4.0 implementation. In terms of research methods, a case study was carried out of a project to implement digitalization and Lean practices in a cutlery company, which in fact encompassed a project of master’s degree in engineering and industrial management. Thus, the research question is: “It is possible to achieve major improvements in a lean and industry 4.0 implementation if three specific contextual factors are present in the company, namely (i) commitment of top management, (ii) knowledge on digitalization and lean, and (iii) very low Value-Added Ratio?”. Regarding the company project, action-research was adopted, and the project team began by mapping and diagnosing the production processes of the two product families (knives and spoons/forks). High levels of work in process, long throughput times, poor flow planning and control, and high stocks of finished products, quickly stood out in both families. Improvement proposals were developed and implemented, namely: (i) creation of a production scheduling and control system, (ii) improvement of the warehouse stock management system, and (iii) adoption of new routines, management tools, visual management, and kaizen meetings. The results achieved were excellent (e.g., throughput time reduced by 27.6% and productivity increased by 36.5%) and aligned with Sustainable Development Goals SDG 9 and 12. The findings of this study corroborate that exceptional results in the company performance can be achieved through a lean and industry 4.0 intervention, if the three referred contextual factors occur.This work has been supported by FCT—Fundação para a Ciência e Tecnologia within the R&D Units Project Scope: UIDB/00319/2020.Multidisciplinary Digital Publishing InstituteUniversidade do MinhoDinis-Carvalho, JoséSousa, Rui M.Moniz, InêsMacedo, Helena Isabel LopesLima, Rui M.2023-05-192023-05-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/85649engDinis-Carvalho, J.; Sousa, R.M.; Moniz, I.; Macedo, H.; Lima, R.M. Improving the Performance of a SME in the Cutlery Sector Using Lean Thinking and Digital Transformation. Sustainability 2023, 15, 8302. https://doi.org/10.3390/su151083022071-105010.3390/su15108302https://www.mdpi.com/2071-1050/15/10/8302info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-29T01:20:45Zoai:repositorium.sdum.uminho.pt:1822/85649Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:10:06.125971Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
title |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
spellingShingle |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation Dinis-Carvalho, José Sustainability Lean thinking Industry 4.0 Continuous improvement |
title_short |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
title_full |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
title_fullStr |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
title_full_unstemmed |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
title_sort |
Improving the performance of a SME in the cutlery sector using lean thinking and digital transformation |
author |
Dinis-Carvalho, José |
author_facet |
Dinis-Carvalho, José Sousa, Rui M. Moniz, Inês Macedo, Helena Isabel Lopes Lima, Rui M. |
author_role |
author |
author2 |
Sousa, Rui M. Moniz, Inês Macedo, Helena Isabel Lopes Lima, Rui M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Dinis-Carvalho, José Sousa, Rui M. Moniz, Inês Macedo, Helena Isabel Lopes Lima, Rui M. |
dc.subject.por.fl_str_mv |
Sustainability Lean thinking Industry 4.0 Continuous improvement |
topic |
Sustainability Lean thinking Industry 4.0 Continuous improvement |
description |
The main purpose of this paper is to show that if three specific contextual factors are present in a company, it is possible to achieve great performance improvements with a lean and industry 4.0 implementation. In terms of research methods, a case study was carried out of a project to implement digitalization and Lean practices in a cutlery company, which in fact encompassed a project of master’s degree in engineering and industrial management. Thus, the research question is: “It is possible to achieve major improvements in a lean and industry 4.0 implementation if three specific contextual factors are present in the company, namely (i) commitment of top management, (ii) knowledge on digitalization and lean, and (iii) very low Value-Added Ratio?”. Regarding the company project, action-research was adopted, and the project team began by mapping and diagnosing the production processes of the two product families (knives and spoons/forks). High levels of work in process, long throughput times, poor flow planning and control, and high stocks of finished products, quickly stood out in both families. Improvement proposals were developed and implemented, namely: (i) creation of a production scheduling and control system, (ii) improvement of the warehouse stock management system, and (iii) adoption of new routines, management tools, visual management, and kaizen meetings. The results achieved were excellent (e.g., throughput time reduced by 27.6% and productivity increased by 36.5%) and aligned with Sustainable Development Goals SDG 9 and 12. The findings of this study corroborate that exceptional results in the company performance can be achieved through a lean and industry 4.0 intervention, if the three referred contextual factors occur. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-19 2023-05-19T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/85649 |
url |
https://hdl.handle.net/1822/85649 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Dinis-Carvalho, J.; Sousa, R.M.; Moniz, I.; Macedo, H.; Lima, R.M. Improving the Performance of a SME in the Cutlery Sector Using Lean Thinking and Digital Transformation. Sustainability 2023, 15, 8302. https://doi.org/10.3390/su15108302 2071-1050 10.3390/su15108302 https://www.mdpi.com/2071-1050/15/10/8302 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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