Using TOC to Improve Productivity:A Case of DY Food Company

• Main Author: 楊志賢
• Other Authors: 鄭孟育
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/73useq

碩士 === 逢甲大學 === 經營管理碩士在職專班 === 104 === Recently, Taiwan food industries have been faced a hung impact about food safety issues. Before food safety issues, every industry already had a strict challenge that consumer always choose cheap products. Moreover, because of economic downturn every manufacture considers how to reduce cost. This reason lead to the product life cycle is very short. At the same time, chain stores and discount stores arise and handle all marketing. They use the zero inventory strategy, so manufactures need to prepare a lot of products in their stock. For keeping our competitiveness, first, we need to reduce waste and human resource and then using modern technologies to cut cost. This paper uses the case to prove the result. The DY Company accepts subsidiary company to produce white sauce of frozen soft bag. We use theory of constraints to find the neck of a bottle (restricted factor) when we are producing soft bag, also we will avoid neglecting effective produce when we are looking for the maximum benefits of cost output. Moreover, we use five recycling steps of theory of constraints to improve the efficiency flow of production and reduce the cost of human and materials to promote industrial competitive. Final, the result shows when we divide the work of the neck of a bottle to other equipment or another people to improve machine equipment and shorten the distance of last step and next step. The save time can reduce working-hour. Hence, theory of constrains also can apply the streamline production mode.