Quality Alchemist (品質煉金術師): HKSQ Student Project Competition 2016

2016年3月12日星期六

HKSQ Student Project Competition 2016 - Presentation

The HKSQ Company Based Student Project Competition offers an opportunity for students to work on an actual industrial case and propose resolution annually. It aims to give opportunity for student to gain experience of resolving an industrial problem. The competition included three sessions. The first session was problems briefing and selection which problems were designed and explained by sponsor company (LSG Sky Chefs Group). The second session was Plant visit on 30 Feb 2016. The last session was presentation of their suggested solutions on 12 Mar 2016.

In the beginning, Mr. Ricky Suen (Exco member, HKSQ) presented the rules of the HKSQ Student Project Competition 2016 presentation. Presentation was 20min plus 5 min Q&A.

There were three topics as below:

Topic 1: Food Assembly

Topic 2: Dish Wash Equipment & Loading Process Improvement

Topic 3: Internal Delivery Process

The first presentation team (Team 1) was from CUHK and they studied Topic 2. They proposed 3 LSG Strategy included in Labour Division, Sorted Dishes Transportation and Growth in Morale.

The second presentation team (Team 2) also come from CUHK and they studied Topic 1. They proposed to use Six Sigma approach DMAIC to solve the problem.

They also prepared a simulation the improved assembly process at https://www.youtube.com/watch?v=veAuY5XAT0o which improved 22%.

The third presentation team (Team 3) was studied at PolyU and their study topic was Topic 3. They proposed to use RFID and Visual Basic Programming for automatic information transformation.

The fourth presentation team (Team 4) was studied at PolyU and they studied the Topic 2.

They introduced the automatic loading lines with reorientation system for cup and Bowls.

The fifth presentation team (Team 5) was from HKUST and their solution was for Topic 3. They suggested to use Six Sigma Process to reduce the man-hour of the process by 50%.

Automated Railway System was proposed.

The sixth presentation team (Team 6) was from HKUST and they studied Topic 1. They also employed DMAIC approach.

One interested machine was proposed to separate the ingredients.

Team 7 was the seventh presentation team from HKUST and they studied the Topic 1 for Food Assembly Process Improvement.

They proposed to use designed ladling Tools and Conveyor Belt.

Team 8 was the eighth presentation team from CityU and they selected Topic 1. They redesigned assembly process and suggested to use spatial-designed scoop for meat with sticky sauce.

Team 9 was the nine presentation team and also from CityU and their topic was 2 for dishwashing process.

Judges asked some questions about reduction of manpower.

The last presentation team (Team 10) came from HKU and they studied on the Topic 3.

They used an innovation approach “Problem, Knowledge, Ideation and Realization”.

Their solutions were also interested.

A photo was taken during judges discussion.

We invited three guests and two HKSQ exco members into our judge panel. They are Mr. Steward Leung (Senior Lean Analyst), Mr. Henry Mok (Senior Manager, Operations HK) and Mr. Eddy Yung (General Manager), Mr. SW Lam (HKSQ) and Mr. Peter Fung (HKSQ).

Before result announcement, we took a group photo for memory.

After the judges discussion, Mr. Eddy Yung (General Manager) gave a speech to encourage student and appreciated their hardworking for the project competition.