Work simplification: work smarter, not harder
1986
Burkholder, V.R.
The objectives, principles, and benefits of work simplification are examined in this continuing education article designed by the American School Food Service Association (ASFSA) Professional Growth Committee as a self-study unit. Test questions accompany the article and can be completed for ASFSA certification credit within 6 months of article publication. Work simplification is defined as an organized process for making a job easier through the proper use of body movement, arrangement of the work area, and working conditions. An ultimate goal of work simplification is a reduction in employee fatigue and an increase in overall job satisfaction and productivity. Steps in the development of a new method for performing a given job are 1) selecting a job that needs to be improved, 2) performing a detailed breakdown of job tasks, 3) carefully examining each task, 4) working out a better method of doing the job (eliminating unnecessary steps, combining or simplifying steps, rearranging materials and equipment), and 5) putting the new method into practice. Basic principles that can reduce the amount of time required to learn the new skill are outlined. Examples demonstrate how work simplification principles and techniques can be applied in school food service operations.(aje)
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