The Impact of Scientific Management Principles on Food Hub

Thumbnail Image
Date
2018-09-01
Authors
Fales, Colten
Jose, Dean
Krejci, Caroline
Wang, Zhonglun
Schweiger, Drew
Hernandez, Christopher
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Authors
Person
Schnieders, Thomas
Doctor of Philosophy
Person
Stone, Richard
Associate Professor
Research Projects
Organizational Units
Organizational Unit
Mechanical Engineering
The Department of Mechanical Engineering at Iowa State University is where innovation thrives and the impossible is made possible. This is where your passion for problem-solving and hands-on learning can make a real difference in our world. Whether you’re helping improve the environment, creating safer automobiles, or advancing medical technologies, and athletic performance, the Department of Mechanical Engineering gives you the tools and talent to blaze your own trail to an amazing career.
Organizational Unit
Industrial and Manufacturing Systems Engineering
The Department of Industrial and Manufacturing Systems Engineering teaches the design, analysis, and improvement of the systems and processes in manufacturing, consulting, and service industries by application of the principles of engineering. The Department of General Engineering was formed in 1929. In 1956 its name changed to Department of Industrial Engineering. In 1989 its name changed to the Department of Industrial and Manufacturing Systems Engineering.
Journal Issue
Is Version Of
Versions
Series
Abstract

Food hubs have seen substantial growth in the past few decades but the overall operational efficiency and effectiveness is a concern for the managers of these facilities. The experiment designed consisted of 60 participants divided into four treatment groups that simulated tasks completed at food hubs. The experiment designed was a 2x2 factorial design and each treatment group had five teams with three members. The treatment groups had all combinations of the two independent variables ‘training’ and ‘process improvement’ and the impact these factors made on time to pack (TP), time to stack (TS), number of errors while stacking (ES), and number of errors while packing (EP) were investigated. The results show that for TS, TP, and ES, both training and process improvement significantly increased the food hub’s efficiency. For EP, process improvement significantly reduced errors while training had less impact.

Comments

This is a manuscript of a proceeding published as Stone, Richard T., Colten Fales, Dean Jose, Thomas Schnieders, Caroline Krejci, Zhonglun Wang, Drew Schweiger, and Christopher Hernandez. "The Impact of Scientific Management Principles on Food Hub." In Proceedings of the Human Factors and Ergonomics Society Annual Meeting 62, no. 1 (2018): 1454-1458. DOI: 10.1177%2F1541931218621330. Posted with permission.

Description
Keywords
Citation
DOI
Subject Categories
Copyright
Mon Jan 01 00:00:00 UTC 2018