Lean ThinkingLaajuus (5 op)
Tunnus: 8B00CY03
Osaamistavoitteet
Student can the basic principles of the lean thinking. The Student can apply the most common lean methods and tools. Student can apply the lean thinking in his/her work.
Sisältö
Principles of lean thinking
Lean methods
Lean tools
Esitietovaatimukset
Industrial management
Supply chain management
Arviointikriteerit, tyydyttävä (1)
The student has participated actively in the course. Student has shown in the course ability to comprehend and apply the basic concepts of the course. ?
Arviointikriteerit, hyvä (3)
The student has carried out work very well and participated actively and constructively. Student has shown in the course ability to comprehend and to apply well the concepts of the course.? ?
Arviointikriteerit, kiitettävä (5)
The student has carried out work to an excellent standard and participated actively and constructively. Student has shown in the course ability to comprehend and the apply excellently the concepts of the course. ?
Oppimateriaalit
Lim, J. S. (2020). Lean Quality Management. https://doi.org/10.1201/9780429281600-9 https://web-p-ebscohost-com.libts.seamk.fi/ehost/ebookviewer/ebook/bmxlYmtfXzIxNDIyNzBfX0FO0?sid=1ee07578-ddb4-4362-af25-2a888d59b39b@redis&vid=0&format=EB&lpid=lp_231&rid=0
Borges, R., Freitas, F., & Sousa, I. (2015). Application of Lean Manufacturing Tools in the Food and Beverage Industries. Journal of technology management & innovation, 10(3), 120-130. https://doi.org/10.4067/S0718-27242015000300013 https://scielo.conicyt.cl/pdf/jotmi/v10n3/art13.pdf
Ilmoittautumisaika
22.04.2024 - 18.12.2024
Ajoitus
07.01.2025 - 23.02.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Suomi
Tutkinto-ohjelma
- Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
- Margit Närvä
Opiskelijaryhmät
-
MBIELI22Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
BIELI21Insinööri (AMK), Bio- ja elintarviketekniikka
Tavoitteet
Student can the basic principles of the lean thinking. The Student can apply the most common lean methods and tools. Student can apply the lean thinking in his/her work.
Sisältö
Principles of lean thinking
Lean methods
Lean tools
Oppimateriaalit
Lim, J. S. (2020). Lean Quality Management. https://doi.org/10.1201/9780429281600-9 https://web-p-ebscohost-com.libts.seamk.fi/ehost/ebookviewer/ebook/bmxlYmtfXzIxNDIyNzBfX0FO0?sid=1ee07578-ddb4-4362-af25-2a888d59b39b@redis&vid=0&format=EB&lpid=lp_231&rid=0
Borges, R., Freitas, F., & Sousa, I. (2015). Application of Lean Manufacturing Tools in the Food and Beverage Industries. Journal of technology management & innovation, 10(3), 120-130. https://doi.org/10.4067/S0718-27242015000300013 https://scielo.conicyt.cl/pdf/jotmi/v10n3/art13.pdf
Artikkelit
Luentomateriaali
Opetusmenetelmät
Luennot, harjoitustehtävät.
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 135 h
- mistä ohjattua opiskelua: 15 h
- mistä itsenäistä opiskelua: 120 h
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student has participated actively in the course. Student has shown in the course ability to comprehend and apply the basic concepts of the course. ?
Arviointikriteerit, hyvä (3)
The student has carried out work very well and participated actively and constructively. Student has shown in the course ability to comprehend and to apply well the concepts of the course.? ?
Arviointikriteerit, kiitettävä (5)
The student has carried out work to an excellent standard and participated actively and constructively. Student has shown in the course ability to comprehend and the apply excellently the concepts of the course. ?
Arviointimenetelmät ja arvioinnin perusteet
Harjoitustehtävät
Tentti
Esitietovaatimukset
Industrial management
Supply chain management