Study Guide

Objective

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.

Content

Principles of lean thinking
Lean methods
Lean tools

Materials

Bicheno, J., & Holweg, M. (2024). The lean toolbox: A sourcebook for process improvement (6th rev. ed.).

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
Articles
Lecturer's material

Teaching methods

Lectures, assignments.

Student workload

Englanniksi
Total amount of work: 135 h
- out of which guided studies: 15 h
- out of which independent studies: 120 h

Evaluation scale

1-5

Assessment criteria, satisfactory (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. ?

Assessment criteria, good (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.? ?

Assessment criteria, excellent (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. ?

Assessment methods and criteria

Assignments
Exam

Qualifications

Industrial management
Supply chain management