Ninth International Conference on Food Studies

Abstract

This research aims to 1) improve the efficiency and productivity in the central kitchen of a large professional institution in Thailand; 2) propose productive ways to reduce food waste, food surplus, and other wastes as well as traceability in the food processes; 3) propose a productive management model for the central kitchen management in Thailand and its applicability to other countries. The focusing areas included the purchasing unit, quality assurance unit, product units, inventory unit, and delivery unit of the central kitchen of a large airline corporation in Thailand. Business management was analyzed through strategic management and system analysis. We also conducted production management analysis, logistics, and supply chain management analysis in order to gain key requirements, key activities, and key resources to improve productivity, increase revenue, and reduce waste, including food waste and food surplus in the production and logistics processes. Key results involve the reduction in food waste, food surplus, waiting time, as well as used resources, the rise of the new products using food waste and food surplus as the main ingredients, the efficiency of equipment usage, the increased traceability ability under Enterprise Resource Planning (ERP) software implementation, and the increase in food safety quality level.