sun goddess food corp
Sun Goddess Food Corp.
(Technology)
I. SUMMARY
The noodle factory operated by Roger’s grandfather during 1930’s was essentially human labor. He was consuming 5-10 bags of flour to produce fresh and dried noodles. He was forced to stop production in 1940’s during Japanese regime. Ching Kiat Shio was the successor of the noodle factory when the founder died. Sing Hing Miki was the new name. He added fried noodles when dried noodles weakened. There was no equipment and sawdust was the main heating material. A huge accident occurred which destroyed his factory. Without insurance, he started the business again by borrowing money. Ching kiat shio invest in equipment to mechanize mixing and compounding but other key processing were done manually, for two decades until he passed away. Roger Ching assumed the helm of leadership in 1990’s. The system was the same as his father which allowed tragedy to strike the 2nd time around. He was prodded to revive the business and vowed never to repeat the same mistakes. The facility itself was spacious, clean, well-maintained and well-organized. Their new production facility is 100 percent operational.
II. ANALYSIS
- The fire that engulfed his factory made roger assess his production processes.
- The overall look and conditions in his old existing factory were not conclusive to making top quality noodles because it was unhygienic and uncomfortable surroundings.
- The old factory resulted in inconsistent noodle quality and poor yields.
- The new facility addresses hygiene.
- Due to the complete ventilation systems and high ceiling, the new production facility was refreshing cool.
- The workflow in the old factory necessitated a lot of transferring of products and workers from one station to another.
- Low-worker productivity which in turn the quality was compromised.
III. CONCLUSION
Roger's decision to transform his old factory into a state-of-the-art production facility paid him great dividends. With the full
(Technology)
I. SUMMARY
The noodle factory operated by Roger’s grandfather during 1930’s was essentially human labor. He was consuming 5-10 bags of flour to produce fresh and dried noodles. He was forced to stop production in 1940’s during Japanese regime. Ching Kiat Shio was the successor of the noodle factory when the founder died. Sing Hing Miki was the new name. He added fried noodles when dried noodles weakened. There was no equipment and sawdust was the main heating material. A huge accident occurred which destroyed his factory. Without insurance, he started the business again by borrowing money. Ching kiat shio invest in equipment to mechanize mixing and compounding but other key processing were done manually, for two decades until he passed away. Roger Ching assumed the helm of leadership in 1990’s. The system was the same as his father which allowed tragedy to strike the 2nd time around. He was prodded to revive the business and vowed never to repeat the same mistakes. The facility itself was spacious, clean, well-maintained and well-organized. Their new production facility is 100 percent operational.
II. ANALYSIS
- The fire that engulfed his factory made roger assess his production processes.
- The overall look and conditions in his old existing factory were not conclusive to making top quality noodles because it was unhygienic and uncomfortable surroundings.
- The old factory resulted in inconsistent noodle quality and poor yields.
- The new facility addresses hygiene.
- Due to the complete ventilation systems and high ceiling, the new production facility was refreshing cool.
- The workflow in the old factory necessitated a lot of transferring of products and workers from one station to another.
- Low-worker productivity which in turn the quality was compromised.
III. CONCLUSION
Roger's decision to transform his old factory into a state-of-the-art production facility paid him great dividends. With the full