Track: Facility Planning, Layout Design and Material handling

Abstract

Dips Ice Cream is engaged in the beverage and food industry with a focus on ice cream and to-go snacks production. It is located in the Library of the University of Indonesia and is always busy with students during their peak hours. In meeting material needs, they use manual estimates and have not used a systematic calculation of facility planning. Besides that, Dips’ flow of workers and material handling are not optimal due to limited space. Researchers conducted observations in the field and processed the data using Systematic Layout Planning (SLP) methods to redesign the facility layout and minimize workers’ movement on the production floor. The data are selected to be processed through OPC with the number of operations. Data processing uses OPC, ARC, ARD, and flow process materials for alternative layouts and adjustment on customer’s flow to maximize efficiency during the service.  From the given four layout recommendations, the proposed layout is chosen because it is the most effective and efficient layout to minimize workers', ease material movement, and improve customer flow so that Dips ice cream could increase its productivity.