Abstract

This research mainly focuses on the cutlery recycling center of the second canteen of zhuhai college of Beijing institute of technology. The cutlery accumulation problem resulted from the large flow of people and the operators' failure to take standard operation during the peak period. Fish bone diagram, 5W1H method and ECRS method were used to analyze the problem from all aspects to understand the core of the problem. For the existing problems, from the perspective of product improvement and personnel operation consciousness specification. Innovate the work table and chopsticks and spoon sorting system, redesign the work table with relevant data in human factors engineering, and use ProE software for modeling and rendering; The implementation of two - handed operations, so that the operators of the operation of the standard; Through the characteristics of different shapes and sizes of chopsticks and spoons, the corresponding sorting boxes of chopsticks and spoons are designed. After the improvement, the staff action time is shortened, the comfort level is improved, so that the work efficiency is improved; It improves the phenomenon of tableware accumulation and improves the dining experience of customers.This research mainly focuses on the cutlery recycling center of the second canteen of zhuhai college of Beijing institute of technology. The cutlery accumulation problem resulted from the large flow of people and the operators' failure to take standard operation during the peak period. Fish bone diagram, 5W1H method and ECRS method were used to analyze the problem from all aspects to understand the core of the problem. For the existing problems, from the perspective of product improvement and personnel operation consciousness specification. Innovate the work table and chopsticks and spoon sorting system, redesign the work table with relevant data in human factors engineering, and use ProE software for modeling and rendering; The implementation of two - handed operations, so that the operators of the operation of the standard; Through the characteristics of different shapes and sizes of chopsticks and spoons, the corresponding sorting boxes of chopsticks and spoons are designed. After the improvement, the staff action time is shortened, the comfort level is improved, so that the work efficiency is improved; It improves the phenomenon of tableware accumulation and improves the dining experience of customers.This research mainly focuses on the cutlery recycling center of the second canteen of zhuhai college of Beijing institute of technology. The cutlery accumulation problem resulted from the large flow of people and the operators' failure to take standard operation during the peak period. Fish bone diagram, 5W1H method and ECRS method were used to analyze the problem from all aspects to understand the core of the problem. For the existing problems, from the perspective of product improvement and personnel operation consciousness specification. Innovate the work table and chopsticks and spoon sorting system, redesign the work table with relevant data in human factors engineering, and use ProE software for modeling and rendering; The implementation of two - handed operations, so that the operators of the operation of the standard; Through the characteristics of different shapes and sizes of chopsticks and spoons, the corresponding sorting boxes of chopsticks and spoons are designed. After the improvement, the staff action time is shortened, the comfort level is improved, so that the work efficiency is improved; It improves the phenomenon of tableware accumulation and improves the dining experience of customers.