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WORK STUDY IN THE BREWERY AND BOTTLING HALL
Author(s) -
Reid W.
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01424.x
Subject(s) - bottling line , brewing , work (physics) , quality (philosophy) , product (mathematics) , computer science , risk analysis (engineering) , manufacturing engineering , operations management , operations research , business , engineering , mathematics , bottle , mechanical engineering , chemistry , food science , fermentation , philosophy , geometry , epistemology
After defining the aims of work study as being determination of the most effective method of utilizing the available resources in materials, equipment and manpower (subject always to the need to give a product of desired quality), and determination of time standards relative to the methods employed, examples of application are given for the different aspects of brewery operation. The application of work study to the brewing industry is a relatively new development, but there can be no doubt that such application is increasing. The brewhouse itself presents special problems, but bottling, warehousing and transport are very fruitful fields for study. Plant and other maintenance problems do not receive the attention they deserve, whilst the office organization could often be substantially improved