Plan Your Day 2014


Wegmans Frozen Cookie Capacity Increase Project

Exhibit Code: GLE-124
Zone: Engineering Park
Location: James E. Gleason Hall (GLE/009) - Erdle Commons
Time: 10:00 am - 5:00 pm
Age Group: 15 and Up

Four industrial engineering students, as part of Kate Gleason College of Engineering's Senior Design program, performed process improvement activities for the frozen cookie production line at the Wegmans Bakeshop, a high volume manufacturing facility in Rochester, NY. In the frozen cookie production line, there are over 13 different varieties of cookies that are distributed to over 80 Wegmans stores. The cookie dough is able to be divided faster than it can be mixed, which is causing a bottleneck and under-utilization of resources. The current state of the line leads to staffing variability, use of overtime, lack of standardization, and production delays. The students observed the different production processes and worked with Wegmans employees and management to discover opportunities for operational improvement. This project seeks to reduce variability and maximize throughput in the production line by modifying the type of schedules used, standard work in the steps of the system, and identifying how external factors can impact the behavior of the system.

Richard Latham, Bridget Eggers

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Business, Design, Engineering, Senior Projects

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