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Short notes on (Therblig analysis checklist) from Annexure

Discuss about the Motion Engineering: Structural Motion Engineering?

The find-out the motion of individual, and delayed moments in the process, Some process was designed to find useful motions and to utilize added even split-seconds of delayed time, this process was known as Therblig Analysis, Similarly another analysis were also discovered i.e. Motion economy, General posture and Ergonomics, and work Environment Analysis. Base on the above analytical check list, we have identified internal food process system of popular restaurant in our area, which is known as Odd Duck restaurant.

This restaurant is found in Milwaukee city, near bay view sector, it is attractable to the entire person whether it is Non-vegetarian or vegetarian under one roof. In 2009, this spot is opened by brothers Bryce and Dylan Gilmore. Later it was named as “Odd Duck” and opened that December. It became famous in very short period of time and people were enjoying that food.

To know the internal food processing system of this famous restaurant we have gone through the following checklists which are as follows.

In Therbrlig analysis checklist, it was found that, normally we have to find the way to kitchen area. We have easily observed that some serviceman coming from a room which is other side of the bar. We have stepped into the kitchen room. The Kitchen looks like well arranged. All the kitchen Cutlery are well placed in that area, Lot ovens like microwave, Heating Oven, and normal gas oven are well placed at the center place of Kitchen. Each of the Chefs has a movable rack nearby, from where the entire necessary Item like knife, semi prepared food and other utensil are kept. After conversation it was found that this rack were designed for particular dishes, whenever order comes some other staff fill the racks with necessary item and place them near the Chef.

Illumination is quite good in this area, all the LEDs and Tube light are well illuminated and no shadow is visible anywhere. There is connected to UPS system also. Because it is the 2nd Half of day around 3:20 P.M. so, there is no rush at this time. Thermal condition is quite good at this time. But I realized that in rush hour this will little bit heated. Ventilation is provided and some stand fans are kept to cool down the staff at rush hour. There is no vibration found anywhere, but this place is quite noise, due to Ventilator, Crockery, and food preparation sound. This is he area where really need some improvement

Short notes on (Work environment checklist) from Annexure

It looks like the al the staffs were well trained to their working procedure; Movable kart with good handle with grips is there for heavy goods movement. There is one gravity bins also to move the good which are sacked or well packaged. All they working in very streamlined rhythm. It looks like there is no stress at all.

At Odd Duck, Sam Childers worked in the dining room to bus the tables and roll silverware.  She was able to independently gather all of the supplies needed from the busing station to roll silverware and carry it to a booth in the restaurant. Sam Childers performed the task sitting down, and she did not seem to have any problems with fatigue or attention to the task during a one hour time period. She attended to the task keeping her eyes on her work and was not distracted by the patrons in the restaurant.  By the end the hour, Sam Childers was able to complete approximately 85% of the steps in the task analysis without prompting.  She quickly grasped the concept of picking up one knife, spoon, and fork per napkin. The steps that she had difficulty with were positioning the silverware on the napkin and rolling it tightly around the silverware. With training, she should easily be able to acquire this skill.

Sam Childers also bused tables during the assessment and did not have any difficulty orienting from the dining area to the kitchen.  She required prompting to begin busing the tables and did not pick up on the natural cue of customers leaving the restaurant after their meals were completed.  While Sam Childers was very methodical in cleaning the tables, she did so at a very slow speed.  She preferred to use her right hand to do the task and needed prompting to use both hands simultaneously to work at a faster pace. Sam Childers could carry a bus pan weighing 15-20 pounds.  By the end of an hour, she was completing 60% of the task independently.  Although Sam Childers was able to perform both job duties, she experienced greater difficulty staying on task when she was moving around the restaurant to bus the tables.

Sam was able to work for two hours during all of the situational assessment with a ten minute break after one hour.  She independently oriented to large work areas such as finding her way from a Kitchen to the store room and bathroom once shown the location at all of the sites.  She performed best when there were relatively few distractions, but she could be re-directed back to work when needed.  She particularly enjoyed being with coworkers during breaks and responded to their prompting and assistance especially noted during the situational assessment at Odd Duck.  The system of least prompts was most effective as an instructional strategy.  He rarely needed physical prompts and typically responded best to model prompts. 

Short notes on (General posture and task evaluation checklist) from Annexure

Work interchangeability is possible in front and side oven only, because all the ingredients are kept beside one chef who has received order. This Chef has to specify that, what work can be done by other chefs, if he is free, He can fry something and give to the first chefs. I think layout is quite good, in this layout other supporting staff can move freely and assist the main chef. Movement cannot be eliminated. Neither had it required to use strong muscle, because portable kart is given. All floors are plane, So there is no chance of Jerk. It was found that Machines used in this restaurant are state of the art technology. So all are working to give their best result. It is possible to speed-up the machine, but it can make unnecessary wear and tear.

If I was working there, I want to change one thing that is Noise Pollution, this can be reduced by given packing in there ventilation system and keep exhaust fan outside the kitchen and extra exhaust for fumes of the central oven area. Central Top light can be replaced to place the exhaust hood. Regular check of freezer is also required. because last check sticker is showing the date of 8th of June, It its last check was more than six month old. Beside this, Odd Duck has to improve his service area also. Nos of customer has given complain about services, even eight food quality complaint has also been registered.

The biggest problem we have faced is taking permission of the inside activity of a Restaurant kitchen. We have roamed about four restaurant in this area, But I got permitted in Odd Duck only, and in that time only when the rush is at low level. If rush is low level then problem realization is also on low level, We were not allowed to go to raw food store area, But still I am trying my best to do this enquiry.

The reason for not choosing Quick service restaurant is Fast food Restaurants are special kinds of restaurants and It is chained all over the world. The Fast food recipe and merely services the table to cater to the needs of various youngsters and working professionals. The differentiating factor of these restaurants is the quick deliveries of food items which are an unusual component of working population as a data of a developed nation. Fast fodders generally aim people in the age bracket of 16-35 years, as this is the age bracket like to taste new eatables and having fast foods every day.

Therblig analysis checklist

Reach and Move

  1. Can either of these therbligs be eliminated? P
  2. Can distances be shortened to advantage? P
  3. Are the best means (conveyors, tongs, tweezers) being used? P
  4. Is the correct body member (fingers, wrist, forearm, shoulder) being used? P
  5. Can a gravity chute be employed? P
  6. Can transports be effected through mechanization and foot-operated devices? P
  7. Will time be reduced by transporting in larger units? P
  8. Is time increased because of the nature of the material being moved or because of a

Subsequent delicate positioning?

  1. Can abrupt changes in direction be eliminated? P


  1. Would it be advisable for the operator to grasp more than one part or object at a time? P
  2. Can a contact grasp be used rather than a pickup grasp? P
  3. In other words, can objects be slid instead of carried? P
  4. Will a lip on the front of bins simplify grasping small parts? P
  5. Can tools or parts be pre-positioned for easy grasp? P
  6. Can a vacuum, magnet, rubber fingertip, or other device be used to advantage? P
  7. Can a conveyor be used? P
  8. Has the jig been designed so that operators may grasp the part easily when removing it? P
  9. Can the previous operator pre-position the tool or the work, simplifying grasp for the P

next operator?

  1. Can tools be pre-positioned on a swinging bracket? P
  2. Can the work table surface be covered with a layer of sponge material so that the fingers,

can enclose small parts more easily?


  1. Can the release be made in transit? P
  2. Can a mechanical ejector be used? P
  3. Are the bins that contain the part after its release the proper size and design? P
  4. At the end of the therblig release, are the hands in the most advantageous position for the next


  1. Can multiple units be released? No


  1. Can a holding device at the workstation keep tools in the proper positions and the

handles in upright positions?       

  1. Can tools be suspended? P
  2. Can a guide be used? P
  3. Can a magazine feed be used? P
  4. Can a stacking device be used? P
  5. Can a rotating fixture be used? P                                                          


  1. Can a jig or fixture be used? P
  2. Does the activity justify mechanized or automated equipment? P
  3. Would it be practical to make the assembly in multiple units? P
  4. Can a more efficient tool be used? P
  5. Can stops be used? P
  6. Is the tool being operated at the most efficient feeds and speeds? P
  7. Should a power tool be employed? P


  1. Are articles properly identified? P
  2. Perhaps labels or color could be utilized? P
  3. Can transparent containers be used? P
  4. Will a better layout of the workstation eliminate searching? P
  5. Is proper lighting being used? . P
  6. Can tools and parts be pre-positioned? P


  1. Are common parts interchangeable? P
  2. Can tools be standardized? P
  3. Are parts and materials stored in the same bin? P
  4. Can parts be pre-positioned in a rack or tray? P


  1. Can such devices as a guide, funnel, bushing, stop, swinging bracket, locating pin, recess, key,

pilot, or chamfer be used?

  1. Can tolerances be changed? P
  2. Can the hole be counterbored or countersunk? P
  3. Can a template be used? P
  4. Can the elimination of burrs decrease the problem of positioning? P
  5. Can the article be pointed to act as a pilot? P


  1. Can inspection be eliminated or combined with another operation or therblig? P
  2. Can multiple gages or tests be used? P
  3. Will inspection time be reduced by increasing the illumination? P
  4. Are the articles being inspected at the correct distance from the worker's eyes? P
  5. Will a grazing light accentuate defects and facilitate inspection? P
  6. Would an electric eye be useful? P
  7. Does the volume justify automatic electronic inspection? P
  8. Would a magnifying glass facilitate the inspection of small parts? P
  9. Is the best inspection method being used? P
  10. Has consideration been given to polarized light, template gages, sound tests, performance

tests, and so on?     

Rest to Overcome Fatigue

  1. Is the best order-of-muscles classification being used? P
  2. Are temperature, humidity, ventilation, noise, light, and other working conditions


  1. Are benches of the proper height? P
  2. Can the operator alternately sit and stand while performing work? P
  3. Does the operator have a comfortable chair of the right height? P
  4. Are mechanical means being used for heavy loads? P
  5. Is the operator aware of his or her average intake requirements in calories per day? P


  1. Can a mechanical jig, such as a vise, pin, hook, rack, clip, or vacuum, be used? P
  2. Can friction be used? P
  3. Can a magnetic device be used? P
  4. Should a twin holding fixture be used? P


  1. Is the illumination sufficient for the task, per IESNA recommendations? P
  2. To increase illumination, are more luminaires provided, rather than increasing

the wattage of existing ones?

  1. Is there general lighting, as well as supplementary lighting? P
  2. Are the workplace and lighting arranged so as to avoid glare? P
  3. Are direct luminaires placed away from the field of vision? P
  4. Do the luminaires have baffles or diffusers? P
  5. Are work surfaces laid out perpendicular to the luminaires? P
  6. Are surfaces matted or nonglossy? P
  7. If necessary, are screen filters available for computer monitors? P

Thermal conditions — Heat

  1. Is the worker within the thermal comfort zone? P
  2. If not within the thermal comfort zone, has the WBGT of the working

environment been measured?

  1. Are the thermal conditions within ASHRAE guidelines? P
  2. If not within guidelines, is sufficient recovery time provided? P
  3. Are procedures in place for the control of potential heat stress conditions? P
  4. Is the escape of heat controlled at the source? P
  5. Are radiation shields in place? P
  6. Is ventilation provided? P
  7. Is the air dehumidified? P
  8. Is air-conditioning provided? P

Thermal conditions — Cold

  1. Is the worker adequately clothed for the equivalent wind chill temperature? P
  2. Are auxiliary heaters provided? P
  3. Are gloves provided? P


  1. Are ventilation levels acceptable, per guidelines? P
  2. Is a minimum of 300 ft3/hour/person provided? P
  3. If necessary, are local fans provided for workers? P
  4. Are these fans within a distance of 30 × fan-diameter? P
  5. For local heat sources, is spot cooling provided? P

Noise Levels

  1. Are noise levels below 90 dBA? P
  2. If the noise levels exceed 90 dBA, is there sufficient rest such that the 8-hour dose

is less than 100%?                          

  1. Are noise control measures in place? P
  2. Is the noise controlled at the source with better maintenance, mufflers, & rubber mou.nts?P
  3. Is the noise source isolated? P
  4. Are acoustical treatments being utilized? P
  5. As a last resort, are earplugs (or earmuffs) being used properly? P


  1. Are vibration levels within acceptable ANSI standards? P
  2. If there is vibration, can the vibration-causing sources be eliminated? P
  3. Have specially dampened seats been installed on vehicles? P
  4. Have vibration absorbing handles been attached to power tools? P.

General Posture Evaluation 

  1. Are the joints maintained in a neutral position (most are straight, elbow is at 90E)? P
  2. Is the work or load held close to the body? P
  3. Are forward bending postures avoided? P
  4. Are twisting postures of the trunk avoided? P
  5. Are sudden movements or jerks avoided? P
  6. Are static postures avoided? i.e., Are there changes in posture? P
  7. Are excessive reaches avoided? P
  8. Are the hands utilized in front of the body? P

Task Evaluation

  1. Are static muscle exertions avoided? P
  2. Are repetitive static exertions limited to < 15% of maximum strength? P
  3. Are durations of static exertion limited to several seconds? P
  4. Are pinch grips used only for low-force precision tasks? P
  5. Are large muscle groups and power grips utilized for tasks requiring force? P
  6. Is momentum utilized to assist the operator? P
  7. Are curved motions pivoting around the lowest-order joints utilized? P
  8. Are materials and tools placed within the normal working area? P
  9. Are gravity bins and drop deliveries utilized? P
  10. Are tasks carried out below shoulder level and above knuckle height? P
  11. Are lifts performed slowly with knees bent? P
  12. Are mechanical assists or additional help utilized for loads exceeding 50 pounds? P
  13. Is the workload low enough that the heart rate is steady and below 110 beats/min? P
  14. Are frequent, short rest breaks provided? P


  1. Can a suboperation be eliminated? P
  2. As unnecessary? P
  3. By a change in the order of the work? P
  4. By a change of tools or equipment? P
  5. By a change in layout of the workplace? P
  6. By combining tools? P
  7. By a slight change of material? P
  8. By a slight change in product? P
  9. By a quick-acting clamp on the jigs or fixtures? P
  10. Can a suboperation be made easier?
  11. By better tools? P
  12. By changing leverages? P
  13. By changing positions of controls or tools? P
  14. By better material containers? P
  15. By using inertia where possible? P
  16. By lessening visual requirements?                                      
  17. By better workplace heights? P


  1. Can a movement be eliminated? P
  2. As unnecessary? P
  3. By a change in the order of work? P
  4. By combining tools? P
  5. By a change in tools or equipment? P
  6. By a drop disposal of finished material? P
  7. Can a movement be made easier?
  8. By a change in layout, shortening distances? P
  9. By changing the direction of movements? P
  10. By using different muscles? P

Use the first muscle group that is strong enough for the task:

            (1) Finger?                                                                                                                        

            (2) Wrist?                                                                                                                            

            (3) Forearm?                                                                                                        

            (4) Upper arm?                                                                                                

            (5) Trunk?                                                                                                       

  1. By making movements continuous rather than jerky? P


  1. Can a hold be eliminated? (Holding is extremely fatiguing.)
  2. As unnecessary? P
  3. By a simple holding device or fixture? P
  4. Can a hold be made easier? P
  5. By shortening its duration? P
  6. By using stronger muscle groups, such as the legs with foot-operated vises? P


  1. Can a delay be eliminated or shortened?
  2. As unnecessary? P
  3. By a change in the work each body member does? P
  4. By balancing the work between the body members? P
  5. By working simultaneously on two items? P
  6. By alternating the work, each hand doing the same job, but out of phase? P


  1. Can the cycle be rearranged so that more of the handwork is done during running time? P
  2. By automatic feed? P
  3. By automatic supply of material? P
  4. By change of man and machine phase relationship? P
  5. By automatic power cutoff at completion of cut or in case of tool or material failure? P

Machine Time                                                                                              

  1. Can the machine time be shortened? P
  2. By better tools? P
  3. By combined tools? P
  4. By higher feeds or speeds? P


Jerome, C. Simon, L. Structural Motion Engineering. U.S.A: Springer 2006 print.

Joe, B. Restaurant Man. U.S.A: A Plume Book, 2009 print.

Aurora, C. and Ana, C. Ultimate Restaurant Design. U.S.A.  teNeues Publishing company, 2004 Print.

Freivalds. Niebel's Methods, Standards, & Work Design. NY: Tata McGraw Hill, 2004 Print.

Isao, K. & Smalley, A. Toyota Kaizen Methods: Six Steps to Improvement. NY: CRC Press, 2011 Print.

Slack, N. & Chambers, S. Operations management. USA: Prentice Hall, 2007 Print.

Mark, R.  Steven J. & Jim Buck. Introduction to Human Factors and Ergonomics for Engineers. USA: CRC press, 2008 Print

Cram. Study Guide for: Introduction to Human Factors and Ergonomics for Engineers. USA: Content technology, 2014 e-print

Mumford, Lewis. The Culture of Cities. New York: Harcourt, 1938. Print.

Baldwin, Richard et al. Economic Geography and Public Policy. Princeton: Princeton UP, 2003. Print. Cooler Heads Coalition, 2007. Web. 24 May 2009.

Gowdy, John. "Avoiding Self-organized Extinction: Toward a Co-evolutionary Economics of Sustainability." International Journal of Sustainable Development and World Ecology 14.1 (2007): 27-36. Print.

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