Redesigning a food assembly process at KLM Catering Services

This research is conducted at KLM Catering Services at the ICA Flow department. There, inflight catering is assembled and provided for all intercontinental KLM-flights. The aim of this study is to analyze and improve one of its food assembly processes. Improvements are proposed regarding productivity, extra delivery runs, on-time deliveries, ergonomics and product quality. These are either quick wins, that can be implemented in the short term, to cut the low hanging fruit. Furthermore, using literature regarding basic layout types, new work cell designs are proposed and evaluated. Using an Impact/Ease matrix, the alternatives are categorized and by the Analytical Hierarchy Process, the best alternative is selected.