Productivity Improvement Program

Course Overview

The main aim of this course is to assist the participants to know about the tools and skills that are needed for using these tools. They can gain an understanding of how they can make a difference in their organization. Making certain changes on daily basis means consuming less time to complete the ongoing tasks. When time taken to do any of the tasks in the job is reduced, it will have benefit in terms of cost, increase profitability, effectiveness, and in turn would raise morale.

There are plenty of opportunities present when the workload is reduced in an organization. However, it also happens that participants have less time to develop their skills in the workplace. Different techniques can then be mastered in a short period of time and be used in determining work content as opposed to finding a difference when there is no availability of suitable method.

Course Objectives

  • To have an idea about the key concepts related to effectiveness, production and deployment
  • To comprehend and consume the effective measurement or development techniques that is known to be activity based or sampling base techniques or measurements
  • To have an idea about the significance of reporting
  • To know how visual management can be used by manager or supervisor or whoever is engaged in it
  • Be free with your reasoning. Demonstrate no loyalty/ commitment to any group, however just to the idea/mission of enhancing efficiency

Course Content

Explain and Characterize

  • Define productivity
  • Process of productivity
  • Benefit businesses
  • Process of measuring productivity
  • Relationship between the elements of productivity and production
  • Process of communicating productivity
  • Significance of enhancing productivity

Measuring Productivity

  • Significance of estimation before change
  • Single resource productivity (SRP) proportions - how they are communicated and assessed
  • Impact of changing information sources and yields
  • Models of productivity
  • Total Resource Productivity (TRP) proportion - measuring productivity
  • Significance of utilizing regular bases

Elements Influencing Productivity

  • Physical and psychological impacts
  • Use of assets
  • Proficiency of assets
  • Work techniques
  • Administration
  • Inspiration

Measuring Deployment and Effectiveness

  • Most effective method to do testing
  • Instructions to do sampling
  • Time consider, rating, stipends and standard

Techniques to Enhance Productivity

  • Techniques examination
  • Strategy change
  • Esteem examination
  • Misfortune control
  • Overcome conflict

Measure and Enhance Administrative Efficiency

  • Guideline of self-administration
  • Measuring administrative usage
  • Undertaking estimation & building up standard circumstance 
  • Setting up workloads by divisions and areas 
  • Enhancing administrative profitability

Turnover from Productivity

  • Investments for long term and short term and vice versa
  • Return on resources overseen
  • Efficiency of settled resources
  • Efficiency of current resources
  • Part of efficiency change
  • Each worker as a back chief

Developing Productivity Improvement Program (PIP)

  • Picking up administration duty
  • Selecting group pioneers
  • Preparing the groups
  • Propping it up

Checklist of Productivity Improvement Program

  • Reasons for poor productivity, territories for investigation (time, thoughts, techniques, supplies, hardware/gear, labor, mischance, noncooperation, space) agendas
  • Human variables agendas

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos. 

Target Audience

Senior Executives, managers, and supervisors who want to decrease the work substance of assets sent in their regions of duty. Subsequent to doing this course, the participants will discover lot of chances to improve and set benchmark in order to reach to improvements.

Duration

2 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch.

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