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Ein standardisiertes Vorgehen erleichtert die Anwendung von KI-Modellen in der Praxis, auch durch Mitarbeitende ohne erweiterte KI-Kenntnisse, bspw. Prozessexperten, die dem Thema „Künstliche Intelligenz“ (KI) oftmals unbedarft oder skeptisch gegenüberstehen (im Folgenden: KI-Laien). Im Kontext von industriellen Fertigungsprozessen ist daher ein geordnetes Vorgehen wichtig, dass auch KI-Laien ermöglicht, Methoden der künstlichen Intelligenz erfolgreich auf ihre Prozessdaten anzuwenden. Wir skizzieren einen Ordnungsrahmen für diesen Typ von Problemstellungen, der im Rahmen von Abschlussarbeiten und in Zusammenarbeit von Hochschulen mit ROBUR Automation entstanden ist. Er stellt den Zusammenhang zwischen den einzelnen Schritten her und gewährt somit einen Überblick über die komplexe Modellierung, der sich auch KI-Laien erschließt. Der Ordnungsrahmen als abstraktes Konzept findet seine Umsetzung in einem Framework. Im Beitrag fokussieren wir uns auf einen Baustein des Ordnungsrahmens, die Darstellung von Qualität. Dieser und weitere bilden gesamthaft eine pipeline, die in die von ROBUR Automation entwickelte Datenplattform Mia integriert wird.

The organisation of maintenance, in the Aseptic Liquid Food (ALF) industry, represents an important management task that enables a company to pursue higher manufacturing effectiveness and improved market share. This research is concerned with the process to design and implement maintenance tasks. These two complementary processes (design and implementation) have been thought and designed to answer the particular needs of food industry regarding product safety and equipment reliability. Numerous maintenance engineering researchers have focused on maintenance engineering and reliability techniques highlighting the contribution of maintenance in achieving world class manufacturing and competitive advantage. Their outcome emphasizes that maintenance is not a “necessary evil” because of costs associated, but it can be considered an “investment” that produces an added value which generates a real company profit. The existing maintenance engineering techniques pursue equipment reliability at minimum cost; but in food industry, food safety represents the most critical issue to address and solve. The research methodology chosen is based on case studies coming from ALF industries. These show that low maintenance effectiveness could have dramatic effects on final consumers and on the company’s image and underline the need of a maintenance design and implementation process that takes into consideration all critical factors relevant to liquid food industry. The analysis of measurable indicators available, represents a tool necessary to show the status of critical performance indicators and reveals the urgency of a research necessary to address and solve the maintenance problems in food industry. The literature review underlines the increasing regulations in place in food industry and that no literature is available to define a maintenance design and implementation process for ALF and in general for food industry. The literature review enabled also the gap existing between theory and real maintenance status, in the ALF, to be identified and the aim of the research was to explore this gap. The analysis of case studies and Key Performance Indicators (KPI’s) available highlights the problem and the literature review provides the knowledge necessary to identify the process to design and implement maintenance procedures for ALF industry. The research findings provide a useful guide to identify the process to design maintenance tasks able to put under control food safety and equipment reliability issues. Company’s restraining forces and cultural inertia, that work against new maintenance procedures, have been analysed and a maintenance implementation process have been designed to avoid losing the benefits produced by the design phase. The analysis of condition monitoring systems shows devices and techniques useful to improve product safety, equipment reliability, and then maintenance effectiveness. This research aimed to fill the gap in the existing literature showing the solution to manage both food safety and production effectiveness issues in food industry. It identifies a maintenance design process able to capture all conceivable critical factors in food industry and to provide the solution to design reliable task lists. Furthermore, the maintenance implementation process shows the way to maximize the maintenance design outcome through the empowerment of equipment operators and close cooperation with maintenance and quality specialists. The new maintenance design and implementation process represents the answer to the research problem and a reliable solution that allows the food industry to improve food safety and production effectiveness.

This diploma thesis is focused on the study of the risks in order processing in confectionery company. The order is implemented in manufacturing company named MLSNÁ HOLKA. The company is specialized on the production of confectionery products such as donuts and macaroons. The first part of the thesis is focused on theoretical basis. The second part includes introducing of the company and their products, analysis of the order processing (beginning from receipt of demand from customer to production and to the shipment of the final product). Final part will include proposed changes to improve the whole order processing in the company.

Thesis (DPhil (Sociology and Social Anthropology))--Stellenbosch University, 2007. / There is a general consensus amongst industry experts that in order for the South African wine industry to sustain the success it has enjoyed thus far in export markets like the United Kingdom, the Netherlands and Sweden and to become even more internationally competitive, its has to improve the quality of its wine and move into higher price categories of the wine market. Skills’ training has been highlighted as a significant component of a strategy to improve the quality of South African wine and its competitiveness in world markets. The aim of this study was to find out how the South African wine industry is adapting to new vineyard practices necessary for quality production at farm level, especially as far as training of vineyard workers is concerned. Four theoretical perspectives are discussed in relation to the restructuring of the world agro-food industry, the question of quality and the issue of training as it relates the production of quality wine. These theoretical perspectives are regulation theory, global commodity chain analysis, actor-network theory and the ergonomics perspective on the skills needed for the production of quality wine. The focus of the study was on different kinds of producers, i.e. co-operative cellars, private cellars and estates. The research covered two of the main wine-producing areas, namely Paarl and the Robertson area. At each farm, interviews were conducted with the farm owner, farm manager or viticulturist as well as a number of workers. Interviews were also conducted with prominent wine makers, skills trainers and facilitators and other industry experts. This was done to gain a better understanding of the South African wine industry as well as the major issues and debates as far as quality production and skills training are concerned. The study found that although there has been a general upgrading of skills in relation to new vineyard practices for quality production, workers at the co-operatives and estates studied do not yet receive the kind of in-depth knowledge which the theory argues is necessary for the production of quality wine. The private cellars invest much more time and resources in the training of their workforce. As far as the private cellars and estates are concerned there is a correlation between the quality of wine and training. The private cellars sell more than 50% of their wine in the premium, super-premium, ultra-premium and icon categories of the international wine market. The estates sell 70% and more of their wine in the basic category. The co-operatives on the other hand do not confirm the theory. In the absence of formal training, they manage to produce wine that competes well on an inter and intra-regional level. The evidence suggests that in a country like South Africa, in the context of a legacy of low education and literacy levels amongst workers, repeated demonstration and strict supervision can compensate to a certain degree for a lack of in-depth knowledge and discretion amongst workers.