Abstract:
Spring Valley Foods is a supplier of fresh whole and produced fruit. It is a constant battle to ensure just enough workers for the day’s work. Labour cost can be one of the highest costs a company can incur, and has a direct impact on the company’s profit. The goal of this project is to develop a complete labour plan in terms of sizing and scheduling.
The labour planning will be focussed on the pack-house area. The pack-house is where fruit is sorted in terms of ripeness (mangos, avo’s and papayas) or weight (melons). Standard working rates for each process have to be determined.
After a literature study has been conducted it has been determined that the scheduling approach followed will be days-off scheduling, and the solution approach followed is mathematical programming.
