This report analyzes the manufacturing department of Diageo Plc a consumer drinks Production Company with a global customer reach. The analysis of the department is done to reflect the different stages that are involved in the production of its brands and the inherent designs and construction requirements required to ensure an efficient flow of the different processes in the production process. To aid in the analysis, the manufacturing process of one of the famous brands has been analyzed with a specific regard to design and construction demands. In addition, the human resource requirement required in the different stages has been highlighted with reference to their input at different stages and also in their expertise of handling the different production stages.
Analysis of the Manufacturing Department of Diageo Plc
Diageo is rated as the largest multinational consumer alcoholic drinks producer producing beer, spirits and wine globally. Diageo is derived from a Latin words dia (day) and a Greek word geo (world). Its name symbolizes its global reach with its brands mission being utilization everywhere everyday (Diageo, 2010). The company is headquartered in London, England at the City of Westminster and its total revenue in 2008 was 10,643 million.
The company is listed in two of the biggest stock exchanges the New York Stock Exchange and the London Stock Exchange where it constitutes the FTSE 100 Index. The company was formed in 1997 through a merger between Grand Metropolitan Plc and Guinness Plc. Its major brands are beer such as Guinness, Tusker and Harp Lager. In addition, it produces common Scotch whiskeys which include Johnnie walker, Cardhu, Black White, Glen Eglin etc. Its wines include Sterling Vineyards, Beaulieu Vineyard, dynamite etc (Diageo, 2010). As of 2009, the company was the biggest whisky producer in the world with two grain distilleries and 28 malt distilleries spread across the globe. In this report, an effort will be made to analyze the inner details of the operations of the production department of Diageo, in specific reference to its global brand Guinness.
Construction for Efficient Manufacturing
The manufacturing department in all the companies production plants aims to produce high quality consumer drinks produced and developed from the mind set of their customers. The department is a highly technical system overseeing the various chambers, instrumentation and technology involved in the production process. The production process consists of intricate designs that necessitate the effective flow of the various chemical processes and stages. As such, the designs are made to effectively capture the desired outcomes of producing high quality products and at the same time achieving peripheral desired goals such as efficient disposal of wastes. In a recent move, the company has adopted designs that enable the total reuse of its wastes, for instance in its plant in Illinois.
To maximize value to their global customers, the company has invested heavily in both human and physical resources. The business relies on satisfied customers and as such, their manufacturing performance highly influences their market outcomes. In a bid to maximize and produce high quality consumer drinks, the company collaborates with technology and consultants who research and proposes the necessary installments needed by the plants to produce high quality products. Most recently, the company linked with Informance International to oversee its enterprise manufacturing intelligence solution in its facilities in Illinois and Maryland, US. The manufacturing process for different brands is essentially different and as such, this report will focus on the inside construction and manufacturing logistics and processes that are involved in producing one of their worlds best known brand, Guinness (Cygnus, 2010).
Guinness was originally made in Dublin Ireland. As of 2010, the company that produces the largest volume of the brand in the country is Guinness UDV producing approximately 4 million pints of the brand every day. The brand is made from four main ingredients namely barley, hops, water and yeast. It is approximated that over 90,000 tones of barley are used annually, of which 10 is produced locally in Ireland.
The construction of the various interconnected chambers is made in such a way that all the chemical processes are customized within well structured physically interconnected chambers. As such, construction, guided by the chemical processes ensures that tools are placed along a chain that ensures an effective movement of products during the processing stages. The first process involves the conversion of hard barley into malt which is a crunchy and edible material. The process involves steeping the barley in water, after which it is dried. The malt is first crushed and then mixed with roast and flaked barley. The resulting solution is a product referred to as grist. The grist produced is weighed and then added and mixed with hot water at temperatures of approximately 66 degrees Celsius. The resulting solution, which is a slur, porridge like substance referred to as wort is afterward sieved. The residual after filtration is separated through the processing machinery and is processed and used as cattle feed. The filtrate after filtration is a clear liquid, sweet in taste, which is then placed in giant copper kettles for further processing.
The next step involves the addition of hops, which gives the stout its bitter taste. Upon addition, the mixture is boiled for approximately 90 minutes after which it is conveyed to the fermentation chamber. Fermentation is a biological process which occurs naturally when yeast is introduced in the rich presence of carbon IV oxide. The fermentation is allowed to take place for a number of hours after which the mixture is left to naturally undergo maturation. Maturation is allowed to occur for several days after which a second (secondary) fermentation is performed on the mixture. The whole processing, fermentation and maturation process takes about ten days. The fermentation process is done analytically to ensure that the product attains the right level of carbon dioxide which produces the creamy head famous with Guinness. At this point, the product is considered ready and is hence taken through various tests, analysis and tasting. Before packaging into kegs, the product is tasted again and if it is certified as quality, some amount of Nitrogen is added to the product.
The nitrogen gives the famous drink its smoothness and creaminess for which the brand is famous for.
Despite the production process seeming flawless and linear, a great deal of efforts, care, control and expertise is involved in producing the brand in its quality as it is known today. In all manufacturing plants, the company has established a TQM, total quality management system that is responsible for following up the step by step procedures until the final product is produced (Diageo, 2010). Due to its customer oriented ness, TQM looks at the product from the view point of customers. As such, it ensures that every aspect of the product is adhered to the letter to ensure compliance to their internal standards.
To aid in efficient production, both human and technological resources are utilized at different production stages to ensure that the product meets compliance. To meet quality standards, the company has invested in innovation and according to the company website innovation forms a fundamental part in Diageos growth strategy. In regard to production innovation, the company employs over 180 people dedicated to innovation in both the processing stages and further chain distribution systems. The team is responsible for focusing on the companys liquid development, technology needs, packaging and running the overall brand research initiatives
Analysis of the Manufacturing Department of Diageo Plc
Diageo is rated as the largest multinational consumer alcoholic drinks producer producing beer, spirits and wine globally. Diageo is derived from a Latin words dia (day) and a Greek word geo (world). Its name symbolizes its global reach with its brands mission being utilization everywhere everyday (Diageo, 2010). The company is headquartered in London, England at the City of Westminster and its total revenue in 2008 was 10,643 million.
The company is listed in two of the biggest stock exchanges the New York Stock Exchange and the London Stock Exchange where it constitutes the FTSE 100 Index. The company was formed in 1997 through a merger between Grand Metropolitan Plc and Guinness Plc. Its major brands are beer such as Guinness, Tusker and Harp Lager. In addition, it produces common Scotch whiskeys which include Johnnie walker, Cardhu, Black White, Glen Eglin etc. Its wines include Sterling Vineyards, Beaulieu Vineyard, dynamite etc (Diageo, 2010). As of 2009, the company was the biggest whisky producer in the world with two grain distilleries and 28 malt distilleries spread across the globe. In this report, an effort will be made to analyze the inner details of the operations of the production department of Diageo, in specific reference to its global brand Guinness.
Construction for Efficient Manufacturing
The manufacturing department in all the companies production plants aims to produce high quality consumer drinks produced and developed from the mind set of their customers. The department is a highly technical system overseeing the various chambers, instrumentation and technology involved in the production process. The production process consists of intricate designs that necessitate the effective flow of the various chemical processes and stages. As such, the designs are made to effectively capture the desired outcomes of producing high quality products and at the same time achieving peripheral desired goals such as efficient disposal of wastes. In a recent move, the company has adopted designs that enable the total reuse of its wastes, for instance in its plant in Illinois.
To maximize value to their global customers, the company has invested heavily in both human and physical resources. The business relies on satisfied customers and as such, their manufacturing performance highly influences their market outcomes. In a bid to maximize and produce high quality consumer drinks, the company collaborates with technology and consultants who research and proposes the necessary installments needed by the plants to produce high quality products. Most recently, the company linked with Informance International to oversee its enterprise manufacturing intelligence solution in its facilities in Illinois and Maryland, US. The manufacturing process for different brands is essentially different and as such, this report will focus on the inside construction and manufacturing logistics and processes that are involved in producing one of their worlds best known brand, Guinness (Cygnus, 2010).
Guinness was originally made in Dublin Ireland. As of 2010, the company that produces the largest volume of the brand in the country is Guinness UDV producing approximately 4 million pints of the brand every day. The brand is made from four main ingredients namely barley, hops, water and yeast. It is approximated that over 90,000 tones of barley are used annually, of which 10 is produced locally in Ireland.
The construction of the various interconnected chambers is made in such a way that all the chemical processes are customized within well structured physically interconnected chambers. As such, construction, guided by the chemical processes ensures that tools are placed along a chain that ensures an effective movement of products during the processing stages. The first process involves the conversion of hard barley into malt which is a crunchy and edible material. The process involves steeping the barley in water, after which it is dried. The malt is first crushed and then mixed with roast and flaked barley. The resulting solution is a product referred to as grist. The grist produced is weighed and then added and mixed with hot water at temperatures of approximately 66 degrees Celsius. The resulting solution, which is a slur, porridge like substance referred to as wort is afterward sieved. The residual after filtration is separated through the processing machinery and is processed and used as cattle feed. The filtrate after filtration is a clear liquid, sweet in taste, which is then placed in giant copper kettles for further processing.
The next step involves the addition of hops, which gives the stout its bitter taste. Upon addition, the mixture is boiled for approximately 90 minutes after which it is conveyed to the fermentation chamber. Fermentation is a biological process which occurs naturally when yeast is introduced in the rich presence of carbon IV oxide. The fermentation is allowed to take place for a number of hours after which the mixture is left to naturally undergo maturation. Maturation is allowed to occur for several days after which a second (secondary) fermentation is performed on the mixture. The whole processing, fermentation and maturation process takes about ten days. The fermentation process is done analytically to ensure that the product attains the right level of carbon dioxide which produces the creamy head famous with Guinness. At this point, the product is considered ready and is hence taken through various tests, analysis and tasting. Before packaging into kegs, the product is tasted again and if it is certified as quality, some amount of Nitrogen is added to the product.
The nitrogen gives the famous drink its smoothness and creaminess for which the brand is famous for.
Despite the production process seeming flawless and linear, a great deal of efforts, care, control and expertise is involved in producing the brand in its quality as it is known today. In all manufacturing plants, the company has established a TQM, total quality management system that is responsible for following up the step by step procedures until the final product is produced (Diageo, 2010). Due to its customer oriented ness, TQM looks at the product from the view point of customers. As such, it ensures that every aspect of the product is adhered to the letter to ensure compliance to their internal standards.
To aid in efficient production, both human and technological resources are utilized at different production stages to ensure that the product meets compliance. To meet quality standards, the company has invested in innovation and according to the company website innovation forms a fundamental part in Diageos growth strategy. In regard to production innovation, the company employs over 180 people dedicated to innovation in both the processing stages and further chain distribution systems. The team is responsible for focusing on the companys liquid development, technology needs, packaging and running the overall brand research initiatives
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