Work-Unit Time Analysis of Repetitive Process Phases in Pasta Production

Inaccurate standard time has been identified as a key barrier to high productivity gains and entrepreneurial growth.This study examined the contributions of standard time to production efficiency and productivity growth from theperspective of pasta production. To achieve this purpose, the study adopted a diligent and systematic process activitysurvey, measurements, and analyses, while following a workable project plan. A case study was conducted at onemajor pasta production firm, with sixteen elemental activities, in Nigeria. The learning curve concept was used todetermine labour requirements for the process operations. The results of the study revealed that the combined unitstandard time for pasta production is 0.02min/kg of pasta. This result favourably compares with literature statistic of 3tons per hour. More so, at a zero production time loss, pasta production will not be earlier than 7hours. It was foundthat if the standard time is fully implemented, GPC stands the chance of increasing her average monthly productionoutput by 6,000 cartons with an improved labour productivity of 467.5 kg of pasta per man-hour and would generateadditional 75 man-hour jobs per shift. It was also, estimated that the average cost of electric power consumption atGPC is 405 million naira per annum at the rate of 0.173kWh of electric power per kg of pasta produced. The empiricalresults of this study stand in the gap for a competitive tool among concerned industries and, if implemented will haveimpact on job generation, which will greatly reduce unemployment level and make pasta business a viable one inNigeria.