Put an end to waste

Question 1: What is the meaning of putting an end to? Basic explanation

[interpretation]

(1) (move) completely * * * stop; Eliminate (bad things). Eliminate waste. (as a predicate)

(2) (name) Selling land and real estate in the old days; It is stated in the contract that no redemption is allowed.

[Composition]

Verb-complement type: Du Jue

Synonym

Eradicate

Let it go

Question 2: The famous aphorism of putting an end to waste is like picking on the soil, while the defeated family is like scouring the sand

● Success is made by diligence and extravagance

● Black sheep, money is like grass

● At present, money is lavish, but in the future, the sun and the moon are empty

● Don't pour out a spoonful of accumulated things (Kazak)

● Don't eat up the hard-earned fruits in one breath (* * * Er)

● There is mangoku grain at home, and the pile is not long

● Hungry when you have no money

● If you want to have enough food and clothing, you should be diligent

● Hold your hand tightly. Every year,

● Diligence can make up for the poor, and province can make up for the poor

● Think about the past and think about the future, eat and wear carefully, and keep on eating and drinking

● Those who wear rags are often good drinkers (. . . . . . . . . . "Mow the grain at noon, and sweat drips into the soil. Who knows that Chinese food on the plate is hard. " Yesterday, I learned from Yangzi Evening News that customers in some local restaurants left a lot of leftovers after consumption. I can't help but think: Is there any waste in this small county town of Danyang? With excitement and doubt, I invited my mother to a small restaurant run by her friend.

My mother and I came to the private room on the second floor. I came to a private room and gently pushed open the door. What a coincidence! There is no one in it. Maybe the customer just left and no one has come to clean it up. I took my mother by the hand and came to the table. I was surprised. The waste here is really serious! The dining table is full of large and small plates, but only a few are empty. Either half a piece of braised fish has not been finished, or there are still many vegetables left. A big pot of hot tomato beef soup, with half a bowl left! The waste of staple food is even more serious, so just grab a few mouthfuls of dry mixed noodles and leave it alone. I thought to myself: some people pay so little attention to the food that farmers' uncles sweat like rain in the farmland and work hard to grow! Don't they know that these foods are hard-won? I said, "What a waste!" My mother also said indignantly, "Yes, there are still many people who don't have enough to eat in South Africa!" "

My mother and I came to another private room. I peeked through the door and saw a group of old uncles sitting in it eating! They ate all the dishes and bowls, and my mother and I both smiled happily.

"A porridge and a meal is hard to come by." Since ancient times, thrift has been the traditional virtue of our Chinese nation, a good quality of a person, and the responsibility of every citizen. We should cherish food and put an end to waste.

Question 4: What do you mean by taking less and taking less to put an end to waste?

Question 5: How do enterprises put an end to waste? Toyota Motor Corporation is one of the world's automobile giants and one of the most profitable enterprises, and is famous for its "Toyota production mode". This mode of production is based on the idea of eliminating waste. First of all, we should subdivide the category of waste and implement independent and overall management of waste. Toyota makes a strict distinction between production waste and divides the waste phenomenon into the following seven types: R waste of overproduction; Waste caused by slowdown; R waste in handling; Waste of processing itself; R waste of inventory; Waste in operation; The waste of making inferior products. We further classify the waste in other aspects of the company as follows: waste of office supplies, waste of labor insurance supplies, waste of small fares, waste of food and drink, waste of sales expenses, waste of excess office staff, waste of production energy consumption and waste of water, waste of procurement, waste of equipment maintenance and management mistakes, waste of infrastructure. Toyota believes that 85% of workers in many manufacturing factories in the company may not be working at any time: 5% of people can't see that they are working; 25% people are waiting for something; 3% people may be working to increase inventory; 25% people are working according to inefficient standards or methods. Some people think that it is not difficult to redistribute homework and reduce personnel to eliminate waste. Many enterprise managers believe that the inventory can't be reduced if it is reduced by about half than before, but Toyota wants to reduce the inventory rate to zero. Two, to formulate appropriate and feasible standards for possible waste items, we must have evidence to follow. Third, hold special meetings on a regular basis, determine the waste situation by means of data analysis and on-site observation, formulate feasible rectification measures, strengthen the summary of the development of this special work, and give corresponding rewards and punishments. The key to this work is to implement it; Must be improved; Be realistic; We must mobilize the whole people; Prevent * * *, prevent the expansion of internal contradictions or produce side effects; To grasp the discretion, don't hurt the enthusiasm of employees; Promote this work with a positive and optimistic attitude. Every activity has its advantages and disadvantages, so we must foster strengths and avoid weaknesses, and we must stick to it.

question 6: put an end to wasting 2 words of speeches.

I come from Class 72, and it is a great honor to stand under the solemn national flag today and give a speech on "Cherish food and put an end to waste".

In November 1997, the 2th session of the FAO Conference decided that October 16th of each year would be the World Food Day, with the purpose of arousing the world's great attention to the development of food production and the cherish of food. The week where World Food Day is held is designated as Grain Saving Week. As middle school students, we should actively respond to the call and carry out various theme activities of cherishing food, saving food and putting an end to waste. Through such publicity activities, each of us can truly meet the requirements of cherishing food in the Daily Code of Conduct for Middle School Students.

Today, we are bathed in the warm sunshine, singing the magnificent national anthem, and welcoming the rise of Ran Ran with the five-star red flag. Our hearts are full of infinite pride and pride. How happy our life is today. However, while being happy, have we thought about what we have done for our motherland? Have we shared our worries for the motherland? We live in a rich material environment, live and study happily without worry about food and clothing. In this superior environment, we can't forget the quality of "cherishing food and putting an end to waste". How much life and sweat we eat every day, from spring planting to autumn harvest, from seeds to our meals. When it was still a seed, hardworking farmers watered and fertilized it in the scorching sun and irrigated it with sweat; When it grows up, on the harvest day, how many unknown insects in the field have achieved its bumper harvest with their lives; At this time, a year passed quietly. When it was transported to our school, and after the hard work of the canteen masters, careful cooking became a delicious dish in front of us. However, in the school cafeteria, many students threw steamed bread with only a few mouthfuls on the dining table, and dumped the food with only a few mouthfuls ... According to the survey, on average, one in every five students dumped less than half a bowl of food, and more students dumped one-third of the food. It's a pity to look at the leftovers in the trash can.

When we turn the Chinese food on the plate into residue at will, who can remember the old adage "Who knows that every grain of Chinese food is bitter?"? Who has ever thought how many people can feed on the hills piled up with rice grains? When we throw away the only mouthful of food, "there are leftovers in the kitchen and hungry people on the road". Who has thought about the hungry eyes of refugees in wars and natural disasters? When we throw the food we can't eat into the trash can in the dormitory, who thought of the fact that "there are no idle fields in the four seas, and farmers are worried about starvation"? Students, "a porridge and a meal, when thinking hard-won;" Half a silk and half a wisp, always thinking about material difficulties ",but who ever thought that these foods were hard-won? While we are wasting, more than 3 billion people in the world are still in extreme poverty, and 8 million people are hungry, especially in southern Africa, who are chronically short of food. Many peers like us, they dare not expect to study at all, and food and clothing is their greatest desire!

In addition, as far as our country is concerned, the population of China is 1.3 billion at present, and the per capita arable land is less than 1.5 mu, which is only a quarter of the world's per capita arable land. At present, with the development of animal husbandry and aquaculture, precious cultivated land is disappearing day by day, and food production is in short supply; Coupled with the loss and waste of food in the process of harvesting and processing, the food that can really become Chinese food in our plate is not as abundant as we thought. There are still many children like us surrounded by hunger in our country? At present, the present situation of our country has further clarified the special significance of cherishing and saving food.

So, dear students, each of us should start from now on, take practical actions, share the worries for the party and the country, and carry out the activities of cherishing and saving food in a down-to-earth manner. Cherish every grain, put an end to every waste, start from me, if we see waste, we should stand up bravely and stop it, and put an end to the growth of this bad atmosphere; Of course, it is far from enough to not waste food at school. We should also be conservation propagandists to publicize the terrible consequences of waste to our families, relatives and friends. When we eat in restaurants, we should order food and order food without wasting it. If there is any surplus, we should pack it and take it home. Actively supervise relatives and friends around you to stop the waste of food in time.

let's work together. In this beautiful autumn October and this harvest season, let's create a good fashion of saving, create a civilized, harmonious and beautiful Yangtze Middle School, and welcome a better tomorrow together.

thank you. ...> >

question 7: how to save production, put an end to waste and save production depends on purchasing qualified raw materials and standardizing the production process. You can learn to use 7S Lean Management, which is a set of courses specially designed for enterprise managers to strengthen basic management, improve work efficiency, reduce production costs, and establish a safe, orderly and efficient working environment and management system. With the advanced international 7S management theory and more than ten years' practical skills, and combining the successful models and management rules of the top enterprises in the world, we can sum up efficient management methods!

point out and solve the problems and misunderstandings in enterprise basic management, and help enterprises to implement the most basic management methods to improve production efficiency and reduce costs in the most rapid and effective way! Use the advanced 7S management concept to achieve the purpose of rapidly changing the face of enterprises, improving production efficiency, reducing production costs and increasing operating efficiency! Saving-put an end to waste

seven wastes on site

waste of processing

waste of excessive (early) production

waste of handling

waste of inventory

waste of actions

waste of waiting

implementation of saving activities

I, 7S basis < Meaning and function

sorting, safety, rectification, economy, cleaning, literacy and cleanliness

7S are the signs of first-class enterprises

analyzing the shortcomings of employees

doing things casually and without rules!

cheating and breaking the rules!

obey the rules, but always fail to do it!

7S lies in learning gods, It's not the shape

that the main function of 7s

leaves a deep impression on customers

that the safety factor in the workplace increases

that the delivery date is shortened

that standardization is promoted

that cost is saved

that the effect of 7s is improved

that there is zero replacement: variety is diversified

that of zero failure: production is guaranteed

that there is zero inventory. > zero stagnation: shortening the delivery period

zero useless work: cutting costs

zero disaster: safety first

zero inferior products: ensuring product quality

zero loss

12 kinds of resistance to the implementation of 7S

Second, the implementation of 7S trilogy

laymen watch the excitement and establish a correct consciousness. Clear management status

Professionals should look at doorways and define job specifications-the operation process is clear and the monitoring points can be controlled

Enterprises should look at culture and carry out everything thoroughly-enterprises form a good atmosphere. Everyone works hard

3, 7S implementation steps

7S implementation steps and implementation system establishment 7S implementation system internal enlightenment and education establishment 7S implementation plan 7S campaign declaration (opening) 7S evaluation and maintenance 7S implementation method 7S implementation plan starts red label war 7S campaign starts to maintain 7S six strategies 7S education 7S introduction

4, 7S implementation method

1. Sorting-Discarding useless articles

The purpose of sorting, the steps of sorting, the standard of distinguishing necessary and unnecessary articles, how to carry out the red label war, the key points of sorting, finding out the unwanted articles on site, the problems caused by the lack of sorting, the classified treatment of articles, the problems and countermeasures in sorting, the places where "unnecessary" articles are easy to gather, and continuous improvement < p Rectification-implementation of "visual management

the purpose of rectification, the steps to carry out rectification, the essence of rectification, the painting and signboard battle, the key points of rectification-three decisions, the key sequence of rectification work, the objects and methods of rectification, and the fixed management

three, cleaning-always keep the workshop clean, clean, check the machinery and equipment, the purpose and essence of cleaning, and overhaul. Essentials of implementation, regional division, how to implement cleaning and formulate cleaning standards

IV. Cleaning-improvement of safety and quality starts with cleaning

The meaning and essence of cleaning, preventive cleaning, maintenance of "preventive 3S", promotion of essentials, preventive sorting, steps to promote cleaning, and preventive rectification

Fifth, safety.