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The automotive sector is facing challenges in terms of the requirements for guaranteeing the safety and security of cars. In respect of the engineering process, it is challenging to incorporate functional safety, safety of the intended functionality, and cybersecurity requirements into electrical vehicles. All of these aspects impact not only the vehicles or ECUs produced, but also the structures of the organizations by which the products are created. Based on current standards, drafts of future standards, and an analysis of the performance of a real design process for the ECU of an electrical vehicle, we propose an integrated design framework from the perspective of cybersecurity. Therefore, a stronger emphasis is placed on correct estimations of cybersecurity activity processes. As they affect all areas of development, these estimations cannot be isolated considering the ECU’s design process. More cooperation between various stages of the process is required in order to provide complete products at an early stage of design and development. The challenge is the identification of overlapping activities and the combination of design efforts in order to reduce the time and costs of an engineering project. A dedicated process entity will be proposed to an engineering division to manage cybersecurity processes.
Aleksander Buczacki; Piotr Piątek. Proposal for an Integrated Framework for Electronic Control Unit Design in the Automotive Industry. Energies 2021, 14, 3816 .
AMA StyleAleksander Buczacki, Piotr Piątek. Proposal for an Integrated Framework for Electronic Control Unit Design in the Automotive Industry. Energies. 2021; 14 (13):3816.
Chicago/Turabian StyleAleksander Buczacki; Piotr Piątek. 2021. "Proposal for an Integrated Framework for Electronic Control Unit Design in the Automotive Industry." Energies 14, no. 13: 3816.
A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.
Aleksander Buczacki; Bartłomiej Gładysz; Erika Palmer. HoReCa Food Waste and Sustainable Development Goals—A Systemic View. Sustainability 2021, 13, 5510 .
AMA StyleAleksander Buczacki, Bartłomiej Gładysz, Erika Palmer. HoReCa Food Waste and Sustainable Development Goals—A Systemic View. Sustainability. 2021; 13 (10):5510.
Chicago/Turabian StyleAleksander Buczacki; Bartłomiej Gładysz; Erika Palmer. 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View." Sustainability 13, no. 10: 5510.
The SARS-CoV-2 pandemic is spreading rapidly and threatening lives all over the globe. Due to the pandemic, economies all over the world are in deep distress due to disruption in work and operations across all sectors. The present case study was performed for a private Indian manufacturing company that has been affected to a great extent due to this pandemic, as India has the second highest number of SARS-CoV-2 cases after the USA. The deeply troubled company’s current predicament is very complex, as various factors are responsible for the crisis. In order to restore the company back to normal functioning, these factors were studied and evaluated. A diagnostic survey was conducted to obtain data about current working conditions of company. Data from the survey were analyzed qualitatively and quantitatively to identify and evaluate the disruptive factors. Based on this analysis, problems in operational activities were identified and appropriate improvement actions (best practices) were proposed. Furthermore, the proposed improvement actions were assessed from a sustainability perspective to check their feasibility. The best practices framework was generalized to a three-step continuous improvement framework oriented around preparedness for future pandemic-like disruptions. The proposed framework may constitute an indication and set of best practices for consideration by other manufacturing companies that find themselves in a similar situation to the analyzed case study.
Mutahhar Dar; Bartlomiej Gladysz; Aleksander Buczacki. Impact of COVID19 on Operational Activities of Manufacturing Organizations—A Case Study and Industry 4.0-Based Survive-Stabilise-Sustainability (3S) Framework. Energies 2021, 14, 1900 .
AMA StyleMutahhar Dar, Bartlomiej Gladysz, Aleksander Buczacki. Impact of COVID19 on Operational Activities of Manufacturing Organizations—A Case Study and Industry 4.0-Based Survive-Stabilise-Sustainability (3S) Framework. Energies. 2021; 14 (7):1900.
Chicago/Turabian StyleMutahhar Dar; Bartlomiej Gladysz; Aleksander Buczacki. 2021. "Impact of COVID19 on Operational Activities of Manufacturing Organizations—A Case Study and Industry 4.0-Based Survive-Stabilise-Sustainability (3S) Framework." Energies 14, no. 7: 1900.
A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management.
Bartłomiej Gładysz; Aleksander Buczacki; Cecilia Haskins. Lean Management Approach to Reduce Waste in HoReCa Food Services. Resources 2020, 9, 144 .
AMA StyleBartłomiej Gładysz, Aleksander Buczacki, Cecilia Haskins. Lean Management Approach to Reduce Waste in HoReCa Food Services. Resources. 2020; 9 (12):144.
Chicago/Turabian StyleBartłomiej Gładysz; Aleksander Buczacki; Cecilia Haskins. 2020. "Lean Management Approach to Reduce Waste in HoReCa Food Services." Resources 9, no. 12: 144.
The article elaborates upon a successful model of postgraduate studies on lean manufacturing. The subject of the research was nine editions of the Kaizen Academy postgraduate studies organized by the Warsaw University of Technology and the Kaizen Institute in the years 2009–2018, that still enjoys interest in the market. A detailed qualitative analysis of this case, followed by a comparative analysis with other post-graduate programs of this type on the national, European, and global level should make it possible to find what is necessary to launch and actively operate for a long time in the (considerably competitive) market of qualification raising programs related to Lean Management (critical success factors). The study has also identified the differences between a successful program, analyzed in detail, and other available programs described in the literature and on the Internet. This has been achieved through a structured analysis of thirty-nine postgraduate programs identified by querying scientific databases and the Google Internet search engine. Best practices and models of postgraduate education on Lean Management have been discussed, and the thirty-nine programs comprising the identified sample have been compared. Considering the very general level of the data available in terms of the organization of postgraduate programs, it has also been assessed if they follow constructivism and experiential learning paradigms. This has been achieved by including the industrial days/visit indicator in the comparison. Given its high value, it has been identified as a success factor of the postgraduate curriculum on Lean Management.
Mariusz Bednarek; Aleksander Buczacki; Lukasz Bielakowski; Bartlomiej Gladysz; Mariusz Bryke. Postgraduate Studies on Lean Management—A Review of Initiatives. Education Sciences 2020, 10, 197 .
AMA StyleMariusz Bednarek, Aleksander Buczacki, Lukasz Bielakowski, Bartlomiej Gladysz, Mariusz Bryke. Postgraduate Studies on Lean Management—A Review of Initiatives. Education Sciences. 2020; 10 (8):197.
Chicago/Turabian StyleMariusz Bednarek; Aleksander Buczacki; Lukasz Bielakowski; Bartlomiej Gladysz; Mariusz Bryke. 2020. "Postgraduate Studies on Lean Management—A Review of Initiatives." Education Sciences 10, no. 8: 197.