Spreadsheet: 215360d1361358521-data-analising-and-dash-bord-reporting-man-power-apr-2012
Sheet: 13

Manpower Utilization Report
Date: 13-04-12 |  |  |  |  |  |  |  |  |  |  |  |  | Direct labor coast
 |  |  |  | Total Attendance: |  |  | 243
UNIT | Req. | Labor | CTN / Kg | Per Hr | UOM | Workers | Actual [NAME]. |  | Total | No. of | Actual | Per Hr. | Effic. | STD | Actual |  | TOTAL | Ref
 | Labor | Hrs. | /Shift | [NAME] | Pcs/Ctn. | Placed | [NAME]. | [NAME]. | Hrs. | Batches | Prod. | Prod. | % | RS/CTN | RS/CTN | OT RS | RS | No
Ketchup / GC / Imli Unit
Ketchup Preparation | 10 | 80 | 21600 |  | kg. | 11 | 88 | 11 |  | 12
[NAME] | 10 | 80 | 18000 |  | kg. | 0 | 0 | 0 |  | 0 | 0
[NAME] | 10 | 80 | 18000 |  | kg. | 0 | 0 | 0 |  | 0
Bar.B.Q.Sauce | 10 | 80 | 12000 |  | kg. | 0 | 0 | 0 |  | 0 | 0
1kg. SAP Packing | 11 | 88 | 1200 |  | kg. | 0 | 0 | 0 |  | 0 | 0
500 gm SAP Packing | 11 | 88 | 1400 |  | 12 | 10 | 75 | 20 |  | 0 | 1308
250 gms SAP Packing | 11 | 88 | 800 |  | 24 | 0 | 0 | 0 |  | 0 | 0
320 gms Bottle Packing | 10 | 80 | 200 |  | 24 | 0 | 0 | 0 |  | 0 | 0
100 gm. Strip Packing | 8 | 56 | 150 |  | 120 | 4 | 28 | 0 |  | 0 | 50
10gm packing | 3 | 24 | 50 | 3 | 1000 | 4 | 30 | 0 |  | 0 | 80
6 [NAME] Packing | 8 | 64 | 1000 |  | 1000 | 0 | 0 | 0 |  | 0 | 0
2 Kg Packing | 10 | 80 | 250 |  | 8 | 0 | 0 | 0 |  | 0 | 0
1kg. SAP Packing  Manual | 12 | 96 | 500 |  | 4 | 9 | 68 | 0 |  | 0 | 365
4.4 Kg Packing | 5 | 40 | 300 |  | 4 | 0 | 0 | 0 |  | 0 | 0
Liquid Unit
Soy Sauce Preparation | 2 | 16 | 12000 |  | [NAME]. | 0 | 0 | 0 |  | 0 | 0
Chili Sauce Preparation | 3 | 24 | 8640 |  | [NAME]. | 0 | 0 | 0 |  | 0
Vinegar Preparation | 2 | 16 | 9600 |  | [NAME]. | 0 | 0 | 0 |  | 0
[NAME] | 2 | 16 | 2400 | 135 | [NAME]. | 0 | 0 | 0 |  | 0
Soy 120 ml. Packing | 5 | 40 | 120 |  | 24 | 0 | 0 | 0 |  | 0 | 0
Soy 300 ml.Packing | 18 |  | 600 |  | 24 | 0 | 0 | 0 |  | 0 | 0
[NAME]. Packing | 18 |  | 650 |  | 12 | 0 | 0 | 0 |  | 0 | 0
Chili 120 ml.Packing | 5 | 40 | 120 |  | 24 | 0 | 0 | 0 |  | 0 | 0
CHILLI 300 ml.Packing | 18 |  | 600 |  | 24 | 0 | 0 | 0 |  | 0 | 0
Chili 800 ml.Packing | 18 |  | 650 |  | 12 | 0 | 0 | 0 |  | 0 | 0
Vinegar 120 ml.Packing | 5 | 40 | 120 |  | 24 | 0 | 0 | 0 |  | 0 | 0
Vinegar 300 ml.Packing | 18 |  | 600 |  | 24 | 6 | 33 | 0 |  | 0 | 200
Vinegar 800 ml. Packing | 18 |  | 650 |  | 12 | 0 | 0 | 0 |  | 0 | 0
4. [NAME]. Packing | 5 | 40 | 200 |  | 4 | 0 | 0 | 0 |  | 0 | 0
spredes |  |  |  |  |  | 4 | 4 | 0 |  | 0 | 21 |  | 0
Pickle Unit
Pickle Preparation | 8 |  | 6000 |  | kg. | 8 | 60 | 11 |  | 8 | 0
1 Kg. SAP Packing | 15 |  | 300 |  | 12 | 14 | 105 | 0 |  | 0 | 219
200 gms SAP Packing | 15 |  | 200 |  | 24 | 22 | 165 | 0 |  | 0 | 0
500 gm. SAP Packing | 15 |  | 175 |  | 24 | 0 | 0 | 0 |  | 0 | 0
Pickle Bottle 320 | 15 |  | 160 |  | 12 | 0 | 0 | 0 |  | 0 | 0
Pickle 400gm Plastic Jar | 15 |  | 200 |  | 12 | 0 | 0 | 0 |  | 0 | 0
Pickle 1 Kg Plastic Jar | 18 |  | 200 |  | 12 | 0 | 0 | 0 |  | 0 | 0
[NAME]
Chinese Salt 45 gms | 5 | 40 | 50 |  | 36 | 2 | 8 | 0 |  | 0 | 21 |  |  |  |  |  |  | 1
Chinese Salt 90 gms | 5 | 40 | 50 |  | 36 | 0 | 0 |  | 0 | 0 | 0
Chinese Salt 400 gms | 5 | 40 | 50 |  | 216 | 0 | 0 | 0 | 0 | 0 | 0
Total Production (L+s)
Labeling / Reworking / CIP
[NAME], chilli,vinigar |  |  |  |  |  | 9 | 26 | 0 |  | 0 | 190
CIP ,Change over,others |  |  |  |  |  | 0 | 0 |  |  | 0 | 0
Labeling pickle |  |  |  |  |  | 7 | 53 | 24 |  | 0 | 220
[NAME] |  |  |  |  |  | 0 | 0 | 0 | 0 | 0 | 0
Pickle reworking / vegetables cutting |  |  |  |  |  | 5 | 40 | 0 | 40 | 0 | 0 |  |  |  |  |  |  | 2
gcs rework bottle350gm |  |  |  |  |  | 3 | 24 | 0 |  | 0 | 0 |  |  |  |  |  |  | 3
Grand Total | Budgeted Man Power |  |  | Actual Man Power
Supporting Units | Permanent | Worker | TOTAL | Permanent | Worker | TOTAL | Equv No. of Labor |  |  |  |  | Total Hours
Material Handling | 4 | 2 |  | 4 | 4 |  | Supporting Staff |  |  |  |  | Total Production (Ctn)
Maintenance | 9 | 2 |  | 9 | 4 |  | TOTAL |  |  |  |  | Total Production Kgs / Ltrs
Quality Assurance | 5 | 2 |  | 5 | 1 |  | TOTAL ATTENDANCE |  |  |  |  | Total Batches
Recovery | 2 | 3 |  | 2 | 1 |  | DIFFERENCE |  |  |  |  | Total Labor cost RS
[NAME] | 2 | 2 |  | 2 | 1 |  |  |  |  |  |  | Total cost / ctn
SPL  Executives | 18 | 0 |  | 25 | 0
Production Executives | 9 | 0 |  | 11 | 0
[NAME] | 2 | 7 |  | 5 | 7
FG. Store | 5 | 5 |  | 5 | 7
[NAME] | 0 | 7 |  | 0 | 9
Office & Admin Staff | 7 | 5 |  | 7 | 6
Other ( Lifter + Boiler Operator Not Employee) | 2 | 0 |  | 0 | 2
Juice prepration and filling | 0 | 26 |  | 0 | 23
TOTAL
REASONS FOR LOW EFFICIENCY :
 | 1 | only filling
 | 2 | gcs1 [NAME]
 | 3 | [NAME] batch no remove
 | 4
 | 5
 | 6
 | 7
 |  |  |  |  |  |  |  |  |  | _________________ | 0
 |  |  | SAJJAD |  |  |  |  |  |  | Approved By | 162
 |  |  | Prepared By |  |  |  |  |  |  |  | 4
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 18
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0
 |  |  |  |  |  |  |  |  |  |  | 0