According to a recent survey conducted by the National Association of Manufacturers (NAM), 80% of companies report a severe lack of skilled employees. Lack of skills and the challenge of competing in a global economy have significantly impacted 75% of those surveyed. More than half of those surveyed listed front line supervisory skills as the most important factor to maximize employee commitment and productivity.
Every supervisor needs to train employees to do their job correctly and efficiently. TWI Job Instruction (JI) is the way to teach anyone how to properly train.
TWI JI dramatically leverages your training dollars - the retention rate for employees taught using this method is significantly higher than with traditional on the job training. The result is a substantially higher employee productivity realized in a substantially shorter time frame.
JI is a critical component in any continuous improvement program to ensure the sustainability of quality and productivity gains.
CONNSTEP is Connecticut's only certified TWI program provider – join us for an informational session where you will learn how TWI JI allows companies to standardize methods, reduce employee errors, increase product quality and shorten the training interval for new or transferred employees.
Tom Southworth joined CONNSTEP as a Lean Manufacturing Specialist in 2007. In this role he provides consulting services to a variety of manufacturing companies with a concentration in Lean Manufacturing and TWI: Training Within Industry. He has provided both classroom and hands-on training and facilitated the design, development and implementation of Lean Methodologies on an enterprise wide basis.
Tom is a SME Certified Lean-sensei and an ASQ Certified Manager of Quality and Organizational Excellence. Mr. Southworth has more than 23 years of manufacturing experience, including 19 years in management, with a particular focus in quality and plant management.
Mr. Southworth has exceeded the needs of CONNSTEP clients by providing a variety of tailored services in support of the clients’ individual needs. Assignments have included VSM, Work Cell Design, Work Flow, Kanban, 5S, Set-Up Reduction and Problem Solving in both shop and front office environments. These clients reported more than $80MM in impact. These impacts are reported for fiscal year 2009. These figures are client reported through an independent third-party audit of the NIST/MEP System.
Tom also teaches both introductory and advanced Lean Manufacturing courses at several of Connecticut’s community colleges.
Prior to joining CONNSTEP, Tom served as the Director of Lean Manufacturing for Moore Wallace, an RR Donnelley Company, during which time the company conducted over 300 kaizen and training events involving more than 1,700 associates. These events yielded productivity improvements in excess of $50MM as well as a 30% decrease in inventories. Tom has personally conducted more than 40 kaizen and training events specifically in the printing industry.
Mr. Southworth served as the Plant Manager for the Moore Wallace facility in Manchester, New Hampshire, a 165-employee forms and label printing plant. He has also held plant management and quality management positions with CCL Label and Alpine Label Holdings, LLC. As a plant manager, Tom has overseen plants which have had 300% improvements in EBITDA, 50% improvements in productivity, 25% improvements in quality and in 2003 his plant won the Moore Class Plant of the Year award.
Mr. Southworth is a Senior Member of the American Society for Quality, a member of the Association for Manufacturing Excellence, and a member of American Mensa. Tom is also a Connecticut state certified firefighter and a volunteer with the American Red Cross Disaster Action Team.
Location/Directions:
v Ed’s Kitchen and Creamery:
o 884 Norwich New London Turnpike – Montville, CT.
o RTE 395 both north and south bound, take the Mohegan Sun exit (79A) and then take the Montville exit (1) to RTE 32 and go south on RTE 32 past the jail and Ed’s is on the right.
Details:
v 5:30 pm to 6:15 pm: Networking.
v 6:15 pm: Pre-meeting clinic – TBA.
v 6:30 pm: Dinner (price = $20; no shows will be billed) – Start with a Garden Salad and choose among the following:
· Roast Turkey & Stuffing – 6-oz real roasted turkey breast; 5+ oz of our sage dressing and topped with gravy; accompanied by cream and butter mashed potatoes; cooked fresh buttered carrots; served with rolls and butter.
· Chicken and Broccoli Alfredo - fresh cooked penne pasta; chicken and broccoli sautéed in garlic and olive oil; all topped with a creamy Alfredo sauce; dusted with grated Romano cheese; served with our famous garlic bread.
· Center Cut Pork Chops - three 4-oz choice center cut pork chops; grilled to delicious perfection; accompanied by cream and butter mashed potatoes; cooked fresh buttered carrots; served with rolls and butter.
· Baked Haddock - two fresh haddock filets; baked with lemon and parsley; accompanied by cream and butter mashed potatoes; cooked fresh buttered carrots; served with rolls and butter.
v 7:30 pm - 8:30 pm: Program (door prizes at conclusion of program).
Reservations:
v (Please reserve by 11/13/09 @ 3:00 PM)
v Keith Gagne at tel: 860-433-7254; e-mail: kgagne@ebmail.gdeb.com
v Ron McGuire at tel: 860-433-2432; e-mail: rmcguire@ebmail.gdeb.com
The 17 November 2009 Pre-Meeting Clinic was attended by: ______________________ Verified: ___________
The 17 November 2009 Program was attended by: ______________________________ Verified:
