Enhancing Efficiency and Organization: Applying Lean Principles in University's Mockup Room

The worldwide food and beverage industry is rapidly growing. Efficient inventory management is required to optimize operational efficiency and reduce waste. Ineffective inventory handling can result in delays in production. Increased costs and lower product quality due to insufficient storage systems. This study examines the application of Lean 5S methodology to improve inventory management in the mockup room of the School of Management at Mae Fah Luang University. The mockup room serves as a restaurant simulation environment for Hospitality Business Management students, offering practical training in food and beverage services. Current inventory management issues, including disorganization and inefficiency, were identified using 5 Whys analysis. The implementation of Lean 5S principles—Sort, Set in order, Shine, Standardize, and Sustain—aims to create a structured, efficient, and safe inventory management system. The study found that the application of 5S methodology significantly improved inventory organization, reduced waste, and enhanced overall operational efficiency. These improvements foster a culture of continuous enhancement and provide a practical framework for maintaining high standards in educational training environments.