Nowadays warehouses are using more and more material handling equipment. Getting the proper knowledge about the material handling equipment and its operation is a vital aspect for effective utilization of it. Although the forklift is a versatile and robust machine, its operation as per the standard operating procedure is essential. The preventive maintenance and breakdown maintenance knowledge can reduce the laydown period to a considerable extent
Module-1 Introduction to Material Handling Equipment
Introduction to Material Handling Equipment, Different types of Material Handling Equipment, Cranes and hoists, Conveyors, Introduction to Godrej Material Handling, Product offerings, Know your FORKLIFT, Features of Diesel, Electric& LPG Forklifts,Forklift Main parts.
Module -2 Engine
Four stroke engines, working principles, applications, types of engines as per power & efficiency. Classification of heat engines. Based on fuel used, Based ignition of fuel, Based on working cycle, Construction of an IC engine, Working principle of IC engine. Four stroke cycle engine and two stroke cycle engine. Four stroke cycle engine(Diesel/ Petrol Engine) Four stroke cycle engine, Working principle of Diesel engine, Engine components, terminology connected with engine power. The Different types of engines in used diesel forklifts, General engine features.
Module - 3 Typical Engine Parts maintenance
Adjusting Intake and Exhaust Valve Clearance, Changing Engine Oil and Oil Filter, Checking and Adjusting Fan Belt, Checking cooling System, Hoses and Connections, 8 Cleaning or Replacing Air Cleaning Filter, engine maintenance work.
Practice 1: Cappuccino, Demonstration (Group practice, Individual Practice & Individual cup tasting)
Practice 2: Café Latte, Demonstration (Group practice, Individual Practice & Individual cup tasting
Practice 3: Black coffee/ Café Americano, Demonstration (Group practice, Individual Practice & Individual cup tasting)
Practice 4: Flavoured hot coffee (Group practice, Individual Practice & Individual Cup Tasting)
Practice 5: Serving Standard & unique selling point (USP) of every beverage
Practice 6: Inventory of raw material ( Before & after preparing coffee
Practice 7: Wastage management / calculation the cost of raw material used
Practice 8: Safety measures while preparing coffee
Maintain Health & safety – 5
Will know the importance of safety first, Will be able to know the standard precautions for maintaining personal and tool safety, Will be aware of different PPE equipment’s used in the Warehouse, Handle emergency situations