The Logistics department organizes more than material supply

This post was originally published in 2011. The tips and techniques explained may be outdated.

by Diana Thiel (guest post), , 2 Comments
Henning Heyn

Henning Heyn

SMA employees are known for their energy and creativity, and that extends to their free time as well. While some might fall into the routine of eating lunch in the cafeteria or at snack bar every day, our colleagues in the Logistics department enjoy an occasional break in the fresh air.

In their day-to-day routine and projects, they work in teams – export/import management, logistics development and control, transport logistics/support, and container logistics – under Director Jürgen Schappals and manage the material supply for our production sites in Niestetal and Denver. In comparison, setting up a rotation for different grill teams to provide wurst and steaks and salad for the whole department is a picnic.

The Logistics department on the Schulschiff Deutschland during an excursion to Bremen.

The Logistics department on the Schulschiff Deutschland during an excursion to Bremen.

In addition to these lunch breaks, the department gets together after work at least once a quarter. Whether bowling, playing miniature golf, or taking an excursion such as a recent trip to Bremen and Bremerhaven, the logistics specialists stay on the move – just like the supplies they manage.

2 Comments
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    Alankrita says:

    SMA workers are known for their vitality and innovativeness, and that reaches out to their spare time also. While some may fall into the routine of having lunch in the cafeteria or at cafe consistently, our associates in the Logistics office appreciate an infrequent break in the outside air.

    In their everyday schedule and ventures, they work in groups – trade/import administration, coordinations improvement and control, transport coordinations/support, and compartment coordinations – under Director Jürgen Schappals and deal with the material supply for our generation destinations in Niestetal and Denver. In examination, setting up a pivot for various flame broil groups to give wurst and steaks and plate of mixed greens for the entire office is an outing.

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