Proposal of production model based on lean and continuous improvement to improve the productivity in smes of baking: an empirical investigation in Peru

• Autores: Zamalloa Menacho, Alanis Alessandra, Manani Rojas, Renzo
• Formato: tesis de grado
• Fecha de Publicación: 2023
• Institución: Universidad de Lima
• Repositorio: ULIMA-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.ulima.edu.pe:20.500.12724/18858
• Enlace del recurso: https://hdl.handle.net/20.500.12724/18858
• Nivel de acceso: acceso abierto
• Materia: Industria del pan; Productividad; Producción eficiente; Proceso de mejora continua; Gestión de la calidad total; Pequeñas y medianas empresas; Bread industry; Industrial productivity; Lean manufacturing; Continuous improvement process; Total quality management; Small business; https://purl.org/pe-repo/ocde/ford#2.11.04

In Peru, the food industry represents 16.52% of GDP and bread is one of the foods that generated the highest consumption; however, despite the demand, bakery SMEs have a negative performance. Poor process management and methods are used affecting its pro- ductivity. Faced with this problem, SMEs in Europe are using the Lean Manufacturing methodology to optimize their processes. That is why this article proposes as a contribution the Lean-Deming Model, which includes tools such as Poka Yoke, Work Standardiza- tion, 5S and Deming Cycle. To validate this contribution, the model was developed in a bakery SME in Lima, Peru in its "pan frances" production line. A simulation of the improvements in the Arena Software was carried out, with which positive results were obtained. Searching tools times decreased by 10.34% and labor productivity improved by 23.91%, thus improving overall process productivity.