Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash

Descripción del Articulo

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
Detalles Bibliográficos
Autores: Alva, Indira, Rojas, José, Raymundo, Carlos
Formato: artículo
Fecha de Publicación:2020
Institución:Universidad Peruana de Ciencias Aplicadas
Repositorio:UPC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorioacademico.upc.edu.pe:10757/656356
Enlace del recurso:http://hdl.handle.net/10757/656356
Nivel de acceso:acceso embargado
Materia:5S
Forecasts
Hospitality
Menu engineering
Restaurant
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network_name_str UPC-Institucional
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dc.title.en_US.fl_str_mv Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
title Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
spellingShingle Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
Alva, Indira
5S
Forecasts
Hospitality
Menu engineering
Restaurant
title_short Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
title_full Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
title_fullStr Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
title_full_unstemmed Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
title_sort Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
author Alva, Indira
author_facet Alva, Indira
Rojas, José
Raymundo, Carlos
author_role author
author2 Rojas, José
Raymundo, Carlos
author2_role author
author
dc.contributor.author.fl_str_mv Alva, Indira
Rojas, José
Raymundo, Carlos
dc.subject.en_US.fl_str_mv 5S
Forecasts
Hospitality
Menu engineering
Restaurant
topic 5S
Forecasts
Hospitality
Menu engineering
Restaurant
description El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2021-06-07T17:20:05Z
dc.date.available.none.fl_str_mv 2021-06-07T17:20:05Z
dc.date.issued.fl_str_mv 2020-01-01
dc.type.en_US.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.issn.none.fl_str_mv 21945357
dc.identifier.doi.none.fl_str_mv 10.1007/978-3-030-25629-6_128
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10757/656356
dc.identifier.eissn.none.fl_str_mv 21945365
dc.identifier.journal.en_US.fl_str_mv Advances in Intelligent Systems and Computing
dc.identifier.eid.none.fl_str_mv 2-s2.0-85070009463
dc.identifier.scopusid.none.fl_str_mv SCOPUS_ID:85070009463
dc.identifier.isni.none.fl_str_mv 0000 0001 2196 144X
identifier_str_mv 21945357
10.1007/978-3-030-25629-6_128
21945365
Advances in Intelligent Systems and Computing
2-s2.0-85070009463
SCOPUS_ID:85070009463
0000 0001 2196 144X
url http://hdl.handle.net/10757/656356
dc.language.iso.en_US.fl_str_mv eng
language eng
dc.relation.url.en_US.fl_str_mv https://link.springer.com/chapter/10.1007/978-3-030-25629-6_128
dc.rights.en_US.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.en_US.fl_str_mv application/html
dc.publisher.en_US.fl_str_mv Springer Verlag
dc.source.none.fl_str_mv reponame:UPC-Institucional
instname:Universidad Peruana de Ciencias Aplicadas
instacron:UPC
instname_str Universidad Peruana de Ciencias Aplicadas
instacron_str UPC
institution UPC
reponame_str UPC-Institucional
collection UPC-Institucional
dc.source.journaltitle.none.fl_str_mv Advances in Intelligent Systems and Computing
dc.source.volume.none.fl_str_mv 1018
dc.source.beginpage.none.fl_str_mv 818
dc.source.endpage.none.fl_str_mv 824
bitstream.url.fl_str_mv https://repositorioacademico.upc.edu.pe/bitstream/10757/656356/1/license.txt
bitstream.checksum.fl_str_mv 8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositorio académico upc
repository.mail.fl_str_mv upc@openrepository.com
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spelling 2b33156c42cd5b900b6dfd9e2d7e63f6300349b70264869ebe5db60d2ac3278ea0af1b29165990ab4ce165cbf28f5e4ccd9500Alva, IndiraRojas, JoséRaymundo, Carlos2021-06-07T17:20:05Z2021-06-07T17:20:05Z2020-01-012194535710.1007/978-3-030-25629-6_128http://hdl.handle.net/10757/65635621945365Advances in Intelligent Systems and Computing2-s2.0-85070009463SCOPUS_ID:850700094630000 0001 2196 144XEl texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.The purpose of this document is to improve inventory management processes and food processing at a restaurant in the region of Ancash by applying the 5S methodology and using specific indicators for the location and type of work. All this was achieved with the implementation of the menu engineering methodology, which consists basically of forecasts, linear programming, long-term orders, and inventory management. The proper operation of the new processes was experimentally validated. First, the main results were that the use of approximately 4.30 m2 of the work space allocated to unnecessary activities within the work area was optimized, increasing the number of processes that a worker can perform without moving more than 1 m from their work position. Despite the many studies existing on the methodology implemented, there is scarce material that focuses on its application in restaurants, as it is normally developed in industrial areas.application/htmlengSpringer Verlaghttps://link.springer.com/chapter/10.1007/978-3-030-25629-6_128info:eu-repo/semantics/embargoedAccess5SForecastsHospitalityMenu engineeringRestaurantImproving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancashinfo:eu-repo/semantics/articleAdvances in Intelligent Systems and Computing1018818824reponame:UPC-Institucionalinstname:Universidad Peruana de Ciencias Aplicadasinstacron:UPCLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorioacademico.upc.edu.pe/bitstream/10757/656356/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD51false10757/656356oai:repositorioacademico.upc.edu.pe:10757/6563562021-06-07 17:20:06.675Repositorio académico upcupc@openrepository.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Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
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