Proposal to reduce waste in the cake production process using standard work and 5S

• Autores: Molina Pasache, Mitzy Daniela, Neri Caipo, Yadhira Selene
• Formato: tesis de grado
• Fecha de Publicación: 2025
• Institución: Universidad de Lima
• Repositorio: ULIMA-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.ulima.edu.pe:20.500.12724/23697
• Enlace del recurso: https://hdl.handle.net/20.500.12724/23697
• Nivel de acceso: acceso abierto
• Materia: Pendiente; https://purl.org/pe-repo/ocde/ford#2.11.04

Small and medium-sized businesses represent 21% of Peru's Gross Domestic Product, which in turn accounts for 99.5% of formal employment in Peru. The bakery industry is part of this economic pillar; however, it faces various challenges in terms of productivity optimization. A bakery located in the La Libertad region was selected because its losses represent US$3,212 annually. The focus will be specifically on the "Pastel Queque Cono Tipo M" line, where a solution was developed based on the implementation of engineering tools: Work Standardization and 5S, with the objective of eradicating the root causes of losses. The result was a reduction in waste from 10% to 5% and a 16% reduction in cycle time. Economically, this project proves to be highly viable, with an IRR of 24% over a 2.4-year payback period.