Bibliographic citations
Hernández, C., (2024). Mejora continua en el proceso de supervisión y liberación de alimentos en un programa de alimentación escolar, Tumbes 2022. [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22021
Hernández, C., Mejora continua en el proceso de supervisión y liberación de alimentos en un programa de alimentación escolar, Tumbes 2022. []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22021
@mastersthesis{renati/1047508,
title = "Mejora continua en el proceso de supervisión y liberación de alimentos en un programa de alimentación escolar, Tumbes 2022.",
author = "Hernández Contreras, Claudia Natali",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
The objective of this research work is to apply the methodology of continuous improvement in the process of supervision and release of the School Food Program - Tumbes headquarters to reduce deficiencies. The methodology consisted of four phases, the first phase an initial diagnosis was carried out based on the documentary analysis of the 2021 food service, in the second and third phase the Deming Cycle methodology was applied in its 4 stages (Plan, Do, Verify and Act) Thus, the brainstorming technique, Pareto Diagram, was also applied, and in the fourth phase the results after application of continuous improvement during food service 2022 were analyzed. The results showed a level of non-compliance (deficiencies) of 31% in the year 2021, and C1 was identified: Mandatory documentation submitted after the deadline and with observations; as the main cause of deficiencies, covering 20% of the total. The application of continuous improvement in the 2022 food service managed to reduce deficiencies by 21%, allowed the timely delivery of food to the students of the town of Tumbes and optimization of the process. Thus, the student's t test was also applied, obtaining a result of less than 0.05, therefore it is concluded that the Deming methodology significantly reduced the deficiencies of the food supervision and release process.
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