Citas bibligráficas
Escobedo, Y., (2017). Control de operación en la elaboración de carne molida en supermercados [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3043
Escobedo, Y., Control de operación en la elaboración de carne molida en supermercados [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3043
@misc{renati/1116414,
title = "Control de operación en la elaboración de carne molida en supermercados",
author = "Escobedo Pradinett, Yonathan",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
The objective of this work is to present the operation controls needed for the elaboration of ground meat in super markets; executing correctly the BPM, just like keeping with the established norms that will allow the super markets to guarantee the innocuous and the freshness of the product. The product in this process goes through a series of phases beginning with the acceptation (cuts for ground meat) and ending with the presentation and the debilitation (as ground meat) For this reason, the people in charge of each area, involved in this process perform different roles and features, the same ones that are instituted by the organization which will allow the final product to be recognized and accepted according to the needs and expectations of the consumer. The consumer deserves a special mention, which by being everyday more demanding encourage the organization to offer products and services of better quality with the intention of keeping the customers loyalty to the company. The organization has activities and processes which are conducted and aimed to the success of the objectives established. To be able to identify those aspects which need to be improved in order to fortify its competitive advantages based under a perspective of effectiveness, the objective will be to improve a fast and full customer satisfaction. Finally, the operation controls would allow to optimized resources, resulting in the consumer preference toward the company and would enable the organization to obtain the best benefits and results to minimize the losses, carrying a strategic control thought the debilitation so that the product would be the most adequate and would yield income to the company.
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