Citas bibligráficas
Ostos, S., Salinas, B. (2023). Aplicación de herramientas de mejora continua para optimizar los tiempos de atención en un restaurante de comida rápida en la ciudad de Lima [Trabajo de Suficiencia Profesional, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/671373
Ostos, S., Salinas, B. Aplicación de herramientas de mejora continua para optimizar los tiempos de atención en un restaurante de comida rápida en la ciudad de Lima [Trabajo de Suficiencia Profesional]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2023. http://hdl.handle.net/10757/671373
@misc{renati/1296698,
title = "Aplicación de herramientas de mejora continua para optimizar los tiempos de atención en un restaurante de comida rápida en la ciudad de Lima",
author = "Salinas Morales, Bertha Katherine",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2023"
}
The objective of this work is to efficiently design the allocation of resources and the implementation of the aggregate production plan in a fast-food restaurant in the city of Lima, with the purpose of optimizing the preparation processes in an effective and sustainable manner, and consequently, increase the efficiency of the attention capacity, satisfy the demand, and increase the productivity of the restaurant. For this, the analysis of the causes of the problem was carried out and quantitative evaluations were carried out that led to the development of the improvement proposal that consisted of the application of queuing theory and aggregate production planning, both tools focused on meet demand effectively, and in turn, optimize and ensure the continuous flow in the supply chain. For the validation of the proposal, a simulation was carried out with the Arena software, showing the result of the first three months of implementation of the improvement, from these results the positive impact on sales was identified, which shows that, executing these improvement actions, the objectives set are achieved. The results after applying the tools and knowledge of industrial engineering, through the comprehensive improvement proposal developed, are obtained: The reduction of the attention time for the orders of the main products in 9.4 minutes (chicken fingers), 5.8 minutes (salchipapa), 4.5 minutes (parrillero) and 3.8 minutes (alitas fritas). And, it is possible to increase the capacity to attend to the orders of the most critical products in the following way: alitas fritas to 13 customers per hour (previously 11 customers per hour) and for parrillero 11 customers per hour (previously 9 customers per hour).
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