Bibliographic citations
Irkñampa, L., Ruiz, K. (2021). Propuesta de mejora en el proceso de producción de panes en una empresa de supermercados [Trabajo de Suficiencia Profesional, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/657008
Irkñampa, L., Ruiz, K. Propuesta de mejora en el proceso de producción de panes en una empresa de supermercados [Trabajo de Suficiencia Profesional]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2021. http://hdl.handle.net/10757/657008
@misc{renati/396543,
title = "Propuesta de mejora en el proceso de producción de panes en una empresa de supermercados",
author = "Ruiz Tacuri, Katherine Mercedes",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2021"
}
Lean Manufacturing (LM) is currently one of the most applied work methodologies in companies seeking to eliminate waste from the operation, based on the philosophy of continuous improvement. This in order that their internal processes become more slender and therefore more efficient. In the present study it will be appreciated how an improvement model based on the combination of some Lean tools such as VSM, SMED and Cellular Manufacturing, can be applied to optimize the operations of a supermarket company that produces bread on a large scale and in a automated. The breads are made in a food production plant, and then they are distributed to the different branches of the supermarket where the final sale of the product takes place. Some of the most relevant benefits that were identified after the implementation of this model are savings in operating and distribution costs; as well as the fulfillment of the production quota initially set for the bakery line.
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