Bibliographic citations
Polo, M., (2023). Impacto de Lean Manufacturing en la productividad de una empresa alimenticia del distrito de Moquegua, 2022 [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/34965
Polo, M., Impacto de Lean Manufacturing en la productividad de una empresa alimenticia del distrito de Moquegua, 2022 [Tesis]. PE: Universidad Privada del Norte; 2023. https://hdl.handle.net/11537/34965
@misc{renati/410070,
title = "Impacto de Lean Manufacturing en la productividad de una empresa alimenticia del distrito de Moquegua, 2022",
author = "Polo Castro, Maria de los Angeles",
publisher = "Universidad Privada del Norte",
year = "2023"
}
The present investigation is designed to determine the impact of implementing lean manufacturing in the operations of a food company in the Moquegua district. Methodologically, it corresponds to a pre-experimental pre-test and post-test design study, having as a population the workers in charge of the production of a food company in Moquegua, with a non-probabilistic sampling for convenience and a census sample. Likewise, the observational method was applied and the tool was the verification and/or follow-up file, which was used before and after the development of the lean manufacturing methodology, that is, as a pretest and post test. For the statistical evaluation of the sample, the software IBM SPSS Stadistic 25 and the Wilcoxon test for related samples were used. The results obtained show the veracity of the research hypothesis, which is that lean manufacturing has a significant impact on the productivity of a food company in the Moquegua district, 2022; counting a significance of 0.001<0.05 and a mean difference between the post-test and the pretest of 32.37%. Concluding that as in the background and as indicated by the consulted theory, lean manufacturing is an ideal option in improving the productivity of companies in the food industry. Finally, it is determined that the proper development of the tools allowed in the bakery reduces its daily loss from 191.92 soles to 19.10 soles per day, which means a 90% solution to the problem diagnosed in the bakery.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.