Bibliographic citations
Duenas, W., Romero, E. (2024). Propuesta de mejora para disminuir los retrasos en el inicio del servicio de alimentación mediante la metodología SLP y 5S para una empresa concesionaria de alimentos en Lima Metropolitana [Trabajo de Suficiencia Profesional, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/674909
Duenas, W., Romero, E. Propuesta de mejora para disminuir los retrasos en el inicio del servicio de alimentación mediante la metodología SLP y 5S para una empresa concesionaria de alimentos en Lima Metropolitana [Trabajo de Suficiencia Profesional]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2024. http://hdl.handle.net/10757/674909
@misc{renati/419657,
title = "Propuesta de mejora para disminuir los retrasos en el inicio del servicio de alimentación mediante la metodología SLP y 5S para una empresa concesionaria de alimentos en Lima Metropolitana",
author = "Romero Barboza, Erwin Isaac",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2024"
}
During recent years in Peru and after the COVID 19 pandemic, food concession companies have been affected by external and internal economic factors, such as the increase in food prices due to adverse weather conditions that affected production, as well as the slowdown in the world economy and in Peru. In this sense, companies and organizations in general must constantly carry out analyses and in-depth evaluations to obtain conclusions and recommendations that will allow them to minimize the costs that could be reducing the expected financial results; they must take advantage of and be attentive to opportunities and achieve a better position in the increasingly competitive market. Therefore, it is worth recognizing the great importance of optimizing the resources in which the company invests in order to achieve the appropriate levels of efficiency and effectiveness. Sometimes organizations, due to lack of projection and planning, do not consider optimizing their resources, machines, workstations, which results in increased production costs. In this sense, this paper presents a proposal to improve the plant layout for a food concessionaire company through the SLP methodology in order to reduce delays in the start of the food service, production costs and increase product quality and service.
This item is licensed under a Creative Commons License