Bibliographic citations
Rodriguez, J., (2017). Propuesta de implementación de un modelo de gestión por procesos en el área de producción para incrementar la rentabilidad de la fábrica de chocolates La Española S.R.L. - Trujillo [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/12346
Rodriguez, J., Propuesta de implementación de un modelo de gestión por procesos en el área de producción para incrementar la rentabilidad de la fábrica de chocolates La Española S.R.L. - Trujillo [Tesis]. PE: Universidad Privada del Norte; 2017. https://hdl.handle.net/11537/12346
@misc{sunedu/3012197,
title = "Propuesta de implementación de un modelo de gestión por procesos en el área de producción para incrementar la rentabilidad de la fábrica de chocolates La Española S.R.L. - Trujillo",
author = "Rodriguez Ramírez, José Enrique",
publisher = "Universidad Privada del Norte",
year = "2017"
}
ABSTRACT The present work had as general objective the development of a proposal for the implementation of a process management model in the production area to increase the profitability of the Spanish S.R.L - Trujillo Chocolate Factory. As a result, the implementation of the proposal has a positive impact on the profitability of the company. The current economic diagnosis of the problems that cause low profitability in the company was made, prioritizing 4 main causes which are: product reprocessing by unbalance in production line, raw material waste due to lack of continuous process improvement, excessive overtime In production due to lack of measurement of processes and unproductive activities due to lack of defined working methods. The proposal for improvement was developed, based on the results of the analysis of the external environment (Environment variables, Porter Forces) that surrounds the company and its internal environment (general audit, interview with the General Manager) to know its current situation. "Chocolates la Española", its products, its processes and the organizational structure under which it operates. After the analysis, strategic direction was established with the aim of knowing the company and where it wants to go, establishing a working horizon for all the personnel involved. In the second part of the proposal, the processes of each of the "Chocolates la Española" areas were identified and surveyed, which were the object of analysis to establish the critical processes of the company. For each of the critical processes found a proposal for improvement is presented, which are detailed as follows: In the sugar spraying process, the OWAS methodology was used to reduce the postural load of the operator and the distance traveled, thus reducing the problems in unproductive activities, also the interrogation technique was used to improve the operation of "bucket filling With sugar "and reduce the problem of waste of raw material. Increasing the added value in this process.xi In the process of making cocoa paste, almost all of the operations are mechanized, so it did not manage to raise a significant improvement since it is the process whose added value is the closest to 100%. In the process of making chocolate, a study was carried out to collect, identify and measure the process, thus reducing the problem of excessive overtime in production. Finally, a line balance was proposed which had a positive impact on the Elimination of a delay during the refrigeration process, which originated the problem of chocolate reprocessing, in turn, it was also possible to reduce the temporary storage in that process, which caused the problem in unproductive activities. Increasing the added value in this process. It should be mentioned that in the proposed line balance it was not necessary to hire additional labor or acquire physical resources, it was only possible to efficiently group the operators at each of their workstations. Finally, the economic study details the investment to be made after the implementation of the proposal, and the benefits reflected in income and expenses The results achieved are: - Reduction in product reprocessing due to line imbalance of: 5% to 2.9% - Reduction in raw material waste due to lack of continuous improvement: 0.68% to 0.32% - Reduction in overtime due to lack of process measurement of: 17% to 13% - Reduction in unproductive activities due to lack of defined working methods from 18% to 11% for sugar spraying and 13% to 6% for chocolate processing. - The result was an increase in the profitability per cash from 20% to 21.4%, a VAN of S /. 14696.16, a TIR of 28.18% and a B /C of 1.8.
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