Propuesta de un proceso de gestión de la calidad e inocuidad para las Mype de panaderías de Lima Metropolitana, basado en las buenas prácticas de manufactura, programa de higiene y saneamiento y el aseguramiento de la calidad
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AdvisorsSotelo Raffo, Juan Luis Fernando
KeywordsGestión de la calidad
Pequeñas y medianas empresas
Lima (Perú : Area Metropolitana)
MetadataShow full item record
AbstractSmall and micro enterprises represents 99.2% of formal businesses in Peru and are economic units that generate more employment in the country. The food industry contributes 4.3% to the national GDP average annually. SME should be most valued organizations to understand their nature and potential economic initiative. There is lack of knowledge, lack of management skills and strategic alliances, which are generators of value to ensure the permanence in the local market. Everything is given by the main problem is the use of outdated business practices, that is, when it comes to quality management, working methods are not very modern infrastructure facilities are not adequate, the staff It is properly trained and do not have a proper control of the final product. Since this is based on a family business culture. With the application of a model of management and quality control and safety application based on a partnership and process management in SME is sought greater profitability and sustainability. Likewise, the power to contribute to the Peruvian poverty, as bakeries generate employment for the large demand that these have to be the bread, the food basket. This project contains 6 Chapters, that will describe: Chapter 1 wherein the research to food manufacturing research focused on the social, economic and business situation in Peru, SME, process management, process management and presents detailed quality control in food, Good Manufacturing Practices and Principles of Hygiene and Health. In Chapter 2, the general diagnosis is shown SME sub sector bakeries performed on a sample SME of Peruvian formal of Lima through a form of surveys and analysis of the information obtained in the management process and quality control and safety. It was taken as reference concepts outlined in Chapter 1 and the information obtained from the surveys about the main problems in SME. In Chapter 3, the model of management and control of quality and safety is presented, where through a process diagram, map interrelationships SIPOC, flowchart and formats. The explanation is displayed in reference to how you will give the development of the proposed model. In Chapter 4, the proposal will validate, first, compared to the bibliography, then, with the experts opinion and judgment in the field. These experts provide their opinion from academic and business perspective, considering that some of them are foreigners. In Chapter 5, the impacts that are raised from the proposal will be evaluated , in which a number of variables involved directly and indirectly , highlighting the most relevant to the proposal are defined. Finally, in Chapter 6 the conclusions and recommendations about the all extension of the project are reflected
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