Production management model for increasing productivity in bakery SMEs in Peru
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Issue Date
2019-01-01
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Show full item recordPublisher
Springer VerlagJournal
Advances in Intelligent Systems and ComputingDOI
10.1007/978-3-030-20494-5_45Additional Links
https://link.springer.com/chapter/10.1007/978-3-030-20494-5_45Abstract
There is a high margin of informality in small- and medium-sized companies in the bakery sector because of their lack of focus and poor standardization of their activities. Bakery SMEs, the activities of which have not yet been standardized, usually perform activities inefficiently, unnecessarily extending production times. The current average productivity of Lima-based SMEs is 1.7, a figure that, when compared with countries in the Pacific Alliance, is low. In addition, currently no methodologies seek continuous process improvement. Therefore, a Lean Process Management model was established to reduce activities and times. As validation, a production time simulation was performed in a warehouse, increasing the productivity to 2.08, with a percentage variation of 87.39% when compared with the initial productivity.Type
info:eu-repo/semantics/articleRights
info:eu-repo/semantics/embargoedAccessLanguage
engDescription
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.ISSN
21945357ae974a485f413a2113503eed53cd6c53
10.1007/978-3-030-20494-5_45
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