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Production management model for increasing productivity in bakery SMEs in Peru

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / 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.
Date01 January 2019
CreatorsHuallpa, Junior, Vera, Tomas, Altamirano, Ernesto, Raymundo, Carlos, Moguerza, Javier M.
PublisherSpringer Verlag
Source SetsUniversidad Peruana de Ciencias Aplicadas (UPC)
Detected LanguageEnglish
SourceUniversidad Peruana de Ciencias Aplicadas (UPC), Repositorio Académico - UPC, Advances in Intelligent Systems and Computing, 971, 477, 485

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