Aplicación de las herramientas de gestión de calidad para reducir costos operativos de una fábrica de fideos en la ciudad de Trujillo, 2024

A research study was conducted with the purpose of analyzing how the application of quality tools can reduce operating costs in noodle production. The study was diagnostic and propositional in nature, belonging to formal and exact sciences. Observation, consultation, and accounting data recording were used. Several causes of inefficiency were identified: lack of capacity in the production line, reflected in a high number of unproduced units with an initial Cpk of -0.14 and an initial Z of -1.1; lack of machinery maintenance, which caused a high number of stoppages with an initial Cpk of 0.38 and an initial Z of 1.06; lack of safety training, evidenced by a number of minor workplace accidents with an initial Cpk of 0.3 and an initial Z of 0.05; and lack of quality control in the reception of raw materials, reflected in a number of missing raw material units with an initial Cpk of 0.11 and an initial Z of 0.19. The implementation of improvements in equipment calibration and adjustment of baking times has proven effective in maintaining operational efficiency and improving profitability. As a result, the Cpk values improved to 0.17, 0.43, 0.63, and 0.63, respectively, and the Z values improved to 0.17, 1.65, 0.87, and 2.18, respectively. This is due to the correct application of costs and budgets, which has allowed the noodle factory to optimize its production processes and significantly reduce losses. It was determined that the noodle factory adequately applies its costs, allowing it to maintain an efficient and profitable operation. The strategies implemented to reduce waste and adjust production processes have resulted in a notable decrease in losses and an overall optimization of workflow, with an annualized NPV of S/. 6,438.69 and an IRR of 46.92%.