TY - GEN
T1 - Diseño de propuesta de mejora para la reducción de desperdicios mediante la metodología 5s y systematic layout planning bajo un entorno kaizen en una empresa panificadora del sector alimentario, 2022
AU - Pérez, Alberto Enrique Flores
AU - Obregón, Delfina Huamán
AU - de Jesús Carrillo Roca, Milagro
AU - Gamero, Aldo Rafael Medina
AU - Andradre, Rodolfo Arturo González
AU - Taype, Rossmery Albarran
AU - Chamorro, Mónica Regalado
N1 - Publisher Copyright:
© 2023 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2023
Y1 - 2023
N2 - The objective of this investigation was to determine the impact of the design of the improvement proposal through the 5S Methodology through the 5S Methodology and the Systematic Layout Planning technique under a KAIZEN environment for the reduction of waste from the bakery company. The methodology was quantitative, with a quasi-experimental design. The population evaluated was constituted by the total production time in working days, which are 2 per day, during the period from January to June of the year 2022, where 24 working days per month will be taken into account. Sampling was for convenience. The results obtained show a notable improvement that, if the 5S Methodology is correctly applied and implemented with commitment and discipline, will generate highly positive changes. In the case study, there was an average improvement of 70.16% more in all phases of said tool.. In summary, the correct application of the different resources will allow to have a control of the implementation, for this it is necessary to have periodic training for the personnel, and to be able to mitigate uncertainties, likewise to evaluate the compliance of what is proposed, it is necessary to carry out recurring internal audits.
AB - The objective of this investigation was to determine the impact of the design of the improvement proposal through the 5S Methodology through the 5S Methodology and the Systematic Layout Planning technique under a KAIZEN environment for the reduction of waste from the bakery company. The methodology was quantitative, with a quasi-experimental design. The population evaluated was constituted by the total production time in working days, which are 2 per day, during the period from January to June of the year 2022, where 24 working days per month will be taken into account. Sampling was for convenience. The results obtained show a notable improvement that, if the 5S Methodology is correctly applied and implemented with commitment and discipline, will generate highly positive changes. In the case study, there was an average improvement of 70.16% more in all phases of said tool.. In summary, the correct application of the different resources will allow to have a control of the implementation, for this it is necessary to have periodic training for the personnel, and to be able to mitigate uncertainties, likewise to evaluate the compliance of what is proposed, it is necessary to carry out recurring internal audits.
KW - 5S methodology
KW - Kaizen
KW - food chain
KW - waste reduction
UR - https://www.scopus.com/pages/publications/85172397133
M3 - Contribución a la conferencia
AN - SCOPUS:85172397133
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Matta, Rodolfo Andres Rivas
T2 - 21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023
Y2 - 19 July 2023 through 21 July 2023
ER -