Propuesta de mejoramiento de procesos en el área de producción de la empresa panificadora PANARTE a través del estudio de tiempos y movimientos

Abstract

The goal of this research is to improve the production process of bread through a time-motion study of the baking company PANARTE by increasing productivity and optimizing human resources. In order to accomplish this goal, the stages of bread production are analyzed through a prioritization matrix. As a result, it is found that most stages fulfill standard times except for those manually performed such as: weighing the dough, dividing it and shaping it. When analyzing the labor method it is evidenced that workers do not have a specific function, therefore causing dead times. For this reason, this study proposes assigning each worker a specific labor function from the following: kneader, baker, packager and master baker. Finally, productivity is evaluated by comparing the average value of the last quarter of 2015 with the first quarter of 2016 (using the month of April 2016). Following a staff reduction by 2 workers during this period, a 12% increase in productivity is obtained as a result. This measure contributes directly to production costs, allowing the company to maintain its sales price and thus benefit its customers.