Implementation of lean manufacturing in a food enterprise

Authors

  • Jorge Viteri Moya Universidad Tecnológica Equinoccial
  • Edison Matute Déleg Universidad Tecnológica Equinoccial
  • Cristina Viteri Sánchez Universidad Tecnológica Equinoccial
  • Nadya Rivera Vásquez Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v7n1.83

Keywords:

Lean Manufacturing, process, value, waste, production

Abstract

The current industrial competitiveness requires companies to adopt better production methodologies, in order to reduce costs and maximize profits. This is where the adoption of lean manufacturing culture in organizations can generate changes in mentality that focus on free trade of all types of waste, without neglecting the quality. This research aimed to implement the thinking and principles of this philosophy in a food processing company to use resources efficiently, reduce costs and generate higher profits. More than performing a process map and detailed description of key operational processes, three tools of lean manufacturing were used. With 5s was established a clean and orderly work, with the tool just in time waste of different nature including cycle time production decreased; and with VSM the value chain and the new way of working was plotted, without waste.

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References

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Published

2016-03-31

How to Cite

Viteri Moya, J., Matute Déleg, E., Viteri Sánchez, C., & Rivera Vásquez, N. (2016). Implementation of lean manufacturing in a food enterprise. Enfoque UTE, 7(1), pp. 1 - 12. https://doi.org/10.29019/enfoqueute.v7n1.83

Issue

Vol. 7 No. 1 (2016)

Section

Miscellaneous

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