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.

Downloads

Download data is not yet available.

References

Baguer, Á., & De Zarraga, M. (2012). Dirige, manual de conceptos prácticos y necesarios para la gestión empresarial . Madrid : Díaz de Santos .
Cabrera, R. (2014). Manual de Lean Manufacturing . México: TPS.
Cantú, H. (2011). Desarrollo de una cultura de calidad. México: McGraw Hill.
Chase, R., Jacobs, R., & Aquilano, N. (2007). Administracioón de la producción y operaciones para una ventaja competitiva. México: McGraw-Hill.
Dailey, K. (2004). Manual de entrenamiento de manufactura esbelta para el empleado. Estados Unidos de América: DW Publishing .
Fernández, R. (2010). La mejora de la productividad en la pequeña y mediana empresa . Alicante : Editorial Club Universitario .
Galgano, A. (2004). Las tres revoluciones, caza del desperdicio: doblar la productividad con la "Lean Production". Madrid : Díaz de Santos .
Garro, E. (2007). El curso de entrenamiento de manufactura lean . Estados Unidos de América : Running Lean .
Horngren, C., Sundem, G., & Stratton, W. (2006). Contabilidad Administrativa . México: Pearson Educación .
Kamauff, J. (2010). Manager´s guide to operations management. New York: McGraw-Hill.
Krajewsky, L., Ritzman, L., & Malhotra, M. (2008). Administración de operaciones. México: Pearson Educación.
Martin, K., & Osterling, M. (2014). Value Stream Mapping . Estados Unidos de América : Shingo Institute .
Muñoz, D. (2009). Administración de operaciones, enfoque de administración de procesos de negocios . México : Cengage Learning .
Rajadell, M., & Sánchez, J. (2010). Lean Manufacturing: la evidencia de una necesidad. Madrid : Díaz de Santos .
Rey, F. (2005). Las 5S orden y limpieza en el puesto de trabajo . Madrid : FC Editorial .
Ruíz, P. (2007). La gestión de costes en lean manufacturing . La Coruña : Netbiblo.
Villaseñor, A., & Galindo, E. (2011). Manual de Lean Manufacturing. Monterrey: Limusa.
Viteri, J. (2015). Gestión de la producción con enfoque sistémico. Quito: Universidad Tecnológica Equinoccial .

Downloads

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

License

The articles and research published by the UTE University are carried out under the Open Access regime in electronic format.  This means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access. By submitting an article to any of the scientific journals of the UTE University, the author or authors accept these conditions.

The UTE applies the Creative Commons Attribution (CC-BY) license to articles in its scientific journals. Under this open access license, as an author you agree that anyone may reuse your article in whole or in part for any purpose, free of charge, including commercial purposes. Anyone can copy, distribute or reuse the content as long as the author and original source are correctly cited. This facilitates freedom of reuse and also ensures that content can be extracted without barriers for research needs.

 

This work is licensed under a Creative Commons Attribution 3.0 International (CC BY 3.0).

 

The Enfoque UTE journal guarantees and declares that authors always retain all copyrights and full publishing rights without restrictions [© The Author(s)]. Acknowledgment (BY): Any exploitation of the work is allowed, including a commercial purpose, as well as the creation of derivative works, the distribution of which is also allowed without any restriction.