Abstract
There is a high margin of informality in small- and medium-sized companies in the bakery sector because of their lack of focus and poor standardization of their activities. Bakery SMEs, the activities of which have not yet been standardized, usually perform activities inefficiently, unnecessarily extending production times. The current average productivity of Lima-based SMEs is 1.7, a figure that, when compared with countries in the Pacific Alliance, is low. In addition, currently no methodologies seek continuous process improvement. Therefore, a Lean Process Management model was established to reduce activities and times. As validation, a production time simulation was performed in a warehouse, increasing the productivity to 2.08, with a percentage variation of 87.39% when compared with the initial productivity.
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Huallpa, J., Vera, T., Altamirano, E., Raymundo, C., Moguerza, J.M. (2020). Production Management Model for Increasing Productivity in Bakery SMEs in Peru. In: Karwowski, W., Trzcielinski, S., Mrugalska, B. (eds) Advances in Manufacturing, Production Management and Process Control. AHFE 2019. Advances in Intelligent Systems and Computing, vol 971. Springer, Cham. https://doi.org/10.1007/978-3-030-20494-5_45
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DOI: https://doi.org/10.1007/978-3-030-20494-5_45
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