Estudo e definição de um processo de planejamento da produção em uma empresa do ramo alimentício

Abstract

To meet the potential increase in demand from demanding customers in a sustainable way and provide quality products, companies are increasingly looking to invest in defining and carrying out improvements in their internal processes, in an alternative way. Thus, this study aims to develop the systematics to elaborate a production planning in a food company, decentralizing the routine activities of the owners. This research was subdivided into six stages, seeking to know the current scenario of the company, the prioritization of the development of a process, the understanding of the productive process, the study of premises for the planning of activities, the construction of a tool for planning the production and the elaboration of routines for updating the planning. As a result, the study brought a production planning proposal based on the heijunka methodology, as well as routines and processes for updating and monitoring the schedule of activities. The proposed improvements were positive in terms of decentralizing the activities of one of the partners and making the cook more autonomous. As a suggestion, there is a proposal to carry out a new study with a larger sample of process times, in addition to the implementation of improvements to reduce setup times and other processes that do not add value.