Identificação de perdas produtivas: um estudo de caso em padaria e confeitaria

Abstract

Companies in a general scope need to worry about increased productivity, however, there is another concern that needs special attention by causing financial loss and, including customer dissatisfaction, who are the losses that occur in the production process. The application of lean production in the area services of feed, especially in bakery and confectionery is little explored, but come to meet efforts to reduce losses and consequent increase in productivity, financial profitability and customer satisfaction. The present study aims to investigate the 7 losses productive proposals by Shingo in light of the logic of lean production in a bakery and confectionery. The data collected in the company follow a quantitative approach and the method used was the case study. The method was developed in 6 steps: (i) product choice, which was to follow the routine work of the company, lifting of report the curve ABC of sales and after elaboration of Pareto diagram with the 10 products with higher sales representative the company, (ii) mapping the process, at this stage were listed five steps of the production of cakes and lifted losses second logic of lean production arising in each process, (iii) listing of losses, identify and list the losses that occur in the production process at every stages and after elaboration of matrix of losses, (iv) prioritization of losses, this step was developed the prioritization tool application of losses aiming to list the losses that will be collected, (v) data collection, consists collect data on the losses according to the 5 steps productive of cakes. The results showed that the company has the potential to reduce production losses in the production process of the sloshing, without making large investments and hence potential increased monthly revenues.