Application of Quality Management Tools to Reduce Operational Costs in a Bakery in Laredo, Peru - 2024

Rodríguez-Alza M.A.; Avila-Torres E.G.; Pinillos-Bonilla D.V. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/leird2024.1.1.477

Resumen

This research focuses on analyzing the application of quality management tools to reduce operational costs in a bakery located in Laredo, Peru. The study was designed to be diagnostic and purposeful, with a formal and precise approach. Initially, a comprehensive assessment of the company's areas was conducted using the Ishikawa diagram to identify the primary causes of economic losses. Key issues included inadequate control over fermentation time of the bread dough, improper toasting duration, lack of oversight in various areas, and insufficient staff capacity. The engineering methodologies applied in this investigation included Quality Function Deployment (QFD), Failure Modes and Effects Analysis (FMEA), and the DMAIC Six Sigma framework. These methodologies enabled us to optimize operational processes, ensure product quality meets customer needs, and minimize faults and defects, along with their associated costs. The results from implementing these methodologies included improved time management in dough fermentation and toasting, a reduction in product losses due to pest infestations, and enhanced operational procedures. Financial projections indicated a decrease in costs from S/ 72,080.72 to S/ 56,016.22. Furthermore, an economic evaluation of the proposed improvements yielded a positive Net Present Value (NPV) of S/ 40,431.66, an Internal Rate of Return (IRR) of 86.34%, a payback period of 2.5 years, and a Benefit-Cost ratio (B/C) of S/ 3.30, confirming the proposal's viability.

Instituciones: Universidad Privada del Norte