Artificial intelligence as an improvement in input logistics in a pastry company: Systematic Literature Review

Banda Calderon M.A.; Navarro Camargo L.A.; Pucuhuayla-Revatta F.; Zamora Mondragón J. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/leird2025.1.1.658

Resumen

Artificial intelligence (AI) can contribute to improving supply logistics in companies in the bakery sector, which face operational challenges due to the perishability of their products, the low level of digitalization of processes, and the need for precision in inventory planning and control. To this end, a Systematic Literature Review (SLR) was conducted, guided by the PICO model, considering articles indexed in the Scopus database between 2019 and 2024. Inclusion and exclusion criteria focused on thematic relevance, peer review, and the English language were applied. The search used keyword combinations such as "Artificial Intelligence," "Inventory Management," and "Operational Efficiency." Document selection followed the four stages of the PRISMA protocol: identification, screening, eligibility, and final selection. From a total of 1,015 documents, 15 studies were selected that met all the defined criteria. Sustained growth in scientific production on AI in logistics was identified, peaking in 2023. It is concluded that AI can significantly improve operational efficiency in bakery logistics; however, its adoption requires investment, training, and a gradual approach tailored to the conditions of SMEs. © LEIRD 2025.All rights reserved.

Instituciones: Universidad Tecnológica del Perú