Improvement plan to reduce costs in a balanced food company, Trujillo, 2023

Olivares-Espino I.; Sifuentes-Inostroza H.; Hernández-Molina A.; Ruiz-Sirlopú J.; González-Sánchez J.; Vargas-Sagastegui J.; Geldres-Marchena T. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.1845

Resumen

This study was developed with the fundamental purpose of implementing improvements aimed at reducing cost overruns in a balanced food procesing company. A pre-experimental design was chosen that included pretest and post-test tests. The study population covered all the company's operations. Five key problems that impacted the company's current costs were identified, namely: bottlenecks in the receipt of raw materials, unplanned downtime due to sealing machine failures, production cost overruns resulting from a disorderly warehouse, high worker turnover, and health problems among employees. To address these problems, a comprehensive plan was proposed that incorporated maintenance, process standardization, IPERC analysis, 5S methodology implementation and the application of OWAS methods. At the conclusion of the study, through the use of simulators such as Montecarlo and Ergoniza, a significant reduction in cost overruns was achieved. The results indicated that the project was viable, as evidenced by a Net Present Value (NPV) of S/28,454.04 and an Internal Rate of Return (IRR) of 49%.

Instituciones: Universidad Nacional de Trujillo