Production Planning to reduce inventory costs in a Peruvian SME of balanced food

Mariella V.-R.J.; Lucia S.-B.A.; Segundo M.-O.G. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2023) · DOI: 10.18687/leird2023.1.1.420

Resumen

The present research aimed to improve production planning to reduce inventory costs in a balanced food company. This research was applied and had a quantitative approach. Techniques such as observation and documentary analysis were used. Likewise, all the company's products were taken as the population and the concentrates for chicken; Start, Fattening and Growth were taken as samples. In that sense, a non-probabilistic convenience sampling was used. As a result, chicken concentrates were identified as the food with the highest inventory cost. Therefore, a production plan was applied to them which generated the reduction of inventory costs by 29% for Start Concentrate, 20% for Fattening Concentrate and 32% for Growth Concentrate. Finally, it was concluded that production planning reduced inventory costs in a balanced food company achieving a total inventory cost reduction of 16% compared to the previous year.

Instituciones: Universidad Privada del Norte