Production process improvement model to increase productivity by applying Lean Six Sigma methodologies and Lean tools in a Peruvian pastry MSE

Ramos A.L.; Cermeño K.V.; Giordano C.C.E.; Sifuentes C.L.T.; Cespedes C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2023) · DOI: 10.18687/leird2023.1.1.510

Resumen

In Peru there were 2, 608, 343 micro-enterprises, which represents 95.3%, 3.8% correspond to small companies and 0.6% to large and medium-sized companies and 0.3% to the administration public. During the Covid-19 pandemic, several companies were affected, causing them to declare bankruptcy or change their business model to continue operating. Peru's GDP decreased by -61.4% in the accommodation and restaurant sector and by -9.9% in the manufacturing sector, due to the fact that people had to enter a state of quarantine or isolation to avoid contagion. Therefore, currently the economy of Peru continues on the path of recovery, in the different economic activities. For this reason, in order to help microenterprises continue to produce and improve their processes, this research is focused on productivity within the cake production process of a microenterprise and its purpose is to propose a management model that allows increasing productivity using the Six Sigma and making use of various lean tools such as 5S, VSM, Poka Yoke, KPIs and techniques such as the 5 whys. On the other hand, some of the problems that a microenterprise currently faces are unsatisfied demand, lack of documentation in the production process, waste of inputs and poor distribution of work areas.

Instituciones: Universidad Peruana de Ciencias Aplicadas