Project management using the PMBOK to improve productivity in the pastry industry in Huancayo

Churampi-Cangalaya R.L.; Inga-ávila M.F.; Camargo L.A.V.; Ninahuaman J.U.; Caballero E.M.; Canturin D.I.A.; Villazana E.N. · Journal of Project Management (Canada) (2025) · DOI: 10.5267/j.jpm.2025.6.001

Resumen

Productivity in companies is a vital element for survival in a competitive and often unequal market, therefore the implementation of the PMBOK in the pastry industry is necessary to provide a standardized framework that allows clearly define objectives, activities, and responsibilities, improving communication and control of scope, time and costs; The research aimed to establish the impact of project management applying the PMBOK in improving productivity in the pastry industry in Huancayo. Basic research developed under a quantitative and correlational level approach, data was collected from 10 companies in the bakery and pastry industry in the city of Huancayo located in the Department of Junín. The information was processed and modeled through structural equations based on PLS. The results indicate a Spearman Rho correlation coefficient of 0.799 with a significance level of 0.000, demonstrating a strong positive relationship between the variables analyzed. Likewise, the general hypothesis is confirmed, which establishes a significant relationship between project management and continuous improvement through the implementation of the PMBOK approach.

Instituciones: Universidad Nacional San Luis Gonzaga; Universidad Continental; Universidad Peruana Los Andes; Universidad Nacional del Centro del Perú; Universidad Nacional Autónoma Altoandina de Tarma