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- Title
Mejoramiento continuo en el proceso de aprovisionamiento de alimentos en el área de nutrición a pacientes a través de manufactura esbelta.
- Authors
Zambrano Rincón, Ángela Johana; Salazar Figueroa, Leidy Lorena
- Abstract
This study aims to develop a proposal for continuous improvement in the area of nutrition of a company in the food sector. The methodology proposed in this research considers the following stages: Identification of the basic operations of the nutrition process, obtaining a graphic representation of the phases and operation of the system. A job measurement is made, setting the standard time of operations. The applied lean manufacturing tool is Kaizen (Continuous Improvement), to increase the efficiency of the processes and eliminate waste, through the generation of improvement ideas proposed by the employees. The simulation is incorporated into the Arena software as a tool to assess the impacts of the suggestions raised in relation to the current scenario. The prioritization matrix is used as the methodology that determines the best option. As a result, the redistribution of activities and time slots is obtained, minimizing labor costs by 48% compared to the initial scenario of modified resources and 8% based on the average cost of labor (diet assistants and waiters) in the area of nutrition of the case study, in addition to a reduction in the waiting time or empty time in the critical process (assembly) by 46%.
- Publication
Revista Avances: Investigación en Ingeniería, 2019, Vol 16, Issue 2, p64
- ISSN
1794-4953
- Publication type
Article
- DOI
10.18041/1794-4953/avances.2.5495