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Melhoria de processo em uma empresa fabricante de chocolates

Melhoria de processo em uma empresa fabricante de chocolates

          
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About the Book

No segmento da produção de chocolates, se faz necessário a manutenção de um padrão de exigência na manutenção da qualidade na linha produtiva, assim como um custo de produção baixo para se tornar competitivo no mercado. Outra medida necessária e plausível é a extinção de perdas, sejam elas por descarte, por retrabalho ou através eliminação do estoque intermediário no setor produtivo. A partir desse estudo, será identificado e analisado as perdas na linha de produção de ovos de chocolate para a sazonalidade da Páscoa, com o intuito de otimizar o processo produtivo a redução de perdas e maximização da produtividade. A coleta de dados e análise foram realizados através da Carta de Processo, que tem como função básica auxiliar na comparação de métodos alternativos para melhorar o processo produtivo, de acordo com a ordem em que o processo acontece: coleta do tempo de cada etapa operação no processo produtivo, em seguida, a análise do tempo de operação para verificar o desbalanceamento do processo e após verificar o custo de cada etapa do processo. A metodologia deste estudo é dedutiva de natureza aplicada com uma abordagem quantitativa, direcionado ao modo descritivo.


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Product Details
  • ISBN-13: 9786200803009
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Novas Edicoes Academicas
  • Height: 229 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6200803005
  • Publisher Date: 23 Apr 2020
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 118 gr


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