Analysis and improvement process in the confectionery industry
DOI:
https://doi.org/10.53591/easi.v2i3.2512Keywords:
Confectionery Industry, Continuous improvement, Six SigmaAbstract
This study analysis and improve an operational processes of the company Chocolatier S.A., in consequence a type of descriptive study has been applied, through a field research methodology, due to the situation current of the company. Based on the observations and prioritizing the main problems that generate unproductivity, a structure of the macro business process has been proposed which has strategic, key and support processes, in this way, through the Pareto Diagram, it is concluded as the main problem the increase in non-compliant products due to contamination. Therefore, a technical proposal has been structured based on the six sigma tool, having a total investment of $33,147.44 and a benefit-cost coefficient of 1.3 (>3), which shows that the proposal is viable.
References
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Copyright (c) 2023 Pedro Correa, Michelle Avila, Andrés Guachamin-Guevara
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