Analysis and improvement process in the confectionery industry

Authors

DOI:

https://doi.org/10.53591/easi.v2i3.2512

Keywords:

Confectionery Industry, Continuous improvement, Six Sigma

Abstract

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.

Author Biographies

Pedro Correa, Universidad de Guayaquil, Guayaquil, Ecuador

PEDRO GUSTAVO CORREA MENDOZA
Magister en gerencia educativa de la Universidad Central del Ecuador.
Docente titular en la Facultad de Ingeniería Industrial de la Universidad de Guayaquil, Ciudad: Guayaquil, Guayas.

Michelle Avila, Universidad de Guayaquil, Guayaquil, Ecuador

Estudiante de la carrera de Ingeniería Industrial de la Universidad de Guayaquil

Andrés Guachamin-Guevara, Universidad de Guayaquil, Guayaquil, Ecuador

Ingeniero Industrial graduado en la facultad de Ingenieria Industrial de la Universidad de Guayaquil

References

Alcívar Ávila, J. A. (2019). Análisis de las causas que originan producto no conforme en una empresa productora de café tostado y propuesta de mejora [Doctoral dissertation, Universidad de Guayaquil. Facultad de Ingeniería Industrial. Carrera de Ingeniería Industrial]. Repositorio Institucional de la Universidad de Guayaquil https://repositorio.ug.edu.ec/items/b3a3e74c-a589-42ff-abc8-af80dccc2e4c.

Ávila Ramírez, G. L. (2022). Propuesta de mejora para aumentar la productividad en la línea de tabletas de chocolate en la Empresa Maquita Agro [Doctoral dissertation, Universidad de Guayaquil. Facultad de Ingeniería Industrial. Carrera de Ingeniería Industrial]. Repositorio Institucional de la Universidad de Guayaquil https://repositorio.ug.edu.ec/handle/redug/60502.

Bello Vásquez, A. E. (2018). Propuesta de plan de mantenimiento preventivo basado en metodología TPM (Mantenimiento Productivo Total) de refinadores de cobertura de chocolate [Doctoral dissertation, Universidad de Guayaquil. Facultad de Ingeniería Industrial. Carrera de Ingeniería Industrial]. Repositorio Institucional de la Universidad de Guayaquil https://repositorio.ug.edu.ec/items/9558002f-0eb6-4377-9fe2-bf0cc102ef47.

Chima Chima, V. E. (2021). Análisis y propuesta de mejora en el área de producción del tratamiento de cacao para incrementar la productividad en la Empresa Unocace [Doctoral dissertation, Universidad de Guayaquil. Facultad de Ingeniería Industrial. Carrera de Ingeniería Industrial]. Repositorio Institucional de la Universidad de Guayaquil https://repositorio.ug.edu.ec/items/6f47db4a-0d44-413f-8fed-c313b4da08f3.

Furterer, S. L. (Ed.). (2016). Lean Six Sigma in service: applications and case studies. CRC press.

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Published

2023-12-27

How to Cite

Correa, P., Avila, M., & Guachamin-Guevara, A. (2023). Analysis and improvement process in the confectionery industry. EASI: Engineering and Applied Sciences in Industry, 2(3), 50–56. https://doi.org/10.53591/easi.v2i3.2512

Issue

Vol. 2 No. 3 (2023): Technology and sustainability in process management (July-December Issue)

Section

Research articles

License

Copyright (c) 2023 Pedro Correa, Michelle Avila, Andrés Guachamin-Guevara

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