José R. Gewehr

Process improvement in a company chocolate maker

Optimization of the Easter egg production line

• Broschiertes Buch

Produktbeschreibung

In the segment of chocolate production, it is necessary to maintain a demanding standard in maintaining quality on the production line, as well as a low production cost to become competitive in the market. Another necessary and plausible measure is the extinction of losses, whether by disposal, by rework or through elimination of intermediate stock in the productive sector. From this study, the losses in the production line of chocolate eggs for the Easter season will be identified and analyzed, in order to optimize the production process the reduction of losses and maximization of productivity. The data collection and analysis were carried out through the Process Chart, which has as basic function to help comparing alternative methods to improve the productive process, according to the order in which the process happens: collection of the time of each step operation in the productive process, then the analysis of the operation time to check the unbalance of the process and afterchecking the cost of each step of the process. The methodology of this study is deductive of nature applied with a quantitative approach, directed to the descriptive mode.

Produktdetails

• Verlag: Sciencia Scripts
• Seitenzahl: 68
• Erscheinungstermin: 10. Juli 2020
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 119g
• ISBN-13: 9786200914811
• ISBN-10: 6200914818
• Artikelnr.: 59823321

Autorenporträt

Bacharel em Engenharia da Produção; Centro universitário Univates; 2019Gerente de produção; Turatti & Turatti alimentos Ltda; 2017 - 2019.Gerente Industrial; Quinta do Vale Alimentos Ltda; 2012 - 2017.Prático de frigorifico II; BRF Brasil Foods S\A; 2007 - 2010.