Propuesta de mejora al proceso de gestión trabajo de año de la ESPAM MFL

This research was carried out with the objective of proposing improvements to the year´s work process of ESPAM MFL through the analysis of value added. The research methods applied were: descriptive method that allowed to evaluate the characteristics of the process and procedures of the year work ma...

全面介绍

Saved in:
书目详细资料
主要作者: Basurto Rendón, María José (author)
其他作者: Bravo Hidalgo, Clara Margarita (author)
格式: bachelorThesis
语言:spa
出版: 2017
主题:
在线阅读:http://repositorio.espam.edu.ec/handle/42000/687
标签: 添加标签
没有标签, 成为第一个标记此记录!
实物特征
总结:This research was carried out with the objective of proposing improvements to the year´s work process of ESPAM MFL through the analysis of value added. The research methods applied were: descriptive method that allowed to evaluate the characteristics of the process and procedures of the year work management; inductive method that allowed to obtain results and improvement guidelines on the processes and procedures of the management; deductive method that allowed to indicate the main ideas of the processes to be studied in the different careers of ESPAM MFL. Techniques were also applied, such as: interviewing year work facilitators, CICESPAM members and teachers who are usually part of the court to solicit information about the process. Direct observation was performed to interact with the reality of the facts about the procedures that are elaborated for the object of study, the graphic representation of the information was also used through the AS-IS diagram, which provided a better understanding of the situations and variables that worked on the process and procedures under study. Once the research methods and techniques were applied, analysis of value added (AVA) was used, the same that informed and improved activities that add value to the process, resulting in an optimization of time. That is why it is concluded that the AVA allowed to unify the activities related to each other with the purpose of reducing the time for its elaboration.