Aplicación de instrumentos de gestión como contribución a la mejora productiva del sector minorista de cárnico en el cantón Bolívar.
The general objective of the research was to apply management tools as a contribution to the productive improvement of the meat retail sector in the Bolívar canton, for which the deductive method was used, which allowed to identify the lack of indicators for the measurement of critical factors withi...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repositorio.espam.edu.ec/handle/42000/809 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | The general objective of the research was to apply management tools as a contribution to the productive improvement of the meat retail sector in the Bolívar canton, for which the deductive method was used, which allowed to identify the lack of indicators for the measurement of critical factors within the sector under study; and the inductive one that facilitated the analysis of different phenomena and theories related to the retail sector to strengthen the previous ideas of the research and focus them towards the reality of the sector. In addition, the application of techniques contributed to the collection of field data, such as the systematic review carried out when collecting bibliographic information that provided solid arguments for selecting the most effective management tools according to different points of view of reviewed authors, making timely use of the types of research, specifically descriptive, bibliographic and field. Finally, the techniques for each critical factor were applied, the process map, process sheet and flowchart to classify, identify and visualize the production process in an exact way, the program of material requirements to know the amount of necessary inputs for each week, the proportional method to determine the productive capacity of the processes, the design of the post to determine the responsibilities and the HACCP standards, the final product quality control. |
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