Estudio de tiempos para la estandarización de procesos en el área de producción de queso en la empresa de lácteos “Andy” ubicado en el cantón Cayambe
The dairy "ANDY" enterprise produces different dairy products, such as different sizes fresh cheese, yogurt, mozzarella cheese and leaf cheese, it is categorized as a micro enterprise, growth, such as innovation and creativity must be on a par with technology and new methods, faced the gre...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/9589 |
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