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 |
| Sprog: | spa |
| Udgivet: |
2022
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| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/9589 |
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Tilføj Tag | Summary: | 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 great competition, which exists in the dairy sales market, the current time study was made in the fresh cheese production area, it is the most demanded product, this research work is focused on it and new methods faced the great competition, what exists in the dairy sales market, the present study of times was made in the fresh cheese production are for being the most demanded product, this research analysis for a optimization and times standardization in the different processes. The basis of this research project is found in the study, once, it has been determined the productive process in the analysis area, having as a used method, the return to zero or zero regression, taking into account key factors such as the basic time, the rhythm valuation and the supplements to get the standard time, wich in turn, it determines the micro enterprise current capacity, after this research and its respective analysis, the proposal is an improvement by combining several activities and optimizing production times with the same existing resources as the got results from current production with 12.52 hours cycle time with a cheese 195 units current production capacity with a proposed cycle time 11.62 hours with a production capacity 210 cheese with an increase 8% and 15 cheese units per day. |
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