Optimización del proceso productivo de chocolate en tablilla en la microempresa chocolates Monge

The following research project consist in doing a study of the times and movements for the production of splintered chocolate, in the micro – enterprise “MONGE CHOCOLATES” with the purpose of improving the process of making splinter chocolate, in this way the process were identified by the creation...

• Κύριος συγγραφέας: Olmos Escobar, Walter Stalyn (author)
• Άλλοι συγγραφείς: Tacuri Jácome, Jhonatan Javier (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2019
• Θέματα: OPTIMIZACIÓN; PROCESO PRODUCTIVO; TABLILLA; ADMINISTRACIÓN PUBLICA
• Διαθέσιμο Online: http://repositorio.utc.edu.ec/handle/27000/5436