Desarrollo de una propuesta para la mejora productiva en una Empresa de alimentos mediante la optimización de horas extras del personal y materia prima utilizando la metodología Six Sigma.

Abstract

The purpose of this research was to formulate a proposal for productive improvement in a food company by improving staff overtime and raw material performance. To achieve this, the application of the Six Sigma methodology was chosen as a study method. For its development, data related to the amount of raw materials used in manufacturing and the overtime that were generated in the production processes, its operating philosophy, among others, were taken as input. The master production plan model was established, with which data processing was carried out for the purchasing guide for the different fruits, thereby reducing the 30% impact on losses and avoiding purchasing raw materials unnecessarily. Now the production department shopping knows what to buy and on what day. On the other hand, the control of the staff's overtime is shown, obtaining a 41% improvement, with this the staff has established the activities to be carried out, establish processes, improve efficiency and above all do not have hours of leisure that the Plant performance will be more efficient.