Secuenciación de la producción en Carnes Casablanca

Abstract

Currently the world is facing new technologies and methodologies that leave aside manual labor and companies like Carnes Casa Blanca face these challenges, and due to the competition they must differentiate themselves, which is why the sequence of the production program is vital to minimize production costs and increase the efficiency of its plant. The sequence of the production program makes it possible to determine the way in which resources should be assigned for the efficient production of meat derivatives and at what moment they should be manufactured in order to comply with the requirements given by clients. The sequencing of production arises from a need to take into account delivery dates, production times, safety stocks, plant capacity and, as these are perishable products, it is important to take into account expiration dates. Taking into account all these variables, the dates and quantities to be produced are determined, complying with restrictions such as plant capacity, available shifts and product delivery dates. The purpose of this work is to find the appropriate order of execution of the work, which allows to optimize times and thus comply with the orders established by the clients, that is to say, a high level of service, thus generating more income and profitability for the company. Establishing the correct quantities at the right time reduces production costs that can be generated by overtime to comply with orders or production shortages.