info:eu-repo/semantics/article
Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
Fecha
2020-01-01Registro en:
21945357
10.1007/978-3-030-25629-6_128
21945365
Advances in Intelligent Systems and Computing
2-s2.0-85070009463
SCOPUS_ID:85070009463
0000 0001 2196 144X
Autor
Alva, Indira
Rojas, José
Raymundo, Carlos
Institución
Resumen
The purpose of this document is to improve inventory management processes and food processing at a restaurant in the region of Ancash by applying the 5S methodology and using specific indicators for the location and type of work. All this was achieved with the implementation of the menu engineering methodology, which consists basically of forecasts, linear programming, long-term orders, and inventory management. The proper operation of the new processes was experimentally validated. First, the main results were that the use of approximately 4.30 m2 of the work space allocated to unnecessary activities within the work area was optimized, increasing the number of processes that a worker can perform without moving more than 1 m from their work position. Despite the many studies existing on the methodology implemented, there is scarce material that focuses on its application in restaurants, as it is normally developed in industrial areas.