Implementation of the 5S Methodology to Improve Efficiency in a Pastry Microenterprise San Ramon - Chanchamayo

Vilchez Baca Herbert Antonio; Jimmy Vera-Bobadilla; Franklin Apolinario-Caro; José Velasquez-Costa

Implementation of the 5S Methodology to Improve Efficiency in a Pastry Microenterprise San Ramon - Chanchamayo

Vilchez Baca Herbert Antonio
, Jimmy Vera-Bobadilla
, Franklin Apolinario-Caro
, José Velasquez-Costa

School of Industrial Engineering

Research output: Conference Proceeding › Paper › peer-review

102 Downloads (Pure)

Abstract

In Peru, the majority of pastry shops belong to micro and small companies, one of the problems they face is the
deficiency of the production line due to the lack of order, cleanliness and good habits of the collaborators, so the objective
of this article is to present the implementation of the lean manufacturing tool, which is the 5S method, which was
implemented in the production area of a pastry company for a period of 4 months, the results are as follows: search time for
pastry utensils and instruments reduced by 75%, 8 square meters recovered, marking 62% and organization of supplies 42%.
A notable change was experienced: the meticulous organization of tools and materials, along with the standardization of
processes, improved the distribution of cream filling, reducing defective products by 75% and increasing monthly revenue
by 15%, reduction of 30 % in costs due to waste of materials and reduction in cleaning time to 15 minutes per day.

Original language	Spanish (Peru)
State	Indexed - 7 Aug 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 8 Decent Work and Economic Growth
SDG 9 Industry, Innovation, and Infrastructure

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Implementation-of-the-5S-Methodology-to-Improve-Efficiency-in-a-Pastry-Microenterprise-San-Ramon--ChanchamayoProceedings-of-the-World-Congress-on-Mec

Cite this

@conference{95e0a11bdb714291a016167f21d5a5ab,

title = "Implementation of the 5S Methodology to Improve Efficiency in a Pastry Microenterprise San Ramon - Chanchamayo",

abstract = "In Peru, the majority of pastry shops belong to micro and small companies, one of the problems they face is the deficiency of the production line due to the lack of order, cleanliness and good habits of the collaborators, so the objective of this article is to present the implementation of the lean manufacturing tool, which is the 5S method, which was implemented in the production area of a pastry company for a period of 4 months, the results are as follows: search time for pastry utensils and instruments reduced by 75\%, 8 square meters recovered, marking 62\% and organization of supplies 42\%. A notable change was experienced: the meticulous organization of tools and materials, along with the standardization of processes, improved the distribution of cream filling, reducing defective products by 75\% and increasing monthly revenue by 15\%, reduction of 30 \% in costs due to waste of materials and reduction in cleaning time to 15 minutes per day.",

author = "\{Herbert Antonio\}, \{Vilchez Baca\} and Jimmy Vera-Bobadilla and Franklin Apolinario-Caro and Jos{\'e} Velasquez-Costa",

year = "2024",

month = aug,

day = "7",

language = "Espa{\~n}ol (Per{\'u})",

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TY - CONF

T1 - Implementation of the 5S Methodology to Improve Efficiency in a Pastry Microenterprise San Ramon - Chanchamayo

AU - Herbert Antonio, Vilchez Baca

AU - Vera-Bobadilla, Jimmy

AU - Apolinario-Caro, Franklin

AU - Velasquez-Costa, José

PY - 2024/8/7

Y1 - 2024/8/7

N2 - In Peru, the majority of pastry shops belong to micro and small companies, one of the problems they face is the deficiency of the production line due to the lack of order, cleanliness and good habits of the collaborators, so the objective of this article is to present the implementation of the lean manufacturing tool, which is the 5S method, which was implemented in the production area of a pastry company for a period of 4 months, the results are as follows: search time for pastry utensils and instruments reduced by 75%, 8 square meters recovered, marking 62% and organization of supplies 42%. A notable change was experienced: the meticulous organization of tools and materials, along with the standardization of processes, improved the distribution of cream filling, reducing defective products by 75% and increasing monthly revenue by 15%, reduction of 30 % in costs due to waste of materials and reduction in cleaning time to 15 minutes per day.

AB - In Peru, the majority of pastry shops belong to micro and small companies, one of the problems they face is the deficiency of the production line due to the lack of order, cleanliness and good habits of the collaborators, so the objective of this article is to present the implementation of the lean manufacturing tool, which is the 5S method, which was implemented in the production area of a pastry company for a period of 4 months, the results are as follows: search time for pastry utensils and instruments reduced by 75%, 8 square meters recovered, marking 62% and organization of supplies 42%. A notable change was experienced: the meticulous organization of tools and materials, along with the standardization of processes, improved the distribution of cream filling, reducing defective products by 75% and increasing monthly revenue by 15%, reduction of 30 % in costs due to waste of materials and reduction in cleaning time to 15 minutes per day.

M3 - Artículo

ER -