Herramientas de manufactura esbelta para la mejora continua de los procesos en un restaurante de comida rápida

Abstract

The present research work was carried out in the fast-food restaurant "Broos Burguer Las Chancros de la 13" located on Joaquín Aillón and Lizardo Ruiz streets, a company dedicated to providing fast food service, with the aim of applying tools Lean manufacturing for the continuous improvement of processes in a restaurant. With an initial analysis, the main changes within the process were identified, in order to provide a solution to the problems encountered, the management of a reference implementation proposal for lean manufacturing tools and continuous improvement methodologies in restaurant processes is proposed. . For this research, improvement proposals were developed opting for a first 5S methodology, implemented in the production areas, to reduce the necessary elements in all areas, which will benefit the flow of the material, reducing the number of elements out of their place the creation and definition of new spaces for the storage of utensils and the application of a cleaning manual, the time spent cleaning each area is reduced based on defining specific procedures and activities for this activity in each area; The second methodology is based on a redistribution of the plant to reduce the movements or transfers of personnel, obtaining a reduction from 676,87 m to 467,34 m, that is, 209,52 meters per day, obtaining an improvement of 30,97% in the reduction of movements. or transfers of personnel, with the new arrangement of elements, redirection of the material flow and reduction of the response time of the employees to deliver the order, through the simulation of the process in the FlexSim 2019 program