Modelo de gestión por procesos basado en buenas prácticas de manufactura para la cafetería Lua Bakery and Coffee

Abstract

This research work proposes a process management model for the production area of LUA Bakery and Coffee, based on guidelines focused on Good Manufacturing Practices (GMP). The central objective is to provide tools for the standardization of production processes, given that the company currently lacks a solid process management system. An initial diagnosis was conducted through direct observation, which enabled the collection of detailed information regarding the organization's operational activities, machinery, processes, and functional areas. The core problem was identified, and the processes were classified into strategic, operational, and support categories. Subsequently, the process map and the corresponding characterizations were developed; this technical instrument facilitated the definition of inputs, activities, outputs, required resources, and responsibilities for each process. The analysis based on the external instruction manual for the evaluation of restaurants, cafeterias, and other collective catering establishments from the National Agency for Regulation, Control, and Sanitary Surveillance (ARCSA) evidenced an 87.19% compliance rate with GMP. However, deficient employee knowledge regarding hygiene and food safety, alongside the lack of waste bins classified by waste type, are weaknesses currently exhibited by the cafeteria. Finally, a process and procedure manual was developed under the process management approach. This technical instrument was designed as a structured guide and integrates management indicators and registration forms aimed at controlling vital process aspects and ensuring the continuous optimization of LUA Bakery and Coffee's operations.