Gestión por procesos en la microempresa de producción de queso fresco Mentur

Abstract

An effective process management implementation in an industry is essential for productivity levels improving, focusing on guidelines which add value to processes, products or services and promote continuous improvement in operations, for customer satisfaction level increasing by beating their expectations and requirements. Through this research development, a process management model has been proposed for the fresh cheese production line at "Lácteos MENTUR" company. The process standardization absence and the employee’s frequent rotation have an impact on the work organization, resulting in production failures and loss of resources for the company. In this study, information was gathered on production process for fresh cheese manufacturing. Processes, subprocesses, and tasks carried out in all phases of production were identified, from reception to storage of the final product, and a process map was drawn up to get a better view of the current state of the organization. Based on these data, a procedures manual was proposed to establish an operations standardization for the fresh cheese production; this manual will not only help to improve the company's efficiency and productivity but will also be a guide for future studies and a tool to train and induct new employees with the purpose of optimizing resources and increasing productivity in general.