Improvement of the supply chain of a restaurantn in Lima through the synergies of Lean manufacturing and system dynamics tools (#1676)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Rojas Polo, Jonatán Edward
MEDINA MEDINA, GABRIELA LUCIA
VERASTEGUI RODRIGUEZ, YLANA FATIMA
CARDOZO ROMERO, ARIANA DEL CARMEN
CONDOR QUINTANA, EDUARDO HUMBERTO
VASQUEZ DIAZ, ANEL MILAGROS
Abstract
The restaurant industry has struggled through the pandemic. Sales have been reduced by the closure of the premises during the years 2020 and 2021, as well as the reduction in capacity and changes in people's habits. This research arises from the need to face the current challenges and those that a complex supply chain brings as well. In the first place, a diagnosis of the current supply chain of the "La empresa" restaurant and cafeteria is made through its complex and dynamic systems and the Value Stream Mapping to identify waste. Later, improvement proposals based on lean manufacturing tools such as manufacturing cells and Kanban to reduce inventories and delays will be shown; and Poka Yoke to minimize defective products.