Improvement of the Production Process to Enhance Finished Product Quality Using 6S and TQM Methodologies in a Bakery SME (#1579)

Authors

Samaritano, Diego

Carrillo, Lucero

Elías Giordano, Cynthia

Abstract

The manufacturing sector is vital both globally and in Peru, transforming raw materials into finished products and serving as a key driver of economic growth. In 2022, this sector in Peru recorded a growth of 0.96%, driven by the post-pandemic economic recovery and an increase in industrial exports. Micro and small enterprises (SMEs) are essential in this context, representing 99% of productive units and generating 70% of national employment. The bakery and pastry industry, with approximately 14,800 bakeries across the country, exemplifies the prominence of SMEs in key economic sectors. Despite their importance, SMEs face significant challenges such as reduced consumption and profitability. To adapt, 25% of bakeries have diversified their services by incorporating restaurants. The Peruvian Association of Bakeries (Aspan) plays a crucial role in promoting continuous improvement and on-the-job training. Financially, approximately 3 million customers are small businesses, facilitating their sustainable growth. However, a significant challenge remains nearly 50% of these operate informally. Doris Pastry and Café, operating within the bakery sector, faces challenges across multiple stages of production. The proposed research focuses on strategies such as the 6S and TQM methodologies to optimize human resource management and processes, thereby improving the quality of the final product and the overall competitiveness of the sector. The study aims to identify critical issues and propose practical solutions to strengthen operational efficiency and production quality in SMEs in Peru, thereby contributing to the sustainable development of the manufacturing sector.