Environmental Management Proposal using VSM Tools, 5S, Man-Machine, OWAS and Westinghouse to Reduce Production Waste in the Rotisserie Chicken Restaurant (#608)

Authors

Esquivel Miñano, Chayna Esthefany

Peña Martinez, Saul Abelardo

Cabanillas Vigo, Jazmin Katherine

Paz Ruiz, Andiela Anai

Alcalá Adrianzén, Miguel Enrique

Abstract

This research aims to analyze how the environmental management proposal impacts production waste a rotisserie chicken restaurant. Tools such as Value Stream Mapping (VSM), 5S, Man-Machine, OWAS and Westinghouse are used. The study follows a transversal, descriptive and non-experimental approach. The VSM identified critical points and waste in the production flow. The 5S methodology improved the organization and cleanliness of the workspace. In addition, the Man-Machine optimized the interaction between workers and teams. The OWAS evaluated and improved ergonomic postures, while the Westinghouse Chart identified opportunities for improvement. Findings indicate a significant reduction in production waste, increased operational efficiency, and positive environmental impact. Applying VSM led to a reduced non-value-added time from 7.71 to 7.52 days. Adopting these tools benefits not only the environment but also profitability and sustainability. This proposal demonstrates the viability and effectiveness of integrating environmental management techniques and continuous improvement in the food sector.