Utilização do lean manufacturing para redução de desperdícios em um restaurante industrial

Abstract

The present work addresses the application of waste control, the use of Lean Manufacturing tools, for the purpose of improvement and use reduction and causes that cause problems during the meal production process industrial kitchen. Starting with process monitoring, with the help of value stream mapping, it was possible to systematically view the product flow, or what is possible for the study and comparison of Takt Time, cycle time and plan planning. of action. In 5W2H, you can guide training and develop more efficient and effective processes. Thus, the present case study was based on a quantitative and qualitative approach, applying Toyota model concepts and investigations into causes of causes in the construction of lean production tools improvements to reduce waste, with one-time use. greater increase and decrease of costs in the company.