Utilização do método DMAIC para melhoria de desempenho em indústria de panificação e confeitaria

• Autor(a) principal: Barrioni, Fernanda Dib
• Data de Publicação: 2015
• Outros Autores: Santos, Gabriela Tereza, Rocha, Lucas Diniz, Ferreira, Paulo Fernando
• Tipo de documento: Artigo de conferência
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/7774
• topic: Qualidade; Seis Sigma; Método DMAIC; Indústria de Panificação; Confeitaria; Quality; Six Sigma; DMAIC method; Bakery and confectionery industry

Currently, the search for production with quality and low costs, to transform the organization more competitive, boosts demand for quality strategies. Although program these tools is not an easy task, it is essential for the organization health. This study aims to increase the productivity of an industry of trade of products for bakery and confectionery using the application of quantitative and qualitative satisfaction survey that guides researchers to trace paths. To do this, it’s utilized the D (Set) and M (Measure) of the DMAIC method, with the help of quality tools. This work is a field of study, of exploratory and descriptive character, classified as applied research and quantitative, since it was possible to quantify and analyze the causes of the problems encountered. The bottlenecks were detected as production losses, lack of automation of machines, layout and logistics with the help of tools in order to define which parts researchers could act. Therefore, the application of DMAIC method serves as a basis for identification, analysis and proposals for improvements, have efficiency in troubleshooting and assist in achieving the goals.