Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo de conferência |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | https://ri.ufs.br/jspui/handle/riufs/18424 |
Resumo: | Bakery is one of the largest segments of the industry in Brazil, with a market share of R$ 91.94 billion (2020). To explore the bakery sector in the state of Sergipe, economic and strategic analyses were conducted on a company that has been operating for seven years in the interior of the state. This work aims to understand the impact of costs on production, as well as identify the strengths and weaknesses of the company and categorize its products using the BCG and GE matrices. Quantitative data on production and manufacturing costs were used for the analyses. According to the conducted analyses, strengths such as product innovation and diversity in customer service were noted, as well as weaknesses like workload overload. Furthermore, the volcano cake was categorized as a star product using the BCG Matrix, while the brigadeiro was identified as a cash cow, and both products were classified as having a priority investment and a safe investment according to the GE Matrix. Finally, recommendations were made based on all the analyses conducted. |
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Vieira, Layslla SousaAraújo, Daniel Gustavo SilveiraMendonça, Victor Eduardo MenezesAlmeida, Bruno SouzaSoares, Carlos SousaVasconcelos, Cleiton Rodrigues de2023-09-28T00:37:24Z2023-09-28T00:37:24Z2023-082447-0635https://ri.ufs.br/jspui/handle/riufs/18424Autorização para publicação no Repositório Institucional da Universidade Federal de Sergipe (RIUFS) concedida pelo editor.Bakery is one of the largest segments of the industry in Brazil, with a market share of R$ 91.94 billion (2020). To explore the bakery sector in the state of Sergipe, economic and strategic analyses were conducted on a company that has been operating for seven years in the interior of the state. This work aims to understand the impact of costs on production, as well as identify the strengths and weaknesses of the company and categorize its products using the BCG and GE matrices. Quantitative data on production and manufacturing costs were used for the analyses. According to the conducted analyses, strengths such as product innovation and diversity in customer service were noted, as well as weaknesses like workload overload. Furthermore, the volcano cake was categorized as a star product using the BCG Matrix, while the brigadeiro was identified as a cash cow, and both products were classified as having a priority investment and a safe investment according to the GE Matrix. Finally, recommendations were made based on all the analyses conducted.A panificação é um dos maiores segmentos da indústria no Brasil tendo uma participação de R$ 91,94 bilhões (2020). Dessa forma, no intuito de explorar o ramo da panificação no estado de Sergipe foram realizadas análises econômica e estratégica em uma empresa que atua há sete anos no interior do estado. Este trabalho tem como objetivo entender o impacto dos custos para a produção, além de identificar dos pontos fortes e fracos da empresa e de categorizar os produtos com a utilização das matrizes BCG e GE. Para a elaboração das análises, foram utilizados dados quantitativos de produção e de seus custos de fabricação. Com isso, de acordo com as análises realizadas, foi notado pontos fortes como a inovação do produto e diversidade no atendimento, bem como seus pontos fracos, como a sobrecarga de trabalho. Além disso, foi realizada a categorização pela Matriz BCG do bolo vulcão como um produto estrela e o brigadeiro sendo a vaca leiteira, já pela Matriz GE os mesmos produtos foram classificados como detém o investimento prioritário e de investimento seguro. Por fim, foram realizadas recomendações tendo como base todas as análises realizadas.São CristóvãoporDepartamento de Engenharia de Produção - Universidade Federal de SergipeDEPRO/UFSAnais do XII SIMPRODEngenharia econômicaEngenharia organizacionalPlanejamentoCustosEconomic engineeringOrganizational engineeringPlanningCostsAnálise econômica e estratégica em uma confeitaria no interior do Estado de Sergipeinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectreponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/18424/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALAnaliseEconomicaEstrategicaConfeitaria.pdfAnaliseEconomicaEstrategicaConfeitaria.pdfapplication/pdf496616https://ri.ufs.br/jspui/bitstream/riufs/18424/2/AnaliseEconomicaEstrategicaConfeitaria.pdf0d8e40b90905e15b1413f191b05f9c81MD52riufs/184242023-09-27 21:37:29.64oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2023-09-28T00:37:29Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
title |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
spellingShingle |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe Vieira, Layslla Sousa Engenharia econômica Engenharia organizacional Planejamento Custos Economic engineering Organizational engineering Planning Costs |
title_short |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
title_full |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
title_fullStr |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
title_full_unstemmed |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
title_sort |
Análise econômica e estratégica em uma confeitaria no interior do Estado de Sergipe |
author |
Vieira, Layslla Sousa |
author_facet |
Vieira, Layslla Sousa Araújo, Daniel Gustavo Silveira Mendonça, Victor Eduardo Menezes Almeida, Bruno Souza Soares, Carlos Sousa Vasconcelos, Cleiton Rodrigues de |
author_role |
author |
author2 |
Araújo, Daniel Gustavo Silveira Mendonça, Victor Eduardo Menezes Almeida, Bruno Souza Soares, Carlos Sousa Vasconcelos, Cleiton Rodrigues de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Vieira, Layslla Sousa Araújo, Daniel Gustavo Silveira Mendonça, Victor Eduardo Menezes Almeida, Bruno Souza Soares, Carlos Sousa Vasconcelos, Cleiton Rodrigues de |
dc.subject.por.fl_str_mv |
Engenharia econômica Engenharia organizacional Planejamento Custos |
topic |
Engenharia econômica Engenharia organizacional Planejamento Custos Economic engineering Organizational engineering Planning Costs |
dc.subject.eng.fl_str_mv |
Economic engineering Organizational engineering Planning Costs |
description |
Bakery is one of the largest segments of the industry in Brazil, with a market share of R$ 91.94 billion (2020). To explore the bakery sector in the state of Sergipe, economic and strategic analyses were conducted on a company that has been operating for seven years in the interior of the state. This work aims to understand the impact of costs on production, as well as identify the strengths and weaknesses of the company and categorize its products using the BCG and GE matrices. Quantitative data on production and manufacturing costs were used for the analyses. According to the conducted analyses, strengths such as product innovation and diversity in customer service were noted, as well as weaknesses like workload overload. Furthermore, the volcano cake was categorized as a star product using the BCG Matrix, while the brigadeiro was identified as a cash cow, and both products were classified as having a priority investment and a safe investment according to the GE Matrix. Finally, recommendations were made based on all the analyses conducted. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-09-28T00:37:24Z |
dc.date.available.fl_str_mv |
2023-09-28T00:37:24Z |
dc.date.issued.fl_str_mv |
2023-08 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ri.ufs.br/jspui/handle/riufs/18424 |
dc.identifier.issn.none.fl_str_mv |
2447-0635 |
dc.identifier.license.pt_BR.fl_str_mv |
Autorização para publicação no Repositório Institucional da Universidade Federal de Sergipe (RIUFS) concedida pelo editor. |
identifier_str_mv |
2447-0635 Autorização para publicação no Repositório Institucional da Universidade Federal de Sergipe (RIUFS) concedida pelo editor. |
url |
https://ri.ufs.br/jspui/handle/riufs/18424 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.ispartof.pt_BR.fl_str_mv |
Anais do XII SIMPROD |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.none.fl_str_mv |
Departamento de Engenharia de Produção - Universidade Federal de Sergipe |
dc.publisher.initials.fl_str_mv |
DEPRO/UFS |
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Departamento de Engenharia de Produção - Universidade Federal de Sergipe |
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