Relação entre condições ergonômicas e aspectos da produção enxuta em um restaurante de comida japonesa

• Autor(a) principal: Zimmermann, Deise Taís
• Data de Publicação: 2018
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• dARK ID: ark:/26339/00130000009g2
• Texto Completo: http://repositorio.ufsm.br/handle/1/21465
• topic: Restaurante Japonês; Ergonomia; Produção enxuta; Poka-Yoke; Japanese restaurant; Ergonomics; Lean production; CNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAO

To meet the needs for improvements in production processes, companies often seek to introduce techniques such as Lean Production, for example, in order to reduce costs and increase productivity. Likewise, there is a constant search for better working conditions in relation to the health and safety of professionals. However, the practice of these two concepts in the workplace does not always occur in a harmonic and positive way. While it has been found that lean techniques in a production process often provide improvements for companies, not all ergonomic principles are generally met. Thus, this study aims to identify, from the Ergonomics perspective, what changes in health and safety conditions occur with the use of Lean Production tools, using a Japanese restaurant located in the food plaza of Royal Plaza Shopping in the city of Santa Maria, as object of study. Divided into four phases, the work of initial analysis of the conditions of production, ergonomic evaluation, the application of production tools and, finally, the relationship between the ergonomic and aspects of production Lean. As a result, the study was done to verify the ergonomic changes from the use of the Poka-Yoke tool. The changes in the security aspects in the cut of the pieces were considered positive, however it was verified that the questions in the repetitiveness and work rhythm questions present negative relations.