Propuesta de diseño de procesos claves y procedimientos de Panadería Nacional de la ciudad de Babahoyo provincia de Los Ríos.

Abstract

This thesis consists of a process design proposal for a National Bakery in the city of Babahoyo. The research aims to evaluate the microenterprise's processes with the goal of optimizing its internal operations, standardizing activities, and improving the final product. Since its founding in 1990, the National Bakery has maintained a steady growth, dedicated to the artisanal production of bakery products. However, the inefficiency of documented and standardized processes has generated production difficulties, quality control issues, and operational efficiency limitations. First, the study is based on an application approach. Key processes at the National Bakery were found to be inefficient, leading to studies and techniques such as direct plant observation. During the implementation stage, initial production tests were conducted, analyzing the results and fine-tuning details to ensure proper functioning. The changes we made reduced downtime, improved material utilization, improved baking consistency, and accelerated delivery, boosting productivity and satisfying customers. After the final implementation, Panadería Nacional has a consistent process management system in place, making it easier to train staff, improving work control, and laying a solid foundation for future business growth