Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method is proposed, which consists in the use of Economy of Movement, Ergonomics, Poka...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10757/656013 |