Implementation of a Production Management System to Improve Efficiency in a Bakery – Nuevo Chimbote 2024

Abstract

The research addresses Sustainable Development Goal (SDG) 8: Decent work and economic growth, with the purpose of implementing a production management system to optimize efficiency in a bakery in Nuevo Chimbote, Peru, in 2024. The study used a quantitative approach with a pre-experimental design evaluating a sample of 56 workers through surveys and analysis of historical data. The results revealed that the implementation improved operational efficiency, increasing production from 2,800 to 3,200 weekly units and in turn reducing losses from 3.9 kg to 1.2 kg and optimizing the inputs used. Likewise, technological tools, quality control protocols and staff training were introduced, promoting error reduction and improving customer satisfaction. These interventions allowed increasing product conformity from 89.8% to 98.8%. In conclusion, we see that the production management system proved to be a viable strategy to increase productivity, reduce costs and promote sustainability in the sector, allowing these findings to highlight the importance of integrating technology and strategic planning to strengthen business competitiveness.