Aplicação do método SLP para a reestruturação do layout do refeitório de um restaurante universitário.

Abstract

A good physical arrangement project allows identifying and eliminating activities that do not add value, as well as emphasizing activities that add value, which allows managers to develop strategies that ensure the survival and growth of the organization, in order to face the possible changes that occur in their external or internal environment, anticipating them. The objective of this work is to present an application of the systematic layout planning model, known as SLP (Systematic Layout Planning), in a system of food service operations of the University Restaurant of the Federal University of Paraíba. This model proposed by Muther (1978) was developed for manufacturing operations and does not provide its application in service operations, therefore adaptations were made as the prioritization of the flow of people that is always predominant in the processes of this sector. The applied methodological procedure followed the approach of the case study, in which the tools of the SLP system were applied to the operations of the research unit. The results of the application of the method demonstrated its usefulness for the reorganization of the layout in service operations of a public institution, since it exposed the problems that were hindering the flow of the productive process of the studied building plan. In the final stage of the study, a modified layout was proposed that, with minor alterations, would be able to minimize the main problems identified.