Análise de capacidade de uma pizzaria através do estudo de tempos e identificação de pontos críticos.

Abstract

Within an increasingly competitive scenario, companies must focus their efforts on improving their processes in order to optimize their resources to increase their productive efficiency, focused on a systemic thinking of global efficiency. Small and medium-sized companies have a lack of technique and tools to introduce management concepts, efficiency, productive capacity in their organizational realities. Considering that a pizzeria located in João Pessoa reported an increase in the production times of its pizzas, especially in the busiest days, on weekends, and presented a lack of knowledge about the productive capacity of its processes, the present work aimed to perform a capacity analysis through the study of times and identify its bottlenecks. To achieve the objective, the process was described, the production capacity was measured, the most probable causes for the increase in production time. One of the ways to analyze efficiency and capacity is through the study of times, measuring the time it takes a person to perform their activity within a normal work rhythm. During the research, 150 pizzas were monitored, and their operating times, work rhythm factor and notes of possible causes that caused the increase in production times were recorded. From the study, it was verified that the expressive formation of queues in the process are mainly due to the stage of preparation of the dough and assembly, and the demands greater than the productive capacity during data collection were not evidenced.