Aumentando la productividad en una empresa panificadora

In a changing and competitive environment, companies must seek to increase the number of products withthe same resources, so this article has how to design different alternatives to increase productivity in the company "Charlotte Patisserie", first by carrying out a general investigation, then by doing data and analyzing them to culminate with the generation of the different improvement alternatives for the blueberry cheesecake star product, with the purpose of avoiding the interruption of work and optimizing the performance of the operators when collecting to prepare the desserts. The result obtained with the best alternative proposed was an increase in productivity of 12 % through the reduction of travel and operation times. ILIA: Investigaciones Latinoamericanas en Ingeniería y Arquitectura, No. 01, 2024: 155-158.