Benefícios da teoria das restrições na gestão da produção: aplicação em uma indústria de panificação

Abstract

This study investigates the benefits of the Theory of Restrictions (TOC) structured in the application of the five steps of theory in the artisan breads sector of a small bakery industry. Baking enterprises have a high number of processes and businesses and require consolidated management processes to ensure profit and remain competitive in the market. This managerial demand converges with the TOC approach, recognized as a management tool aimed at improving processes that reduce the flow of production with a focus on obtaining continuous improvements in production processes and guaranteeing profit. The objective of this work was to identify the benefits obtained with the application of the Theory of Constraints in the management of the production of the artisan breads sector of a small bakery industry. To achieve this objective, a qualitative study was carried out and data collection was performed by non-participant observation, documentary research and interview with managers of the company and recorded in a notebook. The result showed that the application of the five steps of the TOC allows a systemic visualization of the whole productive process and the identification of bottlenecks that restrict the process. The elimination of some restrictions generates benefits such as the reduction of employee idleness between activities and reduction of machine downtime. The identification of the need for reorganization of the physical arrangement provides the realization of the productive process with less time of production crossing, allowing the delivery of the products more quickly.