Aplicação de ferramentas do Sistema Toyota de Produção em um restaurante visando à redução de desperdícios

Abstract

This study's main objective is to identify how to reduce waste in a restaurant through the applications of tools of the Toyota Production System. The research was classified regarding its nature as an applied research, its approach was qualitative and in relation to its objectives as an exploratory research. In its development, a bibliographic research and a case study were used as technical procedures. In the case study the steps needed to achieve the necessary results were presented. The wastes listed by the Toyota Production System were identified in the restaurant processes according to the vision of value to the customer, using the Value Stream Map. After the identification of the wastes tools of the TPS capable of eliminating the wastes were suggested such as the Kanban system and concepts such as just in time. A Current State Value Stream Map and a Future State Value Stream Map were prepared and the reduction of lead time in the future state value stream was estimated as 44%.