Controle de estoque em para apoiar a minimização de rejeitos no setor de panificação

Abstract

Companies seek innovations when implementing management tools, including the ABC Curve, which classifies products according to value and sales volume. This analysis aims to identify items of crucial financial importance for effective management. This study investigates the application of the ABC Curve in a bakery, with the purpose of reducing rejects and improving inventory management, taking into account seasonality and variation in demand. Where its main objective is to analyze the application of the ABC Curve methodology in a small bakery, aiming to improve the efficiency of inventory management and improve the profitability of the business. Data collection covers the analysis of sales demand, acquisition costs and sales prices of essential products, such as bread, cakes and savory snacks. Production time was carefully recorded, demonstrating manufacturing efficiency. Finally, the ABC analysis optimized inventory management, increasing the bakery's profitability. The focus on French bread is crucial to boosting revenue. The production of savory meat demands detailed analysis to adjust strategies and boost sales. The efficient bakery layout is a valuable resource that must be continually improved to sustain business success and bring quantitative results.