Os critérios competitivos da produção: um estudo exploratório na construção de edificações

Neto, José de Paula Barros; Fensterseifer, Jaime Evaldo; Formoso, Carlos Torres

doi:10.1590/s1415-65552003000100004

Cited by 14 publications

(11 citation statements)

References 3 publications

(3 reference statements)

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“…Title Analysis Method Approach Sector Barros et al (2003) Competitive criteria of production: An exploratory study on the construction of buildings Wheelwright (1984), Slack (1993) and Paiva et al (2004), have proposed competitive criteria for companies. The traditional competitive criteria are costs, quality, reliability of delivery, and flexibility.…”

Section: Authormentioning

confidence: 99%

Operations strategy and analysis of competitive criteria: a case study of a food business

et al. 2019

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This study proposes an alternative way to access customer priority information on competitive criteria that a food industry company needs to take into account. Based on this approach, it is possible to identify a consistent set of information that assists in the decision-making process at an operational strategy level, such as investments in dedicated or shared production lines, quality programs, and cost reduction. This study is a single embedded case study. Data were collected through interviews with ten customers of each business unit (BU). Descriptive statistics of the results were performed to analyze data: mean central tendency, standard deviation, and coefficient of variation. The Fleiss Kappa Index was then used to analyze the agreement between respondents' answers. Finally, a new statistical analysis was performed. This analysis was weighted considering the representativeness of each customer in the company's billing. The results show that there are differences among competitive priorities of each BU. In addition, the proportionality of participation of each BU in the company influences the order of preference of competitive criteria.

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Section: Authormentioning

confidence: 99%

Operations strategy and analysis of competitive criteria: a case study of a food business

et al. 2019

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“…Tais dimensões mostram o diferencial da Produção Enxuta, uma vez que não é apenas fazer com que os trabalhadores padronizem suas atividades, mas também manter o seu nível de produção sem que haja desnivelamento do seu ritmo de execução, elevando, assim, a qualidade e a confiabilidade do processo (SCHNEIDER, 2007;BARROS NETO;FENSTERSEIFER;FORMOSO, 2003).…”

Section: Avaliações Das Práticas Enxutasunclassified

Avaliação Das Práticas De Produção Da Cachaça Em Um Engenho Na Paraíba, a Partir Das Dimensões Da Produção Enxuta

Silva

Júnior

Correia

2019

RGD

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Este artigo tem por objetivo avaliar as práticas de produção aplicadas na fabricação de cachaça em um engenho na Região do Brejo paraibano, a partir das dimensões da Produção Enxuta, verificando até que ponto as características específicas dos sistemas de manufatura se enquadram nos princípios da Produção Enxuta. Resultante de uma pesquisa de caráter quantitativo e qualitativo, fundamentada nas pesquisas descritiva, exploratória e bibliográfica, cujo método utilizado foi o estudo de caso, foi possível levantar as informações necessárias para atender os objetivos propostos neste estudo. Os resultados mostram que no engenho estudado, das onze dimensões analisadas condizentes com a Produção Enxuta, o mesmo possui seis práticas com média superior a 7,0, tais como: Troca Rápida de Ferramenta, Manutenção Preventiva Total, Controle da Qualidade Zero Defeito, Operações Padronizadas, Integração com Fornecedores, Programação Puxada e Nivelada. No entanto, as dimensões Multifuncionalidade, Melhoria Contínua, Layout Celular e Autonomação, obtiveram média 5,0; e a dimensão Gerenciamento visual obteve média zero. Estes resultados subsidiam os gestores para implementar estratégias que venham a solucionar as dimensões deficitárias.Palavras-chave: Engenho de cachaça. Melhorias do processo. Produção Enxuta.ABSTRACTThis paper presents an evaluation of the production practices applied in the manufacture of cachaça distillery in the Paraíba State - Brazil, from the dimensions of the Lean Production to check how the specific features of the manufacturing system of disillery adapt to the principles of lean production. To meet the proposed objectives was made a qualitative and quantitative study based on descriptive, exploratory and bibliographic researches, whose instrument was a questionnaire applied with to management of the mill. Furthermore, to retain the information was made the direct observation of the non-participatory monitoring of the production process, verifying the practices of lean production of the company. The results showed that in the cachaça distillery studied, of the eleven dimensions analyzed relative to the Lean Production, the enterprises has six practices with an average higher than (7.0), such as: Quick Changeover, Total Preventive Maintenance, Zero Defects Quality Control , Standardized Operations, Supplier Integration, and Pull System. However, the dimensions Multifunctionality, Continuous Improvement, Cellular Layout and Autonomation, obtained average (5.0); and the Visual Management dimension obtained zero of average. These results subsidize the managers to implement strategies that will solve the deficit dimensions.Keywords: Cachaça distillery. Process improvement. Lean Production.

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“…Costumers aims more than goods, they search for good treatment, quality, flexibility payment and delivery term, reliability is hard to build and take time, but a small sequence of problems and lack of commitment can destroy a long-term relationship (SLACK et al, 1993). On time delivery starts before shipment, to have an efficient logistical planning, it is necessary to know the real situation about delivery terms, equipment's availability and other services required (KAFER; PARIS, 2010), according to Barros, Fensterseifer e Formoso (2003), fulfilling the promised terms creates reliability to customers.…”

Section: Independent Journal Of Management and Production (Ijmandp)mentioning

confidence: 99%

Effect of logistical control in customer satisfaction in a company in the packing sector

Gomes¹,

Figueiredo

2019

Ind. Jour. Manag. & Prod.

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Logistics has become a strategic activity along the time not only a mere operational task in corporations, for that reason having a suitable management for logistics processes bring benefits all over the companies and impacts customer satisfaction. This paper was developed based on a case study performed in a packaging company located in the east area of the city of São Paulo, it was conducted in the period from April to September of 2017. An evaluation of logistical processes was performed based on non-participative observations and posteriorly with participative observations, with the diagnosis of main problems corrective actions were implemented as well as processes control. A training program was done to prepare the workers to accomplish with the new procedures, that made possible to stablish a comparison between past results and the ones achieved with new procedures and controls. It was also proposed and utilized the Net Promoter Score – NPS method to evaluate customer satisfaction that allowed to observe the results evolution achieved with the new procedures implemented.

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Os critérios competitivos da produção: um estudo exploratório na construção de edificações

Cited by 14 publications

References 3 publications

Operations strategy and analysis of competitive criteria: a case study of a food business

Operations strategy and analysis of competitive criteria: a case study of a food business

Avaliação Das Práticas De Produção Da Cachaça Em Um Engenho Na Paraíba, a Partir Das Dimensões Da Produção Enxuta

Effect of logistical control in customer satisfaction in a company in the packing sector

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