Case study on the delay in the delivery of marmitex from an industrial kitchen

Abstract

This article presents the process of preparation of foods through menus proposed weekly by nutritionists of an industrial kitchen, with the purpose of correcting flaws that affect the financial of the organization. An approach will be adopted regarding the delay in the delivery of marmitex, which are supplied in large quantities to prisons, public agencies and hospitals in Belo Horizonte and the metropolitan region. Every process is done by manual means, requiring an involvement of all to make the process work as in a cycle. With the application of the tools and methodologies of the quality management it is believed that it is possible to indicate improvements that have mini mized the failures. The flowchart tools, the GUT matrix, cause and effect, PDCA cycle, 5W2H and the 5S methodology will be used to aid in process evaluation.