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A utilização das práticas Lean na indústria alimentar em Portugal
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Resumo(s)
A indústria alimentar tem um grande peso na economia europeia e na sua empregabilidade (63%). No entanto, mais de 90% destas indústrias são PME's e a sua competitividade está muito aquém do expectável. Está comprovado que as práticas Lean podem melhorar a competitividade e rentabilidade dos processos das empresas.
Neste estudo pretende-se avaliar a implementação das práticas Lean nas empresas da indústria alimentar em Portugal, particularmente as motivações, resultados e desafios decorrentes das práticas implementadas.
Com os resultados alcançados verificou-se que a prática Lean mais implementada pela indústria alimentar é o Kaizen, seguida pela TQM. Constatou-se que as motivações com mais peso para seguir estas práticas são a melhoria da qualidade e da produtividade e o aumento da eficiência. O facto de o estudo abordar a indústria alimentar e a maioria das empresas ser PME, há desafios específicos que enfrentam, sendo a resistência à mudança e conhecimento limitado as principais dificuldades que estas empresas encontram. Ainda assim, dentro das organizações existem diferentes níveis de recetividade às mudanças, sendo os gestores de topo os mais recetivos e os operadores os menos recetivos. Quanto ao sucesso dos resultados decorrentes da implementação de práticas Lean, constatou-se que o aumento de produtividade e a redução do tempo de ciclo de produção são os fatores em que mais empresas apresentam sucesso, contrariamente à melhoria na comunicação, que foi o resultado com menor taxa de sucesso.
The food industry has a great influence on the European economy and its employability (63%). However, more than 90% food industries are SME's and its competitiveness is far below expected. Lean practices are proven in how they can improve the competitiveness and profitability of business process. In this study is intended to evaluate the implementation of Lean practices in food industries companies in Portugal, particularly the motivations, results and challenges arising from practices adopted. According to the results obtain it was verified that the Lean practice most implemented by the food industry is Kaizen, followed by TQM. It was found that the most important motivations to follow these practices are the improvement of quality, improvement of productivity and increase efficiency. The fact that the study addresses the food industry and most businesses are SME's, there are specific challenges that they face, with resistance to change and limited knowledge being the main difficulties these companies found. Yet within organization there are different levels of responsiveness to change, with top managers being the most receptive and operator the least receptive. Regarding the success of the results of the implementation of Lean practices, it was verified that the increase of productivity and the reduction of the production cycle time are the factors in which more companies are successful, contrary to the improvement in the communication which was the result with lower success rate.
The food industry has a great influence on the European economy and its employability (63%). However, more than 90% food industries are SME's and its competitiveness is far below expected. Lean practices are proven in how they can improve the competitiveness and profitability of business process. In this study is intended to evaluate the implementation of Lean practices in food industries companies in Portugal, particularly the motivations, results and challenges arising from practices adopted. According to the results obtain it was verified that the Lean practice most implemented by the food industry is Kaizen, followed by TQM. It was found that the most important motivations to follow these practices are the improvement of quality, improvement of productivity and increase efficiency. The fact that the study addresses the food industry and most businesses are SME's, there are specific challenges that they face, with resistance to change and limited knowledge being the main difficulties these companies found. Yet within organization there are different levels of responsiveness to change, with top managers being the most receptive and operator the least receptive. Regarding the success of the results of the implementation of Lean practices, it was verified that the increase of productivity and the reduction of the production cycle time are the factors in which more companies are successful, contrary to the improvement in the communication which was the result with lower success rate.
Descrição
Mestrado em Gestão e Estratégia Industrial
Palavras-chave
Indústria Alimentar Lean Manufacturing Fatores Determinantes Fatores Críticos de Sucesso Motivações Práticas Lean Food Industry Determining Factors Critical Success Factors Motivations Lean Practices
Contexto Educativo
Citação
Silva, Inês Maria Paulo (2018). "A utilização das práticas Lean na indústria alimentar em Portugal". Dissertação de Mestrado, Universidade de Lisboa. Instituto Superior de Economia e Gestão.
Editora
Instituto Superior de Economia e Gestão