Abstract

Over the years, competition in the baking sector has experienced a notable increase, which has led companies to seek a better administrative strategy in order to achieve continuous improvements in processes, quality and productivity, and thus increase your competitiveness in the market. However, micro and small businesses (MSEs) face difficulties in achieving these objectives due to a lack of attention to continuous improvement processes. For this reason, this article aims to support a small baking company located in Ica, Peru.

Gabo’s bakery needs to improve its productivity and, through a case study, methodologies such as 5S and SLP are applied. These tools are effective, adaptable and low-cost, and will contribute to reducing operational times, eliminating waste and improving the workspace, promoting habits that increase the productivity and well-being of employees. Finally, the positive influence of these methodologies will be evident both for "Don Gabo " and for other companies within the sector.