Engenharia de Produção

URI Permanente desta comunidadehttps://repositorio.cesupa.br/handle/prefix/33

Navegar

Agora exibindo 1 - 5 de 5

Desenvolvimento das fases iniciais do BSC para construção da visão estratégica em um grupo de fazendas de gado de corte da região amazônica
(Centro Universitário do Estado do Pará, 2023-12-07) Costa, Gabriel Santiago Gama da; Oliveira, Márcia Cecília Rodrigues de; http://lattes.cnpq.br/9031699274609496; Araújo, Felipe Fonseca de; http://lattes.cnpq.br/7813087449689787
The importance of agribusiness for Brazil and its financial results are noticeable, however, with the growth and modernization of this sector, the level of competitiveness and the need for more assertive decision-making increase. Thus, the present work sought, based on the Balanced Scorecard, to implement the strategic vision in a beef cattle company in Pará called Fazenda Aruans. Based on the use of Mission, Vision and Values, the strategic drivers, interviews were carried out with directors of the institution to outline these three important vectors and then have the ability to draw up a SWOT Matrix, evaluating the internal factors of the company with external factors to obtain more consistent data and write a credible work within the focus company. With these two tools applied, it was possible to outline the company's strategic objectives and relate them to each BSC perspective in the Strategic Map, correlating the objective of each of the company's areas with the business desire, therefore, two main objectives were identified: double the number of animals on the same volume of land that the company has and verticalize the organization's production chain. With this, each perspective was constructed.
Desenvolvimento e aplicação de um manual da qualidade inspirado no padrão ISO 9001 em uma fábrica de biscoitos na Amazônia
(Centro Universitário do Estado do Pará, 2023-12-07) Bergamini, Leonardo Sanjad; Oliveira, Márcia Cecília Rodrigues de; http://lattes.cnpq.br/9031699274609496; Freitas, Felipe Fonseca Tavares de; http://lattes.cnpq.br/5523511253031983; Ferreira, Marcelo de Santis; http://lattes.cnpq.br/9702488025232516
Micro-enterprises, in general, have preponderant needs, such as the efficient management of their resources and the achievement of greater market share. In this sense, those who choose to invest in the implementation of a Quality Management System through the elaboration of a Quality Manual, aim to standardize their main processes, record their culture and, consequently, optimize their management. For Majoca, a small biscuit shop based in the city of Belém-PA, having a Quality Manual that covers institutional, operational, and strategic aspects, is a significant step in the search for sustainable success. The methodology for creating the manual followed a qualitative approach, of an exploratory nature, and used premises from the QMS and inspiration from the ISO 9001:2015 standard to lay the foundations for future expansion of the company. The results assertively met the company's demands and proved to be positive, both operationally and strategically and organizationally.
Identificação dos critérios, diretrizes e importância do selo açaí bom
(Centro Universitário do Estado do Pará, 2023) Farah, George Gorresen; Monteiro, Leonardo Sousa; Brunini, Rafael Augusto Coutinho; Oliveira, Márcia Cecília Rodrigues de; http://lattes.cnpq.br/9031699274609496
The article addresses the production and commercialization of açaí in the State of Pará, Brazil, as it is the largest producer of açaí in the country, with the majority of production being carried out by small family producers. To ensure food safety and avoid contamination, State Decree No. 326/2012 was established, which defines hygienic-sanitary measures for the handling of açaí by artisanal beaters. The solution presented is to obtain the Açaí Bom seal, a quality certification recognized in the açaí industry, as this certification guarantees that açaí products meet strict quality and safety standards. The study investigates the criteria and requirements for obtaining the Açaí Bom seal, and its specific objectives include presenting the processes to acquire the seal, describing guidelines to ensure food safety through hygiene standards and presenting the positive and negative points of the seal. through the report of a company in the field. The methodology adopted was a case study, with a descriptive and qualitative approach, involving the exploration of data through relevant literature, reports, industry publications and consultation with a company in the field to obtain a comprehensive view of the certification process. In conclusion, the article exposed the importance of food safety in the production and commercialization of açaí, the need for good manufacturing practices and the obtaining and recognition of the Açaí Bom certification seal.
Liderança como fator orientador para a construção de gestão estratégica de pessoas: um estudo comparativo entre duas empresas em Belém do Pará
(Centro Universitário do Estado do Pará, 2023-06-26) Beirão, Graziela Azevedo; Sousa, Hugo Rodrigues de Oliveira; Silva, Joyceane Moreira da; Nobre, Pedro Paulo Macedo; Oliveira, Márcia Cecília Rodrigues de; http://lattes.cnpq.br/9031699274609496; Cereja, Fabiola Alves; http://lattes.cnpq.br/4434149523451690
Companies have leaders who combine efforts and collaborators to achieve organizational objectives, in which the role of leadership is aimed at increasing and directing productivity and process efficiency, envisioning the maximization of results. Given the importance of the leader in business, this study aimed to identify the leadership style that is presented as a guide in the construction of the strategic management of people in organizations. A comparative case study was carried out between two açaí processing companies located in the city of Belém-PA. To obtain the information, semi-structured interviews and questionnaires applied to the leaders and followers of both companies were used as a data collection instrument. As for the results obtained in the study, it was identified that the leader of company A has a dynamic and active profile in the work environment, always seeking to be close to his team of subordinates and giving all the necessary support to the team in achieving results. It can be inferred that the transformational profile identified in the management of the company's leader generates total satisfaction of the team and leads the company to a high market, financial and organizational performance, since the general average obtained through the analysis of the Likert scale was 4,56 and with the application of empowerment in the team. It was also noted that the leader of company B has an aggressive and sometimes intimidating imposing profile towards his commanded employees. The autocratic profile identified, in addition to not generating team satisfaction, does not generate commitment and effort for greater organizational achievements, since the general average obtained through the analysis of the Likert scale was 2.31, a score well below expectations. The comparative study of the two cases showed that transformational leadership favors the effectiveness and the achievement of tangible and intangible returns for the company and is presented as the best option in team management in companies that seek competitive advantage with the formation of high-quality teams performance.
A otimização do processo produtivo de uma indústria de panificação em Belém do Pará por meio da aplicação de ferramentas da qualidade
(Centro Universitário do Estado do Pará, 2023-11-30) Santos, Ana Carolina Cardoso; Bastos, Gabriel Fonseca; Barbosa, Luiza Pinto; Thomaz, Marcela Yamada de Pinho; Oliveira, Márcia Cecília Rodrigues de; http://lattes.cnpq.br/9031699274609496; Neves, Leonardo Araujo; http://lattes.cnpq.br/4207171545094669
Quality tools play a crucial role in the search for operational excellence, helping companies identify bottlenecks and implement a culture of continuous improvement, ensuring customer satisfaction and seeking competitiveness in the market. Therefore, the present work carried out a case study in the Pangostoso bakery industry, which had as its general objective the optimization of the sliced bread manufacturing process. When identifying disorganization problems in the production area, large amounts of waste on the floor and errors in the shipping stage, the quality tools PDCA Cycle, Ishikawa Diagram, Check Sheet, 5'S and Flowchart were applied. From this, it was possible to analyze the root causes of the problems, develop the action plan, verify the results and standardize the improvements implemented. The implementation of the first three senses of quality made it possible to obtain positive results, with a 37.5% reduction in errors during the shipping stage, indicating a significant optimization in this critical aspect of the process. Furthermore, through the comparison of photographic records, it was possible to identify cleaner, more organized and efficient environments. Therefore, the use of quality tools not only provided process optimization, but greater operational efficiency and waste reduction, as well as the creation of a comfortable working environment in good conditions for employees.

Navegar

Navegando Engenharia de Produção por Orientador "Oliveira, Márcia Cecília Rodrigues de"