Navegando por Assunto "Controle de qualidade"

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Avaliação da qualidade percebida em serviços através da escala SERVQUAL: estudo em uma oficina de funilaria e pintura
(Centro Universitário do Estado do Pará, 2018) Lopes, Thiago Santos; Paixão, Carlos Benedito Pereira da; http://lattes.cnpq.br/6492880261313458; Ferreira, Marcelo Leopoldo Sepeda; http://lattes.cnpq.br/4992513231589850; Silva Junior, Carlos Gilberto Vieira da; http://lattes.cnpq.br/2738903947477853
Insure the quality of the offered services is essential to reach the demand of the clients, the companies who achieve that objective can show a good differential to the other companies on the market. Thus, the present paper made an analysis and a measure of quality in an automotive paint shop located in Belem-Pa, and with this gauging, obtained data to create an action plan to improve the quality of the service. The study used the tool SERVQUAL, which consist on a research of 22 items from the dimensions of tangibility, reliability, readiness, safety and empathy that help a better comprehension of the expectations and the perceptions of the services provided from the shop, being the same items approached in two different occasions in the research. The results showed the central points to be explored for an optimization on the perceived quality from the clients of the company.
Estudo do nível de qualidade do serviço prestado pela lanchonete Casa da Empada através da ferramenta da qualidade SERVQUAL
(Centro Universitário do Estado do Pará, 2017) Moura, Kaique Ângelo de; Paixão, Carlos Benedito Pereira da; http://lattes.cnpq.br/6492880261313458; Fanha, Caio Oliveira; http://lattes.cnpq.br/0746570762114406; Silva, Ruy Gomes da; http://lattes.cnpq.br/9999387996130989
The great increase of incoming that exists in the sector of cafeterias in Barcarena has been making that the quality of the service provided are crucial factor for decision making in the choice of where to go. In this way, organizations in this sector need to achieve great excellence in the quality of their services rendered in order to maintain the reliability of their consumers. In order to know the quality of the services offered by the cafeteria, an interview was prepared with the participation of 64 clients. It was used as a tool to elaborate the work on the scale Servqual, which consists of a scale that compares the expectations of the market with the perception that it has of the quality of the service that is provided. As a result, we obtained an overview of the difference between the quality perceived and the expectation of the same, by the customers of the Casa da Empada , with indications of the strengths and weaknesses.
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.
Proposta de melhoria da cadeia produtiva de uma fábrica processadora de açaí através da aplicação da etapa de planejamento do ciclo PDCA
(Centro Universitário do Estado do Pará, 2018-12-13) Veras, Graciele de Oliveira; Lisbôa, Juliana Machado; Ferreira, Marcelo Leopoldo Sepeda; http://lattes.cnpq.br/4992513231589850; Freitas, Felipe Fonseca Tavares de; http://lattes.cnpq.br/5523511253031983; Fanha, Caio Oliveira; http://lattes.cnpq.br/0746570762114406
This work presents an analysis of the application of the PDCA cycle planning step (Plan, Do, Check, Act) in an açaí processor located in Icoaraci-PA. The objective of this work is to propose solutions in the production chain of açaí pulp with the aid of the planning stage of the PDCA cycle. For this, the methodology was executed with the aid of quality tools aligned in four substeps: identification of the problem, in which interviews and data collection were carried out, noting that the main problem that affects the quality of the final product is the rate of returns due to quality problems; in phenomenon analysis, benchmarking was carried out with a competing company. Based on the data collected, it was found that the main products that presented the highest rates of returns due to quality problems were the popular açaí and medium açaí, indicating that the main reasons for discards were: excess of sludge and solid content. After that, the goals were defined based on the gaps found; analysis of causes, which sought to identify the root causes of the quality problems encountered; and finally, the plan of action was elaborated, aiming to propose actions for each root cause found.
Relevância do orçamento base zero e do OTIF para a competitividade das empresas: estudo de caso em um centro de distribuição em Marituba-PA
(Centro Universitário do Estado do Pará, 2018) Abreu, Ana Carolina do Nascimento; Moraes, Brena Lauria de; Freitas, Felipe Fonseca Tavares de; http://lattes.cnpq.br/5523511253031983; Silva Junior, Carlos Gilberto Vieira da; http://lattes.cnpq.br/2738903947477853; Conde, Claudio Luciano da Rocha; http://lattes.cnpq.br/4768582829135033
A structured logistics planning enables the development of a service system that effectively meets customer needs, as well as measuring costs and investments in the face of the uncertainties provided by the loads transportation infrastructure in Brazil. Therefore, the objective of this paper is to study the Zero Base Budget from the distribution center of Brasil Foods S.A to identify the importance of its control, and its main impacts on logistic results as well. Based on this analysis, a failure in demand forecasting was identified, in which a study was applied to OTIF, which is a tool for measuring and evaluating the quality of logistics processes aligned to customer satisfaction. In addition to identifying the main causes of logistical management problems through quality tools, this paper suggests alternatives to improve service levels and the efficiency of the logistics of the company. Since customer service is one of the most powerful elements available to the organization in pursuit of competitive advantage.