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Abstract(s)
As metodologias Kaizen têm vindo a ser adotadas por diferentes organizações, em
vários países, incluindo Portugal. Neste contexto, os vários aspetos associados aos diversos
procedimentos alvos de análise têm como base o pressuposto que carateriza a filosofia Kaizen,
ou seja, a melhoria contínua dos processos de uma organização.
O presente trabalho de investigação tem como principal intuito avaliar a
aplicabilidade das metodologias Kaizen ao processo de distribuição da alimentação na Sala de
refeições de uma unidade da Marinha Portuguesa.
Este estudo alia os princípios teóricos da filosofia Kaizen aos conhecimentos práticos
dos profissionais, permitindo uma bem-sucedida implementação das diversas ferramentas de
melhoria contínua ao espaço em estudo. Por meio dos vários fundamentos e ferramentas de
melhoria contínua associados à filosofia Kaizen, foi possível efetuar a análise da aplicabilidade
destas metodologias. Como por exemplo: o VSM, o Relatório A3, o 5S ou o SIPOC, foram
algumas das ferramentas adotadas que contribuíram para a melhoria de vários procedimentos
praticados antes da sua aplicação. Estas fizeram-se acompanhar da aplicação de vários
princípios e conceitos inerentes às metodologias de melhoria contínua, isto é, os
fundamentos Kaizen, como: a gestão visual, a envolvimento de todos os intervenientes no
processo, a eliminação dos desperdícios, a criação de valor para o cliente, etc.
O presente trabalho contribui com a sistematização das diversas ferramentas
associadas à metodologia estudada, fazendo-se uma demonstração da sua aplicação a um
estudo de caso concreto. A sua efetiva implementação permitiu conhecer melhor os
processos estabelecidos, tendo-se apreendido, com a colaboração dos profissionais
intervenientes no processo, um conjunto de conhecimentos essenciais para o exercício das
futuras funções com que se poderão deparar na sua carreira.
Kaizen methodologies have been adopted by different organizations in various countries, including Portugal. As its assumption is to continuously improve the procedures of an organization, there are several aspects associated with the various processes that can be analyzed from the same perspective. This research work aims to evaluate the applicability of Kaizen methodologies to the process of food distribution in the Dining Room of a Portuguese Navy unit. This study allies the theoretical principles of the Kaizen philosophy with the practical knowledge of the professionals, allowing a successful implementation of the several continuous improvement tools in the space under study. Through the various fundaments and tools of continuous improvement associated with the Kaizen philosophy, it was possible to analyze the applicability of these methodologies. For example: VSM, A3 Report, 5S or SIPOC, were some of the tools adopted that contributed to the improvement of various procedures practiced before their application. These were accompanied by the application of various principles and concepts inherent to continuous improvement methodologies, that is, the Kaizen principles, such as: visual management, the involvement of all those involved in the process, the elimination of waste, the creation of value for the customer, etc. This work contributes with the systematisation of the various tools associated with the methodology studied, demonstrating its application to a specific case study. Its effective implementation has allowed a better knowledge of the established processes, having learnt, with the collaboration of the professionals involved in the process, a set of essential knowledge for the exercise of the future functions they may face in their career.
Kaizen methodologies have been adopted by different organizations in various countries, including Portugal. As its assumption is to continuously improve the procedures of an organization, there are several aspects associated with the various processes that can be analyzed from the same perspective. This research work aims to evaluate the applicability of Kaizen methodologies to the process of food distribution in the Dining Room of a Portuguese Navy unit. This study allies the theoretical principles of the Kaizen philosophy with the practical knowledge of the professionals, allowing a successful implementation of the several continuous improvement tools in the space under study. Through the various fundaments and tools of continuous improvement associated with the Kaizen philosophy, it was possible to analyze the applicability of these methodologies. For example: VSM, A3 Report, 5S or SIPOC, were some of the tools adopted that contributed to the improvement of various procedures practiced before their application. These were accompanied by the application of various principles and concepts inherent to continuous improvement methodologies, that is, the Kaizen principles, such as: visual management, the involvement of all those involved in the process, the elimination of waste, the creation of value for the customer, etc. This work contributes with the systematisation of the various tools associated with the methodology studied, demonstrating its application to a specific case study. Its effective implementation has allowed a better knowledge of the established processes, having learnt, with the collaboration of the professionals involved in the process, a set of essential knowledge for the exercise of the future functions they may face in their career.
Description
Keywords
Desperdício Ferramentas de gestão Kaizen Kaizen Melhoria contínua Processo de distribuição da alimentação