A busca da flexibilização do processo produtivo: o caso de uma empresa manufatureira do setor de alimentos

Abstract

Considering that the concepts of dynamic production system and traditional system are placed in opposite sides of a continuum, the critical factor for the companies is in finding the break-even point desired to maximize the results and to reduce costs. The aim of this paper is to verify the situation of the manufacturing company when using characteristics of both flexible production system and static system to keep a good level of service and to reduce operational costs. The qualitative research was based on a case study of a great nourishing branch company. The results shows that the company is located inside of continuum considered, thus getting a satisfactory balance between the corresponding level of service to the customer and operational costs. It was concluded that the traditional production system and the flexible system are not excluding between itself. The real situation of the companies has shown that is necessary to use both advantages of one and another system to adjust it of the market demands and to brighten up possible negative impacts of this adjustment in the organization, as the increase of the operational costs.