Quality control application in a Small Bakery. A Case study

Abstract

In small bakery businesses it is essential to keep customers satisfied if for any reason the number of customers decreases, it will be economically affected, which would cause it to disappear from the market over time causing economic losses. Reason why this study started where the factors that negatively influence the bread making process can be evidenced, through the use of quality tools such as the XR control chart, the Ishikawa diagram and the Pareto, to observe in detail the possible causes of loss of customers in a small bakery located in the municipality of Sabanalarga-Atlántico, Colombia, called ROYALIZ, where three main causes of loss of time were found when making bread that are time in baking, improper mixing and poor condition of the processing tools which have led to a decrease in customers. Therefore, it is proposed to implement tactics to attract customers again, such as new products, creating an attractive environment. Likewise, strategies such as changing machinery (ovens), maintenance thereof, and inspection over time for products have no defects and thus have good management in the supervision process at the time of making the bread.