Production Layout Improvement Project Esfiha Production

Authors

  • Eduardo Feijó Ribeiro UniFacens
  • Lucas da Silva Sousa UniFacens
  • Vinicius Ruy Dell Agnelo UniFacens
  • Wendell Augusto Baia Silva UniFacens
  • Centro Universitário Facens UniFacens
  • Willians Rizzo UniFacens

Keywords:

Continuous flow, Strategic intervention, Ergonomics, Sustainability

Abstract

Operational efficiency in commercial kitchens is a decisive factor for productivity and service quality. This project addresses the restructuring of the layout of an esfiha kitchen, focusing on ergonomics, continuous workflow, and the reduction of rework. It applies the tools presented in class to improve movement, reduce process time, and organize the environment more efficiently.

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Published

2026-03-25

How to Cite

FEIJÓ RIBEIRO, Eduardo; DA SILVA SOUSA, Lucas; RUY DELL AGNELO, Vinicius; BAIA SILVA, Wendell Augusto; CENTRO UNIVERSITÁRIO FACENS; RIZZO, Willians. Production Layout Improvement Project Esfiha Production. Journal of Innovation and Science: research and application, [S. l.], v. 5, n. 2, 2026. Disponível em: https://joins.emnuvens.com.br/joins/article/view/1380. Acesso em: 3 may. 2026.

Issue

Vol. 5 No. 2 (2025): Proceedings: Plugin 2025:2

Section

SYMPOSIUM: PLUGIN

License

Copyright (c) 2026 Journal of Innovation and Science: research and application

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