Diseño de manual de procedimiento de dispensación para el departamento de bodega de la empresa Carvagu S.A.
Fecha
2018
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Universidad de Guayaquil Facultad de Ciencias Administrativas
Resumen
En el presente trabajo de investigación se realizó en el departamento de bodega de
la empresa Carvagu S.A. ubicada en el Km 11 ½ Vía a la Costa, la cual se dedica a
la fabricación y comercialización de productos farmacéuticos naturales. En
departamento de bodega desde el año 2016 existen problemas en el proceso de
dispensación debido a que no existe un manual de procedimiento establecido el cual
especifique las funciones y responsabilidades del personal dentro del procedimiento
y que medidas de seguridad e higiene deben tomar en cuenta para el cuidado de los
materiales a dispensar, este problema provoca que el tiempo establecido de una hora
para efectuar los despachos de materia prima y materiales de empaque a entregar a
producción se realicen en una hora cuarenta minutos. Para la recolección de datos se
utilizó la técnica de la entrevista la cual se aplicó a la directora técnica de la empresa
y a dos personas que laboran en el área de bodega, esta información nos ayudó a
determinar la situación actual del departamento. Para dar solución al problema se
diseñó un manual de procedimiento de dispensación, el cual en su contenido
especificará el objetivo, el alcance, las funciones, responsabilidades, disposiciones,
equipos y materiales, descripción de todos los procedimientos y los diagramas. El
manual servirá como una guía de trabajo para el personal; además se espera que las
actividades diarias se ejecuten satisfactoriamente bajo lineamientos y procedimientos
establecidos, que permita una adecuada coordinación entre los departamentos de
producción y bodega.
In the present research work was carried out in the cellar department of the company Carvagu S.A located at Km 11 ½ Via a la Costa, which is dedicated to the manufacture and marketing of natural pharmaceutical product. In warehouse department since 2016there are problems in the dispensing process because there is no established procedure manual which specifies the functions and responsibilities of the staff within the procedure and what safety and hygiene measures should be taken into account for the care of the materials to be dispensed, this problem causes that the established time of one hour to carry out the dispatches of raw material and packaging materials to be delivered to production take place in one hour and forty minutes. The interview technique was used to collect the data, which was applied to the technical director of the company and two people who work in the winery area. This information helped us decide the current situation of the department. To solve the problem a manual of dispensing procedure was designed, which in its content will specify the purpose, scope, functions, responsibilities, provisions, equipment and materials, description of all procedures and diagrams. The manual will serve as a work guide for the staff; It is also expected that the daily activities will be executed satisfactorily under established guidelines and procedures, which will allow adequate coordination between the production and winery departments.
In the present research work was carried out in the cellar department of the company Carvagu S.A located at Km 11 ½ Via a la Costa, which is dedicated to the manufacture and marketing of natural pharmaceutical product. In warehouse department since 2016there are problems in the dispensing process because there is no established procedure manual which specifies the functions and responsibilities of the staff within the procedure and what safety and hygiene measures should be taken into account for the care of the materials to be dispensed, this problem causes that the established time of one hour to carry out the dispatches of raw material and packaging materials to be delivered to production take place in one hour and forty minutes. The interview technique was used to collect the data, which was applied to the technical director of the company and two people who work in the winery area. This information helped us decide the current situation of the department. To solve the problem a manual of dispensing procedure was designed, which in its content will specify the purpose, scope, functions, responsibilities, provisions, equipment and materials, description of all procedures and diagrams. The manual will serve as a work guide for the staff; It is also expected that the daily activities will be executed satisfactorily under established guidelines and procedures, which will allow adequate coordination between the production and winery departments.
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Palabras clave
MANUAL, PROCEDIMIENTO, DISPENSACIÓN, BODEGA