Process analysis

Identification data

Name:
Tuition:
Date of elaboration:
Module Name:

Assessor name:
the company Helados Zuli

Galván de la Cruz Gustavo Daniel 18001148 October 4-8, 2020

Production Systems v2
Carmen Landeros
Important
Do what is asked of you in each one based on the information of the case: Analysis of
processes for the company Helados Zuli

Avoid:

• Internet plagiarism, that is, copying and pasting information, texts or images directly from the
website.
• Exchange Evidence of Learning (tasks) with other classmates and present them as your own.
• Present information, even if it is a single paragraph or line, without its respective citation and
reference.
1. Introduction. Write a paragraph of 70 to 90 words that summarizes the context, scope
and/or analysis of the case. With it, the reader should have a clear idea of what was
developed in the work.

Heladería Zuli, is a company that makes snow and natural fruit

popsicles.
production system maintains a systematic structure that goes d
reception of the fruit, its inspection, the preparation of a
specialized up to, the storage of the finished product and
cooling chamber; This production system ensures the co
operation in each of its processes to provide, thus, products
high quality.
objective from below.

tural. Its is from the formula

n, a straight act of
2. Development. Do the following:

a) A flow diagram of the entire process of the Helados Zuli case, using the corresponding symbols.

Tip
To make your flowchart you can use Microsoft Visio.

For this, you have to double click on the Flowchart Box , which is on the right, when you do this, a window will open with
which you enter the program, once inside the left side, select shapes for basic flowcharts , to put together your flowchart,
you just have to click and hold on the figure you want and move it to the box.

If you do not have Microsoft Visio, you can use the Excel shapes, found in Insert .
Delete the flowchart box and make it in that space

Excel forms
 ZULI ICE CREAM FLOW CHART
START
FAILS BATCH REJECTION AND
NOTIFICATION TO THE
SHIPPING DEPARTMENT.. OF
STRAWBERRIES SHOPPING TO SEARCH
TO THE ANOTHER PROVIDER
ENTERPRISE

SAMPLING OF CHECK
STRAWBERRIES QUALITY

REGISTER OF
ENTRANCE
TO
SYSTEM

MIXTURE EMPTYING
INTO ROTARY SENDING MIXTURE
SHIPPING TO THE CYLINDER TO THE FREEZER
DISINFECTION
AREA

COOLING STORED FOR

MIXING IN TANK A CREATE ONE
REMOVAL OF
STRAWBERRY -- 12°C FIRM CONSISTENCY
STEM IN THE MIX

MIX OF
DISINFECTION IN INGREDIENTS WITH PACKAGED IN
SOLUTION FORMULA FF01 PRESENTATIONS
CHLORINATED 1 LITER
REPEAT
PROCESS OF
DISINFECTION

RINSE OF THE SHIPPING TO THE STORED

FRUIT IN WATER AREA FINISHED PRODUCT
CLEAN PRODUCTION IN COLD CHAMBER

SAMPLING FAILS PRODUCT REGISTRATION

AND VERIFICATION FOR YOUR ENTRANCE TO
OF INVENTORY
ANALYSIS STANDARDS
BACTERIOLOGICAL ESTABLISHED
CORRECT

EN
D
 b) Prepare a detailed process graph of the Helados Zuli case, using the corresponding symbols.

CURRENT PROCESS DIAGRAM

Company name: ZULI ICE CREAM
Process: LINEAR OR SYSTEMATIC
Analyst: DANIEL GALVAN Department: QUALITY CONTROL Date:

Distance Times
(Meters) (Minutes) Category Process description

1 60 0 d V SHIPPING STRAWBERRIES TO THE COMPANY FROM A CERTIFIED SUPPLIER

2 20 0
an d V SAMPLING OF STRAWBERRIES AND QUALITY VERIFICATION
3
4
5
20
0
0
5, 2D
d
V
V
SYSTEM ENTRY REGISTRATION/WAIT TIME FOR REGISTRATION
SHIPPING TO THE DISINFECTION AREA
5 70
•> d V STRAWBERRY STEM REMOVAL
6 30
an d
d
V
V
DISINFECTION IN CHLORINATED SOLUTION

e •>
7 20 RINSE THE FRUIT IN CLEAN WATER
8 10 0 11 d V SAMPLE TAKING AND VERIFICATION OF BACTERIOLOGICAL ANALYSIS
9 5 0 d V SHIPPING TO THE PRODUCTION AREA
10 60
an d V MIXTURE OF INGREDIENTS WITH FORMULA FF01
11 15
■= d
d
V
V
MIXTURE COOLING IN TANK TO -12°C

ei
12 5 MIXTURE EMPTYING INTO ROTARY CYLINDER
13 120
■= d V
V
MIXING IN ROTARY CYLINDER

e
14 20 SENDING MIXTURE TO THE FREEZER

15 60 0 V STORED TO CREATE A FIRM MIX CONSISTENCY

16 75 04 d V PACKAGED IN PRESENTATIONS OF 1 LITER
17
18
10
20
0 ■=
0 >•>
rV STORAGE OF FINISHED PRODUCT IN COLD ROOM
V PRODUCT REGISTRATION FOR ENTRY INTO THE INVENTORY
19 0 E> d V
20 0 ■=> d V
0 625 390 110 50 5 70 Totals
 In the shapes section you can choose any of the lines that
appear so that you can draw them according to the operation
that the exercise asks of you.

Based on all processes and formulations

standardized FF01 (formula to prepare 200 liters of
snow) we see that the entire cycle requires a total of 625
minutes (10:41 hrs).

Process analysis categories TIMES

0 OPERATION 390
• TRANSPORT 110
INSPECTION 50
d DELAY 5
STORAGE 70
V
Activities that add value to the product: minutes
STRAWBERRY STEM REMOVAL 70
DISINFECTION IN CHLORINATED SOLUTION 30
RINSE THE FRUIT IN CLEAN WATER 20
MIXTURE OF INGREDIENTS WITH FORMULA FF01 60

MIXTURE COOLING IN TANK TO -12°C 15

MIXING IN ROTARY CYLINDER 120
PACKAGED IN PRESENTATIONS OF 1 LITER 75

Total 390
 c) Perform an analysis of the process, which integrates: the calculation of the time with
added value and the time of this of the general process, where you explain what it represents.
Additionally, describe two improvements you would make to the process and perform a new
calculation to estimate how much you would improve the percentage of time value added to
the process.

From the information presented in the process graph, it is possible to estimate the process time
and its production capacity of the system to make 200 liters of snow.

In this case, the total time to make snow and natural fruit popsicles is 625 minutes , while the
operations time was 390 minutes .
To obtain the calculation of time with added value we will use the following formula:

( (Total time)/(Cycle time))(units)=Total units

(480/625)(200 liters)= 153.6 liters per shift

If we consider that a shift generally lasts 8 hours , we see that this system requires a minimum
of 10:41 hours , so in the ice cream parlor they work 145 more minutes , this considering how

To calculate the percentage of time spent adding value to a product, we will use the formula:

Time with added value=((Operation time)/(Total time)) (100)

Time with added value =(390/625) (100) = 62.4%

Here we can observe that 2/3 of the entire production cycle is used in the processes, which
indicates that its efficiency is good but not enough to consider the system the most efficient.
 IMPROVEMENTS
Distance Times TO THE PRODUCTION SYSTEM
and By analyzing each of the system(Minutes)
(Meters) processes I have been able to observe that
Category
percentage
improve performance can be considerably improved by doing a couple of things.
1 15 0 || d V FR SHIPPING
First, you will choose
2 to acquire 2 automatic
10 0machines:
•> _D V TAKE OF M
uct of 3 5 •D V REGISTER OF
* Machine to remove strawberry stems. 0
* Packaging machine.4 20 Q, || d V SHIPPING TO
THE AR D
Both machines must
5
comply with
14
all quality and
•> | |
health n this generates
standards,
REMOVAL
a large
,cycle
although 6 know that it will
30 contribute significantly
•> todproductionDISINFECTED
of a we know
expense, but we also and
that it will reduce
therefore the number7 of hours that20 0s
are allocated d
| | a product.
to prepare V RINSE D
product times. 8 10
This first change will reduce the cleaning and 0 removal time of thed stemsVfrom
| TAKE OF M
up to 70
by 80%, going from
os (10.41 5 14 minutes9and in packaging5 it will 0
to only be reduced |by | up tod V 7SHIPPING TO
60% from
to only 30 minutes. 10 60 •> V THE
dfruit suppliers AR OF I
MIXTURE
Following the analysis of the processes, the agreements with the will be
certificates of the
modified.
11 15 •> | | d V COOLING
12 5 ) d EMPTYING
They will be asked13to adjust delivery
time to cycle * We will go from1460 to only 15 minutes20 eit
120times, since due•> to| the
| delayd this adds production.
OF
V MIXED
Vof SHIPPING
E
ME

0s
as a tolerance for the delivery the product.
* The warehouse15 department who60inspects0the fruit will reduce verification from
1V STORAGE 20
to only 10 minutes.
16 30
to.
O< d V PACKAGING
17
In this way, a considerable 10 is contemplated
reduction 0
•> in| the rV AND
| times necessary STORAGE
to produce
the process of a batch of the final product.
18 20 0 1 REGISTER OF
encourage 19 0 •> || d V
these
ment ofprocesses, 20 0 •> || d V
extra
these 0 469 65 40 5 70 Totals
levels.
the number of hours
289
following
Based on the new data:
To calculate the new Time with Added Process analysis
Value we categories
will take TIMESnatural fruit it takes
that to produce
469 minutes (7.8 hrs), while the time is o minutes.
OPERATION 289
0
•> TRANSPORT 65
(480/469)(200 liters)= 204.7 liters portum.o
INSPECTION 40
If we consider that a shift generally lasts 8 hours,
d system DELAYwe see that this is now correctly the duration
5
200 liters
of of snow shift, in said shift the
a normal is capable of liters of snow without the need to require
its was
perations 289 to stay overtime. V
workers STORAGE 70

operational Activities that add value to the product: minutes

, To calculate the new percentage of the time
STRAWBERRY STEM REMOVAL spent we will use the 14
a used is DISINFECTION IN CHLORINATED SOLUTION 30
Although
system works using we see T o s
i e q m u p e o e
RINSE
c lo THE
pn orFRUIT IN t je
CLEAN
v ca el n o a gr m
WATER
e a g n a ti d e o n = e (2 un a
8 209/ s 4
im i li
elaboration6 204.7
9 ) u ( d 10 e 0 n ) co = m 6 p a
1MIXTURE
.6 ra tion with the an but now
% OF INGREDIENTS WITH FORMULA FF01 we can say that its efficiency
60
s. is much better because it does not require d the employees and that the company's energy
costs would also suffer from a MIXTURE COOLING IN TANK TO -12°C 15
MIXING IN ROTARY CYLINDER 120
following PACKAGED IN PRESENTATIONS OF 1 LITER 30
formula:
Total 289
terior Time cycle, and pay overtime to decrease.
 Process description
THOSE TO THE COMPANY FROM A CERTIFIED SUPPLIER
SAMPLE OF THE STRAWBERRIES AND QUALITY VERIFICATION
SYSTEM ENTRY/WAIT TIME FOR DISINFECTION EA RECORD
THE STRAWBERRY STEM
N IN CHLORINATED SOLUTION
E THE FRUIT IN CLEAN WATER
DISPLAY AND VERIFICATION OF BACTERIOLOGICAL ANALYSIS
PRODUCTION EA
NGREDIENTS WITH FORMULA FF01
TANK MIXING TOP AT -12°C
MIXING IN ROTATING CYLINDER
N ROTARY CYLINDER
ZCLA TO THE FREEZER
OR TO CREATE A FIRM MIX CONSISTENCY
N PRESENTATIONS OF 1 LITER
OR FINISHED PRODUCT IN COLD ROOM
L PRODUCT FOR ENTRY INTO THE INVENTORY
3. Conclusion. One or two paragraphs that together add up to between 110 and 140 words that, in a
personal way, synthesize the recommendations for the productive system and the most significant
learning derived from carrying out the work.

As a recommendation, I suggest that through this analysis the necessary measures be taken to
improve the production system, although I mentioned it in the previous section, everything is
better an economic investment expense and this in turn will bring benefits to the company.
In the analysis we saw that by making a couple of adjustments we were able to reduce the Total
Production Time by 25%; The percentage of process time invested was maintained at 61.6% in
operational activities which add value to the product.
In general, this activity helped me a lot to understand how an organization should be able to
make the most of all its resources and even more... that the best investment of any company is
Human Capital.
What I liked most about this activity was the development of the Process Chart and its Analysis,
this will undoubtedly help in my work because I will look for how to improve certain processes
and thus obtain better results.
onal, s of the

he
ra generates structure

e exercise and
4. Refer
proposal
s
Associati

You can
c
http://bi

for e
in is
areas
of the
gums. It is necessary to consult and use at least two sources of information to support improvements to the
production system and/or development of diagrams, use the American Psychological format.
on (APA) to cite and reference them.

Consult the following link in the part of: The bibliographic reference
bliotecas.unam.mx/index.php/desarrollo-de-habilies-informativas/como-hacer-citas-y-rereferences-en-format

References

Krajewki, L.; Ritman, L. & Malhotra, M. (2008). Operative administration. Processes and value chains
(8th ed., in Spanish, M. Q. Lane Villareal, trans.). Mexico: Pearson Education.

Kumar, S. (2008). Production and Operations Management (2nd ed.). Delhi, India: New Age
International.

I base this evidence on the resources given in the module, I know from my own experience and from
what has already been seen in the studies that a large part of the improvements are in the changes to
the processes, in relocating certain units, for practicality they can bring improvements and how I
mentioned it in the analysis, if you have the support
; suppliers to reduce delivery times, as we will have a significant improvement in the total operations
time.