Reducción del despilfarro alimentario en la restauración a través del Lean Manufacturing

Author

Foncuberta Vidal, Elisabet

Abstract

This project presents a possible solution to the problem of food waste in a restaurant: the adaptation of processes to Lean Manufacturing.
The solution is identified and analyzed, and a methodology for applying on the restaurant the solution designed is proposed.
From the conclusions reached, it can be said that there are sufficient reasons to think that a restaurant can reduce the level of food waste today, thus contributing as much as possible in solving a problem at a global scale.

Director

Espasa Sempere, María Luisa

Degree

IQS SE - Master’s Degree in Industrial Engineering

Date

2020-06-30