The company under study is mainly dedicated to the manufacture of dairy products, both liquid and powder, in different functionalities or profiles: whole, skimmed and deslactosed. For production planning, the company has a traditional process, which projects a weekly production plan with the objective of satisfying the demand while looking to maintain an inventory and control production costs according to a pre-defined policy. The company has two major challenges: the first is to maintain a balance between the consumption of a regular volume of milk and the efficient use of surplus fat, while satisfying the demand. The second challenge is to ensure the correct use of factory assets by controlling the levels of stocks and production lots. The company currently does not have an adequate tool to fulfill these purposes. This study seeks to design a mathematical model that helps to develop a manufacturing master plan that allows to meet projected demand, keep inventory at the appropriate levels and comply with production considering capacity constraints.

The company of the present study is an importer and marketer of medical supplies and equipment that contributes to the improvement of health care in the country, located in the city of Guayaquil where its distribution center is located to serve its customers nationwide. The company, did not have a tool that allows to plan the dispatch routes efficiently. The construction of routes was performed empirically considering the distances and time variables from one client to another, considering that most of the clients are public and private hospitals, clinics, as well as, medical centers, laboratories and health centers with different hours of service to suppliers. In this study, time windows were considered as vehicle routing variables, in which different clients can be attended, as well as traffic levels that were presented in certain sectors and at certain times. In addition, emphasis was placed on the analysis of the routing system that existed and an improved vehicle routing system was developed. The best solution that was adapted to the problem was the Vehicle Routing Problem (VRP) model with time windows applying the Clarke & Wright algorithm to minimize costs, distances, improve service quality and be more competitive.

Improvement was developed in the production process in the Traditional Cakes area of the Dulcería-Café company (SMS) through the current evaluation of the productive processes, with the purpose of identifying the activities that did not contribute any value to it. It was applied the Value Stream Mapping (VSM) value stream modeling tool to make a comparison between the current processes and the changes necessary for the continuous improvement of the company.

Tourism is an increasingly important and dynamic sector for the Ecuadorian economy, this change has also been evident in the coastal province of Santa Elena. The search for continuous improvement in the service quality offered by restaurants has become an important factor to achieve customer loyalty. It is necessary to develop the service quality of the tourism sector to attract more visitors to the province. The objective of this study is to evaluate the service quality perceived by consumers in the third and fourth category restaurants located in Santa Elena, using the Dineserv scale, which was tested for its validity and reliability through the technique: factor analysis. As a result of the analysis carried out, it was found that the factors that prevail to achieve the satisfaction of third-category restaurants' customers are: comfort and reliability / speed, while the only component that influences the satisfaction of the clients of the fourth category restaurants is the speed / efficiency.

The aim of this study is to present a proposal for improvement in the production process area Litobarnizado in a processor of container for canned food, which was selected by the method of Weighted Sum Value Function based on the efficiency of each lines for making the decision. During work, an analysis of the selected line was made; with time and motion study, flow chart, Pareto charts and Ishikawa. With this, the different problems presented in the production process was determined. Similarly, once we identified the problematic proceeded to develop each of the proposed improvements, explaining briefly, indicating the purpose of its implementation. Finally, depending on the proposed improvements the time estimate would be reduced in each of the activities in the varnishing of the sheets and optimize the use of forklift appeal was made, later to estimate the savings that would be generated and investments required to implement sustained improvements in the economic evaluation. Keywords: Efficiency line, Decision making, Continuous improvement. Resumen-El objetivo de este estudio es presentar una propuesta de mejora en el proceso de producción del área de Litobarnizado en una empresa elaboradora de envases para conservas, la cual fue seleccionada mediante el método de Función de Valor de Sumas Ponderadas basada en la eficiencia de cada una de las líneas para la toma de la decisión. Durante el trabajo, se realizó un análisis de la línea seleccionada; con estudios de tiempos y movimientos, diagrama de flujos, diagramas de Pareto y de Ishikawa. Con esto, se determinó los diferentes problemas que presentaba el proceso productivo. De igual forma, una vez identificadas las problemáticas se procedió a desarrollar cada una de las propuestas de mejoras, explicándolas de manera breve, señalando la finalidad de su implementación. Finalmente, en función de las mejoras propuestas se realizó la estimación del tiempo que se reduciría en cada una de las actividades en el barnizado de las láminas y la optimización del uso del recurso montacargas, para posteriormente estimar los ahorros que se generarían y las inversiones requeridas para la ejecución de las mejoras sustentadas en una evaluación económica.Palabras Claves: Eficiencia de línea, Toma de decisión, Mejoramiento Continuo.