Propuesta de diseño del mantenimiento productivo total (TPM) para el área de gastronomía de la Universitaria Agustiniana

Abstract

The kitchen is the living space for the practices or workshops in the academic program (Undergraduate) of technology in gastronomy of the faculty of art, communication and culture in the processes of elaboration of the meals. It is equipped with a set of facilities including furniture, machines, infrastructure, equipment and utensils. Its distribution and equipment will depend on the type of cuisine to which it is dedicated. To do this, it is necessary to diagnose the equipment of the kitchens by means of the 5 S and pillar per pillar of the total productive maintenance (TPM), which includes audits, periodic visits, observations and comments of the kitchens in the headquarters of Tagaste of the university Augustinian By means of the 5 S audit, the current situation of the kitchens is evaluated by the evaluation of Seiri = Classification, Seiton = Order, Seiso = Cleaning, Seiketsu = Standardization, Shitsuke = Discipline. When talking about the TPM, the current situation of the pillars is evaluated: • Focused Enhancements • Planned Maintenance • Quality Maintenance • Education and Training • Security and environment • Autonomous maintenance Of which these 2 pillars do not apply and will not be implemented in gastronomy kitchens (Initial Control) and (TPM in offices). Once all these activities have been decided and carried out, it is time to start implementing the 6-above mentioned pillars of total productive maintenance (TPM) using different tools and knowledge provided by the 5 S and the pillars of the TPM.