PRODUÇÃO DO PÃO FRANCÊS:

Danyelle Carvalho  Magalhães; Arthur Fellipe Ferraz   Barbosa; Giselle Gleisen Souza e Silva  Silva; Myriam Dornelas

Danyelle Carvalho Magalhães Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí
Arthur Fellipe Ferraz Barbosa Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí
Giselle Gleisen Souza e Silva Silva Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí
Myriam Dornelas Instituto Federal Minas Gerais - Campus Bambuí https://orcid.org/0000-0002-4533-8211

Abstract

French bread, for many years, has been one of the essential foods on citizens' tables. In bakeries, it is the main product, which makes developing its production process even more important. Therefore, the objective of the present study was to analyze the production process of French bread in a small bakery, located in a municipality in the center-west of Minas Gerais, and verify possible bottlenecks throughout the process. The study was carried out through qualitative, descriptive research, which used the case study method, with data collection carried out through on-site observation. It was possible to detail the entire production process of French bread, its distribution, and logistics, also analyzing compliance with product-specific legislation by the bakery. In the end, bottlenecks were found, which made it possible to suggest improvements to make the French bread production process more efficient in the bakery in question.

Author Biographies

Danyelle Carvalho Magalhães, Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí

Business Administration Student at IFMG Campus Bambuí.

Arthur Fellipe Ferraz Barbosa, Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí

Business Administration Student at IFMG Campus Bambuí.

Giselle Gleisen Souza e Silva Silva , Instituto Federal de Educação, Ciência e Tecnologia campus Bambuí

Business Administration Student at IFMG Campus Bambuí.

Myriam Dornelas, Instituto Federal Minas Gerais - Campus Bambuí

He holds a Bachelor's and Master's degree in Administration from the Federal University of Lavras and a PhD in Forestry Engineering from the Department of Forestry Sciences of the Federal University of Lavras. She is currently a full professor at the Federal Institute of Education, Science and Technology - Minas Gerais - Campus Bambuí-MG (IFMG). He has experience in the area of Administration, with an emphasis on Management of rural and environmental enterprises, working mainly on the following topics: agribusiness, agricultural projects, administration and rural economy, entrepreneurship, people management, research methodology and Course Completion Projects and corporate social responsibility.

PRODUÇÃO DO PÃO FRANCÊS

estudo de caso em uma pequena empresa

Abstract

Author Biographies