Aplicação da pesquisa operacional para definição do mix de produção da empresa Bom Sabor

Abstract

In Brazil there are about 6.4 million establishments, and according to SEBRAE (2018), of this total, 99% are considered micro and small companies (MSE). In this regard, the provision of healthy foods presents itself as one of the main trends in the market. one of the challenges of these companies is to deliver high quality products at compatible prices, a fact that demands the conscious and optimized use of resources to generate more assertive decisions based on business objectives. With regard to the use of Operational Research (OP) presents itself as an auxiliary tool to the process organizational decision-making process, since it mathematically represents and solves a real system. This work aimed to mathematically model the information concerning the production system of the Bom Sabor Company, microenterprise active in the healthy food market, to define the best production mix in view of its raw material restrictions, and the study structured from the methodological proposal of Montevenchi (2013)) which foresees four phases: formulation of the problem; model construction; obtaining the solution; solution evaluation. With the support of the Solver Supplement, it was possible to conclude that for the best use of available resources to maximize profits, the company should produce 200 sweet potato pies, 57 rice pies, 37 plantain lasagna, 40 plantain cakes and 80 potato gnocchi doce for, then, reaching a maximized profit of R$ 976.94.