Estratégias e planejamento da produção de micro e pequenas empresas do ramo alimentício: estudos de caso.
Resumen
This work presents a discussion about models of production management of the micron
and small companies (MSCs) in the food industry, that for having distinct
characteristics, such as less capital, low technology, segmented market and nonprofessional
administration, cannot follow the classic models of production
management. In this work we try to understand how the strategies and the production
planning of the MSCs work in the segment of chocolate based products, allowing its
survival in the food industry. Four companies of the branch were studied and the actionresearch
methodology was employed, as well as visits with application of
questionnaires. One can conclude that each MSC has its proper logic of production
management that is a consequence of the difficulties and circumstances faced by each
one of them. In other words, each one possess its own strategies to attend the chance
markets. These strategies, in general, are defensive.