Estratégias e planejamento da produção de micro e pequenas empresas do ramo alimentício: estudos de caso.
Bernardo, Júlio Samuel Sávio
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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.