Planificación de producción de dos tipos de pan mediante tres prioridades utilizando programación lineal.

Abstract

The accounting and auditing career has the relevance of analyzing the productive and accounting processes of a company ensuring economic solvency, based on its resources and market interactions. The objective of this paper is to delineate the process to schedule the production of two types of bread (rye and whole grain) according to the needs of a bakery, modeling the tasks through linear programming and operational research to maximize your profits while optimizing ingredients. The technique used is the systemic analysis emulating the operational tasks through a system of inequalities, with variables and restrictions to obtain a mathematical expression of the productive relations of the bakery. The conclusions show compliance with the inferences of the case study, the optimal production values in Kg of bread are quantified to obtain the minimum earnings without exceeding the available resources, and competent technical assessments are exposed to the professional practice of the career in the Business environment.