Service Quality and DMAIC for Optimizating Bread Production Lines in SMES.

The objective of this research was to optimize production lines and standardize service quality in micro and small bakeries through the structured application of the Six Sigma DMAIC cycle, Lean manufacturing tools (Ishikawa diagrams, Pareto charts, Process Decision Program Charts - PDPC, arrow diagrams, and matrix diagrams/TL relationship matrices), and the SERVQUAL assessment model. Based on a simple random probabilistic sampling (n=28), operational bottlenecks were systematically characterized and an experimental intervention plan was executed. Empirical results demonstrated a 50.38% reduction in raw material waste (p<0.001), a 20.67% increase in production line productivity (p<0.01), and a +1.13-point rise on the Likert scale for perceived service quality (p<0.001). It is concluded that the methodological structuring of quality engineering is technically viable and economically profitable to boost competitiveness among small and medium-sized enterprises (SMEs) in the food processing sector.