Production Management by Applying PERT/CPM Techniques and Lean Concepts of OTOP Entrepreneurs: A Case Study of Aunt Nang Nam Prik Nam Ngiao, Mueang Chiang Rai District, Chiang Rai Province

Abstract

The purpose of this research was to study the curry paste production process by analyzing and creating a network of the curry paste production process and to apply the Lean concept to improve the process efficiency of OTOP Entrepreneurs: A Case Study of Aunt Nang Nam Prik Nam Ngiao, Mueang Chiang Rai District, Chiang Rai Province. This research was a qualitative research based on participatory action by using in-depth interview with semi-structured, business diagnosis and participatory observations. The results showed that there are 4 major production process which were raw material preparation, raw material grinding, chili roasting, and curry paste packaging. When analyzing the activity network of the production process by using PERT/CPM techniques, it was found that 12 production activities were critical activities that caused by time wasted. Therefore, the researcher applied the Lean Production Concept to decrease production process wasting by eliminating unnecessary process with ECRS that caused the raw material preparation process to spend less time from 420 minutes to 210 minutes. This will help to improve the production process efficiency.