operation management

Order Description

Assessment Brief

The case study for this assessment will provide a detailed account of a company, aims/objectives of the case study, theoretical concepts to be used to analyse the case organisation, evaluation of the organisation using the concepts identified, lessons learnt and recommendations.  This case study is an analytical piece that requires research and application of operations management theories and concepts. You are advised to use the following template to complete this assessment. A guide to the % of the total word count for each section is given in the brackets.

INTRODUCTION (10%)
Provide a brief introduction to the company. Do not simply ‘cut and paste’ information from the company’s web pages or other corporate documents. There is no need to chart the historical account of the company. Provide an overview of the critical incidents, structure, and growth that are relevant to the areas of operations management you will be investigating. Use variety of course material to demonstrate an unbiased perspective.

OUTLINE OF THE PURPOSE OF THE CASE STUDY (5%)
In this section provide a clear idea of why this case study is being written, e.g. what is the focus and what will it be used for? The case study needs to address a problem, area of concern, help improve understanding of a concept etc. You may use current literature on operations management to support your rationale for the case study.

THEORETICAL FRAMEWORKS (25%)
In this section outline the operations management concepts you will use to analyse your case organisation. You may include:
•    Techniques for designing and improving operations, including demand forecasting, queuing calculations,
•     Inventory management and capacity management.
•    Principles of supply chain management.
•    Different models of quality
•    Risk Management
•    Waste and Lean management
•    Global and International issues.
You do not need to use all of these concepts, between 4 and 6 would be sufficient. Provide an overview of all of the concepts you will be using. Use operations management literature to provide a ‘synthesised’ summary.

APPLICATION OF THE THEORY (35%)
Using the concepts presented in the previous section, evaluate your case organisation. Systematically evaluate the extent your case organisation responds to the concepts. Discuss how effective is the operations management in the organisation.

RECOMMENDATIONS (20%)
The final part of your case study analysis should include your recommendations for the company. Every recommendation you make should be based on and supported by the context of your case study analysis. You recommendations need to include:
Information management and systems
Project management
Role of operations manager

CONCLUSION (5%)
The concluding paragraph should draw together all of the strands of your case study. Reinforce the theories you have made reference to, and how they have been applied to your case organisation.

Order Description
do paraphrasing for this plan below
THE PLAN:

Coursework plan for (Operation Management)
Introduction: The introduction to this assignment will include a description of the main business objectives, product and consumers. Also, it will explain important factors that influence the business and its market demand. Follow this by putting the purposes of this essay.

Section 1: This section will describe in detail the inputs (radicchio, materials, machines, staff and facilities), the outputs (Radicchio for supermarkets, wholesales and process, skilled staff and rich soil) and transformation process (Cutting, packing, labelling, conveying) supported by an appropriate diagram.

Section 2: This section will describe the five operations performance objectives for the macro-operation: how company maintain quality assurance through the whole processes, control the average speed of all process stages, the company dependability to provide just in time product, to which extent flexibility is available in the processes and finally the operation costs.

Section 3: If assuming good season and weather condition, in this section will firstly calculate the actual working hours for each team crew (17 worker plus supervisor) to identify how many radicchios produce in each hour as well as hours per day. Normally working hours for each worker per day is about 8 hours plus 5% personal needs and 2% breakdown so, the actual working hour per day is about 93% from all working day after deducted the 7% of breaks. Time will be converted from seconds to hours to calculate the actual outputs per hours. Second, calculate the actual number of radicchio and how many trays will need for each market (supermarkets, wholesales and industrial process) to determine the total number of radicchio and trays need as operation outputs. Third, the overall operation divided in to several tasks (micro-operation) such as cutting, picking, packing, labelling and conveying where each task responsible by identify number of workers. Moreover, each micro-operation has inputs, transforming process and outputs supported by an appropriate diagram. In this section, the capability per hour for each tasks will be calculate to determine the number of radicchio produce per hour. Then, multiply the capability per hour and number of workers in each tasks to calculate the processing capacity per hour. Next, multiply the capability per hour and working hours for each worker to calculate the overall capacity per day. After that, the outputs will be analysed by comparing the overall capacity per day and the total work capacity to decide if there is a need for extra time to cover total working capacity. Finally, calculate the utilisation by divide the overall capacity by total working capacity for each micro-operation to measure the effectiveness from overall operations. Several problems occur when calculate capacity will be mentioned.

Section 4: this section will present different calculations and scenarios that might affect the balanced capacity like increasing in demands. For example, if demand is increase in one of operation period which will affect the overall outputs (shortage), Chase aggregate plan may be used by adjust number of worker in each task. Reason for using this plan is that radicchio can’t be on stock for long period and should be store in special condition. Also, calculate point of departure.

Section 5: this section will present the important challenges that might face the HR management in the company such as labour leaves of absence, staff healthy and safety, compensation and training staff. Also, it will discuss the challenges that might occur related to 6 rigs such as machine breakdown, control system, assisting and cleaning when stuck on mud.

Section 6: this section explain how variations in the weather will influence the capacity of operation. Period of dry and hot weather (in summer) can be consider as normal condition where the radicchio thrive and demand rising rapidly but problems may occur that radicchio need to be storage quickly in cool store. On the contrary, when the weather is wet several obstacles occur such as the average picking rate will slow by up to 25% because of mud slowing the process, rigs getting stuck and a general deterioration in morale of the crew. The capacity and demand will also affect and calculation will show how the overall outputs will decrease in this condition.

Order Description
do paraphrasing for this plan below
THE PLAN:

Coursework plan for (Operation Management)
Introduction: The introduction to this assignment will include a description of the main business objectives, product and consumers. Also, it will explain important factors that influence the business and its market demand. Follow this by putting the purposes of this essay.

Section 1: This section will describe in detail the inputs (radicchio, materials, machines, staff and facilities), the outputs (Radicchio for supermarkets, wholesales and process, skilled staff and rich soil) and transformation process (Cutting, packing, labelling, conveying) supported by an appropriate diagram.

Section 2: This section will describe the five operations performance objectives for the macro-operation: how company maintain quality assurance through the whole processes, control the average speed of all process stages, the company dependability to provide just in time product, to which extent flexibility is available in the processes and finally the operation costs.

Section 3: If assuming good season and weather condition, in this section will firstly calculate the actual working hours for each team crew (17 worker plus supervisor) to identify how many radicchios produce in each hour as well as hours per day. Normally working hours for each worker per day is about 8 hours plus 5% personal needs and 2% breakdown so, the actual working hour per day is about 93% from all working day after deducted the 7% of breaks. Time will be converted from seconds to hours to calculate the actual outputs per hours. Second, calculate the actual number of radicchio and how many trays will need for each market (supermarkets, wholesales and industrial process) to determine the total number of radicchio and trays need as operation outputs. Third, the overall operation divided in to several tasks (micro-operation) such as cutting, picking, packing, labelling and conveying where each task responsible by identify number of workers. Moreover, each micro-operation has inputs, transforming process and outputs supported by an appropriate diagram. In this section, the capability per hour for each tasks will be calculate to determine the number of radicchio produce per hour. Then, multiply the capability per hour and number of workers in each tasks to calculate the processing capacity per hour. Next, multiply the capability per hour and working hours for each worker to calculate the overall capacity per day. After that, the outputs will be analysed by comparing the overall capacity per day and the total work capacity to decide if there is a need for extra time to cover total working capacity. Finally, calculate the utilisation by divide the overall capacity by total working capacity for each micro-operation to measure the effectiveness from overall operations. Several problems occur when calculate capacity will be mentioned.

Section 4: this section will present different calculations and scenarios that might affect the balanced capacity like increasing in demands. For example, if demand is increase in one of operation period which will affect the overall outputs (shortage), Chase aggregate plan may be used by adjust number of worker in each task. Reason for using this plan is that radicchio can’t be on stock for long period and should be store in special condition. Also, calculate point of departure.

Section 5: this section will present the important challenges that might face the HR management in the company such as labour leaves of absence, staff healthy and safety, compensation and training staff. Also, it will discuss the challenges that might occur related to 6 rigs such as machine breakdown, control system, assisting and cleaning when stuck on mud.

Section 6: this section explain how variations in the weather will influence the capacity of operation. Period of dry and hot weather (in summer) can be consider as normal condition where the radicchio thrive and demand rising rapidly but problems may occur that radicchio need to be storage quickly in cool store. On the contrary, when the weather is wet several obstacles occur such as the average picking rate will slow by up to 25% because of mud slowing the process, rigs getting stuck and a general deterioration in morale of the crew. The capacity and demand will also affect and calculation will show how the overall outputs will decrease in this condition.