MAN 4504 Applications for Operations Management
Order ID 53563633773 Type Essay Writer Level Masters Style APA Sources/References 4 Perfect Number of Pages to Order 5-10 Pages Description/Paper Instructions
This is a COLLABORATIVE project. Each group should have 2-4 members in it. For each group, one write-up should be submitted. This document should be typed and be about 10 pages long.
Your task is to work as a consulting team to make solutions for improving a certain procedure. You will notice (in person by all team members as best as possible) To examine the performance of a manufacturing or service process, sketch out a process and come up with approximate work times and task assignments based on previous experience. You’ll also make specific suggestions for how the system should be improved. Because this is an online course, you can be paired with someone from a different city. Processes that might work for this include ones that each student is familiar with and has used before. to have each student visit the same fast food restaurant (or other common facility/ business) in a different city and compare notes on what they see. Only one location would need to be properly evaluated in terms of the flow chart and capacity calculations, but each student will be able to contribute the most to the project because they will have witnessed the process firsthand. The major focus of your project should be process analysis (i.e. process flow, capacity calculations, and bottleneck identification), but you should also consider the firm’s strategy, as well as current product/service design and facility layout design when making modifications. In addition to watching the process in person, you will need to speak with a management or employee who is familiar with it to learn more about it and to learn about any problems or constraints that the organization may have identified. Process flow, capacity, quality, inventory, suppliers, and other issues may be at the root of these issues. An interview with management is not required because some procedures may not be in operation or may be in limited operation. However, you’ll also highlight how the process design/ procedures have altered as a result of the social-distancing orders, as well as any operational obstacles that have arisen (for example, inventory/ supply chain issues are highly possible, or capacity issues depending on the service process).
THE PAPER’S SECTIONS INCLUDE:
The Company’s Operating Strategy (very brief)
Product/ Service Design (consider how it relates to strategy) Process Selection/ Facility Layout (consider how it relates to strategy and product/ service design once again)
Process Evaluation*** THIS WILL BE THE CENTER OF YOUR EXAMINATION.
Flowcharts, capacity estimations, waiting periods, bottleneck detection, and so on.
Information about Quality Control will be collected from a corporate interview. UPDATE: There is no longer a need for an interview. If at all possible, base this on previous experience.
Information on inventory management and supply chain management will be gleaned from corporate interviews. UPDATE: Because an interview is no longer necessary, this question may be difficult to answer.
UPDATE: You must detail how the social-distancing/self-quarantine orders have influenced the OPERATIONAL process of the business process you are studying in place of, or potentially as a method to address, the quality and inventory parts. This could be related to adjustments in processes for finishing the process, as well as additional quality control requirements to prevent the virus from spreading owing to the process’ completion, as well as supply chain challenges the process may have encountered. Here, give it your all. Feel free to speak with a manager if you work at the location, but it’s also appropriate to rely on your own experience and understanding of what has been done to address the change in business practices.
Enhancements
What adjustments would you suggest to make the system better? Changes like this can boost capacity, quality, efficiency, throughput time, flexibility, and worker morale, among other things. Your recommendations should be based on the own research, but you should also consider what you learned from your employer interview. Consider the who, what, where, when, and how questions when it comes to the manufacturing or delivery of the product or service. You might also consider how to use the theory of constraints,’ as well as the 5-steps of process improvement.
Suggestions for analyzing an operations system include:
The most fascinating analysis will be one in which the processes aren’t flawless and there’s plenty of space for improvement, as well as an explanation of why it’s inefficient. Consider a system where inefficiencies have previously been identified. This will make it more fascinating, and I believe it will make the project much easier for you to complete. The process analysis section and the improvements section should make up the majority of your assignment, and should include information from business management about quality and inventory control, suppliers, and so on. I would recommend avoiding sit-down restaurants. If you are able to incorporate a process at work, this is also a great option, assuming that other team members can observe the process and contribute to the analysis.
Please do not hesitate to ask for additional assistance with any aspect of the project at any time.
Questions to consider/ Suggestions for the Process Analysis Project
Note: depending on your process, these may or may not apply
NOTE: You will NOT be responding to these questions explicitly within the paper. These are meant to assist you in what you want to think about as you complete your analysis, identify problems, and come up with recommended solutions/ process improvement changes.
1. What is the product/ service that you are observing? What are the inputs? What are the outputs? Is the product standardized or customized? How does this affect the process they have selected to use? How does it correspond to/ support the firms overall corporate strategy and operations strategy?
2. What type of process (i.e. line, batch, job shop, project) and layout (i.e. line flow layout, flexible flow layout, fixed-position layout, or a combination) is used to produce/ service the product/ customer? Why do you think this type of process and layout was chosen? What are the advantages of this type of process and layout for the observed product/ service? What are the disadvantages, if any? How does this support the firms competitive advantage?
3. List the separate tasks or operations performed in the production or service system. Indicate what tasks are performed at each workstation or department.
4. Draw a process flow diagram for the production or service line if the system uses a product layout. If the system uses a process layout, draw a diagram of the facility, indicating the location of the various departments, and a typical flow of materials/ customers between departments. What are the benefits of locating the work stations/ departments in their current location as well as the disadvantages (i.e. how could they improve the layout?)
5. How would you measure capacity of the system – i.e. what unit of measurement would be used?
6. NOTE : GIVEN THE REVISED ASSIGNMENT, THIS SUGGESTION WOULD BE BASED ON PAST EXPERIENCE. Based on your answer to part 5, measure the actual output of the system for at least a 30-minute period, or longer depending on the length of system cycle time. In order to measure actual output, you should count the number of products produced, or customers served (or other capacity measurement) during this interval, or observe how frequently a product or customer comes off the production/service line (i.e. cycle time of the system) (i.e. cycle time of the system). During this period of time, you should also calculate the time required at each task/ workstation, or in each department, along with the throughput time (i.e. how long does it take a customer/ product to go through the system). (Note: If the system you have selected requires a production or service time, i.e. throughput time, longer than 30 minutes, you may want to measure and observe the capacity for a longer period of time). Since actual output is limited by demand at the particular time of observation, what would be your estimate of the systems effective capacity level? In other words, what is the upper limit on actual output given the current operating system? You have observed the output capacity for a specific time. How might actual output or effective capacity vary at other times of the day/ week? How do work assignments differ at a busier/ less busy time of day?
7. THINK ABOUT THIS BASED ON PAST OBSERVATIONS/ EXPERIENCE. Describe any bottlenecks in the system – i.e. what tasks or departments have limited capacity and hence, limit the overall systems capacity?
8. What other factors besides any bottlenecks limit the systems capacity? Describe any specific examples of these limitations during the time of observation during past experience.
9. What quality control measures are in place? BASE ON OWN KNOWLEDGE/ CHANGES MADE DUE TO SOCIAL DISTANCING.
10. What inventory management is necessary? How does the system manage inventory? Describe any supplier relationships. BASE ON OWN KNOWLEDGE/ CHALLENGES OR CHANGES DUE TO SOCIAL DISTANCING.
11. What changes would you recommend in the system to increase its capacity, or reduce the costs of maintaining the current capacity level? What could be done to improve quality, throughput time, etc.? To aid in your recommendations, you may want to compare the product layout or process layout used at the observed firm, to the layout used for a similar production/ service system performed at a second firm. Note: Think about how the firm can add value to the process. While adding more workers or machines will increase capacity, it may not add value to the process, i.e
RUBRIC
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