T. A.

MARRYSHOW COMMUNITY COLLEGE

SCHOOL OF ARTS, SCIENCES AND PROFESSIONAL STUDIES
DEPARTMENT OF BUSINESS STUDIES AND OFFICE ADMINISTRATION

COURSE OUTLINE

COURSE TITLE: Production and Operations Management

COURSE NUMBER: BUS 241

SEMESTER CREDIT HOURS: 45

COURSE DESCRIPTION:

This course seeks to acquaint students with of the concepts of Production and Operations
Management (POM) understanding the operations involved in the production of goods and
services and the importance of productivity of goods and services. With an appreciation
for the tools and techniques required for POM, students will become aware of the impact of
the external environment on the POM function.

GENERAL OBJECTIVES:

1. Understand the operations involved in the production of goods and services;

2. Develop awareness of the importance of productivity and quality in production;
3. Appreciate the use of tools and techniques required for production and operations
management;
4. be aware of the impact of the external environment on the production and operations
function.

SPECIFIC OBJECTIVES:

Students should be able to:

1. Identify the major decisions involved in production;

2. Describe the major factors involved in production;
3. Describe the dimensions of production planning;
4. Outline the strategies used in various dimensions of production planning;
5. Examine various strategies used in production control;
6. Explain the dimensions of quality;
7. Describe methods of improving quality;
8. Explain the concept of total quality management;
9. Identify the factors that affect productivity;
10. Explain methods of measuring productivity;
11. Assess the impact of elements in the internal and external environments on production
and operations.

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CONTENTS:

1. Major Decisions in Production

i. What to produce.
ii. How to produce (job production, batch production and flow production).
iii. When to produce.
iv. Location.

2. Factors involved in Production

i. Market demand.
ii. Regulations.
iii. Level of competition.
iv. Availability of raw materials.
v. Supply of labour.
vi. Available technology.

3. Dimensions of Production Planning

i. Forecasting
ii. Product
iii. Product design.
iv. Layout
v. Processes.
vi. Technology
vii. Scheduling
viii. Capacity

4. Strategies for Production Planning

i. Forecasting techniques.
a) Sales force composite;
b) Delphi method;
c) Consumer surveys;
d) Jury of experts;
e) Moving average;
f) Least squares regression.
ii. Product Design Planning:
a) Modularization
b) Miniaturization;
c) Integration;
iii. Lay out of Business:
a) Process layout;
b) Production layout.
iv. Scheduling:
a) Critical path method (CPM);
b) Project evaluation and review techniques (PERT)
c) Preparation ad use of decision trees and stimulation.
NB- students are required to prepare and use interpret charts

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5. Control Strategies
i. Design control.
ii. Materials control.
iii. Inventory control.
iv. Quality control.

6. The Dimensions of Quality

i. Performance.
ii. Features.
iii. Reliability.
iv. Conformance.
v. Durability.
vi. Serviceability.
vii. Aesthetics.
viii. Perceived quality.

7. Methods of Improving Quality

i. Research and Development (R&D).
ii. Quality circles.
iii. Kauzen or Continuous Improvement.
iv. Benchmarking, Outscorching.

8. Total Quality Management (TQM)

i. Scope of TQM.
ii. Role of internal parties:
a) Managers;
b) Workers;
c) Trade union.
iii. Role of external parties:
a) Suppliers;
b) Customers;
c) Consultants.

9. Factors That Affect Productivity

i. Internal factors:
a) Labour-management relations;
b) Required investor returns.
ii. External factors:
a) Level of prices;
b) Regulations and laws, for example anti-pollution laws;
c) Market demand;
d) Competition;
e) Quality of labour supply.

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10. Methods of Measuring Productivity
i. Output per man-hour.
ii. Consumer feedback.
iii. Quality assurance feedback.

11. Methods of Improving productivity

i. Good working environment.
ii. Profit sharing plans.
iii. Technological improvements.
iv. Training.
v. Staff participation in decision- making.

12. Environmental Factors That Affect Production and Operations Management

i. Micro-environmental Factors:
a) Level of competition;
b) Availability of raw materials;
c) Supply of labour.
ii. Macro- environmental Factors:
a) Market demand;
b) Regulations;
c) Trade unions;
d) Available technology
e) Ethical practices;
f) Current social issues;
g) Economic incentives and issues.

METHODS OF INSTRUCTION:

1. Class lecture
2. Guest lecture.
3. Research and presentation.

ASSESSMENT:

1. Course work- 40%

2. Final Examination- 60%

REQUIRED TEXTS:
Hall, Dave, Jones, Rob and Raffo, Carlo Business Studies, Lancaster: Causeway
Press limited, 1993.
Good, Walter S. Building a Dream: A Comprehensive Guide
To Starting a business Your Own, Toronto
McGraw Hill Ryerson, 1993.
Hammond, Susan Business Studies, UK: Longman Group Ltd.
1994