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Topic 2 Management Science Theory Operations Management
Topic 2 Management Science Theory Operations Management
(Operations Management)
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2.1 Management Science Theory (cont.)
Some of the earliest tools that are utilized in the Management Science
approach (e.g. linear programming) can be traced to William Cooper and
Abraham Charnes.
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2.2 Branches of the Management
Science Theory
Over the years, four main branches of
Management Science approach have gained
ground. Each branch of the Management
Science approach addresses a specific set of
problems. The branches include the following:
1. Operations Management
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This branch of the Management Science
approach provides managers with a set of
techniques (e.g. stepping stone, economic order
quantity) that can be used to analyze different
aspects of an organization’s production system
with the aim of increasing efficiency (Jones and
George, 2016).
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2.2 Branches of the Management
Science Theory (cont.)
2. Quantitative Management
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2.2 Branches of the Management
Science Theory (cont.)
4. Management Information System
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2.3 Operations Management (cont.)
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2.3 Operations Management (cont.)
1. Product Design
Product design involves
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creating a product that will be sold to the end
consumer. It involves generating new ideas or expanding on current
ideas in a process that will lead to the production of new products. The
operations manager’s responsibility is to ensure that the products sold to
consumers meet their needs, as well as match current market trends.
Consumers are more interested in the quality of the product more than
the quantity, and the organization should create systems that ensure the
products produced meet the needs of the consumer.
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2.4 Responsibilities in Operations Management (cont.)
2. Forecasting
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2.4 Responsibilities in Operations Management (cont.)
4. Delivery Management
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2.5 Ideal Skills of an Operations Manager (cont.)
1. Organizational Abilities
2. Coordination
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2.5 Ideal Skills of an Operations Manager (cont.)
3. People Skills
4. Tech-savvy
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2.6 The Transformation Model
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2.6 The Transformation Model (cont.)
Inputs
Some inputs are used up in the process of creating goods or services; others play a part in the creation process but are not used
up. To distinguish between these, input resources are usually classified as:
• transformed resources – those that are transformed in some way by the operation to produce the goods or services that are its
outputs
• transforming resources – those that are used to perform the transformation process.
Sample:
The transformed resources of a restaurant include food and drink, and its transforming resources include equipment such as
cookers, refrigerators, tables and chairs, and the chefs and waiters.
In a university, the transformed resources include students and knowledge and the transforming resources include lecturers,
tutors and support staff, as well as classrooms, books and instructional materials.
Outputs
The principal outputs of a doctor's surgery are cured patients; the outputs of a nuclear
reprocessing plant include reprocessed fuel and nuclear waste.
Many transformation processes produce both goods and services. For example, a
restaurant provides a service, but also produces goods such as food and drinks.
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2.6 The Transformation Model (cont.)
Transformation processes
A transformation process is any activity or group of activities that takes one or more inputs, transforms and adds value to
them, and provides outputs for customers or clients.
Where the inputs are raw materials, it is relatively easy to identify the transformation involved, as when milk is transformed
into cheese and butter. Where the inputs are information or people, the nature of the transformation may be less obvious.
For example, a hospital transforms ill patients (the input) into healthy patients (the output).
Feedback
A further component of the transformation model is the feedback loop. Feedback information
is used to control the operations system, by adjusting the inputs and transformation processes
that are used to achieve desired outputs.
For example, a chef relies on a flow of information from the customer, through the waiter,
about the quality of the food. Adverse feedback might lead the chef to change the inputs (for
example by buying better quality potatoes) or the transformation process (for example by
changing the recipe or the cooking method). 28
Feedback is essential for operations managers. It can come from both internal and external
sources. Internal sources include testing, evaluation and continuously improving goods and
services; external sources include those who supply products or services to end-customers as
well as feedback from customers themselves.
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Transformation Model Sample:
In airline management:
listening!
Banker RD (2006). IFORS' Operational Research Hall of Fame William W. Cooper.
International Transactions in Operational Research 13(4):379-383.
Jones GR, George JM (2014). Essentials of contemporary management (8th ed.). New York:
McGraw-Hill Education.
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Jones GR, George JM (2016). Contemporary management (9th ed.). New York: McGraw-
Hill Education.
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