Admas University

School of Postgraduate Studies

Course Outline

Course Title: Operations Management

Course Code: MBA 611
Credit Hours: 2 hrs
Prerequisite: MBA 551

Course Description:

Creating value for customers is a strategic engagement of businesses to outperform competitors and thus
achiever higher business performance. Customer value creation involves numerous activities and
processes across the organization. Operations managers are responsible for these activities and processes
designed to efficiently transform inputs into outputs, which are expected to suitably satisfy targeted
customers. This course offers a fundamental survey of the concepts and techniques involved in designing
and managing operations. Students explore the role of operations in building the competitive strength of
business organizations and in fulfilling the business organization’s mission of creating value and
delivering customer satisfaction.

The course is designed to equip students with the knowledge of operations management through focusing
on the key operation decision, which include types of operations, designing operations, managing
Operations, quality management, supply chain management, and planning and scheduling.

Course Objectives

Upon completion of this course, students are expected to:

 Describe operation management, its scope and activities;

 Describe the decisions involved in designing and controlling the operations system;
 Apply selected quantitative tools, and models in the analysis of decisions for the design, planning
and controlling operations system.
Course Content

Chapter One – Introduction to Operations Management

1.1 Introduction
1.2 The scope of operations management

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 1.2.1. Manufacturing operations
1.2.2. Service operations
1.3 The systems view of operations management
1.4 Operations Decision Making
Chapter Two - Operations Strategy, Competitiveness and Productivity

2.1. Introduction to operations strategy

2.2. Operations strategy in Manufacturing
2.3. Operations strategy in Services
2.4. Productivity
2.4.1. Why productivity
2.4.2. Productivity measurement
2.4.3. Productivity improvement
Chapter Three - Design of the Operation System

3.1. Product design

3.1.1. Product design
3.1.2. Product design and product life cycle
3.1.3. Quality function deployment
3.1.4. Phases in product design and development
3.2. Service Design
3.3. Process selection
Chapter Four: Capacity Planning, Facility Layout and Job Design

4.1. Strategic Capacity Planning

4.2. Facility layout
4.3. Location planning and analysis
4.4. Job Design and Work Measurement
Chapter Five - Quality Management and Control

5.1. Meaning and nature of quality

5.2. Overview of TQM
5.2 Quality Specification
5.3 Continuous Improvement
5.4 Statistical Quality Control
5.5 Process Control Charts
Chapter Six - Operations Planning and Control
6.1 Aggregate production planning
6.2 Operations Scheduling
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Instructional Methods
 Lecture, class participation and discussion
 Group discussion
 Case study review
 Group and individual work presentation

Assessment Methods
 Case analysis and presentation (groups)…………… 35%
 Article review (individual)………………………… 25%
 Final examination…………………………………. 40%

Text and Reference Books

Operations Management for Competitive Advantage, 11th edition, Richard B. Chase & F. Robert Jacobs,
2006
S. Anil Kumar & N.Suresh (2009) :Operations Management,
Chase Richard B. and N. J. Aquilano and Agarwal (2005):Production and Production/Operations
th
Management: 11 Ed. USA: Richard D. McGraw
Chary S.N(1995): Theory And Problems in Production and Production/Operations Management,9th ed.
New Delhi:McGraw-Hill
Heize , J & Render 2006): Principles of Production/Operations Management,6th ed.,New Jesery, Pearson
Education,Inc.
Heize , J & Render 2004): Principles of Production/Operations Management,7th ed.,New Jesery, Pearson
Education,Inc.
Stevenson, W. J. (2005): Production/Production/Operations Management 3rd Ed.
USA: Richard D. Irwin.