Course Overview
This course gives learners further understanding of how operations management is applied in modern food manufacturing and service industries to improve operational performance. Learners conduct field studies in the food industry to evaluate how an existing company defines, plans, measures, and manages productivity and other key performance indicators.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course the student will be able to:
- Explain the strategic importance of operations and how operations can provide a competitive advantage in the marketplace as well as improve quality.
- Explain key issues in product and service design and how customer/supplier needs relate to TQM.
- Apply principles of quality management for purchasing supplies, materials and equipment to reduce costs and maintain quality.
- Explain the objectives of inventory management and functions of inventory and basic inventory models.
- Apply principles of MRP/ERP/JIT to optimize production processes.
- Apply a systematic approach to problem solving and diagnostics for improving business processes, including the use of graphical tools for recording and analyzing data.
- Apply the techniques for improving business performance and productivity.
- Explain how to implement and sustain change in an organization.
Effective as of Winter 2014
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.