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.
This course isn't currently offered through BCIT Part-time Studies. Please check back next term or subscribe to receive email updates.
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
OPMT 5343 is offered as a part of the following programs:
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