OPMT 6343 - Logistics, Inventory and Production
Part-time Studies Course
This course looks at storage and production planning and control, aspects of raw material and finished product specifications, traceability, allergen control, and the linkages throughout the value chain. It introduces the fundamentals of the procurement cycle including basic logistics.
FOOD 5050 and OPMT 5343 Credits
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Upon successful completion of this course the student will be able to:
Describe the components of a Bill of Material and their importance for product traceability.
Explain the benefits of Supply Chain Enablers such as EDI, RFID, Barcoding, POS, and the Internet.
Apply principles of HACCP to warehouse design and the staging of raw materials and finished goods as well as the need to manage the entire value chain.
Apply principles of FIFO to inventory management of finished goods and raw materials
Create specifications for raw materials and finished goods.
Apply criteria for the selection of suppliers.
Apply inventory management principles to control supply, reduce costs and maintain quality.
Apply principles of allergen control and prevention of cross contamination of ingredients as well as finished products.
Apply concept of time phasing and planning horizon to work design and methods analysis.
Apply MRP terms like pegging, level codes, lot sizing, time buckets, firm and planned orders.
Calculate rated capacity with adjustments for utilization and efficiency.
Apply the mechanics of capacity planning to backward and forward scheduling and infinite loading.
Effective as of Fall 2014
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