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OPMT 7170 - Process Improvement

Operations Management Part-time Studies Course

School of Business

Course Details

This course looks at industrial engineering techniques for improved efficiencies, cost reductions, and improved sustainability. It examines techniques such as SPC, Lean Manufacturing, and Six Sigma. In addition, loss control is covered.

Prerequisite(s)

FOOD 5050 and FOOD 6010 and OPMT 6343

Credits

3.0

This course isn't currently offered through BCIT Part-time Studies. Please check back next term or subscribe to receive email updates.

Learning Outcomes

Upon successful completion of this course the student will be able to:

  • Utilize multiple quality tools (e.g., SPC) to engage in continuous improvement processes and measure those gains.
  • Use the above techniques on products to reduce costs through alternate ingredients, packaging minimization, etc.
  • Perform root cause analyses including the “5 whys” analysis and Ishikawa diagrams.
  • Apply Process Mapping and related VA/NVA and Cycle Time concepts to improve processes.
  • Apply basic principles of ergonomics to improve efficiencies in a manufacturing environment with respect to employee activities and continuous improvement practices.
  • Apply principles of six sigma and lean manufacturing to product and process improvement.
  • Use basic financial tools relating to accounting and budgeting to track improvements.
  • Calculate a basic ROI or the impact on COGS.

Effective as of Winter 2015

Related Programs

OPMT 7170 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Learning   Bachelor of Science

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