Index / Business / DESCRIBE THE NATURE OF OPERATIONS MANAGEMENT IN THE FOLLOWING ORGAINIZATIONS. IN DOING THIS, FIRST IDENTIFY THE PURPOSE AND PRODUCTS OF THE ORGANIZATION, THEN USE THE FOUR DECISIONS AND RESPONSIBILITIES.

DESCRIBE THE NATURE OF OPERATIONS MANAGEMENT IN THE FOLLOWING ORGAINIZATIONS. IN DOING THIS, FIRST IDENTIFY THE PURPOSE AND PRODUCTS OF THE ORGANIZATION, THEN USE THE FOUR DECISIONS AND RESPONSIBILITIES.

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Autor:  lenat  25 May 2010
Tags:  OPERATIONS MANAGEMENT
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DESCRIBE THE NATURE OF OPERATIONS MANAGEMENT IN THE FOLLOWING ORGAINIZATIONS. IN DOING THIS, FIRST IDENTIFY THE PURPOSE AND PRODUCTS OF THE ORGANIZATION, THEN USE THE FOUR DECISIONS AND RESPONSIBILITIES.
1. A COLLEGE LIBRARY
2. A HOTEL
3. A SMALL MANUFACTURING FIRM


• The purpose of a college library is to provide books needed by the students. It also gives students the opportunity to study at a silent place inside the campus.
PROCESS: The facility of a college library is usually designed to fit a the number of students at the college. It incorporates a variety of books and videos needed for the students. Security is a vital part of a college library due to the great value of the books. The library is designed in a way to keep the place quite from noice or any other distractions. The director of the college or the manager of the library is responsible for the right training of the employees, number of people hired or fired and supervising the stuff. They must interview students to find out needs and wants.
QUALITY: The most important part of a college library is to maintain the quality of the employees. The stuff must be specialized in their field in order to provide the best service to the students. Service-quality measure include speed of service and a friendly atmosphere is a must and it can only be measured through interviewing the students.
CAPACITY: Decisions about capacity determine the maximum level of books every year. The physical capacity is fixed by the stuff. Fluctuations in service capacity are rare, since the number of students change only annually.
INVENTORY: Inventory is important for a college library to store barcodes, inventory is being compared to the shelf list and file of barcodes are compared to the shelflist. In other words, it has to be checked if the items are at the right location. Nowadays new technology methods are applied to make the procedure easier and faster.


• The purpose of a hotel is to provide a specific service to their clients and make them feel confortable and have a pleasant stay with all needs and wants covered. A hotel provides an paid accommodation on a short-term basis. Common features offed in a room are i.e. a bed, telephone, table, bathroom. A mini-bar may be supplied in bigger hotels, also such as a hotel restaurant or bar, room service, boutique, gift shop, swimming pool,parking, multilingual stuff, access to wireless internet, etc.
PROCESS: Uniformity across hotels of a hotel chain or inside a single hotel is desirable. The site has been designed in order to fit a particular amount of people in all or only selected seasons. The standard facility incorporates different services starting from the providing an accommodation, a restaurant to a swimmingpool etc. Special care is taken to make the layout attractive and convenient for the clients. The store manager seeks to continuously improve their service in order to cover needs and wants of their customers. The training of their employees is a vital part of a hotel. The manager is responsible for hiring the right personnel, firing stuff if needed and for their constant training. Management of the workforce is one of the most important parts in a hotel.
QUALITY: The service quality is an important operation responsibility, which requires total organizational support of mangers as well as employees. Therefore, personnel training and the selection of employees is of great value and must be done systematically. Service-quality measure include cleanliness, speed of service, a friendy atmosphere and courtesy. Through training there is a continuous quality in service and parts as the restaurant, etc improvement, which is a key responsibility of all managers.
CAPACITY: Decisions about capacity determine the maximum level of output of all goods offered in the hotel. It is refered to the food and drink offered in the restaurant, at the bar, etc. When the location and process decisions are made, the physical capacity of each facilitis fxed by the corporate staff. Then it is planned by the individual store magagers for annual, monthly and daily fluctuations in service capacity within the available physical facility. In the short run, emplyoees are allocated to specific tasks and are scheduled to meet demands during i.e. high seasons.
INVENTORY: A hotel is divided into sections and each division has a manager, such as the restaurant manager, etc. Each manager is responsible for buying the required products, the quantity of goods needed, when to place orders and selecting the right suppliers. In order not to run out of products, food, etc. needed in a peak period or waste goods when demand is low, purchasing and inventory decisions are integrated to control the flow of materials in relation to capacity.


• In a small manufacturing firm the purpose is to transform inputs of raw material, energy, labor and capital into finished goods. A small manufacturing firm would mostly provide local goods rather than global ones.
PROCESS: The capacity of the facilities used in a small manufacturing firm must be sized to fit machines that provide products for the local market. The firm must produce products depending on a special target group. The technological level of the machinary depends on the product produced. Although the personnel must be specialized and trained continuously. In order to improve the process over time, the manager must adapt to the changes, development, needs and wants of the customers. Small manufacturing firms are based on ideas and personal involvement of the owner and manager of the company.
QUALITY: The quality and the personal contact with the customers is vital. Quality and trustworthyness is an important operations responsibility, especially due to the limited market. If a client is unsatisfied with a product it will be transferred fast through word of mouth, which is a vast disadvantage for the reputation of the firm. This is why personnel must be specialized, trained, trustworthy and selected very carefully.
CAPACITY: The personnel and machinery of a small manufacturing firm must be flexible in order to increase and decrease their production, dependin on demand. This is because the market is small and can be influenced by many unpredictable factors.
INVENTORY: The stock of a small manufacturing firm will be limited since raw materials will be bought depending on the orders they have. Most of these firms have specific raw material on stock, mostly those that can be used for a high variety of materials.

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