Africa Beza College Department of Accounting and finance2016 E.
C
2ND SEMESTER Operations Management Course Outline
Programmed: ACCOUNTING AND FINANCE
Enrolment: Regular
Course Title: Operations Management
Credit hours: 3
Status of the course: Core
2. Course Description
Operations Management involves those aspects of the firm that provide the goods or services in
its value proposition to the targeted market. As such, operations will be decisive in determining
the long-term viability of the firm’s business model. This fact has become even clearer in recent
years as competition has increased with more globalization and improved information
technology
3. Course Objective
Operations are becoming increasingly competitive on a global basis. Therefore, students of
management have an urgent need to understand operations, an essential function in every
business. The purpose of this course is to provide students of management with a sound
understanding of the concepts, techniques, and applications of production and operations
management.
4. COURSE OUTLINE
CHAPTER I: OPERATIONS FUNCTION
1.1. Introduction
1.2. Definition of Production
1.3. Definition of Production and Operations Management
1.4. Objectives of Operations Management
1.5. Scope of Production and Operations Management
1.6. Operations Management as a study decisions making
1.7. Operations as a function
1.8. Operations as a production system
1.9. Reasons for the study of Operations Management
1.10. New Operations Themes
1.11. Efficiency and Effectiveness
CHAPTER II: OPERATIONS STRATEGY FOR COMPETETIVE ADVANTAGE
2.1 Identifying Missions and Strategies
2.2 Strategy Formulation
2.3 Achieving Competitive Advantage through Operations
2.4 Focused Operations
CHAPTER III: PRODUCT AND SERVICE DESIGN
3.1. Reasons for Product or Service Development
3.2. Strategies for New Product Introduction
3.3. The Designing Process
3.4. New Product Development Process
3.5. Value Analysis
3.6. Product Design
3.7. Service Operations Design
CHAPTER IV: PROCESS SELECTION AND CAPCITY PLANNING
4.1. Process Selection
4.2. Capacity Planning
4.3. Developing Capacity Alternatives
CHAPTER V: FACILITY LOCATION
5.1. The Need for Location Decisions
5.2. The Nature of Location Decisions
5.3. Factors That Affect Location Decisions
CHAPTER VI: FACILITY LAYOUT
6.1. Layout Types
6.2. Service Layouts
6.3. Line Balancing
6.4. Job design
CHAPTER VII: QUALITY MANAGEMENT AND CONTROL
7.1. Meaning of Quality
7.2. Determinants of Quality
7.3. The Costs of Quality
7.4. Quality Circles and Quality Improvement Teams
7.5. International Quality Documentation Standards
7.6. Total Quality Management
7.7. Quality Control and Improvement
CHAPTER VIII: AGGREGATE PLANNING
8.1. Decision Options
8.2. Basic Strategies
8.3. Aggregate Planning Costs
CHAPTER IX SCHEDULING OPERATIONS
9.1. Introduction
9.2. Scheduling
9.3. Loading
9.4. Job Sequencing
9.5. Priority Rules and Techniques
9.6. Personnel Scheduling in Service
REFERENCES:
1. S.N. chary, Theory and problems in Production and Operations Management, Tata
McGraw Hill Publishing co. Ltd, New Delhi, 1995
2.Richard B. Chase, Nicholas J. Aquilano, and F.Robert Jacobs, Production and Operations
Management, Irwin McGraw-Hill 8th ed., 1998
3. William J.Sterenson, Production/Operations Management, Irwin McGraw-Hill, 6th ed.,
1999
4. Jay Hezer and Barry Render, Principles of Operations Management, Prentice- Hall Inc., 3rd
ed., 1999
5. Monks, Joseph G. Operations Management: Theory and Problem, 3rd edn. , McGraw-Hill,
1987
6. Schroeder, Roger G.: Operations Management, McGraw-Hill, 2000
7. Dilworth, James B.: Production and Operations Management, 4th edn., Random House,
Inc. 1989
Evaluation Method Weight
Quiz 10%
Mid exam 20%
ASSESSMENT AND PRESENTATION 20%
Final Exam 50%
Total 100%
