- The aim of the course is to expand the student's knowledge in the sphere of operational production functions;
- develop initial skills in order to analyze production processes, human resources' problems, stock management, quality and level of performance, technologies and strategic planning;
- improve thinking skills, developing the process of decision-making;
- develop skills of lean production and connected statistical tools;
- exploit methods of performance operational measurements.
- The ability to suggest organizational and management decisions and to evaluate the conditions and consequences of these decisions
- Developing entry-level skills of process analysis, workforce issues, inventory management, quality and productivity, technology, and strategic planning
- Developing skills of the Lean Six Sigma methodology and related statistical tools at the green belt level of competency
- Expanding knowledge of the operations function
- Improving thinking skills used to enhance the business decision making process.
- Mastering analytical techniques of measuring efficiency of operations
- Providing an overview of operating decisions and practices in both manufacturing- and service-oriented firms
- The operations function
- 2 The context of operations management
- 3. Organization of the operation process
- 4. Design and measurement of work
- 5. Managing productivity at work
- 6. Planning and control of work
- 7. Management of materials
- 8. Quality management
- 9. Lean-management
- Class workStudents’ individual and group work at the seminars in the form of presentations, problems solving etc. In class participation refers to in-class discussion of a variety of individual and group assignments. Class participation is encouraged.
- PresentationAll group of students should be divided into teams from 1-2 students. The presentation duraiton is 15 minutes and additional15 minutes for the answering questions and discussion. Presentation should be in PDF format 15-20 slides and the WORD file 10 pages dedicated to the teoretical invesigation and conclucion over the topic, both files should be sent via e mail at the same day of presentation. All students should be divided by equal proportion to the course syllabuses. The topics of presentation could not be repited, it means each presentation shoud be deicated to the individual topic.
- TestDuring the course would be provided 2 tests based on the material given in the lections and chapters of the book provided in LMS. The duration of each test is 40 minutes. Each test consists of 3 types questions: there are “multiple choice questions”, “yes/no questions” and “fill in the blanks questions”. Each test covers 2-3 chapters or topics. The correct answer to each question is worth 1 point. The maximum number of points is 30. The number of points scored by divided by 3 to get a grade on the 10 point scale. The final result is rounded to the closest whole number (for example: 3,1-3,4 are rounded to 3, while 3,5-3,9 are rounded to 4). If the student receive 19 points, they are divided by 3 and result is 6,3 is rounded to 6.
- Aswathappa, K., & Bhat, K. S. (2009). Production and Operations Management (Vol. Rev. ed). Mumbai [India]: Himalaya Publishing House. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsebk&AN=332332
- Gupta, S., & Starr, M. K. (2014). Production and Operations Management Systems. Boca Raton: CRC Press. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsebk&AN=1728738
- Kumar, S. A., & Suresh, N. (2009). Operations Management. New Delhi: New Age International. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsebk&AN=281510
- Chiarini, A. (2015). Sustainable Operations Management : Advances in Strategy and Methodology. Cham: Springer. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsebk&AN=937032