Operation Management: explain important factors that influence the business and its market demand Nursing Essay
The introduction to this assignment will include a description of the main business objectives, product and consumers. Also, it will explain important factors that influence the business and its market demand. Follow this by putting the purposes of this essay. Section 1: This section will describe in detail the inputs (radicchio, materials, machines, staff and facilities), the outputs (Radicchio for supermarkets, wholesales and process, skilled staff and rich soil) and transformation process (Cutting, packing, labelling, conveying) supported by an appropriate diagram. Section 2: This section will describe the five operations performance objectives for the macro-operation: how company maintain quality assurance through the whole processes, control the average speed of all process stages, the company dependability to provide just in time product, to which extent flexibility is available in the processes and finally the operation costs. Section 3: If assuming good season and weather condition, in this section will firstly calculate the actual working hours for each team crew (17 worker plus supervisor) to identify how many radicchios produce in each hour as well as hours per day. Normally working hours for each worker per day is about 8 hours plus 5% personal needs and 2% breakdown so, the actual working hour per day is about 93% from all working day after deducted the 7% of breaks. Time will be converted from seconds to hours to calculate the actual outputs per hours. Second, calculate the actual number of radicchio and how many trays will need for each market (supermarkets, wholesales and industrial process) to determine the total number of radicchio and trays need as operation outputs. Third, the overall operation divided in to several tasks (micro-operation) such as cutting, picking, packing, labelling and conveying where each task responsible by identify number of workers. Moreover, each micro-operation has inputs, transforming process and outputs supported by an appropriate diagram. In this section, the capability per hour for each tasks will be calculate to determine the number of radicchio produce per hour. Then, multiply the capability per hour and number of workers in each tasks to calculate the processing capacity per hour. Next, multiply the capability per hour and working hours for each worker to calculate the overall capacity per day. After that, the outputs will be analysed by comparing the overall capacity per day and the total work capacity to decide if there is a need for extra time to cover total working capacity. Finally, calculate the utilisation by divide the overall capacity by total working capacity for each micro-operation to measure the effectiveness from overall operations. Several problems occur when calculate capacity will be mentioned. Section 4: this section will present different calculations and scenarios that might affect the balanced capacity like increasing in demands. For example, if demand is increase in one of operation period which will affect the overall outputs (shortage), Chase aggregate plan may be used by adjust number of worker in each task. Reason for using this plan is that radicchio can’t be on stock for long period and should be store in special condition. Also, calculate point of departure. Section 5: this section will present the important challenges that might face the HR management in the company such as labour leaves of absence, staff healthy and safety, compensation and training staff. Also, it will discuss the challenges that might occur related to 6 rigs such as machine breakdown, control system, assisting and cleaning when stuck on mud. Section 6: this section explain how variations in the weather will influence the capacity of operation. Period of dry and hot weather (in summer) can be consider as normal condition where the radicchio thrive and demand rising rapidly but problems may occur that radicchio need to be storage quickly in cool store. On the contrary, when the weather is wet several obstacles occur such as the average picking rate will slow by up to 25% because of mud slowing the process, rigs getting stuck and a general deterioration in morale of the crew. The capacity and demand will also affect and calculation will show how the overall outputs will decrease in this condition.
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