The Assignment on Barilla SPA

Running head: BARILLASPA 1
Barilla SPA
Students Name
Institutional Affiliation

BARILLA SPA 2
Question 1
 I would describe the Barilla’s manufacturing process structure as a disconnected line flow
with low volume multiple products as explained further by Bertin, & Vanicat, (2018)
since they dealt with a range of kinds of pasta but with different ingredients.
 The reason for this characterization is because, although the company has differentiated
the products into two main categories that are the dry products and the fresh products,
these categories are further subdivided into different end products.
 The disconnected line flow in the Barilla’s company is seen in where the raw materials
which in this case eggs, spinach and wheat flour are transformed into pasta which is then
dried and sometimes produced freshly.
 The dried pasta is then reproduced into different by-products such as spaghetti, biscuits,
breadsticks and dry toasts.
Question 2
 High levels of inventory management enhance competitive advantage (Project
Management Institute, 2017). However; it all depends on the customer's demand and
their reorder levels.
 Precisely, the drivers of weekly order fluctuations for the Barilla’s company were the
demand and the perishability of the products.
 Sometimes the demand for fresh would overlook the demand for dry products. However;
the perishability nature of the fresh products would limit their supply since the fresh
orders would take 21 days on the shelves. Therefore, if a customer orders weekly mean
they order large quantities which would, therefore, expire on the shelves if the demand
decreases