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Operations and Information Management - Assignment

   

Added on  2021-01-02

15 Pages4154 Words92 Views
Operations and InformationManagement

Table of ContentsINTRODUCTION...........................................................................................................................3TASK...............................................................................................................................................31. Critically appraise how well the inventories and/or assets within the production system arecurrently managed.......................................................................................................................32. Provide a detailed illustration of the key operations involved within your chosen productionsystem presenting a logical operational flow..............................................................................53. Identify two points where the organisation’s delivery system may fail to align itsoperational performance measures. ............................................................................................74. Discuss how a lean approach could be utilised in the production system. ............................85. Identify three key findings to which the lean approach chosen may assist the productionsystem. ......................................................................................................................................10CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................13

INTRODUCTIONOperation Management, is considered that area of management which is concerned withcontrolling & designing the production process and also redesigning of operations of thebusiness in creation of goods and services. It manages different strategical issues which alsoinclude evaluating the size of manufacturing project management methods. It has beendetermined that it will be difficult for an organisation to survive for long term if it does notsupply its customers effectively. This project will analyse production system in The Ledbury UK restaurant. Therestaurant is situated in London. In restaurants, food production system included those processeswhich are involved in feeding people such as; growing, gathering, packaging, transporting,marketing, intake and disposal of food. The aim of this report is to critically measure theinventories within the production system. Further, it will show detail illustration of the keyoperations, and how lean approach could be utilised in that system.

TASK1. Critically appraise how well the inventories and/or assets within the production system arecurrently managed.It has been determined that a key element in kitchen for effective management isinventory control (Baek and et.al., 2015). It refers to good and materials that a restaurant holdsfor resale. After getting aware of quantity of supplies are on hand at the time, which allowsmanager in restaurant to plan food orders, compute costs and the past inventory accordingly.Inventories in The Ledbury involves raw material, work in progress, finished goods, transitinventory, etc. Within production system, inventories in restaurant refers to all that work donebefore selling final food. It has been determined that, management of inventory in restaurants isvery necessary for controlling cost & waste through effective utilisation of on hand products.Following are appraised on how well the inventories within production system in The Ledburyare currently managed :- Monitor the stock :- The restaurant always remember to organise their existing stockbefore they bring fresh stock. It has been discovered that, POSist's inventory managementsoftware gives them count of available stock both at the starting and at the end of the day.Raw material management :- the restaurant know very well that managing theirinventory is important to avoid wastage (Choi, Chan and Yue, 2017). The restaurant usesthese following points to make sure that their stock is efficiently use:Specifically in case of perishables, they adopt minimum stocking approach for theirinventory.They make use of seasonal products, in which way they draw customers with somethingnew, and also avoid wastage. The Ledbury, ensure that items must be used on First in First out basis i.e. it uses thatstock first which is older in order to prevent waste. Recipe Management and Costing :- standardization and recipe management are crucialfor appropriate stock control as it helps in checking food costs. In The Ledbury, standardrecipe, the quantity of each component is specifically used, therefore their inventorysystem can quickly identify that how many days their remaining stock will last. Central kitchen management :- the restaurant has a centralised kitchen where the food isprepared for more outstanding establishment like; fast services and long chain, and

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