Review and Critique of Operations Management in Sainsbury

This report provides an overview of Sainsbury and its operations management principles. It includes a review and critique of the implementation of operations management principles within the organization, an analysis of the extent to which the operations management of the organization meets the requirements of the organization, and a continuous improvement plan.

ID
Unit Number and Title Unit 187 –
Operations and
Title Review and Critique
of Operations
Management (Part

Table of Content
Part 1: Business Report
1. An introduction to chosen organization p
2. An explanation of operation vs operations management p
3. A review and critique of the implementation of operations
management principles within the chosen organization p
4. An analysis of the extent to which the operations management of
the organisation in the case study meets the requirements of the
organization p
5. Discussion of continuous improvement as a philosophy and
describe the Lean principles p
6. A continuous improvement plan, including your justified
recommendations for improvement, based on your review and
critique of operations management principles within your
organization p
7. Conclusion p
References p

INTRODUCTION
Operations management is mainly defined as the process which mainly plans,
controls and the supervises the manufacturing and the production processes in the
business. While managing the operations in the business it mainly helps in dealing with
the day to day issues in forming the strategy of the business. While managing the
operations in the company it mainly uses different to techniques and the set of rules for
effective planning, organizing and coordinating all the task. This report provide details
and overview about Sainsbury. Also, it will explain about the operations and the
operations' management (Reid and Sanders, 2019). Further, discussing the principles
of lean in the Sainsbury and its applications. Also, explaining the operational
management and its requirements in the company.
1. An introduction to chosen organization
Sainsbury is the multinational retailing brand mainly serving wide range of food
and non food products to the consumers by satisfying their needs and wants with
adopting the latest trends. The company is continuously expanding its operations for
being the largest retailer with serving online and offline food and non food products
(Brown, Bessant and Jia, 2018). It is mainly known as for serving the delicious and
great quality of the food products at the competitive prices, by delighting its consumers
for being the priority. It mainly has wide range of competitors including Tesco, ASDA,
Morrisons etc. it is also serving wide range of products and earning the profits by
supplying its products well in the market and satisfying consumers with being their
priority.
Aim
 To spread the range of online stores in the next 5 years.
 To provide wide range of job availability in the coming year.
 To improvise the quality of products in offline and online stores.
objectives

 To produce the best quality of products at the fair prices to the consumers.
 To become one of the largest retailer for satisfying the needs and wants of the
consumers.
 To become more sustainable by limiting the use of plastics.
2. An explanation of operation vs operations management
Defining the operations
operations in the business mainly aims in defining about the set of day to day
activities which helps in running the business as to attain the set of objectives. This
mainly defined as managing different task and the set of activities which are occurring
inside the company.
operation functions
operation functions mainly focuses on all the activities which helps in producing
the products and providing the services to the ultimate consumes. This functions mainly
handles all the business processes including the production, manufacturing with
providing the products and services.
operation management
operation management is the tool which is mainly used for designing, controlling
and producing with redesigning the bushiness for producing the good and services to
the ultimate consumer. by managing the operations in the business it mainly aids in
managing , controlling all the activities for serving the consumers.
Applying the operation management to Sainsbury
The main role of the operation management in Sainsbury is it mainly helps in
using the strategies. Further it helps in achieving the performance goals of the company
as by providing wide range of consumer satisfaction. The company is mainly taking
steps for using different technologies as for maximizing the satisfaction of the
consumers with fostering the business operations and fulfilling the needs as for

retaining the loyal consumer base in the current market, with this it mainly helps in
running the business by managing all the operations activities.
3. A review and critique of the implementation of operations
management principles within the chosen organization
The Sainsbury's operational department is mainly responsible for handling all the
issues related to the marketing and the day to day operations in the business as to
improve the performance for providing the best consumer satisfaction. As by formulating
all the issues mainly helps in giving positive impact on the sales of the company.
Sainsbury's mainly offers wide range of food and non-food products to the consumers
which helps in improvising the performance in the market with serving the best quality
and the delicious range of the products. But for attracting the new consumer base the
company must adapt the new trends and the changes which occur in the market.
With employing the principles of operations management in it helps in attaining
more profits when being implemented by the Sainsbury. The following 10 principles are
as follows:
Accountability: this principle mainly aims in defining about the individuals which are
working in the company or for the company must be accountable as by performing the
set of specific roles and responsibilities (Abreu-Ledón and et.al., 2018). For this the
managers must maintain and regular check the balance for guaranteeing the
accountability of individuals for attaining the set positive outcomes. In the Sainsbury it
must regular check the roles and responsibilities by the manager in order to attain the
set profits with managing all the employees duties.
Reality: In the operation management in the company it must focus on all the larger
problems with not ignoring the issues being faced and only providing the ways to
mitigate the challenges, these must be faced accordingly.
Quality control: it refers to attain the proper quality by ensuring the use of quality
control in the company. It is mainly facilitating and monitoring all the activities including
the production, processes and the supply chin to attain the target.

Organization: it is interrelated with all the principles, as all the elements are predictable
and consistency. This mainly aims in being more consistent as to attain the positive
outcome. Foe the Sainsbury managing the operations by undertaking the production
processes by planning and controlling the operations and all the processes to attain the
effectiveness.
Humility: This mainly aims in defining about developing understanding for respecting
the employees and the working conditions (Graham and Woodhead, 2021). With
avoiding the trails and the errors which helps in saving time and money for attaining
positive outcome.
Knowing the competition: For optimizing the business operations, it is very important
to understanding the competitors in the market their practices, products for satisfying
the competitive edge.
Consumer collaboration: this principle mainly aims in defining about the company
willingness to understand the consumer needs and wants for satisfying the consumers.
Success: For attaining the better success in the company it is very essential to satisfy
the consumers with fulfilling their choices to attain success.
Causality: It mainly helps in showing the reports being made and its status which helps
in finding out the status of the task and the projects being carried. Which results in
identifying the issues and the problems being faced by the business.
4. An analysis of the extent to which the operations
management of the organisation in the case study meets the
requirements of the organization
Specifying certain objectives of the business which helps in reducing cost and
improvises the productivity which are mainly as follows:
 To foster the operations for reducing the cost of productions within 6 months.
 To increase the consumer satisfaction with serving the best quality of products till
next year.

 To retain the loyal consumers by addressing their needs and wants with
increasing the level of productivity.
With managing the operations it helps in fulfilling the current requirements of the
business
By managing the operations in the company it mainly helps in attaining the set of
business objectives by addressing the current requirements of the resources for
providing the products and services to the ultimate consumers (Feng and Shanthikumar
., 2018). While managing the business operations it mainly helps in increasing the sales
of the company by strategising the objectives to be attained. While using the marketing
strategies it mainly helps in being more focused towards increasing the consumer
market and helps in adapting the set of new technologies for minimising the cost and
increasing the productivity.
With using this tool it helps in identifying its need in Sainsbury and helps in
fulfilling the basic requirements in the company by helping to make the effective
decisions for increasing the quality and reducing the cost in the company (Holweg and
et.al., 2018). Also by using this it helps in identifying the needs and wants of the
consumers which helps in serving the products with being more sustainable in the
current market. Further more by using the operation management it helps in creating
better environment and improvises the process by adapting the current trends and
needs of the consumers.
5. Discussion of continuous improvement as a philosophy
and describe the Lean principles
Continuous improvement mainly helps in analysing the opportunities which helps
in minimizing the waste (Luo and Jiang, 2022). By adapting the set of processes mainly
helps in simplifying the processes by serving with the best quality to the consumers.
The five lean principles mainly includes:
 The map value system mainly helps in visualising the correct part for attaining
the consumer base.

 With identifying value helps in determining the value of team work in the
company.
 Creating flow mainly includes tasks in systematic and proper manner by
employees.
 Seek constant improvement helps in providing the continuous plan for managing
the operations.
 The establishing pull ensures that all the task must be completed on the
established and set time.

Methods used in lean production
kanban: It is the inventory control method which tracks the shipments and
productions.
Andon: This system is mainly used for alerting the operators as to identify the
issues and problems faced.
just in time: it helps in identifying that the inventory system which are used helps
in aligning the raw material directly to the retailer.
Kaizen: it is the simple approach which is used for continuous improvement in
the process.
In the Sainsbury's applying the Kaizen method which helps in continuously
improving the operations by reducing the wastage. This further helps in increasing the
productivity level.
Stock control: It is mainly used for measuring the stock level which helps in exactly
know about the sock left in the effective manner.
SIX SIGMA
 Define: it mainly helps in analysing the problems which are related to the
requirement of fulfilling the need of the consumers.

 Measure: this is used for assisting the Sainsbury's processes while collecting
data.
 Analyse: this is used for identifying the Sainsbury problems.
 Improve: used for eliminating the problems which are analysed.
 Control: helps in assisting to correct the mistakes and not repeating the same.
Continuous development plan
In the Sainsbury the Kaizen is used for making the continuous improvements
which helps in benefiting the organisation and aligning employees to the set targets.
Advantages: Helps in improving the quality of working with teams, also ensure to
perform the task in effective manner.
Disadvantages: Need trained and professional staff.
Quality circle
It mainly assist that the team workers are working on same task for attaining
better quality on same assignments.
Advantages: Helps in promoting team work and develop positive attitude in the
individuals.
Disadvantages: lack of support from management and lack of proper training.
Bench-marking: helps in improving the processes by setting baseline in
Sainsbury.
Advantages: Helps in setting up high performance.
disadvantages: Do not have proper training.
TQM: It sets the clear objectives for improvement in Sainsbury's.
advantages: increases consumer satisfaction.
disadvantages: time consuming process and sometime lack sanctification for
consumers.
SCM: Helps in analysing the process of raw materiel and production.

advantages: increases revue and controls cost.
disadvantage: creates issue in the company.
ERP: Creates opportunities for increasing resources while planning for attaining
profit.
Advantages: Proper management and offers best quality services.
Disadvantages: Not worthy and require high training.
6. A continuous improvement plan, including your justified
recommendations for improvement, based on your
review and critique of operations management
principles within your organization
basis pros cons recommendation
Mass communication
It mainly helps in
improving processes
with being more
responsive, as it is
mainly used in
productions.
Difficulty in measuring
inventory before time.
Increases the costs.
Sainsbury need
this as for training
their staff
personnels this
helps them in
performing better
in changing and
adapting the
dynamic
environment
(Butler,
Szwejczewski, and
Sweeney, 2018).
Taylor scientific
management
Helps in making decision
quickly.
Enhances the level of
productivity.
Sometimes Ascertains
loss and unemployment.
High level of capital is
needed.
Adopted by
Sainsbury for
improving the level
of productivity.
7. Conclusion

From the above analysis it can be concluded that, operation management in the
company mainly helps in attaining the set targets on time by processing all the task and
activities. Further, with evaluating all the principles mainly helps in determining the level
of improvement in the company. As while discussing th lean principles and their
advantage and disadvantages provide understanding about the continuous
improvement.
References
Reid, R.D. and Sanders, N.R., 2019. Operations management: an integrated approach. John Wiley &
Sons.
Brown, S., Bessant, J. and Jia, F., 2018. Strategic operations management. Routledge.
Luo, X. and Jiang, C., 2022. Design of Hospital Operation Management System Based on Business-
Finance Integration. Computational Intelligence and Neuroscience, 2022.
Holweg, M and et.al., 2018. Process theory: The principles of operations management. Oxford University
Press.
Feng, Q. and Shanthikumar, J.G., 2018. How research in production and operations management may
evolve in the era of big data. Production and Operations Management, 27(9), pp.1670-1684.
Butler, M., Szwejczewski, M. and Sweeney, M., 2018. A model of continuous improvement programme
management. Production Planning & Control, 29(5), pp.386-402.
Graham, R.N.J. and Woodhead, T., 2021. Leadership for continuous improvement in healthcare during
the time of COVID-19. Clinical Radiology, 76(1), pp.67-72.
Abreu-Ledón, R and et.al., 2018. A meta-analytic study of the impact of Lean Production on business
performance. International Journal of Production Economics, 200, pp.83-102.

Table of Content
Part 2: Project Portfolio
Project Title p
An overview of the case study you have been given p
An explanation of each stage of the PLC that applies to your selected
project, including supporting documentation for each stage (e.g.,
business case, the project plan, cost-benefit analysis and work
breakdown structure):
 Project initiation p
 Project planning p
 Project execution p

 Project closure p
Analysis of the project methodologies and tools used p
Review and critically evaluate the effectiveness of the PLC in
application to your project using the appropriate theories models and
concepts p

Project Title
Cooking food for the number of employees working at the workplace
An overview of the case study you have been given
In the case study that has been provided it has been stated that there is large
manufacturing unit located in the midlands having 1250 employees that are willingly
working for office and factory. Also, in the current situation it has been identified that
there is no such kind of catering service that is been provided at the workplace. Thus,
the program drive is mainly concerned with health and well bring of the individuals for
long run. Also, title of the project is cooking food at the workplace for all employees
covering all the relevant norms and structure.
Project initiation
Title –
 Detailed description- Cooking food at the workplace is very much essential for
the employees and therefore this topic is been selected and scheduled so that it
would reflect over the major concern related with the food service staff so that
they could be served with high quality range of food options at the workplace.
 Overview- The major purpose of this particular study is provided several healthy
food options to all the employees so that their excessive wastage of hours could
be saved and also the workplace is able to promote healthy lifestyle for all its
employees. Furthermore, it would also help in reducing the overall absenteeism
among employees that are working at several posts.
 Aim- The major aim of this project is to cover the overall corporate social
responsibility that is been done by various firms through getting in touch with the
competent process
 Significance- The main significance is to cover all the 1250 employees within
this programs so that the overall project objective could be fulfilled in most
efficient manner
 Impact over business practices- Through conduct of such type of programs the
business has the higher chances of developing the internal environment where

maximum employees would remain satisfied and would like to retain within the
organization so that certain set objective might be accomplished.
 Duties and accountability- The role of this project is basically to serve valuable
and fair practices. Also, it aims at providing equal opportunities to all the
employees that are working within the workplace at various post.
 Key Stakeholders- The main shareholders of this company includes local
community, members of board, employees, management and much more.
Furthermore,, all these shareholders have the right in the decision-making and
also influencing the large groups of people.
 Expected Budget- The overall expense would be calculated in form of well-
defined budget which will include the real costs involved in various items. Also,
this is every much fundamental so that overall expense could be monitored and
segment in right manner.
 Milestones- There are list of milestone that are been covered in this project that
are as follows:
 To serve the best quality food to employees on the regular basis so that
excessive time wasted might be saved (Müller, Drouin and Sankaran, 2019.)
 To restrict the movement of employees which happens when they move out of
premises
 To reduce overall staff absenteeism that hampers the growth of the overall
organizational success.
 Assumptions- The assumptions could be that there is certain change in range in
prices of the products that could cause negative impact on success of this overall
project.
 Success criteria- For this kind of project the overall success criteria would be
maximum retention of the employees and best efficiency levels. Also, employee
satisfaction is another way through which the success of this project might be
identified easily (Svejvig, 2021). However, if turns out to be negative in the end

than it would simply means that there are immediate actions of improvement that
is been required.
Project planning
Scope planning: Through this project over 1250 employees working Sainsbury would
be able to consume healthy food items ans minimize the overall going out of the
premises. Furthermore, this would help in employee retention and forming of the best
suitable standards to get along with the best opportunities.
Formation of WBS (work breakdown structure)- All different types of task that are
taken into considerations are been described as follows:
Project development plan- In this particular case, well-defined time table would be
developed so that various task could be completed on time. Also, the activities would be
explained in detail with the help of using Gantt chart.

Resource planning- For using this kind of particular project there are some
planned resources that would be especially taken into consideration by experts in
systematic manner so that quality outputs could be achieved in the end (Bjorvatn
and Wald, 2018).
Performer Role Area of Specialism
Project planner It is responsible for planning
variety of tasks within the
projects
Strategic management
Project initiator
Implementing the whole
project
Standards of project
management
Budget manager Forming of the overall
budget so that expense
could be minimized
Expert in Finance
Other team members Responsible for project
completion in best way
Best knowledge of the
management
Budget plan- It would be related to all kind of expense that would be covered in
the budget so that all required items for completing of the project could be
included.
Particulars Budgeted fee (amount in £)
Research and development 80000
Planning costs 50000
Raw material costs 540000
Hiring of experts 200000
Salary of chefs and other members 350000
Project management cost 150000

Data managerial cost 10000
Kitchen equipment’s 160000
Other miscellaneous expenses 170000
TOTAL £1710000
Procurement plan – Under this process the raw materials required for completion of
the project would be acquired through considering the quotations and other relevant
policies so that better experience might be provided. Also, for serving quality foods the
best chefs would be hired and testing would be done accordingly so that things are
carry out in right manner.
Risk management- In this kind of project there are several risks barriers that are
expected to be occurred and thus having the best risk management plan would help in
overcoming such challenges and taking the right precaution so that hazards are also
minimized (Obradović, Todorović and Bushuyev, 2018).
Communication plan – To complete this project successfully various digital tools
would be used within the project so that all the staff members would be able to
communicate with each other in the most efficient manner.
Quality plan – Special consideration would be taken so that food could be served in
the best quality standards and also efficiency in the working might also be assured in
long run.
Project execution
 Project deliverable – All the project tangible outcomes would be monitored
using the quality of foods that is been served and would relate with analyzing the
negative outcomes concerned with overall growth of the project.
 Change request - Changes will take place when some kind of the differentiation
are been carried out with help of using structure.
 Documentation updates – All the changes made will be reflected other than
using fundamental documentation

 Issue log – This will help in maintaining the overall record of various kind of
issues that could occur during the whole process (Buganová and Šimíčková,
2019)
 Performance data – Overall progress of the project would be assessed so that
systematic changes might be built up.
Project closure
It is kind of final stage of the project in which the whole project would be complete
through following certain activities that are as follows:
Stakeholder deliverable:
 Project documentation
 Dissolution of contract with suppliers
 Procuring necessitate information regarding project closure
Post implementation assessment –
Through using the help of the various key performance indicators all kinds of relevant
terms that are used to safeguard the progress of the project life-cycle so that quality of
output could be maintained.
 Project label –
 Goal – To accomplish outcomes through serving the best food to all staff
members. Also, seeking further attention related to overall employee health and
safety at workplace.
 Resources required – Expert chefs, Equipment for serving quality food, raw
materials, suppliers etc.
 Innovative concern – All the items that are related with assuring the health and
well-being of the employees. Also, Gantt chart and Work breakdown structure will
help in reflecting the important things that are used within the project.
 Risks and benefit – Higher prices of the raw materials would be major risk
whereas the subsides from the government would help in providing success.
 Cost and advantage – The cost of this project would help the business through
reducing the overall absenteeism (Vrchota and et.al., 2020)

 Cash flow – It would be managed through finance department so that all the
expenses and cost factors could be identified and covered.
 Business strategy – All the supreme opportunities would be identified and risk
factors would be covered to create the positive impact.
 Cost analysis of project life cycle- For the overall project the overall estimated
cost identified was £1710000 that would help in achieving the desired objectives
and would also help in ensuring the employees productivity and efficiency in long
run.
Merit: it is one of the best tool for decision-making and helps in interpreting the overall
project value
Demerit: It is much costlier and time-consuming process that could not be easily
initiated by every person.

Conclusion and recommendation – Overall in the end of this project all the tasks
would be completed in systematic order. Furthermore, time is the only factor that needs
to be improved so that better accuracy in the project might be gained.
Analysis of the project methodologies and tools used
Project management tool – Work breakdown structure would help in elaborating the
task so that more detail analysis could be gained out of it.
Advantages:
 It helps in gauging the activities for team
 It clearly specifies the dates for completion of each tasks
disadvantages:
 Having the problem of the mismanagement is one of the major concern

Project leadership – Leaders are the main reason through which all the several
members would be able to carry out various task in well-defined manner. Also, it helps
in reducing the chances of losses and assure positive outcome in the completion of the
overall project (Abyad, 2018). However, there is extreme level of pressure upon the
leaders to ensure that all the team members are working in right direction and also
errors are avoided to maximum extent.
Review and critically evaluate the effectiveness of the PLC in application to your
project using the appropriate theories models and concepts
Performance management –
Performance managements refers to set and bunch of activities that are
concerned with performance of task and its completion in best of manner. Also, through
having the best performance management the firm would be able to remain accountable
and identified the areas of the improvement if necessary. Furthermore, having bad
performance management system would mean that financial outcomes are not positive
and thus it creates the bad image of the project.
Furthermore, from the overall above measure it can be said that all type of
considerations are either named as benchmarks, targets or milestones etc. Also,
internal and external factors such as satisfaction level and retention level are also very
much taken into consideration. Further, some terms like social responsibility (CSR) and
key performance indicators (KPIs) helps in reflecting the overall value proposition.
Apart from this various key tools like Gantt chart and work breakdown structure
had also been used so that certain fundamental aspects might be reflected. Thus, the
main motive of conducting this whole project was to create the mutual understanding
and identify certain aspects that are related with growth of the project and assures that
these are performed extremely well to achieve the desired goals and objectives on the
specified time frame (Frefer and et.al, 2018). Also, the project had been performed in
the systematic term so that all the significant aspects could be taken special attentions
so that in the end the project could be made competent

REFERENCES
Books and Journals
Müller, R., Drouin, N. and Sankaran, S., 2019. Modeling organizational project
management. Project Management Journal. 50(4). pp.499-513.
Svejvig, P., 2021. A Meta-theoretical framework for theory building in project
management. International Journal of Project Management. 39(8). pp.849-872.
Bjorvatn, T. and Wald, A., 2018. Project complexity and team-level absorptive
capacity as drivers of project management performance. International Journal of
Project Management. 36(6). pp.876-888.
Obradović, V., Todorović, M. and Bushuyev, S., 2018, September. Sustainability and
agility in project management: contradictory or complementary?. In Conference
on Computer Science and Information Technologies (pp. 522-532). Springer,
Cham.
Buganová, K. and Šimíčková, J., 2019. Risk management in traditional and agile
project management. Transportation Research Procedia. 40. pp.986-993.
Vrchota, J. and et.al., 2020. Critical success factors of the project management in
relation to industry 4.0 for sustainability of projects. Sustainability. 13(1). p.281.
Abyad, A., 2018. Project management, motivation theories and process
management. Middle East Journal of Business. 13(4). pp.18-22.
Frefer, A. A. and et.al, 2018. Overview success criteria and critical success factors in
project management. Industrial engineering & management. 7(1). pp.1-6.
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