Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
INTRODUCTION
Apart from administrative and marketing plan, entrepreneurs should also plan their operations
activities to ensure that the business will meet customers’ expectations, which include parameters
such as quality, quantity and time. Operation is the one of an important role in a business
organization.
Operation management is the process of marshalling resources to produce output through the
transformation process. The operations process comprises three main components:
1. Business input
2. Transformation system
3. Output
Business input refers to all resources required to produce a particular output. Such things could
categorize as:
1. Raw materials
4. Manpower
5. Capital
The transformation system refers to the activities involved in transforming input into output. This
system involves planning of usage of raw materials, designing of operational process, planning of
floor layout and distributing of man power in the organization.
Output refers to the end product created as the result of the transformation process. Business
output of our company is a service.
SCHEMATIC DIAGRAM OF AN OPERATION SYSTEM.
The component of an operation system can be portrayed in the schematic diagram as shown below:
External
Enviroment
Transformation
Input process Output
Feedback
4.2 OPERATION OBJECTIVES.
There are several function and duties that need to be done by the operation executive. In our
business, the functions that are performed by operation manager are as follow:
Find the best way on operational process in maximum quality but minimum budget.
Give the customers the latest update about our new menu in our restaurant.
Make sure our environment around our restaurant clean all the time.
Customer enter
Verify all items are included verify all items are included
The symbols used in the process chart can also be used to make a job activity chart. The job activity
chart will show the sequence of jobs that to need done by the worker.
Operation Schedule
Operation hours for our restaurant are at 10.00 am in the morning until 10.00 pm in the
morning daily. Our workers will divided into two working shift which they need to work for 8 hours
each shift. This is done to ensure that our restaurant can run the operation smoothly daily. We only
have one supervisor that works at dayshift. This is to make sure that the operation works smoothly.
The workers must come earlier to do their routine and ensure the premise ready to be open
to customer. Before we close our promise, we must ensure that the shop is safe to be leaved and
clean for the next day use.
BUSINESS HOURS
OHSEM COFFEE operates daily. Business hours are from 10.00 am to 10.00 pm. Business operation
hours are as follow:
Dinner : 5pm-10pm
The peak time expected is due to the time that we expected a large amount of people come and
have their meal. Due to this we plan out our business hour is start to 10 am to ensure that we are
prepare to serve the large amount of customer during the lunch time. Lunch time and dinner is
expected to attract lot of customers to come since that time where people always find the place to
eat.
SCHEDULE TASK AND RESPONSIBILITY.
OPERATION
MANAGER
SUPERVISOR
WAITER/ CHEF
CASHIER
WAITRESS (4)
In order to manage operational services, we have to select the workers that have good
communication skills, good public relation and are able to work under stress as they have to meet all
kinds of customer’s characters. This is important for us as our policy is to meet customer’s
satisfaction in our services. At the commencement, we have one supervisor, six waitresses, four
chefs and two cashiers.
We in the production management are always concern with customer’s satisfaction in terms of
services we have to offer. As production manager, I ensure that my workers abide all rules and
regulations that have been put in effect. This is to ensure that they will constantly produce services
as fast as we can, maintain their quality in order to satisfy customers as well as to discipline them in
their task.
Also in production management, quality of services is very important because we have to prepare all
the food and services for the customer. The manager must make proper selection of the workers on
the basis of loyalty, efficiency orientation, persistence and perseverance to our company.
Job’s Description
NO OF
STAFF
POSITION RESPONSIBILITY
waitress (912x6 =
5 472 )
(1140x4=
4 560)
(912x2=
1824)
In every business, it is important to determine the type and amount of raw materials need for the
production. Material planning involved four steps:
The capacity of any production operations refers to the amount of output that can be produced
within a specified time. Capacity is a method to calculate machinery and manpower requirements so
that production demand based on sales forecast can be met.
PRODUCTION SCHEDULE
OPERATION OVERHEAD
OPERATION BUDGET