Managing DIRECTOR Material Handling and Distribution Department Logistic Manager Production Mgmt. Production Manger Personal Dept.

Personal Manager Personal Officer Staff Security Dept. Sales Sales Manager Purchase Dept. Purchase Manager Supervisors Plant and Machinery. Maintenance and Equipment Manager Finance Dept. Finance Manager Account Executive

Supervisors Quality inspector

Staff

Staff

Lab

Store

Store

The Bottling company under consideration is assumed to have the following characters; It receives the concentrate of soft drink from another company. The company procures raw materials bottles, sugar and water from outside. The Production process is a Line form on the PP matrix

A Soft Drink Bottling Company would have the following departments: 1.PURCHASE DEPARTMENT The purchase department is responsible for procurement of raw materials i.e. bottles, sugar, concentrate and water. The management of inventory of all these items and cost control are also the job of this department. They have to synchronise activities with the production and finance department as well. 2.PRODUCTION DEPARTMENT The Production Department is involved in Mixing of the Concentrate received along with sugar and water in appropriate amounts. Then the resultant mixture is carbonated to get the final soft drink. This drink is then poured in exact amounts in bottles through machines. These bottles are then mechanically capped. The production process ends here. 3.PLANT AND MACHINERY

The plant and machinery department procures the requisite Machinery required in the bottling process. It maintains the heavy machinery and regularly repairs and upgrades the Machinery. 4. PERSONEL DEPARTMENT The personnel department estimates the requirement for various types of labour and employees required. It then hires the requisite labour from various sources at least costs. It is also responsible for handling conflicts and reconciling interests of management and labour. 5. MATERIAL HANDLING AND DISTRIBUTION Throughout the purchase, production and distribution process quality che3cks are needed at different steps. The quality of materials, the quality check on the final drink and the bottled product that is ready to be dispatched are all performed by the quality inspector. The final distribution of products to the warehouse or markets as the customer may direct is also performed. 6. FINANCE DEPARTMENT The finance department estimates the funds required for working capital and capital budgeting. Then arranges for these funds from various sources. 7. SALES DEPARTMENT The sales department is the interface of the company with the client company. It procures orders and does order processing. b) What could be the challenges of such a company. ABC may face the following challenges: Heavy dependence on a single client. If the clients sales fall or the client shifts to another bottler, it may pose serious problems. High cost of quality control due high pressure from society and related publics. Poor quality of ground water may lead to variances from standards and consequent rejection. Changeover time when switching between different drinks and different sizes of bottles reduces productivity. Uneven demand due to seasonal variations leads to problems in capacity planning and labour management.

c) What measure could be used to manage the operations of this company? To manage the operations of this company and increase efficiency, the following measures can be used: 1. Raw Material Reduce : Using less material in the packaging, to conserve natural resources and reduce cost.

Reuse : Increasing use of reusable packaging and increasing the amount of recycled material in the packaging. Recycle : Designing packaging for recycling and developing biodegradable and compostable packaging solutions. Remove: Eliminating environmentally sensitive materials and processes from the packaging. Renew : Increasing use of renewable resources. 2. Reduce the changeover time between different drinks to be bottled. This will increase the productivity greatly. 3. The water purification plants should be properly maintained and upgraded to prevent any action from the government and social groups. __________________________________________________________________

Railway Pantry services. The Supply Chain:

Demand Forecasting

Ordering of Raw Materials

Taking Orders

Cooking of Food

Delivery of Food

Cash collection

Storage of Unutiilised Raw Materials

1.Adam Smith proposed division of labour. There are waiters who take orders. There are cooks to prepare food. Packers who pack food into boxes.

This is better than all workers doing all the tasks. This leads to specialisation which increases efficiency by Reducing learning time. Reduce waste Attainment of higher skills Match skill to task

2. Scientific management All the food making and distribution processes are standardised with respect to the time taken and to ensure consistency in food. The one best way can be found out and standardised across all dishes to ensure quality and increase efficiency. 3. Order Raw Materials

To determine the order point and optimum order quantity, these pantry services use models like the EOQ. This can be used by estimating the total demand per period, the ordering cost and the holding cost. The ordering cost is the cost of going to market and procuring perishables like vegetables and other non perishables. Holding cost is the cost of storage and the money tied in inventories. 4. Human Relations-Elton Mayo It has been proved empirically that productivity improves if attention is paid to workers. Considering that the working conditions in pantries are not very good in terms of infrastructure etc. , productivity can go up if workers are paid attention to. 5. Statistical Quality Control Statistical Quality control is the application of statistical methods to the monitoring and control of a process to ensure that it operates at its full potential to produce conforming product. By measuring average output and analysis of trends, wastes can be reduced and average production time will go down. 6. Product Process Matrix

The railway pantry services produce food of different varieties. This includes vegetarian and non vegetarian. Within these, different types of dishes are prepared. The flow of raw materials is rather jumbled and varies from dish to dish. The volume is generally low. So, this can be classified as Batch process.

7. Decoupling point

This is the point at which the producer knows the exact customer of goods being produced. The earlier the DP in the Supply chain, the better it is. In this case, it is a made to order shop and the DP occurs pretty early. 8. Product Postponement To protect against demand fluctuations, the product is postponed. This implies that the raw material is kept in a very generic form till late in the supply chain. In case of Railway pantry services, this may be done by preparing mixes of spices, gravies, dough etc. These can be such that they can be used in both vegetarian and non vegetarian dishes. The degree of product postponement required is low due it being a made to stock. However, to reduce the order lead time this might help. Q. ASSUMPTIONS The library Process Assuming the library operates 24 hours, and the number of books returned are uniformly returned with respect to time. The number of books returned per hour comes out to 40 books/hour approx.
We place RFID(Radio Frequency Identification) tags in library items (book, DVD, CD, etc.).

Radio-frequency identification (RFID) is a technology that uses radio waves to transfer data from an electronic tag, called RFID tag or label, attached to an object, through a reader for the purpose of identifying and tracking the object. Each tag contains a memory chip that can be programmed and

reprogrammed with the information needed to identify library materials. Whenever a book is issued, the name of issuer and date are recorded in the RFID. RFID readers will be placed at the circulation desk or self-service kiosks, with another reader in the security gate. This device detects items that havent been checked out.

RFID tags can be read from several meters away and beyond the line of sight of the reader. RFID is a superior and more efficient way of identifying objects than manual system or use of bar code systems as It is not necessary to "show" the tag to the reader device, as with a bar code. In other words it does not require line of sight to "see" an RFID tag, the tag can be read inside a case, carton, box or other container, and unlike barcodes RFID tags can be read hundreds at a time. There will be an Automated book return counter which will be mounted on a wall or otherwise.

This automated kiosk, accepts books. It reads the RFID tag for the date and removes the name of the issuer from the tag. It then sends the book to the Sorter. The sorter uses the RFID tags and sorts books into different bins depending on their category.

Sorter

BINS

An average of a140 books would be collected every 4 hours and be in their respective bins. Accordingly, these books will be collected from these bins after every 4 hours and placed to their respective racks. The rationale in automating the process is Increases efficiency Reduces error Can handle larger volumes Reduces workload of librarians for other tasks. In the long term the process will be cost effective and can keep pace with the expansion of the library. This process can be linked with other processes. While receiving books, the RFID scanner scans for the date of receipt of books. If the date of return has exceeded, the reader automatically charges a fine to the account of the borrower. Similarly, as the books are returned, the RFID tag is reprocessed and the name of the issuer is removed from it. This information of fine or book return is updated on the central server of the library by synchronisation with the RFID kiosk. This helps to manage requests of hold also.