OPERATION MANAGEMENT

Submitted by:

Submitted to:

JANUARY 6, 2022

GROUP WORK

Group Members Name Year/Section: BSHM 3-1

John Rich D. Dimaano
Robenson I. Galario
Clark Eralph Magbago

Date Submitted: January 6, 2021

LEARNING ACTIVITY

Chapter 5

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 PROCESS SELECTION & FACILITIES LAYOUT
Direction:

Total points = 97 + 3 (format) = 100 pts.

1. Create a group compose of 5 members

2. Answers must be based from facts if the question required and must be
delivered in your own word.
3. A concise and precise answer is much encouraged.
4. Be guided by the rubrics and point system per activity

Activity 1: Problem Solving (see attached pdf) (15 pts.)

1. The tasks shown in the following precedence diagram are to be assigned to

workstations with the intent of minimizing idle time. Management has designed
an output rate of 275 units per day. Assume 440 minutes are available per day.

a. Determine the appropriate cycle time.

operating time
cycle time=
desired output

440 minutes per day

cycle time= = 1.6 minutes
275units per day

b. What is the minimum number of stations possible?

Σt
N=
cycle time

4.2
N= = 3 stations
1.6 minutes

c. Compute efficiency

0.6 minutes
Efficiency=100 %− (100 )=87.5 %
(3 )( 1.6 minutes )

Activity 2: Critical Thinking

A. There are several factors that must exist in order to make automation feasible.
Name the two or the three most important factors and briefly explain their
importance. (20 pts. rubrics)

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 Three of the most important factors that must exist in order for automation to be
feasible are cost, human labor efficiency, and return on investment (ROI)
expectations. The first is cost, which is regarded as a significant factor in
enabling the automation process. Automation will not be possible until the cost
and amount of money to be spent in this procedure are determined. Investing in
this type of treatment entails a significant upfront investment, so it's important to
make sure it'll be worthwhile. Investing in this type of process entails a
huge upfront cost, so it's important to make sure it'll be worthwhile. Furthermore,
automating certain procedures will be a good investment if it enhances overall
efficiency and profits. Because automation has such a large upfront cost, it's
vital to ensure that it will provide a significant return on investment.

Another factor is human labor efficiency. Automation of production does not

imply that human employees will be completely replaced by automations;
nonetheless, the direction of human labor activities and the form of human-
machine interaction will change. Human labor takes on additional nuances as it
becomes more sophisticated and important. The focus of human labor
operations is shifted to technical maintenance of automatic machines, as well as
analytical and administrative tasks. That’s why efficiency of human labor is very
important factor. The staffs/employees must learn to adapt to changes that the
automation process may bring. With the change in the nature of work, the
content of workers’ skills changes simultaneously.

Then, another important factor is return on investment expectations. It is the

most thought of & very critically evaluated parameter, not just while considering
automation internally among the board members but at every phase of the work.
In this case, a comparison of current overall operational costs with the predicted
cost of an automated solution, as well as the expected advantages from
automation and over what time frame, can aid in better decision making.

B. Layout decisions affect a wide range of facilities. It is also important in the design
of some products such as the interiors of automobiles and the arrangement of
components inside the computers and other electronic devices. Select three
items in the following list and explain for each what the five key considerations
for layout designs are. (stores, offices, factories, supermarkets, warehouses,
parking lots garages, and kitchens.) (30 pts.)

Item 1 Item 2 Item 3

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 Warehouses Offices Kitchens

1. Accumulation & storage 1. Flexibility of space – 1.Space requirements

space - it is important to having enough space for - the space must be
choose storage that the employees is important carefully maximized
maximizes productivity in order for them to work since it is needed to
and throughput since it will comfortably. consider the work
affect the movement of triangle, it is to set
staffs and picking process. distance between
sink, refrigerator, and
range.

2.Well-designed pack 2.Storage facility 2. Lay out

station - it is important to consider - another important
– the size and location of having a safe storage area consideration is to set
packing station will depend where employees as well the kitchen layout
on the goods to be as the company can keep before even getting
distributed and packed its important stuffs. into every detail. This
entails considering
where to position the
kitchen main parts
and components.

3. Location control system 3.Lighting 3. Storage

- considering how efficient - office should have - it is important to
the control system of the ambient light for each consider how much
location determines how employee, it can help them storage can be used
well-organized the process to focus and work in storing groceries
inside the warehouse was. and appliances for
cooking

4.Employee productivity 5.Appearance 4. Lighting

- it important to consider -The visual appearance of - The kitchen lighting
having productive the office will have an shouldn’t also be
employees especially with effect to the ambiance and neglected as it is what
regards to packing and mood of the office that will creates the perfect
organizing products likely improve the ambience for your
employees motivation and kitchen. With the right
engagement in work. lighting, it will set the
mood of your kitchen.

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 5. Technology 5. Ventilation 5. Flooring
– using technology will - Ventilation ensures the - kitchen flooring is
make the process or work right circulation of air in the another consideration
easier and faster office which is good for the art that shouldn’t be
employees to work taken for granted
comfortably because having
improper flooring can
compromise the
safety of the entire
household.

Activity 3: Experiential learning

2. Visit / recall a supermarket or a walk – in store and identify an area of the store
that has the characteristics of each of these processing types; job shop, batch,
repetitive, and continuous. (12 pts.)

PROCESSING TYPES

Baked goods section

1. Job shop - In this section people will be able to customize a
product they want such as the design of cakes
the customers want to purchase.

2. Batch Beverage section

- In this area, products such as beverages are
produced and organized by batch.

3. Repetitive Packing area of goods

- In this area, the process can be described as
repetitive. The goods purchased by each of
customers are repeatedly packed by baggers.

4. Continuous Check-out counter area

- In this section, process flows from one step to
next within the system. The machine in this
process is highly complex and designed solely
for the products such as the barcode scanner

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 which can easily detect the price of the product.

3. Compare the layout of a supermarket to the layout of a convenience store.

Explain the differences you observe. (20 pts. Rubrics)

Supermarkets are large self-service grocery stores that sell a wide range of

foods and home items to their consumers. The product is arranged in an
ordered aisle arrangement, with each aisle being numbered or labeled and
containing only related items. Convenience stores, on the other hand, are
small stores that are open for long periods of time and sell a small variety of
goods. Convenience businesses keep a stock of items that might be needed in
an emergency.
Moreover, supermarkets and convenience stores also differ with regards to its
layout. In supermarket, since it is quite larger compared to a convenience
store, supermarkets generally use a grid layout. Supermarkets carry a lot of
products; thus, customers can browse through different products in densely
packed aisles at their leisure. This arrangement maximizes product display,
minimizes empty space, and is almost always the most familiar option for
customers. Supermarkets feature a unique layout that allows customers to
walk down aisles with shopping carts or baskets, picking up anything they
need.

On the other hand, since convenience store is smaller compared to

supermarkets, it follows a simple but efficient lay out. Convenience stores
commonly use straight store layout design, which is efficient, simple to plan,
and capable of creating individual spaces for the customer. Plus, a basic
straight design helps pull customers towards featured merchandise in the back
of the store. Merchandise displays and signage can also be easily placed to
keep customers moving and interested. The checkout counter is near the front
of the store in a corner. There are 2-3 aisles that are loaded with products. The
ready food is placed near the back to one side with microwave ovens, coffee
machines and slushie machines near the food. There will also be a cooler for
keep drinks, ice cream and other foods that require cold.

RUBRICS

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO
 Criteria Points
Excelle Very Good Needs
nt good improveme
nt
Completeness (5 points) 5 4-3 2 0-1
 The response directly answer each
part of the question .
Analysis (5 points) 10-8 7-5 4-2 0-1
 Clearly state analysis and give
examples to back them up
 Response provide analysis to the
larger concepts of the lesson
Writing Skills (5 points) 5 4-3 2 0-1
 Write clearly, in complete sentences,
with minimal errors in grammar and
spelling

Learning Activity in Operation Management

Instructor: ZARAH A. CRUZADO