assignment 1 (opm)

OPERATION MANAGEMENT (MGT508)

OPERATION MANAGEMENT (MGT508)

OPERATION MANAGEMENT (MGT508) Assignment One

Assignment 1 (case 1) Answer:Bob Raines and Megan Waters own and operate the Rainewater Brewery, a micro brewery that grew out of their shared hobby of making home brew. The process charts of the brewery preparation shown below.

According to this process they both make around batch of 1000 bottles. During the process of beer making if the slightly colour and taste was a little off then whole batch rejected. But they both do not afford the cost of the rejected batch.So the several quality control method that Rainwater Brewery might use to ensure the good quality beer and its discussed the below.Quality control method:The good quality of beer means the beer that consistently meets the specification. The consistency is the important word to maintain the quality system in the process of making beer. So to define the consistency two main things needed to understand such as.1. How do to establish the specification and how do to measures the specification have been meet?2. How the brewers setup the process for to achieve the consistency?

Specification:Specification of beer done at all the time based on the colour, taste, raw material, properties, place, process etc. As we know the specification is done by two method such as.1. Sensory method: those done by the human sense.2. Instrumental analysis: those done by instrument.Sensory method:This method is very cheap and more useful. I know this method is not easy to apply and it mainly focus on beer color, taste, clarity and the foam.Taste analysis: For to apply this method the brewery make one taste panel department and this department which do always test analysis. In this analysis the taste panel first collect the sample of flavor from different supplier and taste according to experience and select the best flavor taste which will used in the beer making procedure. In this department the training is very important so chose the trained person who can fine little deviation in taste and when he found the taste deviation in the beer he should labeled on the sample for example he should write about deviation and by doing that company take decision what to do to reduce it and by doing this I think Brewery will maintained the quality according to customer requirement.Colour analysis:To examine the color of the beer, I think Brewery make the standard sample and use this standard sample to examine the new batch sample of beer by comparing each other. For to comparison the brewery just make one comparator where light is available and two background such as white and black. As we know for this human eyes work better than this instrument. So do check by using background of these two colors with light and the standard sample, so I am sure brewery gets always right quality color of beer.Haze analysis:In this method the qualify person can find the foam which is detected just using the shining of the beam and find the stability of the beer foam stability and the other properties like cling by pouring test into the scrupulously clean vessel.

Storage analysis:Sometime Brewery has to storage packed beer in to the area of packing. So I think qualify person should observe the cleanliness and temperature of the area, so by doing this company can make great success to maintain the quality of beer.Instrumental analysis:For to find the beer quality, sometimes instrumental analysis is also important but for that the simple apparatus such as measuring cylinder and a hydrometer and PH meter etc. are plays important role.Phhhhh H analysis:Brewery should make the standard procedure of adding ingredient to make beer. Note down the pH OF mixture by using pH meter step by step. When brewery make the new beer batch just compare batch PH with the standard PH limit. So by doing these brewery can find errors in addition and mixing. I think by doing this company can make quality better and greater. To make sure that use standard solution for calibration of pH meter and it should done before to check the pH of the mixture and final product.Measuring cylinder: Brewery should use the government approved measuring cylinder to check the filling volume in the bottle. By doing that adjust machines of filling by checking all nozzles volume start the filling.Filter press:Brewery should use better filter press for filtration. In this process the qualify person should check the filter pad is washed and filter press is cleaned properly and fitted properly. After starting the filtration process the qualify person checks every 1o min of filtered sample by using white and black background with light shade. So sometime we can identify filtered beer is according to standard quality. I suggest one thing Brewery should use the o.1 micron filter which increases the quality of the beer.Consistency:I think the brewer behaves like consistency way such as brewer check the material is according to weight is used. Check the time and temperature at which they are brewed.The rate and extend of yeast grow intimately affects beer flavor, and yeast growth arise from pitching rate. That can be identified directly by haemocyto meter count under microscope. This requires appropriate laboratory skills and a decent laboratory to go with it.Finally I want to say that this process takes more time for making the beer and it is home based business. So, the more care should be taken by both to maintain the quality. I suggest that both just follow the both method carefully and examine each step properly. One more thing I want to suggest that both person who operate the brewery should work as a quality assurance means before starting the production of beer first check the material it weight according to procedure, secondly check the cleanliness of the instrument that they use for the making beer, thirdly do calibration of instrument on daily basis, fourthly change the standard sample within fix days and make one more sample and discard the previous, must maintain the temperature during the process and focus more on filtration of beer. They also do proper machines for mixing the ingredient properly so the consistency of beer maintained in future. So these are the quality control method that Rainwater Brewery might use to ensure good quality beer.

Assignment 1 (case 2)Answer:Here the one shop called Lum pharmacy which is the only one shop where availability of customers found more to obtain prescription of drug. Here in pharmacy shop some student of university who studying operation management came to observe average customer experience. Finally they found the most of customers follow the same process to obtain the prescription of drug which is shown below.

Opportunity:According to me here the process is too long as a result the customers do not satisfied with this service. so for the two main are we have to focus to make process reliable and easy. Here the most difficulty in two areas firstly found is that customer waiting period is too long and secondly pharmacy stores design and its manpower. These both areas are needed to improve.Decreased the waiting period:In this Lum pharmacy the customer waiting time period is longer and almost they wait for three times, so as per my opinion Pharmacy should use the latest technology like online order, technical software etc. but before using the technology customer must heard about that. So as per my views Lum pharmacy first advertise the their technology in this area by using the posters, giving advertisement on newspaper and the most important thing it includes process for how to do online entry for buying time at Lum pharmacy. After doing that the Lum pharmacy and customer do follow the following steps.1. Lum Pharmacy should hire the better technician and establish the fastest internet facility. By doing that Lum pharmacy makes it process fast and reliable.2. Customers do online entry on applicable website of Lum pharmacy. By doing that the customer gets number and time period for when to reach to obtain prescription order.3. When customer arrives, the pharmacist should check the number and give the prescribed drug and the information related to that like the guidance.4. Customer pays to money collection window and leaves the shop.Sometimes some customer has an emergency ordered. So for that pharmacy should make to option in online time. In this process customer when do entry they have to choose emergency so they get emergency number and time. They reach there and reduce the time of themselves at shop. In pharmacy one window is also available for emergency customer and normal customers. It is because many time customers do not know the process of online and he or his do not know how to use internet facility.For that they can call to pharmacy shop where the one person who check the online order he or she also available for telephonic conversation. So customer can also call to that person, so in behalf of them person in pharmacy takes the order do online entry and gives the number and time to that customers. Customer if have n more emergency so they can go directly emergency window for to obtained order.

Pharmacist designs the shop and trained its staff:It is also important that the pharmacist design his shop and trained to his staff for the customer satisfaction. In this process firstly pharmacist make plan for to design his shop and for that he should arrange stocks according to alphabetic number. So by doing that staff and he can find the drug easily according to alphabetic number as a result the waiting time of customers also reduces and staff can also fill reliability in his job.Secondly pharmacist uses the best technological machines for money collection. So, customer he can take money fast and gives back remaining. Pharmacist also can find stock and its quantity on computer.Pharmacist also trained the staff the staff. In this training the pharmacist gives the knowledge for how to find medicines, how to behave with the customers and hoe to make order and how to gives feed backs to customers. By doing the training the staff also fills him the comfortable and as a result process period of staff and customers finished early.These are the two opportunity for pharmacy shop have to do. I think if pharmacist follows the same procedure that I have explained, I am sure pharmacy run successful for longer period of the time and customers also fill better and reliable service. So within the short period of the time pharmacist handle the customers and give feedbacks and information in better ways.

ASSIGNMENT 1 (CASE 3)Answer:Step 1: Find out the activity. All activities shown below. Formula for variance is given below:Variance

A. Find the Place(get an auditorium):

AmbT=a+4m+b6Variance

3494.71

B. Print tickets: (link with step A).

ambT=a+4m+b6Variance

13530.44

C. Hotel and transportation arrangement: (link with step A).


58128.21.36

D. Set up stage: (link with Step A).


45136.22.25

E. PR firm(Advertising):

AMbT=a+4m+b6Variance

23430.11

F. Check lighting: (Link with step D).


3464.20.25

G. Selling tickets: (link with E. A, B).


1484.21.360

H. Press conference: (link with Step C, D, G).


2353.20.25

The overall information shows in below table.

ActivityImmediate predecessorsAMbtVariance

Get an Auditorium (A)-3494.71

Print tickets (B)A13530.44

Hotel arrangement (C)A58128.21.360

Set up stage (D)A45136.22.25

PR firm(advertising) (E)-23430.11

Checking lighting (F)D3464.20.25

Selling tickets (G)E,A,B1484.21.36

Press conference (H)C,D,G2353.20.25

Step 2:Determine the earliest and latest activity time and activity slack.For ES (Early start) = max (EF immediate predecessors) EF (Early finish) = ES +t LF (Latest finish) = min (LS following activities) LS (Latest finish) = Lf - t Slack = (LS-ES, LF EF)ActivitytESEFLSLFSLACK

Get an Auditorium (A)4.704.704.70

Print tickets (B)34.77.75.78.71

Hotel arrangement (C)8.24.712.94.712.90

Set up stage (D)6.24.710.95.711.91

PR firm(advertising) (E)3035.78.75.7

Checking lighting (F)4.210.915.111.916.11

Selling tickets (G)4.27.711.98.712.91

Press conference (H)3.212.916.112.916.10

Step 3: Identify the critical path and compute expected project completion time and variance. Observing the preceding table and those activities with no slack (i.e., s=0), we can identify the critical path is A-C-H. the expected project completion time is 16.1(17 days) days and the variance of these three critical path is 2.61.Step 4: Determine the probability that the project will be completed in 21 days or less. The following normal probability distribution describes the probability analysis.

Now compute Z using the following formula: Z = 21 16.1/1.62 (Because = 2.61) Z= 2.54The corresponding probability from the normal table appendix A is 0.4945 .Thus, P(x

assignment 1 (opm)

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