Staffing 3. Marketing & Service innovations 4. Operations and management improvement 5. Welfare and motivation to employees (b) implement any change in strategy; (10 marks) (c) develop his operation so that it drives the long-term strategy of the hotel. (10 marks) 2. What questions might Wernie ask to judge whether his operation is a Stage 1‚ Stage 2‚ Stage 3‚ or Stage 4 operations on Hayes and Wheelwright’s
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Volume-variety and design In Chapter 1 the four V’s of operations were described. These were volume‚ variety‚ variation and visibility. The first two of these – volume and variety – are particularly important when considering design issues in operations management. Not only do they usually go together (high variety usually means low volume‚ high volume normally means low variety) but together they also impact on the nature of products and services and processes which produce them. The volume and
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Program & Batch: | PGDM-2012-14 | Term: | V | Course Name: | Service Operations Management | Name of the faculty: | G.D.Sardana | Topic/ Title : | Compare the operational models to create service quality McDonalds‚ Dominos‚ Sub-Way | Original or Revised Write-up: | Original | Group Number: | 2 | Contact No. and email of Group Coordinator: | 7503139250 and praveen7488@gmail.com | Group Members: | Sl. | Roll No. | Name | | 1 | 12 FN - 058 | Himika Chaudhary | | 2 | 12FN-074
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CHAPTER 9 BALANCING DEMAND AGAINST PRODUCTIVE CAPACITY FLUCTUATING DEMAND • A major challenge for many types of capacity-constrained service organizations • Play havoc with efficient use of productive assets‚ thus eroding profitability • 2 basic approaches: (1) adjust the level of capacity to meet variations in demand (2)manage the level of demand using marketing strategies ➢ Services are perishable; ➢ Most acute among services are process people or physical possessions
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CAPACITY AND DEMAND Capacity management is the activity of coping with mismatches between supply and demand. Capacity is the ability an operation or process has to supply demand. Usually this means how many products or services it can produce over a period of time. It’s something that is a basic responsibility of operations managers in any kind of organization. Therefore‚ one of the first things that any manager must ask themselves is‚ what is the operation’s‚ or process’s‚ current capacity
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workforce in any organisation to help take advantage of all the resources available to the company to maximize their profit and be efficient in every way possible. It is therefore the duty and obligation of the operation management to see that all these are made possible. The operation management of the company must have proper experience and knowledge of how to handle different situations‚ how to manage resources‚ and mainly tackle any kind of problem that may arise during the functioning of any department
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Service Strategy McGraw-Hill/Irwin Copyright © 2011 by The McGraw-Hill Companies‚ Inc. All rights reserved. Learning Objectives Formulate a strategic service vision. Discuss the competitive environment of services. Describe how a service competes using the three generic service strategies. Explain what is meant by qualifiers‚ service winners‚ and service losers. Discuss the competitive role of information in services. Explain the concept of the virtual value chain and its role in service
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PROJECT REPORT ON SERVICES OPERATIONS MANAGEMENT special reference to BPO SECTOR by Gaurav Tyagi 10DM-189 Gaurav Singh 10IB-029 Neha Sinha 10DM-093 Neha Kaushik 10DM-092 Harsh Shah 10IB-030 Keshav Shenoy 10HR-019 2010-2012 Under the guidance of Prof. Kunal Ganguly INSTITUTE OF MANAGEMENT TECHNOLOGY INTRODUCTION Manufacturing‚ service and agriculture are the major economic activities in any country. In India‚ manufacturing and services together constitute
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1. Service design generally differs from product design in which of the following ways? A. Service design tends to focus on tangible factors. B. There is less latitude in detecting and correcting errors prior to delivery. C. There is a lesser requirement to be aware of competitors’ offerings. D. There is less visibility to customers. E. There is no difference. 2. The process of dismantling and inspecting a competitor’s new or revised product for the purpose of gleaning design ideas is called:
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Indian Institute of Management Kozhikode Course Outline Course Title : Service Operations Management (SOM) Course Code : SM05-06 Credits : 2 Term : Quarter-II (25 March- 30 June 2013) Year : 2013-14 Faculty : Prof. S. Venkataramanaiah __________________________________________________________________________ Introduction & Objective(s): Manufacturing‚ service and agriculture are the major economic activities in any country. In India‚ manufacturing and services together constitute nearly 75% of
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