Management Yesterday and Today
Question #3:
Using Figure 2.4, describe a bakery as a system. Do the same for a supermarket.
Bakery as an open system of organisation need raw materials in making bread and building bakery and its facilities, human resources, capital, technology and information as its inputs. Raw materials includes the following inputs, with the corresponding employees’ work activities as processes and the result or outputs:
Inputs
Processes
Outputs
Flour, yeast, fats, oils, electricity (refrigeration)
Storage
Useable ingredients, spoiled ingredients
Flour, yeast, fats, oils, water, electricity (or gas)
Mixing
Raw dough, waste dough, cleaning wastes, packaging wastes
Raw dough
Proving
Risen dough, waste dough, cleaning wastes
Risen dough, electricity (or gas)
Baking
Bread, heat emissions, waste bread fragments
Bread, plastic wraps, wire baskets, electricity
Packaging
Packaged bread, packaging wastes
Packaged bread, vehicle fuel
Distribution
Bread in retail shops, damaged bread, vehicle exhaust emissions
Unsold, damaged bread returned from retail shops
Dispose of returns
Waste bread (sent to stock feed producers)
Pesticides
Pest control
Pesticide residues, dead pests
Cleaning consumables, water, electricity (heat water)
General cleaning
Cleaning wastes, dirty water
When identifying unit process inputs and outputs, try to talk with employees working with those processes. However, while these employees will give good information, some inputs and waste outputs may be overlooked because they are too familiar with the process. Talk to other employees and, perhaps more importantly, walk around the business premises and take a good look.
For every input, there must be a corresponding output. Make sure that there is an output for each input to a unit process. If there is a weight change in a raw material or product, account for the difference and make sure it is included in the input/output diagram. Remember all wash water, atmospheric emissions,
Using Figure 2.4, describe a bakery as a system. Do the same for a supermarket.
Bakery as an open system of organisation need raw materials in making bread and building bakery and its facilities, human resources, capital, technology and information as its inputs. Raw materials includes the following inputs, with the corresponding employees’ work activities as processes and the result or outputs:
Inputs
Processes
Outputs
Flour, yeast, fats, oils, electricity (refrigeration)
Storage
Useable ingredients, spoiled ingredients
Flour, yeast, fats, oils, water, electricity (or gas)
Mixing
Raw dough, waste dough, cleaning wastes, packaging wastes
Raw dough
Proving
Risen dough, waste dough, cleaning wastes
Risen dough, electricity (or gas)
Baking
Bread, heat emissions, waste bread fragments
Bread, plastic wraps, wire baskets, electricity
Packaging
Packaged bread, packaging wastes
Packaged bread, vehicle fuel
Distribution
Bread in retail shops, damaged bread, vehicle exhaust emissions
Unsold, damaged bread returned from retail shops
Dispose of returns
Waste bread (sent to stock feed producers)
Pesticides
Pest control
Pesticide residues, dead pests
Cleaning consumables, water, electricity (heat water)
General cleaning
Cleaning wastes, dirty water
When identifying unit process inputs and outputs, try to talk with employees working with those processes. However, while these employees will give good information, some inputs and waste outputs may be overlooked because they are too familiar with the process. Talk to other employees and, perhaps more importantly, walk around the business premises and take a good look.
For every input, there must be a corresponding output. Make sure that there is an output for each input to a unit process. If there is a weight change in a raw material or product, account for the difference and make sure it is included in the input/output diagram. Remember all wash water, atmospheric emissions,