Words count: Minimum 2500 words for all questions.Referring to the case study by Cabrera , Corpus , Maradiegue and Álvarez (2020), Answer the following questions:1- What is the main problem facing the SME food company? Describe the analysis followed by the authors in investigating the problem extent and implications, causes and root cause. Describe, define, and state the purpose of the tools used in the case study to analyze the problem and its root causes. What type of wastes can be attributed to the disclosed problems?2- What were the main solutions/ approaches implemented in the case study? How did the author justify rationally the use of these approaches and how did they connect them with the problems and their causes? Illustrate the underlying concepts, purpose and procedures related to the SPC and Lean.3- What were the results achieved?4- Conduct a review of the benefits of applying Lean and SPC in any industry using appropriate references and research publications.5- Which is better for a company that adopts cost leadership strategy to be agile or to implement lean? Justify your answer.Part B (15 Marks)Word count: Minimum 1500 words.Compare and contrast the focus on reducing the cost era with the focus on quality era within the evolution stages that operations management has progressed through.
©Al Tareeqah Management Studies - 2022 1 Operations Management SBS/ABS – MBA/MSC Assignment – 2022 STUDENT ID UNIT TITLE: ___________________________________________________ NAME (in Full): ___________________________________________________ GENERAL INSTRUCTIONS • All assignments are to be submitted on 18th March 2022 at https://www.atmsstudentgateway.com with the login credentials shared earlier. • Assignment if submitted to any staff or kept in cc while submitting the soft copy will NOT be considered for marking. • If assignment is not submitted on date, will follow with penalty of 10% deduction of marks for every day. • Any Assignment submission extension request must come to Azra Fatima (Head: Examination | Academic) -
[email protected] 5 days before the date of submission with a valid reason and supported documentary evidence. • Similarity between students work is strictly not accepted, any student found with similar work will be graded Zero and fail for the course. However, Plagiarism is an academic offence and will not be tolerated. • Any reevaluation request should come in one week of grade release. Any late request will not be obliged. (Form and other details shall be shared based on request) • Any rescheduling request should come and fulfilled within two months after the actual date of the assessment. Any late request will not be obliged. • Assignment once submitted to exam board is final for marking. • Program participants are strongly advised to keep a copy of their work in case the submitted copy should go astray. • Total 90 marks. 10 Marks for Class Participation. Final marks will be converted to 90 marks. GUIDELINES FOR ASSIGNMENT a) If assignment is Question & Answer based then. ©Al Tareeqah Management Studies - 2022 2 • Introduction is needed for each question. • Question has to be answered based on the mark allotted for each question with references if any idea or information is taken from other source. b) If assignment is case based then, • Executive summary • Table of content • Introduction • Body of assignment (questions related to case need to be answered) • Conclusion / Recommendation if any • References (in-text + citation) to be used. Total Marks / 90 PLAGIARISM Plagiarism is a form of cheating, by representing someone else's work as your own or using someone else's work (another student or author) without acknowledging it with a reference. This is a serious breach of the Academic Regulations and will be dealt with accordingly. Students found to have plagiarized can be excluded from the program. Plagiarism occurs whenever you do any of the following things without acknowledging the original source: ✓ Copy information from any source (including the study guide, books, newspapers, the internet) ✓ Use another person's concepts or ideas ✓ Summarize or paraphrase another person's work. How do I avoid plagiarism? To ensure you are not plagiarizing, you must acknowledge with a reference whenever you: ✓ use another person's ideas, opinions or theory ✓ include any statistics, graphs or images that have been compiled or created by another person or organization ✓ Paraphrase another's written or spoken word. What are the penalties? The penalties for plagiarism are: ✓ Deduction of marks, ✓ A mark of zero for the assignment or the unit, or ✓ Exclusion from the program. Plagiarism is dealt with on a case-by-case basis and the penalties will reflect the seriousness of the breach. Please note claiming that you were not aware of need to reference is no excuse. ©Al Tareeqah Management Studies - 2022 3 Part A: Case study. Each question carries 15 marks. Words count: Minimum 2500 words for all questions. Referring to the case study by Cabrera , Corpus , Maradiegue and Álvarez (2020), Answer the following questions: 1- What is the main problem facing the SME food company? Describe the analysis followed by the authors in investigating the problem extent and implications, causes and root cause. Describe, define, and state the purpose of the tools used in the case study to analyze the problem and its root causes. What type of wastes can be attributed to the disclosed problems? 2- What were the main solutions/ approaches implemented in the case study? How did the author justify rationally the use of these approaches and how did they connect them with the problems and their causes? Illustrate the underlying concepts, purpose and procedures related to the SPC and Lean. 3- What were the results achieved? 4- Conduct a review of the benefits of applying Lean and SPC in any industry using appropriate references and research publications. 5- Which is better for a company that adopts cost leadership strategy to be agile or to implement lean? Justify your answer. Part B (15 Marks) Word count: Minimum 1500 words. Compare and contrast the focus on reducing the cost era with the focus on quality era within the evolution stages that operations management has progressed through. South African Journal of Industrial Engineering December 2020 Vol 31(4), pp 194-207 194 IMPROVING QUALITY BY IMPLEMENTING LEAN MANUFACTURING, SPC, AND HACCP IN THE FOOD INDUSTRY: A CASE STUDY J.L. Cabrera1, O.A. Corpus1, F. Maradiegue1 & J.C. Álvarez1* ARTICLE INFO Article details Submitted by authors 17 May 2020 Accepted for publication 18 Nov 2020 Available online 14 Dec 2020 Contact details * Corresponding author
[email protected] Author affiliations 1 Engineering Faculty, Universidad Peruana de Ciencias Aplicadas, Lima, Peru ORCID® identifiers J.L. Cabrera https://orcid.org/0000-0001-6878-3572 O.A. Corpus https://orcid.org/0000-0002-9177-3214 F. Maradiegue https://orcid.org/0000-0003-0966-4666 J.C. Álvarez http://orcid.org/0000-0002-2459-9236 DOI http://dx.doi.org/10.7166/31-4-2363 ABSTRACT Interest in ensuring the safety of food for human consumption has grown considerably owing to the economic impact of returns on products that do not meet the organoleptic characteristics that customers require. The presence of pollutants and reduced shelf life are the most common problems affecting food quality. This research applied the improving quality to a food SME company belonging to the ‘fourth range’ sub-sector based on lean manufacturing tools, statistical process control (SPC), and the Hazard Analysis and Critical Control Points (HACCP) system. The Lean tools that were applied are value stream map and 5s. The value stream maps (VSMs) to identify the operations most at risk of cross-contamination in the supply chain, and use 5S to prevent the contamination and decomposition of products in work areas. The statistical process control allows the variability of products to be controlled with respect to consumer quality parameters; and HACCP insures food safety through the control of critical points of contamination risk. A pilot project was carried out for two months, which resulted in a reduction of product returns by 89.2%. OPSOMMING Belangstelling in die versekering van voedselveiligheid vir menslike verbruik het noemenswaardig toegeneem as gevolg van die ekonomiese impak van produkte wat nie aan die standaarde wat verbruikers verwag voldoen nie. Die teenwoordigheid van besoedeling en verminderde rakleeftyd is van die mees algemene probleme wat voedselgehalte negatief beïnvloed. Hierdie navorsing het die voedselgehalte van ʼn klein maatskappy verbeter deur lenige vervaardiging, statistiese prosesbeheer en gevaar-analise en kritieke beheerpunte toe te pas. Die lenige werktuie wat toegepas is, is die waardestroomkaart en 5S. Die waardestroomkaarte is gebruik om die bedrywighede wat die hoogste risiko vir kruis- kontaminasie inhou te identifiseer en 5S is gebruik om die kontaminasie en ontbinding van die produkte in werk areas te voorkom. Die statistiese prosesbeheer verseker dat die variasie van produkte binne verbruiker gehalte parameters gehandhaaf word. Die gevaar-analise en kritieke beheerpunte verseker voedselveiligheid deur kritieke punte met hoë kontaminasie risiko te beheer. ʼn Proefprojek is vir twee maande uitgevoer en die resultaat daarvan was ʼn vermindering van verwerpte produkte van 89,2%. 1 INTRODUCTION In the first half of 2018, the Peruvian food sector, exports in the fruit and vegetable sub-sector grew according to the Association of Agricultural Producers Guilds of Peru (AGAP), reaching US$ 1,389 million, which represented 26 per cent of all exports. Fresh fruit grew by 29 per cent or $1,236 million in the first half of this year, compared with the previous year. In addition, the fresh vegetable sub-sector grew by seven per cent in the first six months of the year 2018. The most important ones were fresh asparagus, at US$ 127 million, an increase of six per cent; fresh onion, at US$ 17 million, and increase of 62 per cent; and fresh peas, at US$ 3 million, equivalent to a 109 per cent increase over the previous period [1]. mailto:
[email protected] 195 The quality of processed and ready-to-eat plant products is often the result of a combination of attributes. The relevant attributes of organoleptic quality include appearance, texture, smell, and taste, along with others relating to nutritional quality and food safety. Symptoms of deterioration of these products include changes in colour, and the appearance of oxidative browning on cut surfaces [2]. These factors influence the quality compliance and quality assurance of finished food products that are perishable and need to be consumed without delay. 2 PROBLEM The case study was carried out in a food SME of the ‘fourth range’ located in Lima. The products in the fourth range are those that are processed as fresh, clean, chopped, and packaged vegetables and fruits for consumption. Their largest commercial market is through the HORECA (hotels, restaurants, and casinos) channel. The importance of this sub-sector lies in ensuring and providing quality products to the consumer. That is why the information obtained from the historical data of claims and/or returns of products by customers during 2018 was analysed. As a result of the analysis, it was concluded that the return rate of products completed in 2018 was 2.1 per cent of total production, representing a total amount of 4,352 defective bags per year. In addition, the main economic causes and consequences were identified, representing nine per cent of the total turnover in economic losses. The Ishikawa diagram of this case study is shown in Figure 1. Table 1 indicates the percentage