I.  INSTRUCTION:

     A.    INSTRUCTOR:                    Dr. Bert Tollison

     B.        OFFICE LOCATION:      HH 106

     C.        OFFICE HOURS:            Monday thru Friday  8:00 – 5:00                                                              

PHONE #: (914) 343-7507     E-MAIL: btollison@rsu.edu                            

II.        COURSE DESCRIPTION:

Analyzes the different tools used by management to improve the decision-making process in production functions.  Topics include productivity, strategies, decision-making, quality improvement, work measurement and project management.   3 credit hours.                   

III.       NEXT COURSE:

This course is not a prerequisite for another course.

IV.       TEXT AND MATERIAL:

Stevenson, William J. (2007). Operations Management. (9th ed.) Boston Mass: McGraw-Hill Irwin. ISBN     978-07-304191-9.

Required Supplies:  All supplies commensurate with a lecture and discussion type class.

V.        COURSE OBJECTIVES:  Upon completion of this course, The student should be able to:

1. Demonstrate knowledge of what the production function is.
2. Explain the differences and similarities of operations in the manufacturing and service sectors.
3. Discuss recent trends in production, both nationally and internationally.
4. Construct and discuss a strategic business model.
5. Demonstrate a working knowledge of Total Quality Management, the philosophies of its founders, and knowledge of how to implement the concept in an organization.
6. Construct basic forecasting models.
7. Construct Statistical Process Control (SPC) models.
8. Demonstrate an understanding of materials management.
9. Demonstrate an understanding of Just-in-Time Manufacturing.
10. Demonstrate an understanding of purchasing and how it is evolving in business today.
11. Demonstrate an understanding of Materials Requirement Planning (MRP).  
12. Demonstrate an understanding of facilities planning.

VI.       TEACHING METHODS:

The teaching methods to be used are traditional lectures, class discussions, guest speakers, and the use of the Internet.  The teaching text will be applied through assignments and extensive in-class or online application work.

VII.     EVALUATION TECHNIQUES:

Evaluation will be in three components: 1)  Three course exams,  2)  homework and 3) SAP Project:

Exams-   There will be three exams administered during the semester.  Exam questions will be completion, fill in the blank, short essay and long essay.  Exams will be announced ahead of time.  A test review will occur before each exam. Exam make-ups will only be allowed if arrangements are made prior to the exam. All make-ups will be given during finals week and it is the responsibility of the student to make the arrangements for the make-up.

SAP Project-  A team project using a case study in SAP will be required for the course.

Homework and Quizzes -  End of chapter homework assignments and quizzes will be posted at end of chapters. Homework will be optional and feedback will be provided for students who wish to complete assignments.  there will be questions on the exams taken from the homework assignments.  Homework will consist of end of chapter questions, problems, case studies, and instructor handouts.  Late homework will NOT be accepted unless arrangements are made prior to assignment due date. 

Please keep track of your grades and your accumulated score as we progress through the semester. The grading scale (unless the number of assignments change) and basis for student evaluation is stated in next section.

VIII.    GRADING:

Tests will be announced ahead of time.  You are expected to take tests on the day announced.  If you have to miss because of illness or some other situation that we have discussed ahead of time, make-up must be coordinated during the next school week.

Assignments turned in from your daily work will be graded and returned as quickly as possible. 

The weight of each evaluation component and grading scale are:

Weight:

Term exams (3 at 150 pts ea)                  450

SAP Case                                               100

Homework                                               50

Total:                                                      600

Grading Scale:

            A = 90% and above                 540 - 600

            B = 80 - 89%                           480 - 539

            C = 70 - 79%                          420- 479

            D = 60 - 69%                          360 – 419

            F = less than 60%         less than 360

IX.       ATTENDANCE/PARTICIPATION:

It is the responsibility of each student to attend class.  Although no points will be deducted for absences; homework, and exams cannot be made up.

X.        LATE HOMEWORK:

Homework assignments are due at the beginning of class on the due date.  Late assignments will NOT be accepted unless arrangements are made prior to assignment due date.

XI.       ADA STATEMENT

XII.     ACADEMIC HONESTY:

Academic Misconduct

Students are expected to follow university policies as put forth in the institution’s Student Code of Responsibilities and Conduct.  In accordance with Title 12 of The Student Code (page 11), instances of alleged academic misconduct will follow the policies and procedures as described in Title 12.  As a general rule, Faculty at Rogers State University have the responsibility of enforcing the academic code.  Therefore, if academic misconduct is suspected, I will submit a letter of alleged academic misconduct to the Office of Student Affairs.

Plagiarism

Plagiarism is the representation of the words or ideas of another as one’s own, including: direct quotation without both attribution and indication that the material is being directly quoted, e.g. quotation marks; paraphrase without attribution; paraphrase with or without attribution where the wording of the original remains substantially intact and is represented as the author’s own; expression in one’s own words, but without attribution, of ideas, arguments, lines of reasoning, facts, processes, or other products of the intellect where such material is learned from the work of another and is not part of the general fund of common knowledge.

Non-academic misconduct

In order to maintain an effective learning environment, students are expected to fully comply with The Student Code.  Disruptive behavior will not be tolerated.  It is the responsibility of each student to read and become familiar with the policies of The Student Code.

XIII.    CLOSURE:

The schedule and procedures in this course are subject to change in the event of extenuating circumstances.

XV.      ASSESSMENT:

In the normal course of activities student input will be gathered concerning many aspects of the class.  Student perception, performance and satisfaction will be solicited, systematically gathered and studied to improvement of the class and our programs.  These assessments will be in the context of the learning objectives of the class as well as the mission of the Department, the School and the University.

Unit 1

Course Objectives                                      

Description:                  This unit consists of a discussion of production and operations as they are used in the manufacturing and service sector. Emphasis will be placed on Total Quality Management and other contemporary philosophies with final attention focusing on Strategic Planning and the International implications of implementing these techniques.

Goal:                            The learner will develop an increased awareness of the techniques used in modern business. Specifically, the learner will:

Objectives:                1.1      Define the production function and the term value-added. (p. 5)

1.2       Explain the differences and similarities of operations in the manufacturing and service sectors. (p.9)

1.3       Discuss the scope of Operations Management. (p.9)

1.4       Discuss the Historical Evolution of Operations Management. (p.21)

1.5       Discuss major trends in production, both internally and internationally. (p.24)

1.6       Discuss issues dealing with the environment, ethics in business, and work-force diversity. (lecture)

1.7       Construct and discuss Dr. Norman Gaither's Strategic Model. (lecture)

1.8       Explain the concepts of competitiveness, strategies, goals, objectives, tactics and distinctive competency. Explain how operational strategic planning can be used as a competitive weapon. (p.38 - 43)

1.9       Explain strategy formulation. (p.44)

1.10     Define productivity and the factors that affect productivity. (p. 50)

 l.11     Calculate the failure rate, component reliability and system reliability of a product. (lecture)

1.12     Explain the concepts of capacity and maximum practical capacity and demonstrate how to measure capacity. (p. 177)

1.13     Calculate break-even analysis both algebraically and graphically. (p. 193)

1.14    Calculate make-or-buy analysis algebraically and graphically. (p. 187)

1.15    Discuss the effects of automation on business today. (lecture)                             

1.16    Define Total Quality Management and the three components of customer focused,  employee-driven and continuous                            
           improvement. (p. 398)

                                  1.17    Discuss the dimensions and determinants of quality and the consequences of poor quality. (p.402)

1.18        Discuss Dr. Deming's 14 points. (p.400)

                                 1.19    Participate in Dr. Deming's Bead Box Demonstration. (lecture)

1.20        Discuss the philosophies of other TQM pioneers of Joseph Juran, Philip Crosby, Kaoru Ishikawa, and Armand Feigenbaum. (p. 399)

                                  1.21    Define and discuss the four costs of  quality. (p.409)

1.22        Discuss the Malcom Baldridge Award. (p. 410)

   1.23    Define and discuss ISO 9000 and its function in International Business. (p. 414)

Required Reading:    Text: Chapters 1,2,5 and 9.

Unit 2

Forecasting and Statistical Process Control

Description:                  This unit includes a discussion of Statistical Process Control (SPC), Plan-Do-Check-Act Cycle, and forecasting techniques. Special focus will be placed on qualitative and quantitative techniques.

Goal:                            The learner will develop an increased awareness of demand forecasting and process control utilizing statistical methods. Specifically, the learner will:

Objectives:                  

                                    2.1     Analyze and discuss the Plan-Do-Check-Act Cycle. (p. 422)

2.2     Construct and analyze the seven basic Quality Tools. (p. 424)

2.3     Construct a scatter diagram. (p. 428)

2.4     Construct a run (trend) chart. (p.432)

2.5     Construct a histogram. (p.427)

2.6     Construct a process flow chart. (p.424)

2.7     Construct a Paretto Diagram. (p.427)

2.8     Construct a Cause and Effect Diagram. (p.429)

2.9     Construct an X bar and R chart. (p.429)

2.10    Define forecasting and discuss quantitative and qualitative forecasting. (p.85)

2.11   Calculate a forecast using linear regression. (p.85)

2.12   Determine the regression reliability using the Coefficient of Correlation and 
          Coefficient of Determination. (lecture)

2.13  Calculate the upper and lower control limits of the regression analysis using the standard 
         deviation and three sigma technique. (lecture)

2.14   Calculate a forecast using a simple moving average. (p.74)

2.15   Calculate a forecast using a weighted moving average. (p. 75)

2.16   Calculate a forecast using exponential smoothing. (p. 77)

2.17   Calculate a forecast using exponential smoothing with trend. (p.77) 

2.18   Determine where on the product life cycle each forecasting technique can be used. 
                      (lecture)

Required Reading:    Text: Chapters 3,9,and 10.

Unit 3

Operations Involvement in Other Staff Areas

Description:                  This unit includes a discussion of operations involvement in Materials Management, Facilities Planning, and Human Resources Management.

Goal:                            The learner will develop an increased awareness of operational responsibilities within the scope of other staff areas. Specifically, the learner will:

Objectives:                   3.1    Define Supply Chain Management. (p. 504)

                                    3.2    Discuss outsourcing and the advantages of outsourcing. (p.508)

                                    3.3    Discuss the elements of Supply Chain Management. (p.509)

3.4    Explain RFID technology. (p.518)

3.5    Define purchasing. (p. 527)

3.6    Contrast the traditional approach to purchasing with the contemporary approach. (lecture)

     3.7    Discuss the purchasing cycle, value analysis and  advantages of centralized 
  and decentralized purchasing. (p.528)                                          

3.8    Analyze the push and pull systems. (p. 681)

                        3.9     Discuss the concept of Materials Requirements Planning. (p. 636)

     3.10   Discuss the three required inputs for MRP. (p. 637)

     3.11   Discuss the concept of ERP. (p656)

   3.12   Discuss the Concept of Just-In-Time Manufacturing. (p. 680)

                                    3.13  Calculate the lead time, production rate and Work-In Progress using the single-phase queuing theory (waiting line) model. (lecture)

3.14   Define Process selection and the five basic types of processes. (p. 229)

3.15   Discuss the criteria for selecting the positioning of facilities in both the service and manufacturing sector. (p.365)

3.16   Develop a decision matrix for selecting a facility location. (lecture)

3.17  Develop a facility layout using the concepts of product-focused, process focused, 
           U-shaped layout, cellular, and fixed position layout. (p. 238)

3.18  Define capacity and determine capacity requirements. (p. 180)

3.19  Define the concept of job design and discuss the different approaches to job design. (p. 312)

3.20  Discuss the growing trend of using groups and teams in organizations. (p. 315 and lecture).

                                    3.21  Compute a labor time study. (p.329)

                                    3.22  Develop a learning curve analysis. (p.353)

Required Reading:        Text: Chapters 6,7,8,13,14, and16.