Operations Management

Operations Management

This program has been designed for participants to gain an understanding of the management tools and techniques used in operations management. Central to this program is an integrated "best practice" operations management model which links strategy formulation with strategy implementation, incorporating product and service design through to product and service realisation.

Participants will devise a plan for applying all, or parts of the management model to their specific organisation. This plan will be based on an objective assessment of the gap that exists between the organisation’s current state of operation and the corresponding world’s best practice. This process is known as "calibration" and will be used to determine and articulate the "journey" to close the gap.

Course Objectives

Participants will develop skills and knowledge in the specific tools and techniques used by leading operations management practitioners, including:

waste identification and elimination (eg. value stream mapping)

workplace organisation

standardised work

visual management

in-process control and verification

error-proofing

quality system management

quality feedback and feedforward

simple process and information flow

pull systems and kanbans

business plan deployment and scorecards

continuous improvement

kaizen and problem solving processes

teamwork and open communication processes.

Customer value and organisational effectiveness are driven from an integrated approach to planning, implementing, upgrading and managing operations. This course delivers operations management skills and knowledge to managers. It also prepares graduates for senior operations management roles in service and manufacturing organisations in private and public sectors.

The course begins with introductory operations management, quality management, supply chain management and project management. Then students can enhance their capabilities in specialised areas within operations management by selecting units from a range of electives.

The qualification provides you with the skills and knowledge to be competent in a broad range of managerial skills in tourism operations, marketing, and product development.

The qualification packaging rules require completion of thirty three (33) units including thirteen (13) core units, four (4) specialisation units and sixteen (16) elective units.

Core Structure
Develop and update tourism industry knowledge
Deal with conflict situations
Interpret financial information
Manage finances within a budget
Prepare and monitor budgets
Implement and monitor workplace health, safety and security practices
Manage quality customer service
Lead and manage people
Establish and conduct business relationships
Work in a socially diverse environment
Work with colleagues and customers
Develop and update legal knowledge required for business compliance
Write business documents

This course will provide the foundation needed to make smart decisions in food and beverage operations. Topics include increasing profits by maximizing service, efficiency, and productivity; satisfying the food quality and nutritional demands of guests; meeting legal, safety, and sanitation requirements; building business through effective marketing; nutrition: the impact of low-carbohydrate diets on menu planning, and organic and functional foods. The sanitation and safety topics will also be in the centre of attention. New information about technology use in the food service industry will include information on Internet advertising and computer software reports.

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