Please enable JavaScript.
Coggle requires JavaScript to display documents.
The design process 4 step process flow (Layout choice (Functional layout,…
The design process
4 step process flow
Understanding the design factors
Operations performance objecties
Volume of work through the process
High volume
Speed
Low volume
Quality
Theory
Slack et al. (2010) :pen:
4 V's that influence operation design
Visability
Variation (in demand)
Variety
Volume
Process Choice
Manufacturing 5 different ways
Project processes
Activities that produces a one-off unique output
complex
time consuming
large scale
Jobbing process
low volumes
tailored to meet customer needs
less dedicated resources than "project"
Batch Process
small items needed in large quantity
machinery reset for new batch on comletion
e.g. clothing, sizes / colours
Difficulties
productivity
scheduling (complex task)
Time stock lies waiting
Large Working capital needed
Mass processes
High volume
customer goods
large numbers of items
small range of variety
dedicated equipment for one product
close control
minor details
challenges
high capital equipment
return on investment
maintain supply to meet demand
maintenance
quality contol
Continuous process
High volume
little/no downtime
continuous output (steam)
one type of variety
e.g oil
Challenges
maintain steady supply without stopping
logistics output
output performance maintenance
Services 3 different ways
Professional services
e.g. Lawyers
Low volume
Service shop
customised shopping
higher levels of volume
less variety
Mass service
High volumes
customer go through their process
little - no variation
e.g. checkin at an airport
Layout choice
Resources grouped
Fixed position layout
operations take place away from organisations own facility
e.g. construction of houses
challenges
getting materials to site
Functional layout
e.g. hospital
grouped into departments
why position each department where they are?
people flow easier
efficiency
disadvantages
Complex layouts
Product layout
steps needed to produce the product or service
e.g. self-service restaurant
Problems
it has a capacity
hard to increase capacity
cant make stages go faster if not needed
Hybrid and mixed layouts
cell-based layout
combination of, functional and product layouts
can cope with different varieties of product
e.g. a shop within a shop
creates clarity within the layout
separate brands
Volume and variety
see Figure 7 p153
Detailed design
Floor plan where machinery is located etc
Products
customers experience, movement around facility
Services
understand key objectives
cost - focused
Maufacturing
public sector
revenue focused
Service operations
Questions to ask ourselves
Figure 8 p154
spagetti diagram
p154