FARE*6130 - Operations Management in the Agri-Food Sector

Course Description

This course introduces students to the main concepts for analysis in Agri-Food operations and supply chain management, with special attention given to quantitative techniques to support decision-making. The course also includes qualitative case analyses and discussions that build on key concepts of operations management.

Learning Outcomes

By the end of the course, the learner should be able to:

1. Explain why operations management drives the profitability of every organization;
2. Explain and apply the basic principles of operations strategy;
3. Identify and use important decision-making tools in operations management;
4. Identify concepts and challenges associated with managing operations within food and dairy companies and associated supply chains;
5. Utilize quantitative techniques and technologies that impact operations management decision making (e.g., forecasting, facility location, facility layout, statistical quality control, waiting line theory, and project scheduling and tracking tools) to illustrate how these tools provide a basis for monitoring personnel and organizational performance and ultimately are the basis for problem-solving in the food and dairy industries;
6. Identify management concerns and challenges in a production environment; and
7. Discuss the strategic importance of operations in today’s highly competitive, rapidly evolving, and increasingly global business environment.

Course Topics

• Introduction to Operations Management and Strategy
• Project Management
• Forecasting
• Quality
• Layout and Location Planning
• Supply Chain Management
• Inventory Management
• Production Planning and Control

Assessment

Note: