Modul 1 OM UMJ
Modul 1 OM UMJ
Modul 1 OM UMJ
Management
Modul 1 – Introduction
Bachelor Program
Faculty of Economic & Business
Lecturing Program
Book Reference :
• Operation Management by Jay Heizer etc Texas Lutheran University, Pearson
• Operation Management by William Stevenson Rochester Institute of Technology, Mc Graw Hill
þ Essential functions:
þ Marketing – generates demand/menciptakan
permintaan
þ Production/operations – creates the product /
membikin suatu produk
þ Finance/accounting – tracks how well the
organization is doing, pays bills, collects the money/
melakukan tracking sebagus apa organisasi
berjalan, membayar tagihan dan mendapatkan uang
Organizational Charts
Airline
þ PLANNING
þ ORGANIZING
þ S TA F F I N G
þ LEADING
þ CONTROLLING
Ten Critical Decisions
Ten Decision Areas Chapter(s)
Table 1.2
The Critical Decisions
þ Design of goods and services
þ Barang atau jasa apa yang akan kita tawarkan?
þ Bagaimana kita akan mendesign produk dan jasa
yang akan kita tawarkan ini?
þ Managing quality
þ Bagaimana kita mendefinisikan quality?
þ Siapa yang bertanggungjawab untuk quality?
þ Process and capacity design
þ Proces apa dan kapasitas berapa yang dibutuhkan untuk
memproduksi produk yang akan ditawarkan?
þ Equipment dan technology apa yang dibutuhkan untuk
prosesnya?
þ Location strategy
þ Dimana kita akan menempatkan fasilitas produksi?
þ Atas dasar kriteria apa kita akan memutuskan penentuan
lokasi? Table 1.2 (cont.)
The Critical Decisions
þ Layout strategy
þ Bagaimana kita akan Menyusun fasilitas?
þ Seberapa besar seharusnya fasilitas bisa memenuhi perencaan?
þ Maintenance
þ Siapa yang bertanggung jawab tentang maintenance?
þ Kapan kita melakukan maintenance?
þ Industrial engineering
þ Management science
þ Biological science
þ Physical sciences
þ Information technology
New Challenges in OM
From To
þ Local or national focus þ Global focus
þ Batch shipments þ Just-in-time
þ Low bid purchasing þ Supply chain partnering
þ Rapid product
þ Lengthy product development development, alliances
þ Mass customization
þ Standard products
þ Empowered employees,
teams
þ Job specialization
Characteristics of Goods
þ Tangible product
þ Consistent product
definition
þ Production usually
separate from
consumption
þ Can be inventoried
þ Low customer interaction
Characteristics of Service
þ Intangible product
þ Produced and consumed
at same time
þ Often unique
þ High customer interaction
þ Inconsistent product
definition
þ Often knowledge-based
þ Frequently dispersed
Industry and Services as
Percentage of GDP
90 −
Services Manufacturing
80 −
70 −
60 −
50 −
Negara semakin maju
maka proporsi
40 −
kontribusi industry jasa
30 − akan semakin besar
20 −
10 −
0−
Japan
US
Australia
Hong Kong
China
South Africa
Canada
Mexico
Spain
Germany
Czech Rep
France
Russian Fed
UK
Goods Versus Services
Attributes of Goods Attributes of Services
(Tangible Product) (Intangible Product)
Important Note!
Production is a measure of output only and not a
measure of efficiency
(produksi diukur dari output dan tidak diukur dari
efisiensi)
The Economic System
Inputs Processes Outputs
Feedback loop
Figure 1.7
Improving Productivity at Starbucks
Satu team terdiri dari 10
analysts secara terus
menerus mengamati cara
untuk menghemat waktu.
Some improvements:
1,000
= = 4 units/labor-hour
250
þ Management - contributes
about 52% of the annual
increase
Key Variables for Improved
Labor Productivity
þ Basic education yang sesuai dengan
kebutuhan tenaga yang dibutuhkan
þ Diet of the labor force
þ Social overhead yang membuat tenaga
kerja tersedia
þ Maintaining dan enhancing skills dalam
situasi menghadapi kecepatan
perubahan technology and knowledge
Service Productivity
þ Typically labor intensive
þ Frequently focused on unique individual
attributes or desires
þ Often an intellectual task performed by
professionals
þ Often difficult to mechanize
þ Often difficult to evaluate for quality
Productivity at Taco Bell
Improvements:
þ Revised the menu
þ Designed meals for easy preparation
þ Shifted some preparation to suppliers
þ Efficient layout and automation
þ Training and employee empowerment
Productivity at Taco Bell
Improvements:
þ Revised the menu Results:
þ Designed meals for easy preparation
þ Shifted some preparation to suppliers þ Preparation time cut to 8 seconds
þ Efficient layout and automation þ Management span of control increased from
5 to 30
þ Training and employee empowerment
þ In-store labor cut by 15 hours/day
þ Stores handle twice the volume with half the
labor
þ Fast-food low-cost leader
Ethics and Social Responsibility
Challenges facing
operations managers: