Académique Documents
Professionnel Documents
Culture Documents
Design of Process
Volume Variety
Preparatory
Stretching Cutting
Paper rolling Final packing
Paper making
Mahadevan (2007), “Operations Management: Theory & Practice”, © Pearson Education
Process Industries
Investment in spare parts
ATF
LPG Naptha Gasoline Diesel Sulphur Fuel Oil Bitumen
Jamnagar Kerosene
Complex
Refining & Marketing Refining
Bombay
Oil & Gas Exploration & Production Oil & Gas
High
Mahadevan (2007), “Operations Management: Theory & Practice”, © Pearson Education
Operations Management Issues
Process Industry
The notion of capacity
Flow rate determines capacity
Bottleneck easily identifiable
Nature of inventories
Work in Progress will be minimal
Inventory of Spares & Maintenance will be high
Importance of maintenance
Relevance of vertical integration
Joint & Bye Products are many
Exploiting processing opportunities of these
important
Pre-manufacturing activities
Machine Machine
1 3
Job 1
Machine
6
Job 3
Machine
4
Machine Machine
2 7
Job 2
Machine
5
Connected Line
Auto electric
Flow (Assembly parts
Line)
Continuous
Flow Polyethylene
None
Source: Adapted from Hayes, R.H. and Wheelright, S.C., (1979), “Link manufacturing process and product life cycles”, Harvard
Business Review, 57 (1), 133 – 140.
Mahadevan (2007), “Operations Management: Theory & Practice”, © Pearson Education
Process Design Issues
Service Systems
Customer contact signifies
the extent to which customer participates in the preparation
and consumption of service
the nature and intensity of interaction that the customer has
with the entities and service personnel
the level of exposure that the customer has of the various
facets of the service system while the customer is receiving the
service
Degree of complexity refers to the steps and sequences in
the process measured by the number and intricacy of the
steps
Degree of divergence indicates the executional latitude or
variability of these steps and sequences
All the three influence the service process design
Self seating, Menu on the board Seating Guests, Offering Menus Recite Menu, Describe in detail all
starters & other special items in offer
for the day
Eliminate Serve Water & Starters at the Assortment of salads, chips and fruit
beginning of the service juices offered
Customer calls out his requirements Order taking process Order takers interact with the
customers at the table in constructing
the menu for the guests
Pre-prepared: Fixed set of offering Salads, Papads Individually prepared and served at the
table as per request
Just 2 or 3 choices offered Starters Customers can choose from 20
alternatives
Only South Indian (Vegetarian) Main Menu South Indian, Jain, Tandoori, Chinese,
Continental, Brazilian (Both vegetarian
& non-vegetarian)
Payment at the counter while leaving Cash Payment Multiple choices of payments (Cash,
(Cash only) Card, Coupons etc.)
Source: Adapted from Shostack, G.L., “Service Positioning through Structural Change”, Journal of Marketing, 51: 34 – 43.
High
Source: Schmenner, R.G. (1986), “How can service business survive and prosper?”, Sloan Management
Review, Spring 1986, 21 – 32.
System Controller
Machine Auxiliary
Tools Equipment
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et ,
Vari odels ,
er M gs
reat ducts, outin oices
G ro ss R ch
• P roce ology
rde
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to O • T
de
Ma
More stages
Order in Production
to
em ble
Ass Jumbled Flow
o S tock
et Intermittent Flow
Mad
w
Lo Continuous Flow