Beruflich Dokumente
Kultur Dokumente
Organization and
Management
Orientation
Contact Hours:
63 hours (60 teaching hours plus a 3-hour exam)
Medium:
English supplemented with Cantonese as appropriate (
Aim
Learning Outcomes
Upon completion of the course, students should be able to:
a.
Explain how an organization is structured, governed and managed by and on behalf of its stakeholders;
b.
Identify and describe the key environmental influences and constraints on how the business operates;
c.
d.
e.
Identify and explain how major business functions are orchestrated to achieve business goals effectively
and efficiently in domestic and international operations;
f.
Explain and compare the key elements of production and operations management in a manufacturing
business versus service organization;
g.
h.
Recognize the principles of authority and leadership and how teams and individuals behave and are
managed, disciplined and motivated in pursuit of wider departmental and organizational aims and
objectives; and
i.
Assessment
Weighting
Continuous Assessment
- Written assignment
- Test
- Group project
Examination (3 hours)
30%
10%
10%
10%
70%
Total:
100%
Students must pass BOTH the continuous assessment and the
examination in order to obtain a passing grade in this course. The
passing mark is 50.
Attendance
b)
c)
The Instructor
Background
Academic qualifications
Doctor of Hotel and Tourism Mgt (candidate)
Master of Science in International Hospitality Mgt
Contact info
Office: Staff room on the 10/F
Tel: 3120-9866
E-mail: ychen@ouhk.edu.hk
Reflection
Overall feelings
Supervision
Purpose of Organizing
Departmentalization by Type
Organizational Structure
Organizational Structure
Centralization vs Decentralization
Quality is
uniformity and
dependability
Focus on SPC and
statistical tools
14 Points for
management
PDCA method
1900-1993
1986
Cultural
Alignment
Customer
Technical
Tools
(Process Analysis,
SPC, QFD)
Input
Design
Design quality
Process
Output
Dimensions of quality
Conformance quality
Define
Customers, Value, Problem Statement
Scope, Timeline, Team
Celebrate
Project $
Control
Validate
Project $
Measure
Assess specification / Demand
Measurement Capability (Gage R&R)
Correct the measurement system
Process map, Spaghetti, Time obs.
Measure OVs & IVs / Queues
Validate
Project $
Validate
Project $
Improve
Optimize KPOVs & test the KPIVs
Redesign process, set pacemaker
5S, Cell design, MRS
Visual controls
Value Stream Plan
Do
Act
Check
1. Process flowchart
2. Run Chart
Performance
Time
Performance Metric
Time
Machine
Man
Environmen
t
Method
Material
Custome
rA
Custome
rB
Operator
Receiving
Party
Working system of
operators
Absent
Lunchtime
Out of office
Not at desk
Not giving
receiving partys
coordinates
Absent
Lengthy talk
Does not know
organization
well
Complaining
Leaving a
message
Customer
Operator
Does not
understand
customer
Takes too much time
to explain
Makes
custom
er wait
Total
number
14.3
172
6.1
73
5.1
61
1.6
19
1.3
16
Other reasons
0.8
10
29.2
351