INTRODUCTION TO

OPERATIONS MANAGEMENT

GROUP ACTIVITY/QUIZ
Villanueva, Yasuda, Ocom, Beltran

Week 1
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 INSTRUCTIONS

 Group yourselves by 4s
 Answer the questions comprehensively
 Write your answers in the space provided
 Present in Zoom class next meeting

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1. Explain Why Business Operations Overlap

Operations

Marketing Finance

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Every business is managed through multiple business functions each
responsible for managing certain aspects of the business. Marketing is
responsible for sales, generating customer demand, and understanding customer
wants and needs. Finance is responsible for managing cash flow, current assets,
and capital investments. Most of us have some idea of what finance and
marketing are about, but what does operations management do?
Operations management (OM) is the business function responsible for
managing the process of creation of goods and services. It involves planning,
organizing, coordinating, and controlling all the resources needed to produce a
company’s goods and services
Consider a famous tech company such as Apple. The marketing function of
Apple is responsible for promoting new gadgets to target customers and bringing
customer feedback to the organization. Marketing is essentially the window to
customers. The finance function of Apple makes sure that they have needed
capital for different processes. 1-4
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However, it is the operations function that plans and coordinates all the
resources needed to design, produce, and deliver the various Apple products to
various stores and other locations where needed.
Without operations, there would be no products to sell to customers. In
conclusion, financing, marketing and operations are the central core functions of
every company. This is true regardless of the size of the company, the industry it
is in, whether it is manufacturing or service, or is for-profit or not-for-profit.
Effective and efficient executions of these core functions will be a significant part
of the success of a business.

All these interact with each other in different ways but all contribute to effective
management. Management would not be completely effective if one of the above
areas are missing.

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2. Compare Goods and Service (refer to Table 1.3)
CHARACTERISTICS GOODS SERVICES
Customer contact Low High
Uniformity of input High Low
Labor content Low High
Uniformity of output High Low
Output Tangible Intangible
Measurement of productivity Easy Difficult
Opportunity to correct problems High Low
Inventory Much Little
Evaluation Output Quality
Patentable Usually Not Usually
 3. LIST THE TRANSFORMATION PROCESS OF A
WOODEN FURNITURE PRODUCT (refer to Figure 1.4 and
Table 1.1)
Inputs Transformation Outputs
Land Process Goods
Human Cutting Furniture
Physical Labor Mixing Wooden Table
Intellectual Labor Transporting Wooden Chairs
Capital Repairing
Raw Materials Developing
Wood Innovating
Nails Selling
Paint
Equipment
Tools
Machine
Truck
Facilities
Factories
Storage Rooms 1-7
4. Give the business functions of a school
MVC

OPERATIONS FINANCE MARKETING

School services • Student Accounts • School Promotion
- Security • Pay Salaries and Wages • School Products
- purchasing (textbooks, school • Financial Records and (Cinnamon and Soya
materials) Documentation Milk)
- safety drills • Budgets for school projects • School websites that is
Technology accessible to all
• Managing other finances
- internet
- computer units(software, apps) • Invoice office
- maintenance • Purchasing equipment
• Bank reconciliation
• Grants management
(unifast)
5. ILLUSTRATE A SUPPLY CHAIN FOR MEDICINE
(refer to Figure 1.3)

Raw Materials Supplier Manufacturer Distributer

Chemicals Kongo Chemical Co. UNILAB UNILAB, Inc
Binders International Flavors Pfizer Johnsons
Distilled Water & Fragrances BAYER Pfizer
Philippines, Inc

Retailer Consumer
Mercury Drug Community
Pharmacy
Rose Pharmacy
Watsons
6. Observe MVC cafeteria and relate it to the
scope of operations management
Answer the following questions:
1. In what ways is quality, or lack of quality, visible?
2. What items must be stocked in addition to the food?
3. How important do you think employee scheduling is? Explain.
4. How might capacity decisions affect the success or failure of the
cafeteria?
5. How can customer service be improved?
 Write your answer here for Question # 6
1. In what ways is quality, or lack of quality, visible?
-For me, the quality of food can be visible in its appearance, of how
they serve the food. The smell can also influence the quality of the
food. As the food in the cafeteria is produced in mass quantities, it is
quite understandable that the quality is somewhat compromised. I
think that the quality of the ingredients used and the skills of the one in
charge in cooking the food can affect the quality, because the more it
looks nice then the more it is appealing for the people.
 Write your answer here for Question # 6
2. What items must be stocked in addition to the food?
-The cafeteria should be stocked with items that are not easily spoiled
and items that are necessary for the kitchen. Buying items that are not
needed is just an additional cost. And also they purchase items that the
students most of the time. They should prepare the menu first before
buying items to be stocked.

3. How important do you think employee scheduling is? Explain.

-For the employees to work smoothly, scheduling them is important.
By giving them proper scheduling, the employees can focus to their work
which can make them more productive. The superior can monitor the
staffs as well, making the working place fair including fair payroll to the
employees and fair shifts.
 Write your answer here for Question # 6
4. How might capacity decisions affect the success or failure of the cafeteria?
-Success or failure depends on the decisions. If the decision is not
good enough for a plan it might be a failure. If it is good enough well it
is a success. Decisions play a big role in management or even in the
operations. One wrong decision may affect the whole operation.
 Write your answer here for Question # 6
5. How can customer service be improved?
• Ensure Accurate Wait Timings
One of the significant turn-offs that lead to poor cafeteria service in MVC is delays.
Be it a delay in bringing in the food or the bill; time lags can ruin the
student/customer experience. For excellent customer service, the wait timings
should be accurate.

• Inform customers about the wait time

If there is already a line of students/customers waiting and you are aware that it
might take another hour to cook the food, let them know. It is always better to
surprise your customers with a shorter wait time than disappointing them with a
longer one. The server should inform the customers beforehand if a particular dish
takes a long time to prepare.