| 授業名 | Operations Management |
|---|---|
| Course Title | Operations Management |
| 担当教員 Instructor Name | Sandy Wong |
| コード Couse Code | NUC429_N21A |
| 授業形態 Class Type | 講義 Regular course |
| 授業形式 Class Format | Live Virtual |
| 単位 Credits | 2 |
| 言語 Language | EN |
| 科目区分 Course Category | 専門教育科目 / Specialized Subject |
| 学位 Degree | BBA |
| 開講情報 Terms / Location | 2021 UG Nisshin Term2 |
授業の概要 Course Overview
Misson Statementとの関係性 / Connection to our Mission Statement
The course emphasizes the importance on developing students' talents and to create applicable knowledge that advances business and society. It strives to educate our students to become innovative and ethical leaders for our globalized society.
授業の目的（意義） / Importance of this course
The course introduces key concepts and tools used to design, operate and improve business processes to produce and deliver tangible goods and intangible services. To create value and better serve customers in any business, managers need to make good decisions in areas including operations strategy, product/process design, quality management, capacity and inventory management, demand and supply forecast, process improvement and order fulfillment. The course is designed to use case method to explain the theoretical concepts with real-world examples.
到達目標 / Achievement Goal
By studying this course, students are expected to be able to:
- Explain the roles of management in business operations and the key challenges.
- Demonstrate an understanding of fundamental operations management concepts and tools in the design and delivery of products and services.
- Optimize operations processes that lead to improvements in cost and quality.
- Analyze the strategic issues in business operations faced by managers.
- Explain the roles of management in business operations and the key challenges.
- Demonstrate an understanding of fundamental operations management concepts and tools in the design and delivery of products and services.
- Optimize operations processes that lead to improvements in cost and quality.
- Analyze the strategic issues in business operations faced by managers.
本授業の該当ラーニングゴール Learning Goals
*本学の教育ミッションを具現化する形で設定されています。
LG1 Critical Thinking
LG2 Diversity Awareness
LG3 Ethical Decision Making
LG4 Effective Communication
LG5 Business Perspectives (BSc)
LG6 Managerial Perspectives (BBA)
LG7 International Perspectives (BA)
LG2 Diversity Awareness
LG3 Ethical Decision Making
LG4 Effective Communication
LG5 Business Perspectives (BSc)
LG6 Managerial Perspectives (BBA)
LG7 International Perspectives (BA)
受講後得られる具体的スキルや知識 Learning Outcomes
On successful completion of the course, students will be able to:
- Use the process thinking approach and an operations management perspective to explain the roles of management in business operations and the key challenges.
- Demonstrate an understanding of fundamental operations management concepts and tools (such as service blueprinting, service package, etc) in the design and delivery of products and services.
- Identify the process bottlenecks and capacity to optimize operations processes that lead to improvements in cost and quality.
- Adopt the approaches of value proposition and competitive priorities to analyze the strategic operations management issues.
- Use the process thinking approach and an operations management perspective to explain the roles of management in business operations and the key challenges.
- Demonstrate an understanding of fundamental operations management concepts and tools (such as service blueprinting, service package, etc) in the design and delivery of products and services.
- Identify the process bottlenecks and capacity to optimize operations processes that lead to improvements in cost and quality.
- Adopt the approaches of value proposition and competitive priorities to analyze the strategic operations management issues.
SDGsとの関連性 Relevance to Sustainable Development Goals
Goal 4 質の高い教育をみんなに（Quality Education）
教育手法 Teaching Method
| 教育手法 Teaching Method | % of Course Time | |
|---|---|---|
| インプット型 Traditional | 0 % | |
| 参加者中心型 Participant-Centered Learning | ケースメソッド Case Method | 100 % |
| フィールドメソッド Field Method | 0 % | 合計 Total | 100 % |
事前学修と事後学修の内容、レポート、課題に対するフィードバック方法 Pre- and Post-Course Learning, Report, Feedback methods
The course contents will include lecture handouts, class presentations, case studies and other discussion materials provided beforehand or brought into the class by the instructor. The format of this course will use case method to emphasize on understanding and evaluation of business operations issues faced by managers.
Readings (cases or discussion materials) are provided beforehand and assigned for each class. Participants are required to prepare for at least three hours per case study in this course. The course emphasizes on student active learning through application of course contents on case studies and in-class discussions. Active participation and preparation are the key requirements for this course. Constructive feedback will be given to students for their in-class discussion and preparation reports as and when appropriate.
Readings (cases or discussion materials) are provided beforehand and assigned for each class. Participants are required to prepare for at least three hours per case study in this course. The course emphasizes on student active learning through application of course contents on case studies and in-class discussions. Active participation and preparation are the key requirements for this course. Constructive feedback will be given to students for their in-class discussion and preparation reports as and when appropriate.
授業スケジュール Course Schedule
第1日（Day1）
- Introduction to OM- Reliable and sustainable operations
- Vertical Integration vs Strategic Outsourcing
- Quality control
- Supplier relationship management
●使用するケース
McDonald’s China: The Expired-Meat Scandal (HBP)第2日（Day2）
- Demand and revenue forecast- Total cost of ownership
- Operational efficiency
- Strategic facility location
●使用するケース
Youreka Hotel, Amritsar (HBP)第3日（Day3）
- Quality management- Customer complaint management
- Business process management
- Productivity improvement
●使用するケース
Exceed: Improving Productivity and Reliability in Delivery of Software Solutions (HBP)第4日（Day4）
- Process flow analysis- Muda, takt time, cycle time, utilization rate, bottlenecks
- Lean process improvement
●使用するケース
Kamaths Ourtimes Ice Creams: Eliminating the Bottleneck Effect (HBP)第5日（Day5）
- Process structure- Capacity utilization
- Demand variability
- Cost and benefits analysis
●使用するケース
Sam’s Pizzeria: Managing Peak Demand 9 (HBP)第6日（Day6）
- Corporate Social Responsibilities (CSR) practices and expectations- Offshore and outsource operations
- Managing and monitoring suppliers
●使用するケース
Apple and its suppliers: CSR (HBP)第7日（Day7）
- Technology adoption- Business innovations
- Inventory management and tracking
- Productivity and efficiency
●使用するケース
The Internet of Things (“IoT”): Shaping the future of e-Commerce (HBP)** The case list is tentative and subject to change.
成績評価方法 Evaluation Criteria
*成績は下記該当項目を基に決定されます。
*クラス貢献度合計はコールドコールと授業内での挙手発言の合算値です。
*クラス貢献度合計はコールドコールと授業内での挙手発言の合算値です。
| 講師用内規準拠 Method of Assessment | Weights |
|---|---|
| コールドコール Cold Call | 0 % |
| 授業内での挙手発言 Class Contribution | 50 % |
| クラス貢献度合計 Class Contribution Total | 50 % |
| 予習レポート Preparation Report | 20 % |
| 小テスト Quizzes / Tests | 0 % |
| シミュレーション成績 Simulation | 0 % |
| ケース試験 Case Exam | 0 % |
| 最終レポート Final Report | 30 % |
| 期末試験 Final Exam | 0 % |
| 参加者による相互評価 Peer Assessment | 0 % |
| 合計 Total | 100 % |
評価の留意事項 Notes on Evaluation Criteria
教科書 Textbook
- 「Textbook is not necessary for this course. 」 （）
参考文献・資料 Additional Readings and Resource
Additional reading materials will be provided as and when appropriate.
授業調査に対するコメント Comment on Course Evaluation
N/A
担当教員のプロフィール About the Instructor
Sandy Wong is a passionate and experienced educator. Sandy received her MBA and Master of Management degree in General Management from Macquarie University Graduate School of Management (MGSM), Australia. She also holds a Postgraduate Diploma in Research and Professional Studies in Education from University of Bristol, UK. Prior to joining NUCB, she had been teaching undergraduate business courses at City University of Hong Kong for over 16 years. Her teaching quality and passion were recognized with a number of teaching excellence and student mentoring awards during her tenure. Her last role with the university was the Programme Leader of the BBA in Business Operations Management programme.
Besides teaching, Sandy actively engaged in liaising and organizing activities with professional bodies and business enterprises to enhance students’ professional development and enrich their learning experiences. With her extensive industry network, she has lined up with senior business executives and leaders from various industries to facilitate the educational, social, and personal growth for students.
（実務経験 Work experience）
Sandy is also a seasoned business practitioner with extensive industry experience in business consulting, executive development, hospitality and services management, and supply chain management in the Asia Pacific region. Prior to her academic career, Sandy served in various senior management positions at leading multinational companies including Zurich Insurance Group, JD Edwards (merged and acquired by Oracle Corporation), and Hotel Information Systems.
Sandy provided project-management consultancy services to companies in financial services, public services, airlines, apparel, retail, hotels, etc. The service scopes include enterprise resource planning and organisational change solutions, helping clients implement new initiatives and improve business performance. Major clients include: Japan Airlines, Cathay Pacific Catering Services, Tommy Hilfiger, DKNY, Li & Fung, China Insurance Group, QP Group, HKSAR Correction Services Department, Merlin Gerlin, Hallmark Card, HK Land & Property, HK Housing & Society, Hotel Shilla Seoul, Crown Prince Hotel, Mandarin Oriental Hotel, Elizabeth Hotel Singapore, Island Shangri-La Hotel, Hotel Conrad, China World Beijing, etc.