FOOD 402 Production and Supply Chain Management*

This course is an introduction to the concepts, principles, problems, and practices of operations, supply chain and project management.  Topics include operations strategy, process design, capacity planning, resource allocation, forecasting, production scheduling, inventory control, project management.  It will include topics on risk management, performance measurement tools, and the importance of communication to manage successful projects.  The topics are integrated into a systems model focusing on the operations of a multi-faceted organization.

Credits

3 credits

Prerequisite

FOOD 350 and FPTC 165 or equivalent work experience

Notes


FOOD 402Production and Supply Chain Management*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture Technical

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

0

Semester Contact Hours Clinical

0

Prerequisite Narrative

FOOD 350 and FPTC 165 or equivalent work experience

Notes and Advisories (only if included in catalog)


Repeatable

No

III. Catalog Course Description

This course is an introduction to the concepts, principles, problems, and practices of operations, supply chain and project management.  Topics include operations strategy, process design, capacity planning, resource allocation, forecasting, production scheduling, inventory control, project management.  It will include topics on risk management, performance measurement tools, and the importance of communication to manage successful projects.  The topics are integrated into a systems model focusing on the operations of a multi-faceted organization.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

V. Topical Outline (Course Content)

·       Prepare students to take the CPIM certification exam (Certified in Production and Inventory Management)

·       Supply chain fundamentals

·       Operating environments (global, domestic, environmental, influences affecting key competitive factors)

·       Financial Fundamentals (cost benefit analysis)

·       ERP (Enterprise Resources Planning) – organizing, defining and standardizing business practices

·       Review of Lean Manufacturing Tools (JIT (Just in Time), Kanban, Wastes, Value Stream Mapping, Voice of Customer)

·       Review of Quality Fundamentals (QC, QA, Continuous Improvement, Root Cause Analysis, Process Capability)

·       Theory of Constraints (Resources of an organization to manage throughput and financial constraints)

·       Market Driven Theories

·       Demand Management (sales and operations plan management)

·       Capacity Management (Scheduling)

·       Product and Process Design Theories

·       Performance Measurements (KPIs (Key Processing Indicators))

·       Purchasing Cycles and Inventory Management

·       Distribution Challenges (FSMA (Food Safety Modernization Act) and Sanitary Transport Rule)

VI. Delivery Methodologies

Assessment Strategy Narrative

Successful completion of assignments and projects.

Specific Course Activity Assignment or Assessment Requirements

1.   Projects, Assignments and Discussion

 2.  Case Studies