TAILIEUCHUNG - Lecture Operations management: Creating value along the supply chain (Canadian edition) - Chapter 8S

Chapter 8 supplement, work measurement. In this supplement, you will learn about time studies and work sampling. Work measurement is determining how long it takes to do a job. Managing human resources requires managers to know how much work employees can do during a specific period. | Lecture Operations management: Creating value along the supply chain (Canadian edition) - Chapter 8S OPERATIONS MANAGEMENT: Creating Value Along the Supply Chain, Canadian Edition Robert S. Russell, Bernard W. Taylor III, Ignacio Castillo, Navneet Vidyarthi CHAPTER 8 SUPPLEMENT Work Measurement Supplement 8-1 Lecture Outline Time Studies Work Sampling Supplement 8-2 Work Measurement Determining how long it takes to do a job Growing importance in service sector Services tend to be labor-intensive Service jobs are often repetitive Time studies Standard time • time for average worker to perform a job once Incentive piece-rate wage system based on time study Supplement 8-3 Stopwatch Time Study - Steps 1. Establish standard job method 2. Break down job into elements 3. Study job 4. Rate worker’s performance (RF) 5. Compute average time (t) Supplement 8-4 Stopwatch Time Study - Steps 6. Compute normal time Normal Time = (Elemental average) x (rating factor) Nt = (t )(RF) Normal Cycle Time = NT = Nt 7. Compute standard time Standard Time = (normal cycle time) x (1 + allowance factor) ST = (NT)(1 + AF) Supplement 8-5 Performing a Time Study Time Study Observation Sheet Identification of operation Sandwich Assembly Date 5/17 Operator Approval Observer Smith Jones Russell Cycles Summary 1 2 3 4 5 6 7 8 9 10 t t RF Nt Grasp and lay t .04 .05 .05 .04 .06 .05 .06 .06 .07 .05 .53 .053 .056 1 out bread slices R .04 .38 .72 Spread mayonnaise t .07 .06 .07 .08 .07 .07 .08 .10 .09 .08 .77 .077 .077 2 on both slices R .11 .44 .79 Place ham, cheese, t .12 .11 .14 .12 .13 .13 .13 .12 .14 .14 .141 3 and lettuce on bread R .23 .55 .93 Place top on sandwich, t .10 .12 .08 .09 .11 .11 .10 .10 .12 .10 .113 4 Slice, and stack R .33

• Quản trị kinh doanh
• Operations management
• Lecture Operations management
• Supply chain management
• Quality management
• Operational decision making tools
• Work measurement
• Process management
• Supply chain
• Scope of operations management
• Decision making
• Ebook Operations management
• Operations performance
• Operations strategy
• Process design
• Fundamentals of operations management
• Quản lý vận hành
• Operations management strategy
• Transformation process
• Lean operations
• Lean system characteristics
• Lean systems
• Production operations management
• Production Management
• Lecture Production operations management
• Business strategy
• Objectives of inventory management
• Inventory management
• Competitive advantage
• Operations consulting
• Business process reengineering
• Stages of operations consulting
• Operations consulting tool kit
• Aggregate sales
• Operations planning
• Operations planning activities
• Aggregate operations plan
• Management of quality
• Project management
• Project characteristics
• Supply chain management
• Inventory management
• Disadvantages of inventory
• Modern production