Fdsc in Food Manufacture (Process and Business Improvement)




НазваниеFdsc in Food Manufacture (Process and Business Improvement)
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Outline syllabus

The module will :

  1. Define and use some of the major business improvement techniques in use;

    1. 5 S workplace organisation, Kanban Systems, Poka Yoke – error proofing, Value Added Analysis.

  2. Develop and use methods of business measurement;

    1. KPIs , DWOR systems to track performance, OEE, NME.

  3. Identify an improvement opportunity in a simulation and a real business environment;

    1. Practice opportunity spotting, use of value addition as a way of seeing waste.

  4. Select appropriate improvement tools to use on an issue;

  5. Control an improvement project;

(i) Continuous Improvement Cycle, plan and execute an improvement.

  1. Identify the barriers to change that can prevent improvements being made;

    1. Industrial inertia, team working, too much change, not well planned and communicated.







Learning outcomes

On completion of this module the student will be able to:

  1. Select appropriate business improvement opportunities;

  2. Choose an improvement technique to deliver the required change;

  3. Communicate the change before and after the process or system has been altered.




Teaching and Learning Strategy/Methods

Teaching methods and learning strategy will include: lectures, seminars, tutorials, group and individual study, and where appropriate within the subject, visits to appropriate food manufacturing sites or companies and invited speakers on specialist topics.

Supported distance learning students will have access to learning materials via the virtual learning network. This network will provide the student with collaborative group work, lecture notes, presentations, exercises, assessments and tutor feedback. Tutor support and access will be via telephone and/or e.mail. Study weeks will provide more formal contact with peer group members and tutors.




Assessment strategy

This module will be assessed using 2 written reports. The first will be using a case study. The second a real situation in the company of the student. Both reports will attract 50% of the overall mark for the module.


Outcome

Assessment

Duration

% Weighting

1, 2

Case Study

2 weeks

50

3

Report

2 weeks

50







Indicative reading

Coulson-Thomas, C. (1997) The future of the Organisation – Achieving Excellence Through Business Transformation, Kogan Page

Dale, B., and McQuater, R. (1998) Managing Business Improvement and Quality: Implementing Tools and Techniques, Blackwell Publishers

Ould, M. (1995) Business Processes – Modelling and Analysis for Re-Engineering, John Wiley and Sons Ltd


Supplementary Information

www.buinessballs.com – Improvement Management

www.mfgeng.com – Lean Opportunity Management





Relationship to Professional Body

None




Module Specification


Module Title


Managing People in Food Organisations

Faculty


Faculty of Media, Humanities and Technology

Department/Subject


Riseholme College/Food Manufacture

Programme(s) in which this Module appears:

BSc (Hons) Food Manufacture (all routes)

BSc (Hons) Agriculture and Environment

FDSc Food Manufacture (all routes)

FDSc Agriculture and Environment

FDSc Commercial Horticulture


Code:


Will be allocated by Academic Registry once module is approved

Credit Rating:


15

Level:


2

Pre-requisites:


None

Co-requisites:


None

Barred Combinations:


None

Module Co-ordinator:


Phillip Considine




Module synopsis

The first part of the module is designed to develop self-management and work planning skills in individuals who hold positions of responsibility in the food industry or who have aspirations to do so. The focus of the module is on the individual taking responsibility for their own personal development to enable them to manage effectively in the current food business environment.

The second part of the module is about developing the skills and knowledge of teams to ensure the best possible results at work. It covers identifying strategies to improve team performance, the role and development of teams and individual members within the food industry.




Outline syllabus

The Module will cover:

  1. Self development to improve performance;

  2. Assessing current performance, identifying, planning and actioning development needs, updating plans to accommodate improved performance and changing circumstances. Developing new skills;

  3. Managing own time and resources to meet objectives;

  4. Agreeing and prioritising objectives, planning time, delegation, reviewing and rescheduling activities;

  5. Team building and development;

  6. Leadership styles, communication, motivation and delegation;

  7. Effective team working;

  8. Identifying and meeting the development needs of teams and individuals;

  9. Developing teams to improve performance;

  10. Issues impacting on teams in the food industry.







Learning outcomes

On successful completion of this module the student will be able to:

  1. Describe and evaluate the principle skills required to ensure effective managerial performance and effective teamwork;

  2. Demonstrate how to teamwork leads to improvement in the workplace;

  3. Discuss the importance of continuing self-development to management skills and competence and identify means of assessing personal competence;

  4. Assess own competence; develop a personal action plan based on the outcome of assessment.







Teaching and Learning Strategy/Methods

Teaching methods and learning strategy will include: lectures, seminars, tutorials, group and individual study, and where appropriate within the subject, visits to appropriate food manufacturing sites or companies and invited speakers on specialist topics.

Supported distance learning students will have access to learning materials via the virtual learning network. This network will provide the student with collaborative group work, lecture notes, presentations, exercises, assessments and tutor feedback. Tutor support and access will be via telephone and/or e.mail. Study weeks will provide more formal contact with peer group members and tutors.




Assessment strategy

The learning outcomes will be assessed through coursework assessments:


Outcomes

Assessment

% Weighting

3, 4

Written report 1 (self management)

50

1, 2

Written report 2 (managing others)

50







Indicative reading

Clegg, B. and Birch, P. (1998) Instant Team Work: motivate and energize your team now! Kogan Page

Clegg, B. (1999) Instant Time Management. Kogan Page

Dale, M. an Iles, P. (1998) Developing Management Skills: Techniques for Improving Learning and Performance, Kogan Page

Eeales-White, R. (1996) How to be a Better Team Builder, Kogan Page.

Forsythe, P. (2000) How to Motivate People, Kogan Page

Hargreaves, P. (1998) The Human Resource Development Handbook, Kogan Page




Relationship to Professional Body

None





FdSc in Food Manufacture (Process and Business Improvement) This copy released on 5.6.08
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