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1、1-1,Chapter 01: Introduction to OM,What is OM? Course Contents (Plan of This Book) Historical Evolution of OM,,,,1-2,Chapter 01: Introduction to OM,OM概念 課程內(nèi)容 OM發(fā)展歷程,,,,1-3,What is OM?,Operations management (OM):,The management of systems or processes that create goods and/or provide services.,1-4,Wh
2、at is OM?,OM:,對生產(chǎn)產(chǎn)品或提供服務(wù)的系統(tǒng)或過程進(jìn)行管理。,1-5,What is OM?,What is a Service and What is a Good?,“If you drop it on your foot, it wont hurt you.” (Good or service?) “Services never include goods and goods never include services.” (True or false?),1-6,What is OM?,產(chǎn)品與服務(wù),“如果把它擲到你的腳面,你不會(huì)受到創(chuàng)傷”(產(chǎn)品或服務(wù)?) “服務(wù)不含
3、產(chǎn)品,同時(shí)產(chǎn)品也不含服務(wù)”(正確與否?),1-7,,What is OM?,Most Goods Contain Service, V.V.,Automobile,Computer,Installed carpeting,Fast-food meal,Restaurant meal/auto repair,Hospital care,Advertising agency,Consulting services/teaching,Percent of product that is a good,Services,Goods,,,,,,,,,,100%,75%,50%,25%,,0,25%,50
4、%,75%,100%,Percent of product that is a service,1-8,,What is OM?,產(chǎn)品總是包含服務(wù),反之亦然,汽車,計(jì)算機(jī),鋪設(shè)地毯,快餐,飯店/汽車維修,醫(yī)院護(hù)理,廣告代理,咨詢/教學(xué),產(chǎn)品所占百分比,服務(wù),產(chǎn)品,,,,,,,,,,100%,75%,50%,25%,,0,25%,50%,75%,100%,服務(wù)所占百分比,1-9,What is OM?,,Inputs:,Land,Labor,Capital,,Transformation/,Conversion,process,,Outputs:,Goods,Services,,1-10,Wha
5、t is OM?,,輸入:,土地 勞動(dòng)力 資本,,轉(zhuǎn)換/轉(zhuǎn)化,過程,,輸出:,產(chǎn)品 服務(wù),,1-11,What is OM?,Food Processor,1-12,What is OM?,處理新鮮蔬菜,1-13,What is OM?,Hospital,1-14,What is OM?,醫(yī)院,輸入,處理,輸出,醫(yī)生,護(hù)士,檢查,康復(fù)者,基本設(shè)施,手術(shù),藥物,醫(yī)學(xué)觀察,醫(yī)療器械,藥物治療,化驗(yàn)室,理療,,1-15,Course Contents (Plan of This Book),,,I. Strategy and Competitiveness,II. System Design,. S
6、ystem Innovation,III. System control,14. JIT and Mass Customization,1-16,Course Contents (Plan of This Book),,,I. 戰(zhàn)略與競爭力,II. 系統(tǒng)規(guī)劃與設(shè)計(jì),. 系統(tǒng)的維護(hù)與更新,III. 系統(tǒng)運(yùn)行與控制,14. JIT 與大規(guī)模定制,1-17,Course Contents (Plan of This Book),Techniques (methods),Principles,Terms (concepts),Thought (ideas),Customer Satisfaction
7、& Profit,Customer Satisfaction & Continuous Improvement, etc.,Environment-oriented strategy,Zero Inventory & Zero Defects, etc.,Quality Function Deployment,Linear Programming,Motion Study Principles & Learning Effect,2:8 principle,Inventory Models,Queuing Techniques,Product Life Cycle Theory,Juran:
8、Quality Improvement,OM、Mission、Competitiveness、Order Qualifiers & Order Winners、,Cycle Time、CE、Predetermined Time Standards, etc.,Quality、Control Chart、Process Capability、TQM,ATP、MPS、MRP、EOQ、BOM、Bullwhip Effect, etc.,1-18,Course Contents (Plan of This Book),技術(shù) (方法),原理,術(shù)語 (概念),理想 (理念),顧客滿意與經(jīng)濟(jì)效益,顧客滿意與持續(xù)改進(jìn)等,環(huán)境取向的戰(zhàn)略,零庫存與零缺陷等,質(zhì)量功能展開,線性規(guī)劃,動(dòng)作研究原理與學(xué)習(xí)效應(yīng),2:8原則,庫存模型,排隊(duì)論,產(chǎn)品生產(chǎn)周期理論,朱蘭:質(zhì)量改進(jìn),OM、使命、競爭力、訂單資格要素、訂單贏得要素,節(jié)拍、并行工程、預(yù)定時(shí)間標(biāo)準(zhǔn)等,質(zhì)量、控制圖、工序能力、全面質(zhì)量管理,待分配庫存、主生產(chǎn)計(jì)劃、MRP、經(jīng)濟(jì)訂貨批量、物料清單、牛鞭效應(yīng),1-19,Historical Evolution of OM,1-20,Historical Evolution of OM,