Sample Operation Management Research Paper on Operation production Efficiency

Operation production Efficiency

Production of 5litre Traditional Wines

  1. What would you expect the layout of a producing facility to look like?

The following steps will be followed in producing traditional wine.

  • The first thing is to peal the grapes and then squeeze the juice in a controlled process
  • Secondly, heating of the juice that is mixed with water. This will go hand in have with sieving any solid material that may have been left behind.
  • Add flavor to the mixture to differentiate brands (Simmons, 2013).
  • Package the liquids into a 5 litres bottle and seal depending on the brand.
  • Label each bottle with specific brand name.
  • What would determine when someone had finished working on one of these products?

These products will be produced on a production line hence employees will be in a position to monitor the progress of the production process. Employees will be assigned duties at different sections in the production line. In the first stage, an employee will be through when he or she separates the juice from the solid particles and peals (Dunnington, 2010).

  • How would the efficiency of the production operation that you have envisioned be calculated? 

To determine the efficiency of the production will be calculated by counting the number of bottles produced then comparing to the input raw materials that were used. This will help ascertain whether the process is efficient. This means that if the input was 50 litres then we should have approximately ten litre bottles of wine.

  • From your research, are there any ways in which the production of the product could be made more efficient than the way that it is normally produced?

Something can be done to the production facilities to facilitate efficiency as follows. Firstly, ensuring that the mangos being transported into the industry meet the standard and the pealing process should be adjusted in a manner to reduce wastage. Secondly, heating of the mixture should be carried out in a controlled compartment to reduce evaporation of the liquid (Ashurst, 2013).

References

Ashurst, P. R. (2013). Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Boston, MA: Springer US.

Dunnington, R. (2010). Delicious drinks to sip, slurp, gulp & guzzle. New York: Lark Books.

Simmons, M. (2013). Taste of honey: The definitive guide to tasting and cooking with 40 varietals. Kansas City: Andrews McMeel Pub., LLC.