Operations Management and Supply Chain Concepts

Front

Transforming inputs into outputs to meet customer needs.

Back

Production/Service Creation

Front

Ensuring products and services meet or exceed customer expectations.

Back

Quality Management

Front

Determining optimal resource levels to meet customer demand.

Back

Capacity Planning

Front

Controlling stock levels to meet demand while minimizing costs.

Back

Inventory Management

Front

Coordinating activities from raw materials to finished products and distribution.

Back

Supply Chain Management

Front

Arranging resources within a facility to optimize efficiency.

Back

Facilities Layout and Design

Front

Allocating personnel to tasks and shifts to meet operational requirements.

Back

Scheduling and Workforce Management

Front

The overall leader responsible for all aspects of a hospitality establishment.

Back

General Manager

Front

Oversees all food and beverage operations.

Back

Food and Beverage Manager

Front

Oversees guest rooms, front office, and reservations.

Back

Rooms Division Manager