Operations Management Systems

Description

Operations Management Systems is a strategic issue that embraces culinary event and location analysis, layout strategy, and project management, with a strong focus on production systems. The course provides an understanding of the mechanisms and approaches used in operations management from a macro to a micro prospective to gaining a competitive edge through consumer studies. Learning outcomes and content  include: location strategy from macro to micro analysis; the  production planning process, capacity, culinary event management and contract management;. workplace layout strategies and the simplification of movement and development of a layout for a culinary event setting; planning a culinary event identifying the key features of statistical quality control in food manufacturing and managing production quality/decision making in food and beverage operations;  distinctive characteristics   consumer behaviour; analytical skills, critical thinking, Negotiating skills and problem solving.

Duration

Subject to demand the course will be offered in a flexible format that may include: one morning or one afternoon or one evening per week for one semester (24 hours in total).   

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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