Describe the Nature of Operations Management in the Following Orgainizations. in Doing This, First Identify the Purpose and Products of the Organization, Then Use the Four Decisions and Responsibilities.

Describe the Nature of Operations Management in the Following Orgainizations. in Doing This, First Identify the Purpose and Products of the Organization, Then Use the Four Decisions and Responsibilities.

DESCRIBE THE NATURE OF OPERATIONS MANAGEMENT IN THE FOLLOWING ORGAINIZATIONS. IN DOING THIS, FIRST IDENTIFY THE PURPOSE AND PRODUCTS OF THE ORGANIZATION, THEN USE THE FOUR DECISIONS AND RESPONSIBILITIES.

1. A COLLEGE LIBRARY

2. A HOTEL

3. A SMALL MANUFACTURING FIRM

• The purpose of a college library is to provide books needed by the students. It also gives students the opportunity to study at a silent place inside the campus.

PROCESS: The facility of a college library is usually designed to fit a the number of students at the college. It incorporates a variety of books and videos needed for the students. Security is a vital part of a college library due to the great value of the books. The library is designed in a way to keep the place quite from noice or any other distractions. The director of the college or the manager of the library is responsible for the right training of the employees, number of people hired or fired and supervising the stuff. They must interview students to find out needs and wants.

QUALITY: The most important part of a college library is to maintain the quality of the employees. The stuff must be specialized in their field in order to provide the best service to the students. Service-quality measure include speed of service and a friendly atmosphere is a must and it can only be measured through interviewing the students.

CAPACITY: Decisions about capacity determine the maximum level of books every year. The physical capacity is fixed by the stuff. Fluctuations in service capacity are rare, since the number of students change only annually.

INVENTORY: Inventory is important for a college library to store barcodes, inventory is being compared to the shelf list and file of barcodes are compared to the shelflist. In other words, it has to be checked if the items are at the right location. Nowadays new technology methods are applied to make the procedure easier and faster.

• The purpose of a hotel is to provide a specific service to their clients and make them feel confortable and have a pleasant stay with all needs and wants covered. A hotel provides an paid accommodation on a short-term basis. Common features offed in a room are i.e. a bed, telephone, table, bathroom. A mini-bar may be supplied in bigger hotels, also such as a hotel restaurant or bar, room service, boutique, gift shop, swimming pool,parking, multilingual stuff, access to wireless internet, etc.

PROCESS: Uniformity across hotels of a hotel chain or inside a single hotel is desirable. The site has been designed in order to fit a particular amount of people in all or only selected seasons. The standard facility incorporates different services starting from the providing an accommodation, a restaurant to a swimmingpool etc. Special care is taken to make the layout attractive and convenient for the clients. The store manager seeks to continuously improve their service in order to cover needs and wants of their customers. The training of their employees is a vital part of a hotel. The manager is responsible for hiring the right personnel, firing stuff if needed and for their constant training. Management of the workforce is one of the most important parts in a hotel.

QUALITY: The service quality is an important operation responsibility, which requires total organizational support of mangers as well as employees. Therefore, personnel training and the selection of employees is of great value and must be done systematically. Service-quality measure include cleanliness, speed of service, a friendy atmosphere and courtesy. Through training there is a continuous quality in service and parts as the restaurant, etc improvement, which is a key responsibility of all managers.

CAPACITY: Decisions about capacity determine the maximum level of output of all goods offered in the hotel. It is refered to the food and drink offered in the