Food processing and manufacturing businesses must operate in planned, organised and systematic ways if they are to be effective, efficient and profitable.
Operations management is the function within a processing or manufacturing organisation that oversees production to ensure that products are made to specification and the satisfaction of customers.
It has responsibility for the design, development and redesign of production processes, and associated input processes, to ensure continual improvement, efficiency gains, cost reductions, the creation of a safe working environment and the compliance of production operations with legislation and standards e.g. health and safety legislation, quality system standards.
This course introduces participants to the concepts and practices of operations management in the context of food processing and manufacturing businesses. It conveys an understanding of the role of supervisory and management staff in the design, operation, management and improvement of food production operations such that customer requirements are continually met and legal requirements are adhered to.
This course has been tailored towards both university graduates and also non-graduates, who hold relative experience in the food manufacture industry. This course explores the operational aspects of food manufacturing businesses and considers the systems and methodologies that should be used when running food processing operations and the techniques that should be used to increase productivity, minimise waste and increase profit.
By the end of this course you will be able to:
Areas covered will include:
Dr James Bell
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP