An Introduction to Operations Management (Mar 3)

COURSE TAUGHT BY CHRISTIAN TERWIESCH OF THE UNIVERSITY OF PENNSYLVANIA

This course will teach you how to analyze and improve business processes, be it in services or in manufacturing. You will learn how to improve productivity, how to provide more choice to customers, how to reduce response times, and how to improve quality.

About the Course

PART OF THE WHARTON FOUNDATION SERIES

Remember the last time you went to a restaurant. What did you expect from that restaurant? You wanted to find something on the menu that you liked, you wanted the meal to be prepared according to high quality standards, you wanted to get it quickly and didn’t want to pay too much money for it. Now, remember the last time you went to a doctor’s office or a hospital. What did you want the doctors and nurses to do? You wanted them to provide the right care for you, you wanted the care delivered with great quality, you wanted to get the care quickly, and you (or your insurance) didn’t want to pay too much for it.

Put differently, the management skills that you need to run the operations of a restaurant are the same that you need to run a hospital. And these are the skills you will learn in this course. Specifically, you will learn how to improve productivity, increase responsiveness, provide more choice to the customer, and deliver higher quality standards. In short, you will learn how to analyze business processes and how to improve them. Along the way, you will learn about topics such as Lean Operations, Six Sigma, and the Toyota production system, you will hear about bottlenecks, flows rates, and inventory levels. And, much, much more.

Course Syllabus

The course is broken up into six modules:

  1. Introduction
  2. Process analysis
  3. Productivity
  4. Responsiveness
  5. Quality
  6. Product variety

SOURCE: Coursera.org