64041 Offodile

OPERATIONS & SUPPLY CHAIN MANAGEMENT

MIS 64041

Instructor:              Dr. O. Felix Offodile

            ·          Office: Business Administration, Room A-432, Phone (330) 672-1141

E-mail: foffodil@kent.edu

            ·          Office Hours:  Monday/Wednesday 2:00-3:00 p.m. and 5:00-6:30 p.m.

Or by Appointment.

Course Objectives:

            MIS 64041 is designed to develop quantitative knowledge, understanding, and skills in those areas of management which are concerned with productivity, quality and cost in the operations function, as well as the means of gearing activities to strategic plan and objectives of the firm. By operations we mean activities in a manufacturing or service industry needed to transform inputs (e.g., raw materials and tools in manufacturing, and business transactions in service organizations) into outputs (e.g., a finished product such as cars in manufacturing, and completed transactions in a service industry).

            Business decisions can be made based on quantitative or qualitative measures, or both. We do not usually have control over qualitative decision-making. It is subject to the decision maker’s whims, biases, and personal experiences and cannot always be conveniently modeled for critical analysis. The focus of our discussions in this course are the decision making tools we need to provide the manager with quantitative measures of effectiveness needed to aid and buttress his/her decisions.

Prerequisite:

            The prerequisite for this course is MIS 64005: Statistics for Management. Students in the course who do not have the proper prerequisite risk being deregistered from the class

Learning Outcomes:

After taking this course students will:

• understand business operations
• know how to apply operations models in manufacturing and service industries
• be able to understand how operations affect the global economy
• understand how to manage projects
• understand how quality affects profitability
• be able to make basic forecasting
• understand how to manage product and service demands in business
• understand how an ERP system such as SAP works

Academic Honesty (Cheating & Plagiarism):

Cheating means to misrepresent the source, nature, or other conditions of your academic work (e.g., tests, papers, projects, assignments) so as to get undeserved credit. In addition, it is considered cheating when one cooperates with someone else in any such misrepresentation. The use of the intellectual property of others without appropriate attribution is a serious academic offense. It is the University’s policy that cheating or plagiarism result in receiving a failing grade (0 points) for the work or course. Repeat offenses may result in dismissal from the University.

• Possession of past examination materials during a test session is not permitted. Anyone found providing this material or in possession of it will be subject to academic disciplinary action.
• If you obtain current or previous exams for this class in any manner, you are hereby informed that this is considered to be cheating and appropriate disciplinary action will be invoked.
• Exam booklets may not be taken outside of the classroom for any reason.

Course Withdrawal Deadline:

            The deadline to withdraw from this course is September 9, 2014.

Students with Disabilities:

University policy 3342-3-18 requires that students with disabilities be provided reasonable accommodations to ensure their equal access to course content.  If you have documented disability and require accommodations, please contact the instructor at the beginning of the semester to make arrangements for necessary classroom adjustments.  Please note, you must first verify your eligibility for these through the Student Disability Services (contact 330-672-3391 or visit www.kent.edu/sds for more information on registration procedures).

Textbook:

            Jacobs, F. R, and Chase, R. B., Operations and Supply Chain Management, 13^th Ed. Irwin, Homewood, IL, 2011.

Lecture Notes:

            Lecture notes, sample exams, and other handy tools are provided for you in the CD at the back of your textbook. It is your responsibility to keep up with the class lectures and assignments. Also, a version of the lecture notes I use in class is loaded for you in Blackboard-Learn.

Enrollment and Official Registration:

Students have responsibility to ensure they are properly enrolled in classes. You are advised to review your official class schedule (using Web for Students) during the first two weeks of the semester to ensure you are properly enrolled in this class and section. Should you find an error in your class schedule, you have until Sunday, September 8, 2013 to correct the error with your advising office. If registration errors are not corrected by this date and you continue to attend and participate in classes for which you are not officially enrolled, you are advised now that you will not receive a grade at the conclusion of the semester for any class in which you are not properly registered.

Course Requirements:

Exam              # 1                   15%

Exam              # 2                   20%

Exam              # 3                   25%

Mini Case Analyses                 5%

Semester Case Analysis        20%

SAP Lab Reports                  10%

Attendance & Participation   5%

Total                                    100%

Grading Scale

The University uses a plus/minus grading system. For further information on this grading system please visit the College of Business and University websites at:

http://business.kent.edu/news/plusminus.asp

http://www.uss.kent.edu/PDF/pm_grading_brochure.pdf

The following is the point distribution for various grades under the plus/minus grading system.

                                                A                     4.00

                                                A-                    3.70

                                                B+                   3.30

                                                B                     3.00

                                                B-                    2.70

                                                C+                   2.30

                                                C                     2.00

                                                C-                    1.70

                                                D+                   1.30

                                                D                     1.00

                                                F                      0.00