Overview

In this assignment, you will apply what you have learned about key concepts regarding operations management. You are encouraged to leverage your work and instructor feedback on this assignment in your course project, which is due in Module Seven.

Scenario

You work as the chief supply chain officer at NationaliTeas, a large international corporation that manufacturers and sells tea worldwide. Its mission is to Make the world more awake through rejuvenating and refreshing beverages and sustainable practices that uplift workers, communities, and souls. You have recently hired the companys first project manager and have given them their first project: Revise current workflows related to packaging at one of your tea factories to be more sustainable and more lean. As this is their first project, you will be helping them complete their task.

Prompt

Read through the Project Charter for Workflow Improvement Word Document, then review the Process Workflow for Tea Production Word Document graphic. A text-only version is available: Process Workflow for Tea Production Text-Only Version Word Document. Based on these documents, recommend removing a total of four steps from the process flowchart that can help make the process more efficient and sustainable. Explain the implications of the proposed changes, and then help the NationaliTeas team address current items in the Issue Log located in the project charter.

Specifically, you must address the following rubric criteria:

• Lean Manufacturing: Evaluate the process flowchart to identify steps that do not add value based on the principles of lean manufacturing. Explain why you selected each step.
• Sustainability: Evaluate the process flowchart and identify steps that should be removed or changed to improve environmental sustainability. Explain why you selected each step.
• Process Changes: Explain the implications, both positive and negative, of removing or changing the steps from the process flowchart you identified in the previous two bullet points. Also explain how those changes would help alignment to the triple bottom line (TBL).
• Issue Log: Analyze all entries in the Issue Log from the perspective of a project manager and explain the recommended course of action based on the project charter, noting the impact of the issue on scope, planning communications, and resourcing.
• Operations Management Techniques: Discuss how operations management techniques, including project management and lean manufacturing, can add value to NationaliTeas.

Process forTea Workflow Production Picking, Processing, and Packaging Tea FARM Start Workers pick tea leaves Leaves are put into 50 kg bags Bags are moved to a processing area PROCESSING Bags of tea are reweighed Leaves are spread across pans and troughs Leaves are withered on pans Leaves are cooled Leaves are removed from pans and reweighed Leaves are moved onto special trays and rolled Leaves go through a first drying Leaves are cooled Leaves are put into new trays for a second drying Leaves are removed from trays and reweighed; poor-quality leaves are thrown away Leaves are visually inspected Poor-quality leaves are thrown away Leaves are moved to an oxidizing area Leaves are oxidized Leaves get a final drying to complete the oxidation process Leaves are cooled Leaves are sent to packaging and shipping PACKAGING AND SHIPPING Leaves are weighed Leaves are sorted; small, misshaped, or discolored tea leaves are discarded Leaves are weighed Leaves get a second sorting Leaves are put into paper tea bags and sealed Tea bags are wrapped in paper packets Tea bags are sealed Wrapped tea bags are sorted into cardboard packs of 20 Cardboard packs are sealed and wrapped in plastic Boxes are sorted into shipping boxes Shipping boxes are wrapped and sealed, ready to be shipped