Q 1: From your knowledge of production processes and from the case, identify how each of the ten decisions of OM is applied at Frito-Lay. 1. Product design: Frito Lay has a wide variety of products (40 products, and these in turn go through a trial process in which they must be formulated, tested either in market studies, local groups etc. And an evaluation is made to profitability 2. Quality: The rules for each specific ingredients are determined, which includes how pure it is and the quality of the ingredients. 3.Process: It specifies and acquires the process that is necessary to produce the product and marks the tolerance with which each ingredient must be maintained per team. 4. Location: The fixed and variable costs of the installation must be determined, since this is where the costs of …show more content…
Supply chain: Because it is a product of the food industry, you want to focus on obtaining the raw material from the farm to the finished product. 8. Inventory: As a priority you must have the freshness of the product therefore you must have a reorder point or a low stock in stock. 9. Programming schedules: A programmed control of the actions must be carried out. 10. Maintenance: As any industrial company requires the use of machinery which in turn requires maintenance to prevent deterioration Q 2: How would you determine the productivity of the production process at Frito-Lay? You have to define and determine the production and hours worked as a first step to calculate productivity in a single factor. On the other hand, in the aspect of the productivity of several factors, we will have to develop and understand the investment of capital and the energy is used during the production process, as well as the manpower used, so that we can translate it into quantities monetary. Q 3: How are the ten decisions of OM different when applied by the Operations manager of a production process such as Frito-Lay versus a service organization such as