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NMIMS Global Access
School for Continuing Education (NGA-SCE)
Course: Operations Management
Assignment Marks: 30
Instructions:
 All Questions carry equal marks.
 All Questions are compulsory
 All answers to be explained in not more than 1000 words for question 1 and 2 and for
question 3 in not more than 500 words for each subsection. Use relevant examples,
illustrations as far aspossible.
 All answers to be written individually. Discussion and group work is not advisable.
 Students are free to refer to any books/reference material/website/internet for
attempting theirassignments, but are not allowed to copy the matter as it is from the
source of reference.
 Studentsshould writethe assignment in their own words. Copying of assignments from
otherstudents is not allowed.
 Studentsshould followthefollowing parameterforanswering theassignmentquestions.
For Theoretical Answer For Numerical Answer
AssessmentParameter Weightage AssessmentParameter Weightage
Introduction
20%
Understandingandusage
of the formula 20%
ConceptsandApplication
relatedtothe question 60%
Procedure /Steps
50%
Conclusion
20%
Correct Answer&
Interpretation 30%

2. Question. 1. What are various decision criteria for deciding a location for a business setup? Explain
these decision criteria with reference to a location decision for setting up operations of a Large
Hospitality Setup (like a Resort. etc). (10 Marks)
Answer: INTRODUCTION:
Location decision:Locationdecisionmeanschoosinga location for setting up a business. The main aim
of locationdecisionistofindthe bestalternative fromotheravailablesites.Locationdecision is vital for
each organizationirrespective of size andstructure.The mainobjective of location decision to maintain
a balance between three things. These are potential revenue from location, operation costs, and
consumer service that a business wants to
Question. 2. List down briefly the various inventory management techniques prevalent in the
industry. Discuss how some of these techniques would be applicable to a Medical Store in effective
management of their inventories, i.e medical supplies. (10 Marks)
Answer: INTRODUCTION:
InventoryManagement: The processof ordering,storing, and using the inventory of an organization is
known as inventory management. The management part of the inventory management involves raw
material, work-in-progress and finished product. Along with these three things, it also includes
warehousingandprocessingof the items.An appropriate inventory management strategy depends on
the type of industry. Hence, the
Question. 3. Many business organizations have operations in which operations management is a
daily and constant process. Managing a Restaurant is one such business, wherein the procurement
and managing various resources is a very strategic process. Explain the following concepts (with
atleast one example) in Operations of a Restaurant business, and conclude how relevant is it in the
business?

3. Question. 3. a. Define Quality and list and discuss in brief the various dimensions of quality in
operations (5 Marks)
Answer:
INTRODUCTION:
Quality: Quality is the collection of all the features in a product or service, which helps influence the
abilityof the productthat will ultimatelysatisfythe customer'sdemand.Quality starts with the product
design; as per the consumer's specifications, a product is first of all designed by using proper quality
material and method.
Question. 3.b. Bill of Material (BOM) (5 Marks)
Answer:
INTRODUCTION:
Bill of Materials (BOM): The list of components, raw materials, and required instructions for
constructing or repairing a product or service forms a Bill of Materials (BOM). There is a hierarchical
formatin whichthe businessfirmsprepare the list. The highest level of the bill of materials shows the
finishedproduct,andthe lowestlevel offersthenindividualmaterialsandcomponentsof the productor
service.
Dear students, get latest Solved NMIMS assignments and case study help by
professionals.
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Call us at : 08263069601