SBS/ABS – MBA/MSC Operations Management Case Study Assignment

SBS/ABS – MBA/MSC Operations Management with APA Referencing Style


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Assignment Details:-

  • Topic :: Operations Management
  • Document Type :: Assignment help (any type)
  • Subject :: Management
  • Deadline :*: As Per Required
  • Number of Words :: 4000
  • Citation/Referencing Style :: APA


Assignment Task:-


Part A: Case study

Words count: Minimum 2500 words for all questions.

Referring to the case study by Cabrera , Corpus1 , Maradiegue and Álvarez (2020)

Answer the following questions. Each question carries 20 Marks.

  • What is the main problem facing the SME food company? Describe the analysis followed by the authors in investigating the problem extent and implications, causes and root cause. Describe, define, and state the purpose of the tools used in the case study to analyze the problem and its root causes. What type of wastes can be attributed to the disclosed problems?
  • What were the main solutions/ approaches implemented in the case study? How did the author justify rationally the use of these approaches and how did they connect them with the problems and their causes? Illustrate the underlying concepts, purpose and procedures related to the SPC and Lean.
  • What were the results achieved?
  • Conduct a review of the benefits of applying Lean and SPC in any industry using appropriate references and research publications.


Part B-10 Marks

Word count: Minimum 1500 words.

Compare and Contrast the focus on reducing the cost era with the focus on quality era within the evolution stages that operations management has progressed through.



  • 2018. Exportaciones agrarias crecieron 19% impulsadas por frutas y hortalizas. Available at: noticia-544462 [Accessed on 28 April 2019].
  • Belén, I.      2016.      Control     de      Calidad      de      Productos     de      IV      gama.      Available     at: [Accessed on 28 April 2018].
  • Chavarrías, 2010. What are the food ranges? Eroski Consumer. Available at: [Accessed on 30 April 2019].
  • Dora, & Gellynck, X. 2015. House of lean for food processing SMEs. Trends in Food Science and Technology,

44(2), pp. 272-281.

  • McGovern, , Small, A. & Hicks, C. 2017. Diffusion of process improvement methods in European SMEs. International Journal of Operations & Production Management, 37(5), pp. 607-629.
  • Netland, T.H., Schloetzer, J.D. & Ferdows, K. Implementing corporate lean programs: The effect of management control practices. Journal of Operations Management, 36(1), pp. 90-102.
  • De Steur, H., Wesana, J., Dora, M.K., Pearce, D. & Gellynck, X. Applying value stream mapping to reduce food losses and wastes in supply chains: A systematic review. Waste Management, 58, pp. 359–368.
  • Psomas, E., Antony, J. & Bouranta, N. Assessing lean adoption in food SMEs: Evidence from Greece. International Journal of Quality and Reliability Management, 35(1), pp. 64-81. 2016-0061
  • Borges Lopez, R., Freitas, F. & Sousa, I. Application of lean manufacturing tools in the food and beverage industries. Journal of Technology Management & Innovation, 10(3), pp. 120-130.
  • Dora, M., Van Goubergen, D., Kumar, M., Molnar, A. & Gellynck, X. 2014. Aplicación de prácticas lean en pequeñas y medianas empresas British Food Journal, 116(1), pp. 125–141. doi: 10.1108 / bfj-05-2012- 0107
  • Vlachos, I. Applying lean thinking in the food supply chains: A case study. Production Planning and Control,

26(16), pp. 1351-1367.

  • Abdul Halim Lim, S., Antony, J., Garza-Reyes, J.A. & Arshed, N. Towards a conceptual roadmap for statistical process control implementation in the food industry. Tendencias en Ciencia y Tecnología de Alimentos, 44(1), pp. 117–129. doi: 10.1016 / j.tifs.2015.03.002
  • Abdul Halim Lim, S., Antony, J., He, Z. & Arshed, N. Observaciones críticas sobre la implementación del control de procesos estadísticos en la industria alimentaria del Reino Unido. Revista Internacional de Gestión de Calidad y Fiabilidad, 34(5), pp. 684–700. doi: 10.1108 / ijqrm-03-2015-0035
  • Bamford, D., Forrester, P., Dehe, B. & Leese, R.G. Partial and iterative lean implementation: Two case studies. International Journal of Operations & Production Management, 35(5), pp. 702–727.
  • Dora, M., Kumar, M. & Gellynck, X. Determinants and barriers to lean implementation in food-processing SMEs — A multiple case analysis. Production Planning and Control, 27(1), pp. 1–23.
  • Panwar, A., Jain, R. & Rathore, A.P.S. Implementación esbelta en las industrias de procesos indias: Alguna evidencia empírica. Journal of Manufacturing Technology Management, 26(1), pp. 131–160. doi: 10.1108 / jmtm- 05-2013-0049
  • Djekic, I., Kuzmanović, J., Anđelković, A., Saračević, M., Stojanović, M.M. & Tomašević, I. Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control, 60, pp. 131– 137. doi:10.1016/j.foodcont.2015.07.028
  • Przystupa, K. The methods analysis of hazards and product defects in food processing. Czech J. Food Sci., 37, pp. 44-50.
  • Panwar, A., Nepal, B., Jain, R., Rathore, A.P.S. & Lyons, A. Understanding the linkages between lean practices and performance improvements in Indian process industries. Industrial Management and Data Systems, 117(2), pp. 346-364.
  • Kapelko, , Lansink A.O. & Stefanou S.E. 2015. Effect of food regulation on the Spanish food processing industry:

A dynamic productivity analysis. PLoSONE, 10(6), e0128217. doi:10.1371/ journal. pone.0128217

  • Fercoq, , Lamouri, S. & Carbone, V. 2016. Lean/green integration focused on waste reduction techniques.

Journal of Cleaner Production, 137, pp. 567-578. doi: 10.1016/j.jclepro.2016.07.107


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