During the session, you will be required to select an article related to operations management that is less than six months old. The article can be from the established print or Internet media (e.g., Bloomberg, Newspapers, Fortune, Quartz, etc.), or it can be a scholarly article. In your post, write an executive summary of the article (roughly 300-400 words). Make sure to include a citation (and/or web link) to the article in your post. At the end of the post, please ask the class two or three questions that relate the material in the post to material covered in the class. my topic is over Capacity Planning, Process Selection, and/or Location

During the session, you will be required to select an article related to operations management that is less than six months old. The article can be from the established print or Internet media (e.g., Bloomberg, Newspapers, Fortune, Quartz, etc.), or it can be a scholarly article. In your post, write an executive summary of the article (roughly 300-400 words). Make sure to include a citation (and/or web link) to the article in your post. At the end of the post, please ask the class two or three questions that relate the material in the post to material covered in the class. my topic is over Capacity Planning, Process Selection, and/or Location

User_10320 added on 09/30/16 at 08:36 PM (PST):

what you sent me is wrong he wants it to look like this


This sample post from a recent session would fit into Chapter 1 on Supply Chain Management, Chapter 9 on Quality Management, or Chapter 4 on Product and Service design. This post is not perfect (some grammar problems) and is probably a little long. But it is a good example of the type of original post that I am looking for. Note: please do not respond to the questions.

_______________________________________________________________________________

http://www.bloomberg.com/news/articles/2015-12-08/chipotle-s-greatest-strength-is-now-its-greatest-weakness-too

Background

Chipotle had thrived in the fast-casual food industry as a result of innovation where it prioritize sustainability to become the most efficient and productive chain in its league. It built a brand based on quality ingredient, ethical treatment of animals and local sourcing. The companys Food with integrity policy enable it to focus on sourcing that meet the requirement of animal welfare, sustainability and social responsibility. Under these programs customers can trace on its website periodic audits, certification implementation procedures and also have the opportunity to holds suppliers accountable to environmental and sound social practices while it still strive to achieve profitability and competitiveness.

This has been Chipotle"s greatest strength. But adhering to this policy is not an easy one and is not a guarantee that the companys services will be contamination- free or serve able food. As a result, it has developed a diverse array of suppliers mainly local farmers who have to go through these procedures in order for it to deliver healthy food to its customers. Sometimes these activities take a toll on its profits, as realize in the past where it has stop serving pork as its periodic audits did not approve of its suppliers in 2015.

E. Coli .. Norovirus .Salmonella outbreak

The outbreak of E.coli in a recent month saw some major weaknesses in Chipotle supply chain. The same supply chain system that have proved to be efficient and gave rise and growth to its existence. The major weakness was its inadequacy to detect which local farmers product was affected by E. Coli. At first, it claimed that affected States were in the North pacific via New York, Massachusetts, Washington etc. Later the next month, there was an outbreak of Norovirus in California, followed by Salmonella in Minnesota.

Arguments have come up regarding Chipotle"s business strategy on low cost, responsiveness and differentiation

Some argue that Chipotle must raise its prices to achieve consistency and food safety. According to them, local or sustainable farming sounds great in a marketing pitch and may even taste better, but it absolutely increase the burden on procurement. Further, they asserted productivity gains from genetically engineered plant and monoculture practices in addition to ethical treatment of animals is enough for consumers to pay more.

Colleagues what is your view on this; as a student of this class and maybe a chipotle customer?

1. Why has Chipotle strength become its weakness?

2. What strategy do you think will be the most effective for the future of Chipotle?

3. Do you think if Chipotle increase prices it will be able to stay competitive, offer high-quality service and be profitable as some analyst suggested. Taking into consideration some index of profitability like the effect of stock prices when there is an outbreak.

4. Are Chipotle customers willing to buy more even if a competitors prices are low?

5. Should chipotle narrow down its suppliers?



My opinion about the first question, I believe have to deal with efficiency and productivity. As a growing company, Chipotle, size was okay for it to be efficient that is was why its supply chain was effective. Now, its productivity and capacity have increase which will require more monitoring of safety procedures from suppliers as well as a more scrutiny from customers

User_10320 added on 09/30/16 at 08:36 PM (PST):

what you sent me is wrong he wants it to look like this


This sample post from a recent session would fit into Chapter 1 on Supply Chain Management, Chapter 9 on Quality Management, or Chapter 4 on Product and Service design. This post is not perfect (some grammar problems) and is probably a little long. But it is a good example of the type of original post that I am looking for. Note: please do not respond to the questions.

_______________________________________________________________________________

http://www.bloomberg.com/news/articles/2015-12-08/chipotle-s-greatest-strength-is-now-its-greatest-weakness-too

Background

Chipotle had thrived in the fast-casual food industry as a result of innovation where it prioritize sustainability to become the most efficient and productive chain in its league. It built a brand based on quality ingredient, ethical treatment of animals and local sourcing. The companys Food with integrity policy enable it to focus on sourcing that meet the requirement of animal welfare, sustainability and social responsibility. Under these programs customers can trace on its website periodic audits, certification implementation procedures and also have the opportunity to holds suppliers accountable to environmental and sound social practices while it still strive to achieve profitability and competitiveness.

This has been Chipotle"s greatest strength. But adhering to this policy is not an easy one and is not a guarantee that the companys services will be contamination- free or serve able food. As a result, it has developed a diverse array of suppliers mainly local farmers who have to go through these procedures in order for it to deliver healthy food to its customers. Sometimes these activities take a toll on its profits, as realize in the past where it has stop serving pork as its periodic audits did not approve of its suppliers in 2015.

E. Coli .. Norovirus .Salmonella outbreak

The outbreak of E.coli in a recent month saw some major weaknesses in Chipotle supply chain. The same supply chain system that have proved to be efficient and gave rise and growth to its existence. The major weakness was its inadequacy to detect which local farmers product was affected by E. Coli. At first, it claimed that affected States were in the North pacific via New York, Massachusetts, Washington etc. Later the next month, there was an outbreak of Norovirus in California, followed by Salmonella in Minnesota.

Arguments have come up regarding Chipotle"s business strategy on low cost, responsiveness and differentiation

Some argue that Chipotle must raise its prices to achieve consistency and food safety. According to them, local or sustainable farming sounds great in a marketing pitch and may even taste better, but it absolutely increase the burden on procurement. Further, they asserted productivity gains from genetically engineered plant and monoculture practices in addition to ethical treatment of animals is enough for consumers to pay more.

Colleagues what is your view on this; as a student of this class and maybe a chipotle customer?

1. Why has Chipotle strength become its weakness?

2. What strategy do you think will be the most effective for the future of Chipotle?

3. Do you think if Chipotle increase prices it will be able to stay competitive, offer high-quality service and be profitable as some analyst suggested. Taking into consideration some index of profitability like the effect of stock prices when there is an outbreak.

4. Are Chipotle customers willing to buy more even if a competitors prices are low?

5. Should chipotle narrow down its suppliers?



My opinion about the first question, I believe have to deal with efficiency and productivity. As a growing company, Chipotle, size was okay for it to be efficient that is was why its supply chain was effective. Now, its productivity and capacity have increase which will require more monitoring of safety procedures from suppliers as well as a more scrutiny from customers

User_10320 added on 09/30/16 at 08:42 PM (PST):

below I've posted an example of a classmates hopefully you have time to finish it tonight and i will release the funds also don't forget the 3 questions

The Miami Herald reports that less than a year after returning to store shelves following a listeria outbreak, Blue Bell Creameries voluntarily recalled cookie dough ice cream in several states due to new concerns involving the same bacteria.

Blue Bell announced that it was recalling select flavors of ice cream distributed across the South and that made it to its Sylacauga, Alabama plant, after finding chocolate chip cookie dough that was verified after testing as being contaminated with listeria.Lubbockonline.com reports that Blue Bell stated in an email to The Associated Press that it found listeria contamination in packages of cookie dough ingredient that was received from its supplier, Aspen Hills. But a statement from Aspen Hills said its cookie dough product tested negative for listeria before it was shipped to Blue Bell and that the positive listeria results were obtained by Blue Bell only after it had been in their control for almost two months.

In a follow-up email, Blue Bell said the boxes of cookie dough ingredient it tested from Aspen Hills were unopened, and testing done both by Blue Bell and an outside lab confirmed the presence of listeria.

Aspen Hills said that Blue Bell is the only customer that received the cookie dough product. Blue Bell has been a customer of Aspen Hills since January.

Following the recall last year, Blue Bell signed agreements with health officials in Alabama, Oklahoma and Texas. The agreements require the company to inform the states whenever there is a positive test result for listeria in its products or ingredients. Since then, inspections have been less frequent in Alabama the location of the plant where the latest contamination was found. Alabama tested ice cream products quarterly from Blue Bells plant in Sylacauga, Alabama, and has not found any problems with listeria, according to Ron Dawsey, deputy director of the Bureau of Environmental Services with the Alabama Department of Public Health. Dawsey also said that it appears at this point the issue was with the supplier.





Questions:

1.) Would Blue Bell have been able to identify this as a seasonal pattern by using standard forecasting techniques?

2.) Could the Blue Bell marketing department have supplied information to operation that would have helped the team discover or plan against health hazards in the short term or long term?

3.) In regards to long term capacity planning, does Blue Bell place themselves at a higher risk for loss by purchasing from a supplier such as Aspen Hills? Should they regain direct control of their product by enlarging their capacity (i.e. investing in equipment to produce all ingredients in house)?