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國立中山大學 110學年度第2學期 課程教學大綱
National Sun Yat-sen University 110Academic year Course syllabus
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中文名稱
Course name(Chinese) |
生產與作業管理 |
課號
Course Code |
GHRM591 |
英文名稱
Course name(English) |
PRODUCTION AND OPERATIONS MANAGEMENT |
課程類別
Type of the course |
講授類 | 必選修
Required/Selected | 選修 |
系所
Dept./faculty |
人力資源管理全英語碩士學位學程 |
授課教師
Instructor |
雷英瑞
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學分
Credit |
3 |
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因應嚴重特殊傳染性肺炎(武漢肺炎)，倘若後續需實施遠距授課，授課方式調整如下： |
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因應嚴重特殊傳染性肺炎(武漢肺炎)，倘若後續需實施遠距授課，評分方式調整如下： |
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1.Open Questions written Exam will be held during the mid-term examination week：40%
2.Group/Report Presentation (Week 16-17)：50%
3.Class Participation：10%
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課程大綱 Course syllabus |
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課程目標 Objectives |
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1. Understand and be able to discuss a set of key concepts regarding business operational practices, how local as well as global logistics determine the success and failure of a company – in a fast moving world.
2. Apply key concepts to your research business interests, work responsibilities, non-governmental organisations, or other social group with which you are involved in.
3. Integrate these concepts and skills with other business courses so that you will be better able to apply these tools in the future.
4. Be able to identify how businesses depend upon effective operational and production mechanisms to survive and grow in a highly competitive environment. And, be fully aware of the operations working ‘behind the scene’ in all businesses.
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授課方式 Teaching methods |
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•All students will be expected to read (and make brief notes about) the stipulated ‘Readings’ in advance of the lectures and to contribute fully to the class discussion. Students will be expected to evaluate material critically.
•During class, phones are to be switched off and put away. You need to utilise your time effectively. Social media activities don’t add anything constructive to the course. If you need it for learning-related purposes (i.e. as a useful tool), use it.
•Your attendance, preparation, and participation are essential to contribute to the success of the course. Attendance will be recorded each week. Excessive absences (more than two) will not be tolerated; you may be dismissed from the course. Students should inform the instructor of any absences. With a valid reason, such as illness, injury, personal problems or unforeseen circumstances – missing lectures will be accepted.
•The mid-term ‘Written Exam’ will be two Open Questions (50% each question). How to answer exam questions effectively will be discussed during Lecture 5. In a Written Exam, you are expected to clearly 1) express what you have learned; 2) show how you interpret and articulate key theoretical concepts with empirical cases; and 3) think, prepare and write under time-pressure (i.e. 60 minutes).
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評分方式﹝評分標準及比例﹞Evaluation (Criteria and ratio)等第制單科成績對照表 letter grading reference
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1.Open Questions written Exam will be held during the mid-term examination week ：40%
2.Group/Report Presentation (Week 16-17)：50%
3.Class Participation：10%
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參考書/教科書/閱讀文獻 Reference book/ textbook/ documents
〔請遵守智慧財產權觀念，不可非法影印。教師所提供之教材供學生本人自修學習使用,不得散播及做為商業用途〕
No copies for intellectual property rights. Textbooks provided by the instructor used only for self-study, can not broadcast or commercial use
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•Haslam, C., Williams, K., Johal, S., and Williams, J. ‘A Fallen Idol? Japanese Management in the 1990s’, Asia Pacific Business Review, Vol. 2, issue 4 (1996): 21-43.
•Heizer, J., Render, B., and Munson, C. Operations Management (Pearson Education Inc, 2017).
•Krajenski Lee J., Malhotra Manoj K., and Ritzman Larry, P. Operations Management (Pearson Education Limited, 2016).
•Mangan, J., Lalwani, C., and Butcher, T. Global Logistics and Supply Chain Management (John Wiley & Sons, 2008).
•Robert Jacobs, F., and Chase, Richard B. Operations and Supply Chain Management (McGraw -Hill Education, 2018).
•Slack, N., Chambers, S., and Johnston, R. Operations Management (Pearson Education Limited, 2007).
•Verma, R., and Boyer, Kenneth K. Operations & Supply Chain Management (South-Western Cengage Learning, 2010).
•Williams, K., Haslam, C., Williams, J., Cutler, T., Adcroft, A., and Johal, S. ‘Against lean production’, Economy and Society, Vol. 21, issue 3 (1992): 321-354.
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每週課程內容及預計進度 Weekly scheduled progress |
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| 週次 | 日期 | 授課內容及主題 | | Week | Date | Content and topic | | 1 | 2022/02/13~2022/02/19 | Introduction & the importance of Production and Operations (Stevenson (2018): Ch.1.) | | 2 | 2022/02/20~2022/02/26 | Competitiveness, Strategy and Productivity (Stevenson (2018): Ch.2.) | | 3 | 2022/02/27~2022/03/05 | National Holiday | | 4 | 2022/03/06~2022/03/12 | Work Design and Measurement (1. Stevenson (2018): Ch.7. ; 2. Keating, E. ‘Nutella owner Michele Ferrero dies: Five lessons from his stellar career’, Smartcompany, 16 February 2015) | | 5 | 2022/03/13~2022/03/19 | Quality (Stevenson (2018): Ch. 9.) | | 6 | 2022/03/20~2022/03/26 | Group Selections & Case Studies - Location and Planning - Just in Time – Lean Production & Essay/ Exam Discussion ( 1. Stevenson (2018): Ch.8 and 14. ; 2. Womack, J., Jones, D., and Ross, D. The Machine that Changed the World (Harper Perennial 1991): Chs. 1 and 3. ) | | 7 | 2022/03/27~2022/04/02 | Supply Chain (1. Stevenson (2018): Ch. 15. ; 2. Normann, R.; and Ramirez, R. ‘From value chain to value constellation: Designing interactive strategies’, Harvard Business Review, July/August 1993, ) | | 8 | 2022/04/03~2022/04/09 | National Holiday | | 9 | 2022/04/10~2022/04/16 | Mid-Term Examination | | 10 | 2022/04/17~2022/04/23 | Inventory (Stevenson (2018): Ch.13. ) | | 11 | 2022/04/24~2022/04/30 | Project Management (Stevenson (2018): Ch. 17.) | | 12 | 2022/05/01~2022/05/07 | Project Fieldwork | | 13 | 2022/05/08~2022/05/14 | Project Fieldwork | | 14 | 2022/05/15~2022/05/21 | Scheduling (Stevenson (2018): Ch. 16 ) | | 15 | 2022/05/22~2022/05/28 | Management and Waiting Lines (1. Stevenson (2018): Ch. 18; 2. Urquhart, C. ‘London restaurants refuse to take bookings as diners are forced to wait two hours in queues’, The Guardian, 3 November 2013,) | | 16 | 2022/05/29~2022/06/04 | Group Presentations - Q&A Discussions | | 17 | 2022/06/05~2022/06/11 | Group Presentations - Q&A Discussions | | 18 | 2022/06/12~2022/06/18 | - |
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課業討論時間 Office hours |
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時段1 Time period 1:
時間 Time：星期二10:00 - 12:00
地點 Office/Laboratory：4055-1
時段2 Time period 2：
時間 Time：星期三14:00 - 16:00
地點 Office/Laboratory：4055-1
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系所學生專業能力/全校學生基本素養與核心能力 basic disciplines and core capabilitics of the dcpartment and the university |
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系所學生專業能力/全校學生基本素養與核心能力
basic disciplines and core capabilities of the department and the university | 課堂活動與評量方式
Class activities and evaluation | | 本課程欲培養之能力與素養 This course enables students to achieve. | 紙筆考試或測驗 Test. | 課堂討論︵含個案討論︶ Group discussion (case analysis). | 個人書面報告、作業、作品、實驗 Indivisual paper report/ assignment/ work or experiment. | 群組書面報告、作業、作品、實驗 Group paper report/ assignment/ work or experiment. | 個人口頭報告 Indivisual oral presentation. | 群組口頭報告 Group oral presentation. | 課程規劃之校外參訪及實習 Off-campus visit and intership. | 證照/檢定 License. | 參與課程規劃之校內外活動及競賽 Participate in off-campus/ on-campus activities and competitions. | 課外閱讀 Outside reading. | | ※系所學生專業能力 Basic disciplines and core capabilities of the department | |
| 1.具備專業倫理觀與社會責任實踐力。 1. Students will be aware of issues in business ethics and will carry out their social responsibilities. | | | | | | | | | | | | | 2.具備充分的人資管理專業知能。 2. Students are able to posses sufficient Human Resource Management professionaal competency. | V | | | | | | | | | | | | 3.具備溝通及團隊合作能力。 3. Students will be able to communicate and perform effectively in teamwork. | V | | | | | | | | | | | | 4.具備邏輯思考及解決問題的能力。 4. Students are able to develop logical thinking and apply analytical tools for problem-solving. | V | | | | | | | | | | | | 5.具備國際觀。 5. Students are able to possess global vision. | V | | | | | | | | | | | | ※全校學生基本素養與核心能力 Basic disciplines and core capabilities of the university | |
| 1.表達與溝通能力。 1. Articulation and communication skills | V | | | | | | | | | | | | 2.探究與批判思考能力。 2. Inquisitive and critical thinking abilities | | | | | | | | | | | | | 3.終身學習能力。 3. Lifelong learning | V | | | | | | | | | | | | 4.倫理與社會責任。 4. Ethnics and social responsibility | V | | | | | | | | | | | | 5.美感品味。 5. Aesthetic appreciation | | | | | | | | | | | | | 6.創造力。 6. Creativity | | | | | | | | | | | | | 7.全球視野。 7. Global perspective | V | | | | | | | | | | | | 8.合作與領導能力。 8. Team work and leadership | | | | | | | | | | | | | 9.山海胸襟與自然情懷。 9. Broad-mindedness and the embrace of nature | | | | | | | | | | | |
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