795-223 Production Management

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

The objective of this subject is to enable students to:

• state and evaluate the requirements of various regulations influencing food manufacturing units.

• identify strategies for scheduling of production;

• evaluate critical factors in planning and constructing a dairy food manufacturing unit, and apply an understanding of these factors to the design of a dairy food manufacturing unit;

• identify key components of an effective storage and distribution system for food;

• prepare operating budgets for defined production units;

• develop and implement strategies for the optimisation of production systems and resources;

• identify and evaluate different methods for treating factory effluent;

• implement strategies for preventative maintenance programs in a food production unit.

The content includes: Regulations and Codes of Practice; Factory design, planning and construction; Production scheduling: concepts, factors influencing; Production budgeting, factors influencing budget preparation, loss monitoring; Stock rotation and control, storage, warehousing, materials handling, transport, regulatory requirements; Effective storage and distribution systems, food storage requirements and systems; Environment and effluent control, effluent disposal, types of effluent, regulations, costs.

Assessment

Five industry visit reports of 1000 words (40%); two assignments of 2000 and 3000 words each (20% and 40%).