Before Working On This Discussion Post Review The Appropriat

Before Working On This Discussion Post Review The Appropriate Guideli

Before working on this discussion post, review the appropriate guidelines for your selected company: Snack Food Company Guidelines [DOCX] . If you are focusing on the snack food company, use the information contained in the guidelines first. Then add to the information according to your specific product. Company of Your Choice Guidelines [DOCX] . This Week’s Discussion Post For this week’s discussion, please respond to the following: Describe how your business operations will work.

In other words, you want to explain the day-to-day flow of activities necessary to deliver your product or service to customers. Wherever applicable, identify costs. Be sure to address the following, if applicable to your chosen business, in the post: Facilities. Describe the facility, including its location. Specify whether it is rented or owned; include any associated costs.

Estimate the cost of utilities, such as water/sewer, gas, electricity, and trash removal. Production Process. Describe the production process (how you will produce the product) or describe how your business will operate if retail or service company. Identify the equipment you will use and associated costs. Describe the capacity to produce the product.

Explain your approach to quality control. Explain your approach to inventory, as applicable. Where do your supplies come from? What is your turnaround time to produce your product once you have received an order? Research and Development.

Explain how you will stay abreast of new industry developments. Describe the new products or services that are in development. Personnel Needs in Operations. Specify the number of operations employees you plan to have. Describe their roles.

Post at least one substantive comment to another student’s post. Notes Textbook Chapter 11, “Operations,†pages 195–224, provides examples, worksheets, and a sample operations plan. You will be using the information from this discussion post and the feedback you receive in your Week 8 assignment, Operations, Technology, Management, and Social Responsibility Plan (With Financials), to complete the Operations section of your business plan. Note: Start your response with a brief description of your business (no more than 4 sentences). Specify your company name, what business you are in, and the specific product or service you plan to sell.

Paper For Above instruction

My business, Green Bites Snacks, is a startup specializing in organic, healthy snack products aimed at health-conscious consumers. Our core offering is a range of gluten-free, non-GMO snack bars produced from locally sourced ingredients. The business operates in a dedicated manufacturing facility located in Austin, Texas, owned outright to minimize rental costs, with an initial investment of approximately $250,000. The primary utility costs include electricity for equipment and refrigeration, estimated at $1,200 per month; water and sewer at $200 per month; and waste removal at $100 per month.

The production process involves mixing organic ingredients, molding, cooling, and packaging using industrial-grade equipment. The key machines include mixers ($15,000), molding presses ($10,000), refrigeration units ($8,000), and packaging machines ($12,000). Our production capacity initially produces 5,000 bars per week, with scalability options as demand increases. Stringent quality control measures are in place, including regular testing of ingredients and finished products to ensure compliance with organic certifications and safety standards.

Supply chains are established with local farmers and suppliers for organic ingredients, with an average turnaround time of 24 hours from receiving an order to shipping the product. Inventory management is handled using Just-In-Time (JIT) principles to minimize excess stock and reduce holding costs. Research and development efforts focus on developing new flavors and expanding into broader organic snack categories to stay competitive and aligned with industry trends.

Personnel needs include a production manager, three operators, a quality control technician, and a logistics coordinator. Each staff member's roles involve overseeing daily production, maintaining quality standards, and managing inventory and distribution logistics. Continuous industry monitoring is facilitated through regular participation in industry trade shows, subscription to industry journals, and engagement with industry consortiums.

This operational plan provides a comprehensive overview of how Green Bites Snacks will produce, manage, and improve its products to meet customer demand while maintaining quality and efficiency. The integration of sustainable practices and industry innovations positions the company for growth and success in the competitive organic snack market.

References

• Heizer, J., Render, B., & Munson, C. (2020). Operations Management (13th ed.). Pearson.
• Slack, N., Brandon-Jones, A., & Johnston, R. (2019). Operations Management (8th ed.). Pearson.
• Chopra, S., & Meindl, P. (2019). Supply Chain Management: Strategy, Planning, and Operation (7th ed.). Pearson.
• Schmenner, R. W. (2018). Service Operations Management. Journal of Service Management, 29(4), 563-580.
• Danese, P., & Romano, P. (2019). Achieving sustainable excellence through integrated product-service systems: The case of the computer industry. International Journal of Operations & Production Management, 39(2), 281-299.
• Heskett, J. L., Sasser, W. E., & Schlesinger, L. A. (2017). The Service Profit Chain. Free Press.
• Fisher, M. (2018). What is the Impact of Operations Management in Business? Journal of Business Strategies, 34(2), 45-52.
• Cheng, T. C. E., & McDonald, M. (2020). Industry trends and innovation in organic food products. International Journal of Food Science & Technology, 55(5), 2115-2124.
• Porter, M. E. (1985). Competitive Advantage: Creating and Sustaining Superior Performance. Free Press.
• Singh, S. P., & Khanduja, D. (2019). Sustainable supply chain management practices in food industry: A review. International Journal of Supply Chain Management, 8(4), 45-54.