IBDP Business Management Operation Management Chapter 4 Notes
lean production and quality management
STUDY NOTES FOR BUSINESS MANAGEMENT – OPERATION MANAGEMENT CHAPTER 4 – LEAN PRODUCTION AND QUALITY MANAGEMENT
These notes have specially been curated by expert teachers to simplify and enlighten concepts given in IB Business Management HL. The notes are comprehensive in nature and are sufficient to study the chapter in depth, One need not look for other resources beyond the notes provided on our website which can be accessed for free.
Business management IBDP is a part of group 3 Individuals and the Society of the IB curriculum. The IBDP Business Management course has been devised for imparting knowledge and understanding of different theories of Business Management and application of various tools and methods. It enables the students to analyze and evaluate business activities at all levels- local, national, or international, It also helps in developing holistic understanding of the business environment today which is complex and fast changing.
The subject covers important characteristic of business organization and business functions of human resource management, finance and accounting, marketing, and operations management. The purpose of the course is to help students develop skills that enable them to think critically and make the right decisions after carefully evaluating and analyzing the issue at hand. It also aims at developing the understanding of the importance of innovation and exploring business from different cultural perspectives.
The chapter on Lean Production and Quality Management explains lean production as a process in which wastage is eliminated to reduce its financial cost and increase efficiency. The features of lean production are waste minimization, ‘right first time’ approach, flexibility, continuous improvement, and supply chain management (SCM). The chapter also talks about the methods of lean production which are Kaizen, Just-in-time (JIT), Kanban, Andon, and Cradle to cradle (C2C) design and manufacturing. Next, we analyze quality control and quality assurance where quality is the aspect of the product that determines whether the desirable standards and expectations of the customers are met or not.
Factors like the physical appearance and design of the product, the appearance of the seller, customer services and reliability of the product are a few factors that determine how the consumers perceive the quality of the product. The chapter examines quality management and its methods like benchmarking and quality circles which are explained exhaustively. Finally, Total Quality Management (TQM) involving the participation of all the people in the organization for quality management to eliminate all forms of wastage is discussed.