Building High Performance Organisations Assessment
Background to Absolute Foods:
'Absolute Foods' provides the finest fresh meat & meat products (i.e. Burgers, Sausages) to commercial companies, restaurant chains and to supermarkets using the brand 'Absolutely free-from' sausages & burgers in Scotland. They cater for customers with food intolerances (i.e. gluten free, lactose intolerance) and are concerned with the integrity of the ingredients in the product. At 'Absolute Foods' there is no compromise, no cross contamination and full transparency of the supply of ingredients into its Leith operations. All beef and lamb are processed on site in 'Absolute Foods' own abattoir with all carcasses inspected, stamped & labelled by HMC Inspectors. They have the latest technology and comprehensive traceability system to ensure products will reach the consumer with the highest standards of food safety and integrity. Product quality and standards are crucial to the highest of standards set by customer's demand (i.e. a supermarket chain, restaurant chain).
'Absolute Foods' are proud of their record on animal welfare & livestock procurement. This includes offering full traceability from farm to fork, sourcing locally from approved suppliers and livestock markets who are committed to raising livestock to the highest possible standards of Animal Welfare and Husbandry. Absolute foods have a long history of support for Scottish Farmers and only sells 100% Scottish Beef & 100% Scottish Lamb. The staff at Absolute Foods who handle Livestock have all received Animal Welfare training and together with the full-time Vet and Food Standards Agency team, ensure that the highest Welfare Standards are maintained at all times. Department for Environment Food & Rural Affairs in August 2016, audited the current site to appraise the Animal Welfare Standards & livestock procurement process and gave the site full DEFRA approval.
Report Brief:
Pat Matthews, whom is the Managing Director of Absolute Foods (A.F.) has limited knowledge and understanding of the latest thinking in operations and supply chain management (tip: it is crucial in report writing to style and address your report to the intended reader - Pat, the MD of A.F.). Therefore, Pat has asked you, as a consultant specialising in lean thinking and process improvement to tender for a 'lean implementation' project. To build a relationship, she has invited you and other consultants to write a report on implementing lean principles in a food manufacturing company and transparency in the supply chain. You can assume that Pat's knowledge and understanding of the latest thinking in operations and supply chain management is limited - that's why she needs consultancy support from you ...
To support you in this activity you will use Kennedy, Plunkett and Haider (2013) case study notes on implementing lean principles in a food processing company and Christopher and Peck (2004) article that introduces you to some challenges when "leaning down". You can assume that these case notes are from a previous project that your consultancy has tendered and successfully completed for an organization sharing similar characteristics to A.F. There is an expectation that your research goes beyond the case study notes and the suggested article. You should search the literature using academic databases with key terms relevant to addressing this brief so to have a sound knowledge base that can be applied in practice.
Part A - Lessons Learnt for A.F. [approx. 2,000 words]
1. Discuss the development of the philosophy, principles and process of lean in the context of its contribution to manufacturing industries and applicability in the food processing industry (tip: make sure you contextualise this discussion to the intended reader - Pat, the MD of a food processing company).
2. Critically evaluate the implications and challenges that may arise when implementing lean in the company A.F.. Pay particular attention to A.F. need to manage and mitigate risk by creating more resilient, traceable and transparent supply chain operations (i.e. as a result of "leaning-down" and/or the increasing complexity of its supply chain in a global business environment).
3. You are expected to offer a set of recommendations to the Managing Director of A.F. as a result of your responses to questions 1 and 2 (tip: make sure these are justified, and are explicitly linked back to your discussion in the main body of your report).
Part B - Reflections within the context of an organisation familiar to you (e.g. your current or previous employer) [approx. 1,000 words]
1. Critically reflect on the five principles to Lean as described in Womack and Jones (1996) article on 'How to Root Out Waste and Pursue Perfection' in the context of an organisation of your choice/familiar to you.
2. Critically evaluate the benefit(s) of implementing lean on business performance in the context of your response to question 1.
Please note that this section must also be underpinned by academic literature and evidence to substantiate claims need to be included.
Your task is to read the below case and articles and conduct research to address the assignment brief below:
Kennedy, I., Plunkett, A., and Haider, J., (2013), Implementation of Lean Principles in a Food Manufacturing Company, in Lecture Notes in Mechanical Engineering, Advances in Sustainable and Competitive Manufacturing Systems, pp 1579-1590
Christopher, M., & Peck, H. (2004). Building the Resilient Supply Chain. The International Journal of Logistics Management, 15(2), 1-14.
Attachment:- Assignment File.rar