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Course Description:

Learn methods and tools used by managers to plan and run productive systems and to improve effectiveness and efficiency in producing goods and/or delivering services. Develop facility with analytical tools important in modeling the operations of a firm or organization and learn to apply those tools to improve the organization's operations. Topics include: designing and controlling for customer satisfaction; translating demand or customer need into orders/production/service delivery models; converting planned orders/production into actual output; and measuring, managing and improving operations management resources. In the context of this course, "operations" refers to the output of the organization, be it physical goods or a variety of services. Students who take the course may have special interest in any application -- technology, financial services, human services delivery, healthcare, manufacturing, transportation, etc.

Prerequisite: an understanding of management principles and statistics through prior study or experience.

Note: this course includes special online lessons that may include audio or video. Your computer must meet the minimum computer/technical requirements set by Moodle. If you have questions or concerns about these technical requirements, please contact the help desk online at http://techinfo.esc.edu or call 800 847-3000 ext. 2420.

This online course is offered through Online Learning. You can take this as an individual course or as part of an online degree program, with term starts in March, May, September, November and January. View current term offerings and all online courses. Click here to register for online courses.

Other Areas: The Arts | Business, Management & Economics | Community & Human Services | Communications, Humanities & Cultural Studies | Educational Studies | Historical Studies | Human Development | Labor Studies | Nursing | Science, Math & Technology | Social Science
Upper Level
Credits: 4
Term(s) Offered (Subject to Change) : Spring 1. Summer. Fall 1.

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