NMIMS Global Access
School for Continuing Education (NGA-SCE)
Course: Operations Management
Internal Assignment Applicable for June 2021 Examination
Assignment Marks: 30
Instructions:
All Questions carry equal marks.
All Questions are compulsory
All answers to be explained in not more than 1000 words for question 1 and 2 and for question
3 in not more than 500 words for each subsection. Use relevant examples, illustrations as far
as possible.
All answers to be written individually. Discussion and group work is not advisable.
Students are free to refer to any books/reference material/website/internet for attempting
their assignments, but are not allowed to copy the matter as it is from the source of reference.
Students should write the assignment in their own words. Copying of assignments from other
students is not allowed.
Students should follow the following parameter for answering the assignment questions.
1. What are various decision criteria for deciding a location for a business setup? Explain these
decision criteria with reference to a location decision for setting up operations of a Large
Hospitality Setup (like a Resort. etc). (10 Marks)
| For Theoretical Answer | |
| Assessment Parameter | Weightage |
| Introduction | 20% |
| Concepts and Application related to the question | 60% |
| Conclusion | 20% |
| For Numerical Answer | |
| Assessment Parameter | Weightage |
| Understanding and usage of the formula | 20% |
| Procedure / Steps | 50% |
| Correct Answer & Interpretation | 30% |
NMIMS Global Access
School for Continuing Education (NGA-SCE)
Course: Operations Management
Internal Assignment Applicable for June 2021 Examination
2. List down briefly the various inventory management techniques prevalent in the industry.
Discuss how some of these techniques would be applicable to a Medical Store in effective
management of their inventories, i.e medical supplies. (10 Marks)
3. Many business organizations have operations in which operations management is a daily
and constant process. Managing a Restaurant is one such business, wherein the procurement
and managing various resources is a very strategic process. Explain the following concepts
(with atleast one example) in Operations of a Restaurant business, and conclude how
relevant is it in the business?
a. Define Quality and list and discuss in brief the various dimensions of quality in operations
(5 Marks)
b. Bill of Material (BOM) (5 Marks)
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