Course
Production Management

  • Level: Master 1
  • Period: Semester 2
  • Language: English
  • Credits: 3 ECTS
  • Teacher/Coordinator: Pierre Vandendriessche

Main Objectives

Discover and understand the typical organization of a food production company (business processes, departments, jobs and missions)
Discover and understand the various flows involved
Reflect on team management skills

Skills Developed

  • Discover and understand the key business processes involved in an industrial food production environment
  • Acquire the fundamental vocabulary related to industrial food production and supply chain
  • Understand the data required in how it is structured / managed
  • Understand the physical, data and financial flows
  • Discover the use of an ERP system
  • Understand the junior team manager’s legal framework
  • IT skills : how to structure data and produce sensible KPIs ; how to communicate visually
  • Running supply chain processes in an ERP system
  • Reflect on the knowledge and behavior of the junior team manager in a food factory
  • Adapt to social context

 

General Content

Lectures, tutorials, visit of food plant, serious game.

  • Industrial organization
  • Material handling
  • Demand and supply planning
  • Labor & HR
  • Specific software : ERP (SAP) and data visualization (Tableau)

 

Evaluation

Exam, serious game (ranking against other competing teams)

 

Contact

Pierre Vandendriessche
Professor, Head of Food Science Department
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