The Warburton’s Production Process

Describe about the Responsibility in World Business for Managing Business?

Production, engineering Hygiene, Stores, Technical and Food Safety all together comprise in the making of products in the Warburton’s. Thus prominently seen it is made out of the finest materials and the most hygienic processes available (Altmann and Macdonald, 2005). They make sure that they use to highest quality of ingredients and the best raw materials so as to meet out hygiene standards. With 12 bakeries around the country and with 14 depts., the Warburton’s make sure that they serve the people with the maximum bakeries and the best products every day.

A business process is a collection of linking tasks which find their end in the delivery of a service or to a product for a client. A business process has also been defined as an asset of goals and activities which once completed will achieve a desirable goal which will be helpful for organizational purposes. The input as raw materials are imported in the industry, then it is transformed with the bakery ingredients and baked to serve to the customers. Finally the output of the readymade loafs and cakes are sold and served.

The Warburton still have its headquarters in Bolton, with 12 bakeries and 14 depots all around the country, providing customers with daily fresh, best quality products. In the last decade they had invested 400m euros into the business, to expand their bakery which mainly included in investments for newer technologies for making the bakeries (Bomann-Larsen and Wiggen, 2004). They deliver to 18,500 retail customers each day, and numbers are growing each year. Thus they tend to keep the momentum growing and increasing their sale and also keeping the quality perfect.

Business Process Modeling in the engineering of a system is the activity in whi8ch processes are represented of an enterprise so that the process which is employed in current ways can be improved and analyzed. BPM is mainly processed by business analyst, who provides expertise in the discipline in modelling, by subject matter experts who have special efficiency and knowledge about the processes which are being modelled. The main business objective is to increase the speed of the project or to increase the cycle time, betterment of the quality, or to reduce costs. The three methodologies of BPM are: Management processes, Operational Processes, Supporting processes.

Business mapping mainly dwells with the activities involved in defining what a business entity normally does, what and who is responsible to what standard should a business project be completed  and how can the success of a business process can be truly determined (Wiedmann, 2004). The main purpose behind its use is to assist organizations in becoming so and more efficient in their own fields.

Business Process Modeling

The Swim line lane of the Warburton’s

A Key Performance Indicator (KPI) is a type of performance measurement. KPIs evaluate the success of an organization or it evaluates a particular activity in which it engages itself.

KPI maintains various business performance records of the Warburton’s bakery by keeping in track the business processes and the supply chains. It works as a business performance measure. It helps in advising the bakery how to keep it healthy and running smooth. It helps in giving a full fletched analysis of the performances of the bakery and how to keep it maintained.

The Warburton’s provide guarantee of their products not going stale. They produce more than 2 million of wax wrapped loaves, wraps, crumpets, pancakes and bread rolls every day which accounts to the total wrapped bakery market (Watson and Maddison, 2005). They use fresh ingredients and imported fresh materials to prepare fresh loafs and breads every day. Fresh quality of their products will put a good impression of quality assurance to the customers of Warburton’s bakery.

The main purpose of the company Warburton’s is to provide their customers with the freshest and highest quality of the materials that are used by the company in the making of their bakery product and also helps in providing the bakery products that are organic in nature because natural products contain a high amount of nutrition and proteins it also helps in the caters to those customers whose requirement is for vegetarian products, products that are gluten free, products that are nut free in nature and are also providing sugar free diet. The company Warburton’s also excels it value in the market, the reason for that is the company uses the products that are bio degradable in nature and does not causes any harmful effects in the environment (Tozer, 1999). The company also allows the recycling of the products that are used in the process of packaging for the coexistence in an environment that will be quite friendly in nature. The marketing department of the company had realized that there is a demand that is growing higher day by day for the customer in choosing the products that are healthy in nature and also the goods that don’t contain high amount of sugar because most of the people in this world is mostly allergic to sugar due to different kinds of diseases. The company sells healthy products, as the primary focus of the company is on selling healthy products but its competitors basic focus is on the taste for which the publicity of the company because of its quality is increasing day by day. The company focuses on its market effort largely by spending many hours on the research of the market in increasing its productivity. The company has a motto in the reduction of the sales force and in the increasing of its effectiveness in regards to the quality of the products.

Business Mapping

The manufacturing department of the Warburton’s bakery company needs a correct planning in there process of the production of their desired goods, that will also help in the growth of the industry. The manufacturing department of the company Warburton’s needs to think ahead to make sure that each and every thing in the company is at place and nothing is been disturbed, it should be well maintained so that the quantity of the particular amount of the product that is required can be produced and no extra amount of goods is produced because that extra amount is turned into wastage and the company may incur a good substantial amount of loss (Patrick and Fardo, 2009). The company will have to keep a track of different criteria that will occur in the business like the number of worker that is required in the company and the different types of jobs that will be assigned to the workers, the major tools that are required by the company in the achieving the amount of production that is required by the company, the qualities of the raw materials have to be checked effectively and also the ingredients that will be added to it because if there is a complaint against the quality of the company then the companies goodwill and the reputation being the number one bakery company will be hampered in a bad way. The company will also have to decide the amount of the packages that are required by the company. The manufacturing department plays the most important role in a company because if there is no production planning it will lead to stoppages in the production process and the level of production will also decrease which will make the company to suffer a huge amount of loss. 2.3

The company Warburton’s should always understand and identify all the steps that are required in the activities of the food business and that is very much critical in ensuring the safety and the company shall also identify the procedure of safety in the quality of the food that is been sold like the company should analyze the potential of the food hazards that are involved in making of the products, identification of all the points in the manufacturing department where the food hazards has the chance to occur, deciding the points that re critical in nature in the identification of the safety of the foods, implication of effective control in those parts of the business where it is mainly required, reviewing the analysis of the food hazards. Budget is one of the most important factors in the bakery industry; the budget helps to keep a record of all the amount of cash that has gone in the business and that has come out of the business within a given period of time. It helps in calculating the total income and expenses that are incurred by the company so that the plan for launching a new bakery product can be performed successfully and also if there is any shortage in the cash that may occur in the near future can be possibly met (Oakland, 2003). The budget acts as a positive tool in the finance that helps in calculating the total amount of cash that is available in the business at a current point of time. It also helps in maintain the flexibility by maintaining the cash that will help in the company to take quick decision. The company has a legal document that is provided by the government in the food sanitation act that was set out in the notification number 360 which was established in the year 1959. There is a maximum residue level in the limits for the chemicals that was used in the agricultural industry. A provisional regulatory limitation is provided in the contaminant that is presented in the food, the foods in the industry should be modified according to the genetic nature, there should be different varieties of food like food that will be for some specified problems regarding the health and foods that comprises of a nutrition chains in the function and all the food should be labeled.

The control process of Warburton’s involves in the collecting the information about the system, process, persons, or the groups of people and it is done to make important decision of all the progress of the data’s. The managers of the Warburton’s sets up the control process that involves the four following steps:

Key Performance Indicators

Establishment of proper standards that helps in measuring the performance. The managers define the entire goal that are targeted and that have to be met.

Actual performance is measured by the managers by preparing a formal report that the managers check regularly.

Performances of the company are compared to that of the standards of the company. In this step the managers compares the actual activities to the performance standards.

Corrective actions are taken, at times when there is a deviation in the performances from that of the standards.

Feed forward control is the way of describing the pathway that lies within the control system. The company with a feed forward control system has only the ability to respond to its behavior (Lewis, 2002).

Concurrent control takes place in a company when an activity is in progress. It involves the regulations of all the activities that are on-going in nature.

Feedback controls occurs within an organization when the outputs that are delivered are fed back as inputs and it forms a part of chain when cause and effects are formed.

Total Quality Management (TQM) consists of organization wide efforts to install and to make a permanent market climate in which the organization will continue to increase its ability and its capability to deliver higher quality products and better services to the customers. The Warburton’s TQM is shown below:

Quality culture is arguably a set of taken for granted practices that encapsulate the ideology of the group of the organization. Quality culture is a set of group values that guide how every working practice can lead to improvements and consequent outputs. The central feature of such organization is that each worker or team of workers comprising of both the customer and the supplier form a chain like process of internal customers and suppliers (Harmon, 2007). In the Warburton once people or workers join they doesnot feel they are doing a job, they feel as if they are joining a family but they does not compromise with the making standards and the hygienic procedures. Thus, once they realize about their full potential they can add an extra effort in the culture of achievement and effort.

For promoting the quality of their products

They use better quality of ingredients.

They use high quality of machines for baking their products.

They use a very high procedure for packaging with best quality.

Business Process reengineering (BPR) is the analysis and the redesign of the work between different enterprises in order to maximize the work to work and end to end processes and enhance non value added tasks.

It will organize around outcomes and not tasks.

Processes are needed to be identified in an organization and then priorities are to be fixed.

Processing work should be integrated to real work for better results.

Geographical sources should be treated as if it was centralized.

Instead of just integrating results workflows should be linked

Build control in the process and put the decision point where the work is taking place (Giménez-Bastida, Piskula and Zieliñski, 2015).

Information should be captured at the source.

Increasing profits can be obtained when the materials are used are of high quality and the products which are obtained must be too of high quality.

Improving quality of production is simple if it the production procedure is proper and the materials used of high quality.

Speedy machines must be used and proper baking and packaging must be followed.

The values and behaviors that contribute to the unique social and psychologicalenvironment of an organization is said to be culture of organization. Organizational culture includes an organization’sexpectations, experiences, philosophy, and values that hold it together, and is expressed in its self-image, inner workings, interactions with the outside world, and future expectations

Quality Assurance in Warburton’s Bakery

Warburton’s uses equipment supplied by APV Bakers to handle the initial mixing, dividing and proving of dough at Enfield. Flour is poured from storage tanks into a hopper and an accurate measure of its weight and temperature taken (Davis and Davis, 2000).The dough passes from the mixer to an APV Bakers Accurist Divider. This volumetric divider can split mixed dough into 900g batches with a standard deviation of only 2.5g, making a significant impact on give-away costs.Spooner Vicars provided a final proved, tunnel oven and cooler. The oven is 31m long and 4m wide. Produce is transferred around the plant using Ferguson conveyors and checked for contaminants with a Cintex metal detector.

Positive impacts are following in below.

High quality service

High quality products

More income from best products

Customer attention to the bakery

Negative impacts are

Expensive equipments

Ingredients prices are more

Procedure of manufacturing is difficult and expensive

Consumption of power and money investment

Risk assessment is the process of creating huge amount of paperwork to identify all such measures to be taken to the risk at the workplace.

Steps for risk assessment

Identifying the hazards

Evaluating risks

Deciding on precautions

Recording the findings

This is very important for the Warburton’s bakery to analyze the risk and hazards that may cause to their products supply (Editorial Board, 2013). They must keep a good security while importing the raw materials for preparing fresh products. And then after keep the products and cooked food at safe locations so that it does not go stale and become wastage. Preventing all such kind risks which may destroy their products and disturb their supply and business is necessary.

B Some of the measures are shown in below.

Making high quality products which are good for health.

Bread loafs and cakes must be covered properly with extra packing.

To look after whether the breads does not go stale.

To check and monitor the raw materials before accepting the imports.

To provide the customer with the best quality products.

A When a new staff joins the company he/she is welcomed to the new family. He is given a time to make himself or herself comfortable to his or her working environment and with his/her coworkers. Then under proper supervision he/ she is made familiar with the rules and norms of the company so that he/she can implements his best ideas to serve the company with best service.

B A conveyor system when installed it is implemented to teach all the new staff about the bakery system and rules and norms of the company. It helps the new staff to learn and understand new ideas regarding the bakery industry (Bomann-Larsen and Wiggen, 2004). And also makes the worker more comfortable to implement his concept while serving to his company and the customers.

C Machines should be guarded by workers when in use.

The staffs must be properly trained or supervised how to control the machines.

The workers are allowed to wear facemasks.

Proper available of lifting the equipments.

Avoiding the explosion of noise.

Safety policies that can be implemented as following:

Mandatory check of food quality.

High quality ingredients must be used.

Wax packing so that the food doesn’t get stale

New products are made everyday

Raw material should be checked.

Customer must be served with fresh products.
 

References:

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