新西兰NSIA国际酒店管理学论文代写：运营管理
新西兰NSIA国际酒店管理学论文代写：运营管理
通过运营管理转换的输入,如劳动力、土地、资本等转化为输出像一般销售的商品和服务。在生菜收获系统中,同样的过程。员工的劳动而收获和使用土地,最终转化为服务地方的人的新鲜蔬菜(de Menezes等)。
根据市场的需求,制造商和供应商,生产的产品是销售(Cumberlidge)。无情的基本必要性组织努力最大化产品的质量可以帮助金融再生和完成客户的基本必需品。不用说,哈林顿说,随着时间的推移,通过提供客户优质的产品,一个组织可以在产品的需求上升。因此,更多的劳动力,深厚的知识和技术的应用、时间和投资是必要的。但保持所有的输入过程,组织需要监控所有这些事实和因素(Girling等)。一般输入似乎改变了在潜在的和特定的服务,输出,轴承,一个组织可以达到客户。但对于营销产品的需求是非常必要的,市场需要的环境有利于客户的产品或赞成。等其他辅助服务供应、技术支持和经济背景是需要适当的产品或服务。产品交付到市场后,指出Bruccoleri等人监控团队组织的需要仍然活跃在监督产品和评估战略设施产品的进一步发展。在图1中,变换的方法精确描绘。
新西兰NSIA国际酒店管理学论文代写：运营管理
Through the operational management, the transformational inputs such as labour, land, capital and so forth are transformed to output like goods and services which are generally marketed. In the Lettuce harvesting system, same procedure is followed. The labour of the employees while harvesting and the usage of the land, ultimately transformed into the fresh vegetable that serves people in their places (de Menezes et al.).
In accordance with the demand of the market place, the manufacturers and the suppliers are needed to produce the products that are to be marketed (Cumberlidge). The basic necessity of the organisation is to strive relentlessly to maximize the quality of the product that may help in the financial regeneration and accomplishing the basic necessities of the customers. It is needless to say as Harrington has stated that with time by providing the quality products to the customers, an organisation can expect to rise up in demand of the product. Therefore, more labour, application of the profound knowledge and technology, time and investment is needed. But to maintain all the inputs for the very process, the organisation needs to monitor on all these facts and factors (Girling et al.). The general inputs are seemed to be transformed in the potential and specific service, the output, bearing which an organisation can reach to the customers. But for marketing a product the demand is very much necessary and the environment of the market place is needed to be in favor of the product or in favor of the customers as well. Other secondary services such as supply, technological support and economical background are needed to be proportionate with the very product or service. After the product is delivered to the market, as pointed out by Bruccoleri et al. the monitoring team of the organisation is needed to be remain active in supervising the product and assessing the strategical amenities for the further development of the product as well. In Figure 1, the method of transformation has been exquisitely portrayed.
In accordance with the demand of the market place, the manufacturers and the suppliers are needed to produce the products that are to be marketed (Cumberlidge). The basic necessity of the organisation is to strive relentlessly to maximize the quality of the product that may help in the financial regeneration and accomplishing the basic necessities of the customers. It is needless to say as Harrington has stated that with time by providing the quality products to the customers, an organisation can expect to rise up in demand of the product. Therefore, more labour, application of the profound knowledge and technology, time and investment is needed. But to maintain all the inputs for the very process, the organisation needs to monitor on all these facts and factors (Girling et al.). The general inputs are seemed to be transformed in the potential and specific service, the output, bearing which an organisation can reach to the customers. But for marketing a product the demand is very much necessary and the environment of the market place is needed to be in favor of the product or in favor of the customers as well. Other secondary services such as supply, technological support and economical background are needed to be proportionate with the very product or service. After the product is delivered to the market, as pointed out by Bruccoleri et al. the monitoring team of the organisation is needed to be remain active in supervising the product and assessing the strategical amenities for the further development of the product as well. In Figure 1, the method of transformation has been exquisitely portrayed.
