Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Business Management (BBM)
Course Description
:This course contains Introduction to strategic ma nagement, environment analysis, strategy formulation, strategy implementation, and Strategic Evaluation and Control etc. Learning Outcomes: Upon successful completion of this course, the students will be able to; Develop basic understanding of business strategy Apply different dimensions of business strategy and strategic management Understand the importance of environmental analysis for business strategy Able to know the issues and approaches of strategic management i.e formulation, implementation and evaluation Learning Strategies: The faculty member / course instructor strictly follows the following learning strategies while teaching to the student Quizzes/ Surprise Test: Quizzes to be taken individually without prior informati on. The quizzes are to be taken using objective questions covering the related text chapter materials. Project & Live Projects : The students should work in team for producing live project report as a part of experiential learning. They should go to the field, collect real time data and develop report. They also should present it in the class. Case Analysis with presentation: The students should submit analysis of the cases provided by the course instructor reflecting the text/ practice related problems, genesis of the problems. It may be presented in the class room. Assignments: The students tend to develop and deliver a presentation on contemporary issues that are worthy enough. Home assignment in preparation of term paper can be provided. Term paper & Thematic Review: The Course instructor/faculty should provide issues that are importantly raised in the society and ask students to review related articles and develop the theme as the part of term paper and ask them to present in the class. Course Details: This course contains an introduction, Service Strategy, Managing Service Operations, Optimization and Processes, Productivity and Quality Improvement, and Resource Utilization. Course Details
Course Objective
:The major objective of this course is to introduce the basic concept s and application of strategy and strategic management . It also aims to enhance the knowledge and approaches of strategic management. The course provides students with an in -depth understanding of fundamental concept and understanding of business strategy and strategic management. This course aims to provide students with an understanding of the analysis, decision-making, and implementation issues of managing the operational aspects of a service. There must be a strategy for providing service that matches the target market with the strengths of the Service Company. Furthermore, the operational decision-making must support the service strategy of the company.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. Introduction
- Concept and imp ortance of strategic management
- evolution of strategic management
- elements of strategic management
- strategic management process
- need for strategy
- levels of strategy
- concept and features of strategic planning
- concept of vision
- mission and objectives
- roles of information in strategic management.
Unit 2. Environment and Strategy Analysis
- Concept of environment ( internal and external)
- Techniques of external environ ment analysis: PESTLE analysis, ETOP , scenario planning, competitors analysis, Techniques of internal analysis: value chain analysis, comparative analysis (historical comparison, industry standards, benchmarking), strategic advantage profile (SAP) and financial analysis
- SWOT analysis for strategies
- environmental analysis for strategic management.
Unit 3. Strategy Formulation
- Strategy formulation: concept and importance
- Generating strategic options: corporate strategy, business strategy and functional strategy
- Strategic alternatives at corporate level (stability strategy, growth strategy, retrenchment strategy, combination strategy)
- Strategic alternatives at business level (Porter’s competitive strategy, strategic clock - oriented market based generic strategie s)
- Strategies at functional level ( marketing strategy, financial strategy, operation strategy, human resource management strategy and research and development strategy)
- Direction for strategy development (Consolidation, market penetration, product development, market development, diversification)
- Methods of strategy development (Internal development method, acquisition and merger method, joint development and strategic alliances method)
- Portfolio analysis for strategic choice (BCG matrix, GE Business Screen, Hofer’s Matrix).
Unit 4. Strategy Implementation
- Concept and meaning of strategy implementation
- organizational structure and its types for strategy implementation ( simple, functional, multidivisional, SBU, holding company, Project based, team based structure)
- process of strategy implementation
- strategic leadership
- requirements for strategy implementation: structure, resources and management system.
Unit 5. Strategic Evaluation and Control
- Concept of strategic evaluation and control
- strategic audit
- strategic information system
- difference between st rategic and operational control
- types of strategic control and evaluation
- guidelines for proper control and evaluation
- roles of information in strategic evaluation and control.
Unit 1. Introduction
Concept of services, types of services, differentiation between goods and services, critical factors of success, service management, service marketing environ ment, sources of service sector growth, challenges confronted by the service sector, the service product, new product development, product life cycle strategies, branding the service product, emerging service sectors in Nepal- banking, insurance.
Unit 2. Service Strategy
Concept, distinctive characteristics of service operations, classifying services for strategic insights, the strategic service vision, service design elements, competitive environment of services, competitive service strategies - overall cost leadership, differentiation, focus; winning customers in the marketplace.
Unit 3. Managing Service Operations and Processes
- Concept, managing demand and supply, customer’ role in service delivery, types of supply relationships, managing service supply chains, managing through intermediaries, supply partnerships, service guarantees, service process matrix, service level agreement
- managing facilitating goods - role of inventory in services, characteristics of inventory systems and relevant cost and inventory system
- order quantity models - EOQ, ABCs of inventory control.
Unit 4. Productivity and Quality Improvement
Concept, service quality, model of service quality, customer value equation, stages in service firm competitiveness, making continuous improvement a competitive strategy, walk-through audit, quality and productivity, blueprint for service excellence, quality and productivity improvement process, quality tools for analysis and problem solving.
References:
Bhattacharya, S. C. Strategic Management; Concepts and Cases, Wheeler Publishing. David, F. R. Strategic Management; Concept and Cases, Pearson Education Inc. Henry, E. A. Understanding Strategic Management, Oxford. Jauch, L. R. and Glueck, W. F. Business Policy and Strategic Management; Formulation, Implementation and Control, McGraw-Hill. Kazmi, A. Business Policy and Strategic Management, Tata McGraw Hill. Prasad, L. M. Business Policy and Strategic Management, Sultan Chand and Sons. Wheelan, T. L. and Hunger, J. D. Strategic Management and Business Policy, Pearson Education Inc. Chalise, M and Bhandari, D.R. Strategic Management, Asmita Publication, Kathmandu ELE 227: Service Operations Management BBM 8th Semester Credits: 3 Lecture Hours: 48