Assignment

On
Production and operational
management

Submitted To:-

Dr. K V N

Submitted By:-
Gurbachan Singh
PGP2-A
 1. Discuss the major differences
between the production of goods and
the production of services
Before understanding the differences between the
production of goods and the production of services, we
should firstly know about what is exactly the meaning of
goods and services:

Meaning of Goods:
A good is something that you can use or consume, like
food or CDs or books or a car or clothes. You buy a good
with the idea that you will use it, either just once or over
and over again.

Meaning of Services:
A service is something that someone does for you, like
give you a haircut or fixes you dinner or even teaches
you social studies. You don't really get something solid,
like a book or a CD, but you do get something that
you need.
Difference between production of goods and
production of services:
The basic difference is that a good is something you can
hold in your hand (unless it's something big, like a car or
a house).
Now, a service can also contain a good. Someone who
fixes you dinner gives you food, which was bought. In this
example, the food is the good and the person's fixing it
for you is the service.
In the same way, your teacher gives you a service by
teaching you social studies. He or she also gives you
a good by giving you a textbook.
Your teacher teaching you social studies is a good
example of a service that you personally don't pay for.
(Your family might pay for it, but you don't.)
And not all services are economic, either. A service can
be as simple as reading a book to someone. This kind of
activity doesn't cost anything, but it is something that
one person did for another.
A good doesn't have to cost anything, either. If you give
your friend a book or a CD, then you given that friend
a good, since we have already defined books and CDs
as goods. Your friend didn't give you any money for
the good. But you didn't really do something for your
friend, either; you just gave your friend something he or
she could hold or touch.
Remember, the one thing that
sets goods and services apart is the ability to touch them.
You can touch a good, but you can't touch a service. You
can touch the result of a service but not the service itself.

This answer outlines the difference between a good and a

service but the question was not that. The question is
around the differences in goods production operations
and in service operations.
The correct answer would include the following
differences; services are more intangible, more
customized and less storable. Quality control is handled
much differently, service operations require different
skills and there is a greater customer service link with
services
Select production processes with which you
are familiar (a) List the most important
inputs for making the product (b) Describe in
detail how the production process converts
these inputs into the product.
In 1992, global production of all tea was almost 2.5
million tons. The majority of tea production occurs in the
subtropical areas of Asia, including China, India, Sri
Lanka, Japan, and Indonesia. More than 35 countries now
produce tea, with India, China, and Sri Lanka the leaders.
Black tea is the most produced, followed by oolong and
jasmine tea. Besides the distinction between varieties of
tea, the major difference between the types of teas is the
processing method. Green tea leaves are picked and
immediately sent to be dried or steamed to prevent
fermentation, whereas black tea and other types are left
to ferment after they are picked.
Green tea originated in China for medicinal purposes, and
its first recorded use was 4,000 years ago. By the third
century, it became a daily drink and cultivation and
processing began. Today, China has hundreds of different
types of green teas. Other producers of green tea include
India, Indonesia, Korea, Nepal, Sri Lanka, Taiwan, and
Vietnam.
Green tea was first introduced in Japan during the Nara
period (710-794), when numerous Japanese Buddhist
monks visited China and brought tea seeds back to Japan.
The Japanese tea industry is said to have begun in 1191,
when the monk Eisai planted tea seeds from China on
temple land. He then encouraged the cultivation of tea in
other areas of Japan by extolling the health benefits of
tea drinking.
The making and serving tea as an art form (sado, the way
of tea) was introduced in Japan during the eleventh
century. The origins go back to China's Tang dynasty
(618-907), when a ritual was performed in Buddhist
temples. A brick of tea was ground to a powder, mixed in
a kettle with hot water, and ladled into ceramic bowls.
One of the first Japanese uses of the tea ceremony in
public was when Toyotomi Hideyoshi, then the most
powerful warlord in Japan, held a tea party in his camp
the evening before a large battle in order to calm his
warriors and inspire morale. Hideyoshi's own sado
teacher, Senno Rikyo, is also credited with elevating tea
from a simple beverage to a highly respected method of
self-realization. Today, there are tea schools in Japan to
learn the proper methods of the tea ceremony
or chanoyu. The Urasenke School is the most active and
has the largest following.
The form of chanoyu that is practiced today was
established in the second half of the sixteenth century by
Rikyu. Chanoyu involves more than merely enjoying a
cup of tea in a stylized manner. The ceremony developed
under the influence of Zen Buddhism aims to purify the
soul by becoming one with nature. The true spirit of the
tea ceremony has been described by such terms as
calmness, rusticity, and gracefulness. The rules of
etiquette are carefully calculated to achieve the highest
possible economy of movement.
For some 500 years after tea was introduced to Japan, it
was used in its powdered form only. It was not until the
mid-sixteenth century that the processing method for
conventional green tea was invented. Prior to the Edo
period (1600-1868), the consumption of tea was limited
to the ruling class. Only after the beginning of the
twentieth century, with the introduction of mass
production techniques, did tea achieve widespread
popularity among the general population.
Today, tea leaves for green tea are grown in the warmer
southern regions of Japan, with about half produced in
Shizuoka Prefecture. Uji, a district near the ancient city of
Kyoto (and the district from which the finest Japanese tea
comes from to this day) became the first tea-growing
region in Japan. Later, tea plantations were planted in
Shizuoka Prefecture and, finally to surrounding regions. A
total of about 100,000 tons of green tea is produced per
year from 60,000 hectares of tea fields. Only green tea is
produced in Japan.
Though traditionally green tea was produced manually,
the process has been fully mechanized in Japan. The
various types of tea now produced differ according to
cultivation practices and processing methods. Sencha is a
tea with three quality levels: high, medium, and low. It is
manufactured from the tender top two leaves and the
shoots for the high and medium grades and from the
third from the top leaf for the low grade.
Sencha, which comprises 80% of all green tea production,
consists of tiny dark green needle-shaped pieces. Almost
immediately after picking, the leaves are steamed for
about 30 seconds to seal in the flavor, followed by drying,
pressing, and rolling steps.
Gyokura is the highest grade of tea and is made from the
most tender leaves that are grown under 90% shade
using bamboo blinds. Matcha is made from similar leaves
and is processed into a powder form for exclusive use in
the tea ceremony. Bancha is a low-grade coarse tea
made from older leaves picked after Sencha leaves are
picked or picked in the summer. It is generally composed
of lower grade tea leaves, which are divided into two
kinds: large leaf, and small leaf.
Houjicha is a wedge-shaped tea made from Bancha that
is roasted at 302° F (150° C) to prevent fermentation and
produces a light golden color when made. Kamairicha
comes from northern Kyushu and is first roasted at 392-
572°F (200-300°C) followed by cooling at 212°F (100°C).
Green tea is traditionally served without sugar, milk, or
lemon since these would destroy the true flavor and
aroma of the tea.
Raw Materials:
Green tea is made from the top two leaves and buds of a
shrub, Camellia sinensis, of the family Theaceace and the
order Theales. This order consists of 40 genera of trees or
shrubs that have evergreen leaves, flowers with five
sepal or leaf-like structures and petals. The
genus Camellia consists of 80 species of East Asian
evergreen shrubs and trees. Besides the leaves, other
ingredients may be added to create special scents or
flavors during the drying process, such as jasmine,
flowers, or fruits.
The tea plant originates in an area between India and
China. There are three main varieties of this plant—China,
Assam, and Cambodia—and a number of hybrids in
between. The China variety grows as high as 9 ft (2.7 m)
and has an economic life of at least 100 years. The
Assam variety is a tree that grows as high as 60 ft (18.3
m), with an economic life of 40 years dependent upon
regular pruning and plucking. The 16 ft (4.9 m) high
Cambodia variety is naturally crossed with other
varieties.
The Manufacturing Process
1. Cultivation and harvesting
1 A suitable climate for cultivation has a minimum
annual rainfall of 45-50 in (114.3-127 cm). Tea soils
must be acid since tea plants will not grow in alkaline
soils. A desirable pH value is 5.8-5.4 or less. Tea can
be cultivated up to 7,218.2 ft (2,200 m) above sea
level and can grow between the equator and the
forty-fifth latitude. The plants are reproduced
through tile-laying or through seeds from trees that
have grown freely.
2 A crop of 1,500 lb (681 kg) of tea per acre requires
up to two workers per acre to pluck the tea shoots by
hand and maintain the field. The tea plant is
generally plucked every five to 10 days, depending
on where it grows. The length of time needed for the
plucked shoot to redevelop a new shoot ready for
plucking varies according to the plucking system and
the climatic conditions. Intervals of between 70-90
days are common.
 Harvesting an average tea planting of 1,500 lb (681
kg) of tea per acre requires up to two workers per
acre to pluck the tea shoots by hand and maintain
the field. The tea plant is generally plucked every
five to 10 days, and the length of time needed for the
plucked shoot to redevelop a new shoot ready for
plucking varies according to the plucking system and
the climatic conditions. Intervals of between 70-90
days are common. A bud and several leaves are
picked from each plant. In Japan, the first crop is
harvested in April and May, the second crop in June,
the third crop in July and the final crop in September.
3 In Japan, the tea harvesting begins around the end
of April, with the leaves picked by hand or machine.
A bud and several leaves are picked from each plant.
The first crop is harvested in April and May, the
second crop in June, the third crop in July and the
final crop in September. For gyokuro or matcha tea,
the plants are shaded for two weeks after the first
bud comes out in spring before picking. The leaves
are then shipped to the factory for processing. Since
not all can be processed at once, the leaves are
stored in a large bin that is kept at the proper
temperature by blowing cool air into the bottom.

2. Drying:
4 After the tea leaves are plucked, they must be
dried to prevent fermentation, which stops any
enzyme activity that causes oxidation. In China,
 green teas are often pan-fired in very large woks,
over a flame or using an electric wok. The tea leaves
must be stirred constantly for even drying. Withering
is also used, which spreads the tea leaves on racks of
bamboo or woven straw to dry in the sun or using
warm air. Again, the leaves must be moved around
to ensure uniform drying.
5 In Japan, steaming is normally used. Before the
steaming process begins, the tea leaves are sorted
and cleaned. The steaming time determines the type
of tea that is produced. Sencha tea is normally
steamed for 30-90 seconds. Another type of sencha
called fukamushi is steamed for 90-150 seconds to
produce a flaky light yellowish green tea. Steaming is
conducted in a bamboo tray over water or by a
revolving or belt-conveyor type machine. After
mechanical steaming, the leaves go into a cooling
machine that blows the water from the leaves.

3. Shaping:
6 In most countries, rolling or shaping green tea
leaves is done by machinery. In China, high-end
leaves are hand-rolled into various shapes, including
curly, twisted, pointed, round, and more. Rolling the
tea creates a distinctive look, as well as regulates the
release of natural substances and flavor when it is
steeped in the cup.
7 In Japan, a number of rolling and drying steps take
place. A special machine is used to accomplish the
first rolling and drying steps simultaneously and
takes about 48 minutes. The tea leaves are dried to
improve their strength so they can be pressed during
the next drying process. Moisture from both the
surface and from the inside of the tea leaves is
removed using this machine.
8 This machine consists of a spindle with finger-
shaped extensions that stir the leaves while heated
air (at 93.2-96.8° F [34-36° C]) is blown into the
machine. Though the rolling temperature is
automatically controlled by the computer, it is still
important

Once harvested, the tea leaves are dried in order to

prevent fermentation. In China, pan firing is used. In
Japan, the leaves are steam dried. The dried leaves
are then shaped or rolled in order to regulate the
release of natural substances and flavor when it is
steeped in the cup, as well as create a uniformly
rounded leaf. In Japan, the tea is dried once more to
reduce its moisture content to about 5% before
packaging.
for the operator to touch the tea by hand to make
sure it feels right.
9 Since the moisture level still varies for different
parts of a leaf or from one leaf to another at the end
of the first step, another rolling process takes place
to uniformly distribute the remaining moisture in the
leaves. This process rolls the leaves by pressing
under a rotating disk to bring the moisture from the
center of the leaves to the surface. The process is
conducted at room temperature for 24 minutes.
10 Next, the leaves go to another rolling/drying
machine, which uses a spinning pedal inside of a
revolving drum to convert the leaves into a round
shape. This process takes about 40 minutes. It is
very important to take out the leaves at the same
moisture level every time.
11 The tea leaves are removed from the previous
machine, separated into small portions and placed in
pots. They are gradually rolled into tiny round or
needle shapes using a weight. This step takes 40
minutes and removes most of the moisture. The total
 process thus far takes about three hours compared
to hand rolling and heating which can take up to 10
hours.

4. Final drying:
12 In Japan, green tea must be dried for about 30
minutes after the final rolling step for storage. The
tea is spread on a caterpillar-type device and dried
slowly to about 5% moisture content or less. At this
stage the half-processed tea, called aracha, is
shipped to tea merchants or wholesalers for final
processing. Aracha is not uniform in size and still
contains stems and dust.

5. Post-processing:
13 After the tea is shipped to the wholesalers in
Japan, it undergoes several other steps to produce
the final product. A special machine grades and cuts
the tea by particle size, shape, and cleanliness,
depending on the final qualities desired. The
machine uses mechanical sieves or sifters fitted with
meshes of appropriate size, as well as cutting
devices to achieve a quality tea. Another drying step
follows to produce the aromatic flavor, followed by
blending per customer's specifications, packing and
finally shipping to retail shops. In other countries,
similar sorting, weighing, and packaging steps occur
after the shaping process.

6. Quality Control
 The quality of green tea depends first on using good
tea leaves. The natural quality of the leaf, including
color and aroma, must then be preserved during the
manufacturing process to produce a good green tea.
In Japan, this involves controlling the temperature to
93.2-96.8° F (34-36° C) during rolling, drying, and
storage. Since tea leaves can generate their own
heat, cool air is blown into the bottom of the
container to keep the leaves at the proper
temperature during storage.
The Japanese government also subjects all exported
tea to a strict inspection. Standard samples, which
are established at the beginning of the tea season
each year, are used to compare various properties of
the finished product with the samples. Leaves,
stems, moisture, content, flavor, taste, and color are
all rigidly examined. There is also a stringent
chemical analysis to determine tannin, caffeine,
vitamin, and mineral contents. Tea is exported only
after passing these tests.

7. The Future:
Though the health benefits of green tea have been
known for centuries, recent research is providing
concrete evidence of these benefits. Studies have
shown that green tea can prevent cancer since it
contains catechin, the major component of tea. A
study in Japan showed that residents in areas
devoted to green tea production in the central and
western regions of Shizuoka Prefecture, who drink
the tea daily, have a significantly lower death rate for
all types of cancer compared to other regions.
These findings were supported by animal
experiments that showed green tea reduced the
growth of tumors. Other research has shown that
green tea consumption may inhibit nitrosamine
formation—known carcinogens or cancer-causing
chemicals.
Green tea catechin has also been shown to limit the
excessive rise in blood cholesterol in both animals
and humans, as well as prevent high blood pressure.
Other benefits of catechin include killing bacteria and
influenza viruses, preventing halitosis, inhibiting
increase of blood sugar, and fighting cariogenic
bacteria. Green tea (especially matcha) also contains
important vitamins (C, B complex, and E), fluoride
(for preventing cavities), amino acids (for lowering
blood pressure), and polysaccharides (lowers blood
sugar). Green tea is a strong antioxidant as well and
is even more powerful than vitamin E or vitamin C
due to the presence of polyphenols, such as
epigallocatechin gallate (EGCG).
Extracts of green tea may also make strains of drug-
resistant bacteria that cause skin infections more
sensitive to penicillin, British researchers report. The
investigators also found that diluted tea extract
acted synergistically with antibiotics, making them
more potent against particular strains of this type of
bacteria.
In addition to preventing or curing these more
common diseases, preliminary research indicates the
antiviral capability of green tea catechin may have
some beneficial effect in fighting AIDS. Laboratory
tests have verified that catechin can inhibit the
activity of the AIDS virus. Instead of simply being
known as a popular Japanese beverage, green tea
may thus become an important "new" medicine of
the twenty-first century for the entire world.