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Module Planning and project management for beverage industry
Person responsible To be announced
Learning outcomes Students understand management concepts for beverage operations as well as planning and operational strategy for beverage industry.
Content Management concepts for beverage operations. Operational strategy, planning and decisions. Process and work-force management. Techniques in site selecting and plant layout, capacity planning, production planning, inventory control and project management for beverage-industry.
Teaching and learning methods  
Language Thai/English
Teaching materials
[Only available for enrolled students]
  • 01 Introduction
  • 02 Forecasting – 1
  • 03 Forecasting – 2
  • 04 Aggregate planning
  • 05 Inventory -1
  • 06 Inventory – 2
  • 07 Inventory – 3
  • 08 Master Production Schedule (MPS)
  • 09 Rough Cut Capacity (RCCP)
  • 10 Material Requirements Planning (MRP)
  • 11 Capacity Requirements Planning (CRP)
  • 12 Scheduling -1
  • 13 Scheduling – 2
  • 14 Production Activity Control (PAC)
Assessment method and evaluation Written or oral examination and project work
Qualification and skill requirements for teacher  
Previous knowledge expected and workload for students None
Further information  

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