This course introduces students to practical production and performance management tools used in industrial environments, with a strong focus on manufacturing and food/meat processing operations. The course emphasizes how to manage, measure, and improve production systems using structured tools such as Visual Performance Management (VPM), KPIs, OEE, Pareto analysis, SIPOC, process mapping, Business Process Reengineering (BPR), and 5S. Rather than focusing on standards or certification frameworks, the course develops students’ ability to see processes, identify losses, analyze performance, and propose realistic improvement actions based on operational data.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 15 heures

Méthode(s) d'évaluation : Evaluation - TC, Examen final