Assignment 1a) The concept of operations management I am going to use is the operations management we used in a job I previously worked. I worked in a small, stationary food service trailer. Using information from previous years and months, we were able to predict the demand for supplies, food inventory, and the number of employees that would be needed to help the business run efficiently during any given time (including days of the week). We had a great supply chain that was extremely reliable, and also back up suppliers included in that chain. Inventory was ordered every week, and we only ordered what would be needed each week, especially for the fresh foods. The frozen foods were also ordered so that there wasn’t more than needed, but also a little extra just in case it was busier than expected. All inventory that was delivered was inspected to make sure it was up to our quality standards beforewe accepted the delivery. The owner was not shy about sending items back, or calling a supplier to complain about the quality and have items replaced.The owner completed the basic bookkeeping, but also hired an outside accountant to take care of the legal financial paperwork.Every few months the owner re-figures the cost of supplies, wages, rent, electric, etc. to see if the prices need to be changed due to the increase of payments. She then adjusts as necessary to make sure the business has not only made profits, but a steady cash flow for her family.We constantly looked at quality control concerning our products before and after they were served to our customers. If our final food order was sloppy, burnt, or under cooked, it did not go out to the customer. Not only did it pass through the cook, but also handed off to the customer service person to bag and be inspected.