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AJI-NO-MOTO

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adella aira

on 4 December 2013

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Transcript of AJI-NO-MOTO

AJI-NO-MOTO
INTRODUCTION
COMPANY BACKGROUND
Professor Kikunae Ikeda from the University of Tokyo isolated glutamate from the seaweed which contains glutamate salt
Ajinomoto has 15 factories all around the world
One of it is located in our proud country
In Maslow's hierarchy, food is categorize under physiological needs
Food is form by the plant or animal
Helps to reduce stress and gives energy
Aji-no-moto
Well established company which produce food seasoning
Contains Monosodium Glutamate which covers the
UMAMI
section.
What
UMAMI
?
Ajinomoto Bhd started its business in 1961
Located at Jalan Kuchai Lama
Been conducted by the Chairman; General Tan Sri (Dr.) Dato' Paduka Mohamed Hashim Bin Mohd. Ali (Rtd) since 1995 till now
Ajinomoto is the main company who produce MSG
Trusted by Malaysian citizen since it is a well established brand
Board of Directors
Dato' (Dr) Teo Chiang Liang, Malaysian
Ryoichi Ebata, Japanese
Katsuhide Shirai, Japanese
Koay Kah Ee, Malaysian
Daisuke Kon, Japanese
Dominic Aw Kian Wee, Malaysian
Dato' Setia Ramli Bin Mahmud, Malaysian
Ryuji Ito, Japanese
Kamarudin Bin Rasid, Malaysian
Azharudin Bin Ab Ghani, Malaysian
SWOT Analysis
SWOT analysis used by managers to analyse the company's internal and external environment
SWOT analysis important to improve company and stay out of trouble
Keep the company's relationship with its customers
STRENGTH
WEAKNESSES
• Human Resource Problems
• Unhealthy product

OPPORTUNITIES
• New product variety
• Job opportunities

THREATS
• Technology advance
• Competitor

• Well-known Brand
• Production Quality

MISSION
“To create better lives globally by contributing to significant advances in Food and Health and by working for life”
Strategies to achieve the missions
Create new value
Social contribution
Pioneer spirit
Value people
VISION
To become a global group of food companies central on the world’s No. 1 seasoning business.

To become a global group of aminoscience companies that contributes to humankind with the world’s No.1 amino acid technology.

To become a group of health-promoting companies with a scientific approach to good taste and health.

PRODUCT DESIGN
Product design is a process of creating a new goods or services to be sold by a business to its customers
Related to how we design the product and service
Product design by Ajinomoto is unique and the demand for the product still high
by using Research and Development strategy Ajinomoto hired the Research Institute for Bioscience Products and AJINOMOTO-GENETIKA Research Institute to conduct a research as to find an efficient production of amino acids and nucleic acids from various type of raw material to produce the products.
PLC
Introduction stage is by release a new product that is Ajinomoto.
Growth stage product design becomes more stable and sales also rapidly increase.
In Maturity stage faced a declining number of sales.
Final stage which is Decline.
QUALITY MANAGEMENT
Ajinomoto group emphasizing on the quality of the products and also achievement.
Ajinomoto group has set a strict standards for raw materials, packaging, quality control, and labelling
Ajinomoto had reached the standards of SIRIM under the ISO 9001:2000
Ajinomoto also has Halal certificate from JAKIM
The Ajinomoto group has earned the HACCP certification by the Minister of Health
PROCESS STRATEGY
It is an organization’s approach to transform resources into goods and services
Objective of the strategy process is to meet user requirements and specifications
Ajinomoto is made from sugar cane
Then it will go through the fermentation process
The crystallization process will take place
Last but not least, the product is bottled, label, packaged, and ready to be shipped to any store that sells Ajinomoto products
LOCATION STRATEGY
Location strategy is to minimize the benefit of location to the firm
AJI-NO-MOTO Group is situated at Jalan Kuchai Lama
It is not safe for the residents as it can danger the residents’ life
Daily routine of the factory which is trucks entering and leaving the factory also can dangerous
Not a safe place for the workers
LAYOUT STRATEGY
Is a configuration or arrangement of department, work center, equipment position and movement of work in the system
The objective is to minimize costs that are included in processing and packaging the product
The layout is to help maximize the utilization of volume
The layout is also important in preserving the overall quality of the product
HUMAN RESOURCES AND JOB DESIGN
Human resources is a department charged with finding, screening, recruiting and training job applicants, as well as administering employee-benefit programs
Ajinomoto Group is having quite a lot of number of immigrant workers
Offer more job opportunities to the locals, Malaysian
To engage foreign workers by paying a cheaper fee to reduce operating costs had an impact on restrictions in the development of the country
Can provide training in order to help improving skills and knowledge
Offer a reasonable salary for local workers
SUPPLY CHAIN MANAGEMENT
Supply chain management is the integration of the activities that procure materials and services, transform them into intermediate goods and final products, and deliver them to customers
FARMER
MANUFACTURER
WHOLESALER
SUPPLIER
CUSTOMERS
GLOBAL SUSTAINABILITY
Issues concerning global sustainability
Contributing to a Low-Carbon Society
Conserving Ecosystems and Biodiversity
Contributing to the Recycling of Resources
INVENTORY MANAGEMENT
Inventory management is the process of monitoring the flow in and out of existing inventory
Ajinomoto was having trouble increasing number of returned items
To reduce the amount of waste and high costs, Ajinomoto launch promotions on those items
They also made new rules on coordination of promotional items
MAINTENANCE
Maintenance can be defined as a machine repair, maintain production facilities and equipment used in operations
There are three types of maintenance, preventive maintenance, corrective maintenance and operations and maintenance
Ajinomoto is promulgated using preventive maintenance to minimize disruption to yield the product
END
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