MINISTRY OF EDUCATION TRAINING

HO CHI MINH CITY UNIVERSITY OF ECONOMICS AND FINANCE

BUSINESS ADMINISTRATION FACULTY

OPERATIONS MANAGEMENT
Subject Code: MGT1127E.A15E

REPORT MIDTERM EXAM

Lecture: Vo Thi Xuan Hanh
Group: BUTTER

Members: Huynh Van Cuong

Vo Nguyen Thao Linh
Nguyen Nu Tra My
Nguyen Dang Huyen Nhi
Loi Minh Phuong Trinh
Tran Bao Vy

Ho Chi Minh, April 5th, 2023

 THANK YOU
First of all, I would like to thank the University of Economics and Finance in Ho Chi Minh City and the
school's management board for introducing the subject into the curriculum and allowing us to develop
scientific thinking and understanding. A practical approach to all students of the school and the
MGT1127E.A15E class. UEF's dynamic learning environment has helped us to be equipped with more practical
knowledge, supporting our future study and work path.

To complete this report, my team would especially like to express our gratitude and thanks to Ms. VO
THI XUAN HANH, who has always been with us during this time. Thanks to your enthusiastic guidance and
willingness to support us, we know more about operations management.

In addition, we would like to thank all students in class. Thank you for creating a dynamic, fun,
enthusiastic class and a comfortable atmosphere in each lesson. Finally, we would like to thank all team
members for their unremitting efforts and efforts to make and complete this report.

Best regards
 Table of contents
Chapter 1. Work breakdown table and assessment of the completion level of team members ............... 4

Chapter 2. Introduction AJINOMOTO VIETNAM CO., INC ........................................................................ 5

Chapter 3. Answer the questions ........................................................................................................... 7

Question 1. Describe the company's operations management, including input, transformation process, and output. 7

Question 2. Explain the quality of output of the company (i.e., product quality and service quality).......................... 13

Question 3. Compare the resources and competencies of the company to other competitors ................................... 15

Question 4. Apply the operations theories to the production process of the company to explain their effectiveness in
increasing the productivity ............................................................................................................................................ 18

Question 5. Propose the improvement of the operations to increase the competitive advantages of the company .. 19

Chapter 4. Conclusion ..........................................................................................................................21

Chapter 5. References ..........................................................................................................................22

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CHAPTER 1. WORK BREAKDOWN TABLE AND ASSESSMENT OF THE COMPLETION LEVEL OF
TEAM MEMBERS

% contribution of
Completion Evaluation of
No. Full name Student ID Tasks the task to the
level task results
overall task
Huỳnh Văn
1 180050767  Question 5 14% 80% Late deadline
Cường
Võ Nguyễn
2 195080680  Question 4 14% 80% Late deadline
Thảo Linh
Nguyễn Nữ
3 205014960  Report 17.5% 100% Complete mission
Trà My
Nguyễn Đặng  Question 3
4 205017323 19.5% 100% Complete mission
Huyền Nhi  Report
Lợi Minh
5 195100276  Question 2 17.5% 100% Complete mission
Phương Trinh
6 Trần Bảo Vy 195081576  Question 1 17.5% 100% Complete mission
Total: 100%

Note: This work breakdown table aims to divide the specific work of the team members, thereby
assessing the responsibilities of each member with the Midterm Exam. The level of work completion of each
member is evaluated based on the criteria of the Group BUTTER and moderated by the leader and other
members of the group.

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CHAPTER 2. INTRODUCTION AJINOMOTO VIETNAM CO., INC

Ajinomoto Vietnam Group is one of the leading companies in manufacturing and trading spices, food,
and nutrition products in Vietnam. Ajinomoto Vietnam is a 100% foreign-invested company under Ajinomoto
Corporation Japan, established in 1991 with an initial investment of up to 8 million USD. The mission is to bring
Vietnamese consumers high-quality, safe, and healthy products while contributing to the sustainable
development of society and the environment. Over 30 years of business development, the company has
constantly expanded and improved its production capacity. Now, Ajinomoto Vietnam is proud to be the
supplier of famous seasoning products such as AJINOMOTO® MSG, Aji-Ngon Seasoning Seeds®, and Ready
Seasoning Seasonings Aji-Quick®, Aji-mayo® Mayonnaise, “Phu Si” Soy Sauce, Ajinomoto Fermented Rice
Vinegar, Ready-made Donut Flour, Blendy® Instant Drink, Birdy® Canned Coffee, VITAL™ Amino Drink, etc.

Figure 1. All products of Ajinomoto

 Vision: To become Vietnam's most beloved and reliable company with a “Professional” in food and
health.

 Mission: Contribute to the further growth of Vietnam, the happiness and good health of people in
Vietnam through food culture and food resources development.

 Core philosophy: ASV (The Ajinomoto Group Creating Shared Value) - Ajinomoto Group constantly
implements initiatives to help solve social problems through its business activities. These initiatives

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have contributed to the Group's development by enhancing economic value through shared value with
society and the local community.

Figure 2. Ajinomoto's value tower

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CHAPTER 3. ANSWER THE QUESTIONS

Question 1. Describe the company's operations management, including input, transformation

process, and output.

Ajinomoto is proud to be one of the leading companies in manufacturing and trading spice products in
Vietnam. For more than 30 years in Vietnam, Ajinomoto has always made constant efforts to create a variety
of products of good quality, safe, and suitable for the taste and needs of Vietnamese people. The company's
products are diversified, with more than 35 different categories. All these products are strictly managed and
operated from input to conversion to output to bring consumers the best quality products.

Aji-mayo is one of the products that are too familiar to Vietnamese users. To produce a product, all
operating processes are strictly managed. Let's learn the process of making this sauce.

Introduction Mayonnaise Aji-mayo®

Figure 3. Aji-mayo products

Mayonnaise Aji-mayo® is created from fresh chicken eggs and other ingredients such as cooking oil and
vinegar…under the strict selection and examination of quality. Especially, chicken eggs from suppliers are
required to high standards such as clean egg, no spots, no cracks, high yolk, solid white, and being through a
modern cleaning process by production.

To produce Mayonnaise Aji-mayo®, the liquid egg is added with other ingredients, mixed, homogenized,
and examined for food hygiene and safety before being packaged and delivered to consumers.

Inputs (Main ingredients)

Fresh chicken eggs

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 Fresh chicken eggs are selected from a reputable farm in the market and have a certificate from the
health agency.

 Selection criteria for fresh chicken eggs must meet strict input criteria before being transported to the
factory.

 Fresh eggs will be arranged to be transported to the factory within 48 hours after laying.

 The total time from harvesting to putting it into production is 7 days.

Vegetable oil

 Using low-cholesterol soybean and canola oils handpicked from leading Oil Producers

Vinegar

 According to Japanese technology lines, using fermented vinegar at the Ajinomoto Vietnam factory
gives a characteristic mild and sour taste.

Other ingredients

 Raw materials are imported from reputable & quality Manufacturers. All imported materials undergo
strict quality control & testing before use.

Transformation process

Egg handling process

 Step 1: Fresh chicken eggs

Strictly control the quality from the chicken rearing stage.

 Step 2: Wash and Sanitize

Eggs are washed and sanitized strictly.

 Step 3: Crack the egg

Eggs are processed and shelled automatically.

 Step 4: Pasteurization

Eggs undergo a heating process to eliminate all microorganisms, ensuring safety.

 Step 5: Egg translation, pasteurization

After pasteurization, the egg solution is checked for quality before use.

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Figure 4. Egg handling process

The production process of Ajinomoto's fermented rice vinegar

(Traditional fermentation method combined with modern technology)

 Step 1: Ingredients

Rice is well-selected and checked to ensure quality, ensuring VSATTP.

 Step 2: Ingredients treatment

Rice is cooked into steamed rice.

 Step 3: Steamed rice incubation

Steamed rice incubation with specific Koji vinegar fermentation can create a particular flavor for
fermented rice vinegar.

 Step 4: Vinegar fermentation

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Steamed rice, after incubation, is added with vinegar bacteria, food alcohol, and other ingredients for
fermenting and incubation for more than 2 months. Vinegar bacteria is listening to music, according to the
Japanese experience, to increase fermentation efficiency.

 Step 5: Filtration

The mix, after incubation, is filtered to remove rice residue

 Step 6: Pasteurization

The mix, after filtering, is pasteurized to ensure food safety and hygiene for the product.

 Step 7: Packaging

Vinegar is weighed and bottled in different volumes

Aji-mayo Mayonnaise Production Process

 Step 1: Ingredients

Fresh eggs and other materials, like vegetable oil, vinegar, etc., are carefully selected and checked for
quality. Only fresh eggs purchased directly from reliable farms and quarantined by local veterinary offices are
chosen.

 Step 2: Eggs processing

Chicken eggs are processed, and eggshells will be broken automatically. The egg solution will flow into
the blending system to mix well.

 Step 3: Eggs Pasteurizing

The egg solution is pasteurized at 60oC for about 15 minutes and then cooled down.

 Step 4: Mixing

Pasteurized egg solution is added with water, egg powder, and seasonings, then mixed and filtered to
receive egg seasoned mixture.

Then seasoned egg mixture is pre-mixed with vegetable oils, starch, and vinegar.

 Step 5: Homogenizing

The mixture is homogenized to create Aji-mayo® Mayonnaise.

 Step 6: Packaging

Aji-mayo® Mayonnaise a weighted and filled automatically into different SKUs.

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Output (Products)

Each of the company's mayonnaise products has its ingredients and nutritional value

MAYONNAISE Aji-mayo® Original Flavor 260G

Mayonnaise Aji-mayo® Original is a versatile seasoning sauce for dipping and mixing dishes. Thanks to
the convenient "Dual Lid", Aji-mayo® sauce helps Moms decorate dishes easily, unleashing creativity.

The harmonious fatty and sour taste of Aji-mayo® sauce is suitable for Vietnamese people and brings
great flavor to vegetable dishes, helping children eat many vegetables daily.

NUTRITIONAL VALUE OVER 100G

Energy 576 kcal

Protite (g) 1.5

Lipid (g) 57

Carbohydrates (g) 13

MAYONNAISE Aji-mayo® Original Flavor 130G

Mayonnaise Aji-mayo® Original Flavor is an indispensable, multi-purpose sauce in the kitchen. The
harmonious fatty taste of Aji-mayo® sauce brings excellent taste to dishes when dipped and mixed.

Mayonnaise Aji-mayo® Original Flavor 130g is the right choice to experience a delicious sauce for
everyday dishes.

NUTRITIONAL VALUE OVER 100G

Energy 576 kcal

Protite (g) 1.5

Lipid (g) 57

Carbohydrates (g) 13

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MAYONNAISE Aji-mayo® Sweet Sauce 130G

Mayonnaise Aji-mayo® Sweet & Gentle Sauce was developed based on Vietnamese taste with a blend
of delicious milk flavor and mayonnaise's typical sour and fatty taste.

Suitable for dipping bread, sandwiches, chips, or mixing fruit salads...

NUTRITIONAL VALUE OVER 100G

Energy 647 kcal

Protite (g) 1.0

Lipid (g) 67

Carbohydrates (g) 11

MAYONNAISE Aji-mayo® Original Flavor 1KG

Mayonnaise Aji-mayo® Original is a versatile condiment suitable for many dishes, especially dipping and
mixing.

Mayonnaise Aji-mayo® Original Flavor, 1 kg box, is more economical and suitable for restaurants and
bars.

NUTRITIONAL VALUE OVER 100G

Energy 576 kcal

Protite (g) 1.5

Lipid (g) 57

Carbohydrates (g) 13

MAYONNAISE Aji-mayo® Original Flavor Sachet 15G

Mayonnaise Aji-mayo® Original Flavor is a very convenient multi-purpose sauce that is indispensable in
the lunch box accessory when your child goes to school, on every picnic with the family or long trips.

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NUTRITIONAL VALUE OVER 100G

Energy 576 kcal

Protite (g) 1.5

Lipid (g) 57

Carbohydrates (g) 13

Question 2. Explain the quality of output of the company (i.e., product quality and service quality)

Product Quality

All Ajinomoto products go through a quality check before storing and distributing to ensure output
quality. At this stage, when defects are detected, the product will be re-checked from the beginning, and the
whole shipment will be canceled to ensure uniform quality. Ajinomoto has automated the process from
finished products to packaging and weighing to limit product contamination and failure to meet food hygiene
and safety standards.

As a large corporation, Ajinomoto has built its quality assurance system, the Ajinomoto System of Quality
Assurance (ASQUA), for all its products and services. As a result, quality is strictly guaranteed from the time
the raw materials are purchased until the products are sold.

Figure 5. ASQUA framework

ASQUA is Ajinomoto Corporation's own quality assurance system. This system is built based on ISO 9001,
an international quality management system standard, and production management standards such as Hazard

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Analysis and Critical Control Points (HACCP) standards, food hygiene management, and good manufacturing
practice (GMPs). The system also incorporates the Group's General Quality Policy, such as Ajinomoto's Quality
Assurance Regulations, Quality Standards, and other regulations and requirements set forth by the Group or
each internal department set up. With ASQUA, the Group carries out rigorous quality assurance activities
around the world, from the procurement of raw materials to the sale of products, always aiming for higher
quality in production. Customers' requirements and expectations are handled promptly to improve products,
services, and business operations.

Figure 6. Components of ASQUA

Furthermore, all branches of companies and units of the Ajinomoto Group have been certified to ISO
9001 and are maintaining their certification. The Group also aims to achieve Food Safety System Certification
(FSSC) 22000*5 by the Global Food Safety Initiative (GFSI) for many of the production units customers request.

Service Quality

Not only improving product quality, but Ajinomoto Corporation also focuses on improving service
quality. Ajinomoto listens to customers' opinions to provide the best quality products and services. To do that,
Ajinomoto Vietnam's Customer Service Center was born, bringing more conveniences to customers, from
advising on how to prepare food to provide product information and food products company answer
questions.

Customers can easily hear the soft, friendly voice of the Customer Service Center staff when contacting
the call center. If customers need to consult or answer information in professional fields such as science,
nutrition, etc., in-depth ways. The Customer Advisory Center will quickly work with relevant departments and
agencies to collect information and data or conduct scientific tests to get accurate results and satisfactory
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answers for the client. This satisfies customers with the company's services and provides customers with
information about products and businesses in the most accurate and fastest way.

Question 3. Compare the resources and competencies of the company to other competitors

Ajinomoto is one of the leading companies in producing and selling seasoning products in Vietnam.
However, Ajinomoto also faces fierce competition from other competitors in the market. Some formidable
competitors of Ajinomoto in the Vietnamese market can be mentioned:

Masan Consumer Joint Stock Company is a Masan Group member specializing in producing and
distributing condiments, sauces, instant noodles, and soft drinks. Masan Consumer's well-known brands that
compete directly with Ajinomoto include Chinsu and Tam Thai Tu.

Unilever Vietnam Co., Ltd - is a 100% foreign-invested company belonging to the Unilever Group,
specializing in manufacturing and trading household, personal care, and food products. Knorr seasoning is one
of Unilever's key cards in the Vietnamese spice market.

Nestlé Vietnam Joint Venture Company Limited - is a joint venture between Nestlé Group and Saigon
Food Company. The company specializes in manufacturing and trading nutritional products, milk, and other
beverage products. However, products such as seasoning seeds, oyster sauce, and sauces under the Maggi
brand are also a strength of Nestlé.

Ajinomoto Vietnam's biggest competitor is Vedan, a corporation from Taiwan specializing in producing
monosodium glutamate, seasoning, starch, and other food products. Vedan set foot in Vietnam in 1991, at the
same time as Ajinomoto Vietnam, and has built a closed production system here. The two enterprises always
compete fiercely in price and product quality while expanding the market in different regions at home and
abroad.

To compete with these businesses, Ajinomoto's resources and capabilities are important factors that
help the company maintain its position in the Vietnamese spice market.

Resources

Established in 1991, Ajinomoto Vietnam Company, is a 100% foreign-invested company belonging to

Ajinomoto Group, Japan, with an initial investment value of more than 8 million USD. After more than 30 years
of operation, Ajinomoto Vietnam has two representative offices in Ho Chi Minh City and Hanoi. Two
manufacturing plants, Ajinomoto Bien Hoa Factory, have been operating since 1991, and Ajinomoto Long
Thanh Factory since 2008, with the 3rd factory, which started construction in 2016. In addition, the company
has three large distribution centers, and branches spread over 63 provinces.

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The total number of employees working at Ajinomoto Vietnam Company is nearly 2,300. The staff is
highly qualified, dynamic, and creative. The company considers human resources its most crucial asset and
strives to promote a culture of learning and growth. The company offers a variety of training programs and
career development opportunities for employees and a fair and equitable compensation system.

From 2020, Ajinomoto Vietnam Company pioneers in applying new technology in the production of
AJINOMOTO® MSG, one of the world's most advanced and environmentally friendly fermentation
technologies. This new technology contributes to solving environmental problems facing society, at the same
time, helps businesses to produce more efficiently and thereby increase their competitive advantage through
fewer input materials, but more products are produced while the production process is simplified with fewer
steps.

From the first product, AJINOMOTO® MSG, for more than 30 years, Ajinomoto Vietnam has constantly
tried to create a variety of good quality, safe, and suitable products for the taste and demand of the
Vietnamese. Ajinomoto Vietnam has more than 35 products widely introduced nationwide with brands
trusted by consumers, such as AJINOMOTO® MSG, Aji-Ngon Seasoning Seeds®, and Ready Seasoning
Seasonings Aji-Quick®, Aji-mayo® Mayonnaise, “Phu Si” Soy Sauce, Ajinomoto Fermented Rice Vinegar, Ready-
made Donut Flour, Blendy® Instant Drink, Birdy® Canned Coffee, VITAL™ Amino Drink, etc.

One of Ajinomoto's rare resources is its brand and reputation. It is known for being the first company to
manufacture and sell MSG seasoning made from wheat and consistently offering a wide range of high-quality
products. Ajinomoto's brand is widely recognized and trusted by consumers worldwide, especially in Asian
markets with a significant market share.

Competencies

Continuous innovation is the foundation of the Ajinomoto Group. Enterprises invest large amounts of
R&D to create a foundation for developing value-added products. The R&D team has grown from 100 people
in 1956 to over 1,700, and they are all experts in the food sector, fermentation, biology, biotechnology,
chemistry, engineering, and other vital disciplines. (More than 10% of them have Ph.D. degrees). Not only
that, but they also have a global innovation network with dozens of R&D facilities in fourteen countries linked
together in bilateral cooperation to provide specialized solutions to international market customers.
Ajinomoto's R&D capabilities enable the company to create new products and solutions that respond to
customers' ever-changing needs and preferences that benefit health, environmental sustainability,
convenience, and flavor. In addition, the company also constantly improves technology to optimize the
production process while still providing customers with high-quality products.

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Ajinomoto's total production output in 2022 is 1.5 million tons, an increase of 10% compared to 2021.
This results from investment in new technology, market expansion, and product quality improvement. The
company also applies a strict quality management system according to many international standards, such as
ISO 9001, ISO 14001, ISO 22000, FSSC 22000, HACCP, and HALAL.

Ajinomoto is not only interested in business but also contributes to the sustainable development of
society and the environment. The company aims to contribute to the well-being of people, the community,
and the planet through its business activities based on the "Eat Well, Live Well" vision and its business principle
ASV (The Ajinomoto Group Creating Shared Values). Sustainable development activities and contributing to
the protection of the green environment are always the top concern with constantly striving to achieve
harmony between the Company's activities with the rational use of natural resources and safe protection for
the natural environment. In addition, the company has carried out many philanthropic and charitable
activities, such as the "Send Children to School" scholarship fund, a nutrition program for mothers and babies,
etc.

SWOT

Strength Weakness

 Strong financial position and a large number of  Relying heavily on advertising

employees
 Focusing too much on the spice business
 Leading Biotechnology and Chemistry

 Organized research and development structure

to respond to market changes

 Comprehensive production technology,

creating high productivity

 High ability to satisfy customers with diversified

products

 The well-established brand with a strong

reputation, high brand equity

 Occupy high market share

 Loyal customer base

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Opportunities Threats

 Expand the market to many other regions  There are more and more negative rumors
about Umami and MSG flavors
 Attract potential human resources
 High-seasoning product substitution
 More competitive opportunities
 Presence of many competitors with low barriers
to entry

 Fierce competition among other businesses on

price

 The economy is unpredictable

Question 4. Apply the operations theories to the production process of the company to explain
their effectiveness in increasing the productivity

Ajinomoto has many operating theories specific to each production stage and each product type through
standards in the company's production process to increase productivity and reduce unnecessary resources.
Some standards that Ajinomoto has applied in operation are as follows.

Ajinomoto Vietnam has applied reputable quality management systems at Bien Hoa and Long Thanh
factories. The production process always complies with quality control standards and good manufacturing
practices, such as ISO 9001 and HACCP... from raw materials and production to customer delivery. At the raw
material stage, all materials are carefully analyzed for criteria such as appearance, physical chemistry, heavy
metals, and microbiology... Based on this analysis result, the software system will evaluate whether the raw
materials are qualified to be put into production. Thereby, all the materials that Ajinomoto Vietnam uses, such
as sugar cane and tapioca for the production of MSG AJI-NO-MOTO; pork meat and bones for the Aji-delicious
seasoning; soybeans for the production of Phu Si soy sauce; fresh chicken eggs for mayonnaise Aji-mayo... are
guaranteed to be the best quality ingredients, thereby bringing satisfaction and peace of mind to consumers.
Similarly, at the end of the production process, based on the analyzed results, the software system will ensure
that only goods that meet the set targets can leave the factory to join the system distributed to consumers.

The company consistently meets the high and strict quality management standards of ASQUA - the
unique quality assurance system of Ajinomoto Group. The ASQUA system is implemented throughout all
member companies globally and motivates member companies to make unremitting efforts to achieve higher
quality goals. ASQUA system also appreciates receiving, analyzing, processing, and always respecting opinions

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and suggestions from consumers, thereby constantly improving the quality of products and services to bring
more satisfaction to consumers.

Another vital quality management system being applied by Ajinomoto Vietnam Company is the Food
Security System. To prevent the willful influence of any individual involved in the production process,
Ajinomoto has established a rigorous food security control list that ensures all employees have work clearly,
wear tags and uniforms, control the production area continuously with security guards and camera system to
make sure there are no hidden or open areas.

In addition to the above central quality management systems, Ajinomoto Vietnam also emphasizes
ensuring production in harmony with the natural environment and preserving the environment. The company
applies an environmental management system according to ISO 14001 standard, aiming for "zero emissions"
- including wastewater, waste, and emissions. Not only does it reduce the amount of water used, but all
wastewater from production is also treated with modern Japanese microbiological technology. The treated
water meets all the standards of the Vietnamese government and the equally strict standards of Ajinomoto
Corporation. At the same time, up to 99% of total solid waste is recycled, and CO2 emissions are reduced by
applying a bio-boiler system - using rice husk firewood as a fuel instead of traditional fuels such as oil and gas.

Question 5. Propose the improvement of the operations to increase the competitive advantages
of the company

The company needs to improve product quality by applying various quality management processes and
controlling food safety risks. At the same time, improve the production process to maximize profits while still
providing customers with the best products.

Regularly inspect and review the global production, logistics, and employment systems. Besides,
expanding the field of production and business combined with distribution channel development strategies to
bring quality and diverse products to Vietnamese consumers ultimately drive digital transformation and
develops more methods to promote and engage customers through media channels.

Regarding service quality, Ajinomoto company should always pay attention to customers' needs and
respond to customer inquiries as quickly as possible. In addition, there should be instruction and training
sessions to improve the quality of Ajinomoto's consulting staff, constantly learning and improving their skills
to improve themselves and bring customers good services best.

The company needs to enhance its brand value even more than its competitors. In particular, it is
necessary to eliminate customers' prejudices about MSG through education and raising customers'

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understanding of the company's products. In addition, the company needs to do better campaigns towards
society and the environment and bring these campaigns closer to customers to gain support.

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CHAPTER 4. CONCLUSION

On the morning of the 21st of March, the University of Economics and Finance, Ho Chi Minh City, and
Ajinomoto Vietnam Company successfully organized a direct business visit to connect businesses and enhance
knowledge and practical experience for students of Operations Management.

It is known that Ajinomoto company is one of the leading Japanese enterprises in Vietnam in the field of
nutritional food. With support from Ajinomoto's representative, UEF students had exciting experiences with
the environment, culture, and production process of Japanese company standards.

Opening the visit for students UEF, Ajinomoto's representative introduced the company, their products,
and the production process of typical products. UEF students had the opportunity to visit the production
process of Ajinomoto MSG and Mayonnaise Aji-mayo and hear an introduction to the process of making them.
Thereby, the students also understand more about the content of Quality Management learned in class. At
the same time, Ajinomoto also emphasized the importance of the relationship between operation and
environmental protection. This is also an important part of the knowledge that the students have learned in
class, and through the live visit, students have gained more experience about the actual process.

The valuable information from Ajinomoto helped the students understand that to operate a factory,
there are many factors, and besides, sustainable development among these factors is what Ajinomoto puts on
top. The company presented and explained to students the very detailed and easy-to-understand vision and
mission of creating sustainable value through a closed biological cycle and the principle of “zero emissions”.

Diversity of products with high quality is what Ajinomoto brings to the Vietnamese consumer market
during its operation. The company products are closely monitored with a strict and closed process to ensure
optimal quality. In particular, each product and each step in the process will be managed and checked
according to its quality regulations.

The enjoyable visit attracted a lot of interest from students with knowledge related to the subject and
job opportunities with the company. Ajinomoto's representative enthusiastically shared and answered all
questions from the students.

Thus, the study tour and practical experience of the students of Operations Management help many
different perspectives and valuable knowledge.

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CHAPTER 5. REFERENCES

Ajinomoto SWOT & PESTLE Analysis (2023). Retrieved April 05, 2023, from
https://www.swotandpestle.com/ajinomoto/.

Ajinomoto Viet Nam ung dung cong nghe san xuat bot ngot hoan toan moi. Retrieved April 05, 2023, from
https://www.ajinomoto.com.vn/vi/tin-tuc-su-kien/ajinomoto-viet-nam-ung-dung-cong-nghe-san-xuat-bot-
ngot-hoan-toan-moi.

An Binh (2022). Ajinomoto muon tro thanh “hinh mau” kinh doanh ben vung tai Viet Nam. Retrieved April
05, 2023, from

https://www.nguoiduatin.vn/ajinomoto-muon-tro-thanh-hinh-mau-kinh-doanh-ben-vung-tai-viet-nam-
a579720.html.

Cach tiep can va cau truc ben vung. Retrieved April 05, 2023, from

https://www.ajinomoto.com/vi/sustainability/sustainability.php.

Cty Masan Consumer: Thong Tin ve Cong Ty Masan Consumer (2022). Retrieved April 05, 2023, from
https://meeyland.com/wiki-bat-dong-san/masan-consumer-ga-khong-lo-nganh-tieu-dung/.

Dong gop xa hoi. Retrieved April 05, 2023, from https://www.ajinomoto.com.vn/vi/dong-gop-xa-hoi.

He thong đam bao chat luong Ajinomoto. Retrieved April 05, 2023, from

https://www.ajinomoto.com/vi/quality_assurance/ajinomoto-system-of-quality-assurance.

Hoat dong moi truong cua Ajinomoto Viet Nam. Retrieved April 05, 2023, from

https://www.ajinomoto.com.vn/vi/hoat-dong-moi-truong-cua-ajinomoto-viet-nam.

Knorr. Retrieved April 05, 2023, from https://www.unilever.com.vn/brands/nutrition/knorr/.

Ngoc Binh (2012). Ajinomoto huong đen dich vu khach hang. Retrieved April 05, 2023, from

https://nld.com.vn/suc-khoe-dinh-duong/ajinomoto-huong-den-dich-vu-khach-hang-
20120329105520782.htm.

Nguyen Le (2016). Quan ly chat luong va cai tien khong ngung tai Ajinomoto Viet Nam. Retrieved April 05,
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Operations Management Group: BUTTER
San pham kinh doanh. Retrieved April 05, 2023, from

http://vedan.com.vn/vi-vn/Productcategory/Seasoningproduct

San pham trong nuoc. Retrieved April 05, 2023, from

https://www.ajinomoto.com.vn/vi/san-pham/san-pham-trong-nuoc-1.

Thuc đay cac bien gioi cua AminoScience. Retrieved April 05, 2023, from

https://www.ajinomoto.com/vi/innovation/amino_science.

Thuc pham. Retrieved April 05, 2023, from https://www.nestle.com.vn/vi/brands/food.

Trang web toan cau cua Tap đoan Ajinomoto. Retrieved April 05, 2023, from
https://www.ajinomoto.com/vi/.

Ve MAYONNAISE Aji-mayo. Retrieved April 05, 2023, from

https://ajimayo.com.vn/tim-hieu-
ajimayo?utm_source=SEM&utm_medium=ads_SEM_click&utm_campaign=SEM-Ajinomoto-AJM-
Phase32022-Peak2-FebMar-Phrase-Nat-AllPeople-AllAge-AllDe-Mass-Keyword-Product-Brand-Ajinomoto-
TextAds&gclid=Cj0KCQjwlPWgBhDHARIsAH2xdNf6zGyuhMx1GPvDUwAK9jM0oi-
2jUEaCeNxgblJEs4bksVSk2AJmNkaAkGTEALw_wcB.

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