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n addition to my studies, I’ve started working as a junior cook at a restaurant called ‘Food Junction.’ My profession as a junior chef is strongly related to operations because it entails the transformation of raw materials, such as vegetables and other materials, into finished products, such as various dishes as requested by clients. My experience has taught me that operations are more than just transforming raw resources into finished goods. It also necessitates the collaboration of numerous resources in order to generate goods or services that are valuable to customers. Operations management requires a group of people to be organized to create goods and services that carters to the changing needs of the customers and the society.