Question
11. How does an organization determine its inventory turnover? O By having employees become more aware of customers O By regulating the objectives of inventory
11. How does an organization determine its inventory turnover?
O By having employees become more aware of customers
O By regulating the objectives of inventory management
O By cost of goods sold and average inventory in dollars
O By influencing employees to provide better customer service
12. What is the approximate level of acceptable defects associated with Six Sigma?
O 3.4 ppm
O 5.2 ppm
O 7.3 ppm
O 9.4 ppm
13.Which type of information is required when planning capacity for a hospital?
O The size of the hospital and the number of nearby hotel rooms
O The input measure of patient food versus the output measure of wasted food
O The number of available beds per month and the number of patients per month
O The location of the hospital and the number of parking spaces
14. Which two criteria should a service company consider when choosing a location?
Choose 2 answers
-Production costs
-Closeness to skilled labor force
-Proximity to customers
-Sources of supply
15.Which location is ideal for a fast-food restaurant?
O In the middle of a subdivision
O Within an apartment complex
O Near a landfill
O Near other fast-food restaurants
16. A university builds a new business school and adds extra offices and classrooms to accommodate an expected increase in faculty and enrollment.
Which type of planning is this an example of?
O Capacity alternative planning
O Undercapacity planning
O Overcapacity planning
17. Which measure of capacity indicates the maximum output rate is being achieved by a facility under ideal conditions?
O Capacity utilization
O Capach focus
O Effective capacity
O Design capacity
18. Which capacity planning decision uses qualitative analyses such as executive opinion and the Delphi method?
O Forecasting capacity
O Strategic capacity
O Capacity cushions
O Capacity alternatives
19. How is the capacity utilization rate computed?
O Capacity used - best operating level
O Capacity output best operating level
O Capacity output - best operating level
O Capacity used + best operating level
20..What is the first step a person wanting to open a new restaurant should take?
O Evaluate capacity alternatives
O Develop capacity alternatives
O Identify capacity requirements
O Determine capacity cushions
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Mathematical Interest Theory
Authors: Leslie Jane, James Daniel, Federer Vaaler
3rd Edition
147046568X, 978-1470465681
