APICS Exam CPIM-MPR Topic 1 Question 107 Discussion

Actual exam question for APICS's CPIM-MPR exam

Question #: 107
Topic #: 1

[All CPIM-MPR Questions]

Which of the following basic strategies would be most appropriate to develop a production plan for a restaurant?

AChase

BProduction leveling

CSubcontracting

DHybrid

Show Suggested Answer

Suggested Answer: D

by Malcolm at Feb 06, 2025, 01:41 PM

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Candra

26 days ago

As a chef, I can tell you that B) Production leveling is the way to go. Consistency is key in the kitchen!

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Kallie

1 months ago

Hmm, I'm torn between B) and D). Restaurants need to balance production with flexibility. This is a tough one!

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Noemi

1 months ago

Subcontracting? In a restaurant? I'd like to see that. C) is definitely not the right answer.

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Annamae

17 days ago

D) Hybrid could also work well for developing a production plan for a restaurant.

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Dorothy

19 days ago

A) Chase would probably be the best option for a restaurant.

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Howard

1 months ago

A) Chase is the obvious choice here. Restaurants need to be agile and responsive to customer orders.

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Marylou

1 months ago

I personally prefer the hybrid strategy, as it allows for flexibility in production planning.

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Reita

1 months ago

I agree with Dalene. Production leveling helps maintain a consistent flow of production.

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Benedict

1 months ago

D) Hybrid is the way to go. You need a mix of strategies to handle the unpredictable nature of a restaurant business.

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Hester

17 days ago

D) Hybrid is the way to go. You need a mix of strategies to handle the unpredictable nature of a restaurant business.

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Launa

20 days ago

A) Chase

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Emeline

2 months ago

I think the answer is B) Production leveling. It makes the most sense for a restaurant to level out production to meet customer demand.

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Novella

12 days ago

Chase might work well for a restaurant that experiences fluctuating demand throughout the week.

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Jutta

16 days ago

Hybrid could be a good strategy to combine different production methods for efficiency.

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Kattie

23 days ago

I think subcontracting could also be a good option to consider for certain menu items.

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Vivan

1 months ago

I agree, production leveling would help ensure a consistent flow of food for customers.

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Dalene

2 months ago

I think production leveling would be the most appropriate strategy.

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