APICS Exam CPIM-MPR Topic 1 Question 92 Discussion

Actual exam question for APICS's CPIM-MPR exam

Question #: 92
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 Tequila at Jul 06, 2024, 04:50 AM

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Layla

3 months ago

Haha, can you imagine a restaurant trying the 'chase' strategy? They'd be running around the kitchen all day trying to keep up with orders. That's a recipe for disaster!

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Anthony

2 months ago

B) Production leveling

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Claribel

2 months ago

Haha, that would be chaotic!

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Aliza

2 months ago

A) Chase

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Tonette

3 months ago

I prefer hybrid strategy as it combines the benefits of both chase and production leveling.

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Glory

3 months ago

Chase strategy? For a restaurant? That's like chasing your own tail. You need to be proactive, not reactive, in the food industry.

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Jutta

2 months ago

B) Production leveling would be more appropriate for developing a production plan for a restaurant.

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Carisa

2 months ago

Chase strategy is more reactive, we need to be proactive in the restaurant business.

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Malcom

2 months ago

D) Hybrid

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Adell

2 months ago

C) Subcontracting

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Quentin

2 months ago

B) Production leveling

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Noe

3 months ago

A) Chase

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Henriette

3 months ago

I think chase strategy could also work well for a restaurant to meet fluctuating demand.

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Fairy

3 months ago

Subcontracting? For a restaurant? I don't know, that seems like a strange choice. Maybe if they're outsourcing their catering or something.

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Odelia

2 months ago

B) Production leveling

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Lucina

2 months ago

I think production leveling would work best for a restaurant to maintain consistency.

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Josephine

2 months ago

A) Chase

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Lucina

2 months ago

Subcontracting could be for specialized items like desserts or bread.

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Crista

2 months ago

D) Hybrid

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Ocie

2 months ago

C) Subcontracting

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Roxane

2 months ago

B) Production leveling

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Alex

3 months ago

A) Chase

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Chau

3 months ago

I agree with Freeman, production leveling helps in maintaining a consistent workflow.

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Emogene

4 months ago

Definitely going with hybrid. Restaurants need to be flexible and adapt to changing customer demands, so a mixed approach makes the most sense.

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Izetta

2 months ago

It's important to be able to adjust to customer demands quickly in the restaurant industry.

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Tiara

2 months ago

I agree, a mixed approach would definitely work well for a restaurant.

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Horace

2 months ago

Hybrid is a good choice, it allows for both flexibility and efficiency.

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Melvin

3 months ago

Chase might work for some industries, but for a restaurant, hybrid seems like the most practical choice.

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Carey

3 months ago

I agree, a mixed approach would work best for a restaurant. It's important to be able to adjust to different situations.

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Shayne

3 months ago

Hybrid would definitely be the way to go. It allows for both flexibility and efficiency.

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Gerardo

4 months ago

I think production leveling would be the best strategy for a restaurant. It helps maintain a consistent level of production and avoids peaks and valleys.

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