APICS Exam CPIM-MPR Topic 1 Question 92 Discussion

Actual exam question for APICS's Certified in Production and Inventory Management - Master Planning of Resources exam

Question #: 92
Topic #: 1

[All Certified in Production and Inventory Management - Master Planning of Resources 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

Limited Time Offer

25%

Off

Get Premium CPIM-MPR Questions as Interactive Web-Based Practice Test or PDF

Contribute your Thoughts:

Submit Cancel

Layla

16 days 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!

upvoted 0 times

...

Tonette

22 days ago

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

upvoted 0 times

...

Glory

23 days ago

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

upvoted 0 times

Noe

12 days ago

A) Chase

upvoted 0 times

...

Henriette

24 days ago

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

upvoted 0 times

...

Fairy

27 days ago

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

upvoted 0 times

Alex

13 days ago

A) Chase

upvoted 0 times

...

Chau

28 days ago

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

upvoted 0 times

...

Emogene

1 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.

upvoted 0 times

Melvin

10 days ago

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

upvoted 0 times

...

Carey

15 days ago

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

upvoted 0 times

...

Shayne

21 days ago

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

upvoted 0 times

...

Gerardo

1 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.

upvoted 0 times