APICS Exam CPIM-MPR Topic 2 Question 105 Discussion

Actual exam question for APICS's CPIM-MPR exam

Question #: 105
Topic #: 2

[All CPIM-MPR Questions]

Which of the following actions is most effective when planning production of menu items in a restaurant environment?

AMaintain usage history of ingredient items.

BEstimate future guest counts and item sales.

CMake today's schedule the same as yesterday's sales.

DBase the plan on the current ingredients inventory level.

Show Suggested Answer

Suggested Answer: B

by Rossana at Jan 09, 2025, 01:02 AM

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Elbert

16 days ago

Hold up, using the current inventory level to plan production? That's like planning a birthday party with only the leftovers from last year. Option B is the way to go.

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Moon

3 days ago

User 2

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Fletcher

10 days ago

User 1

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Rosendo

20 days ago

I disagree. I think D) Base the plan on the current ingredients inventory level is more important for efficient production.

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Emeline

22 days ago

I agree with Jolene. By tracking ingredient usage, we can better plan production.

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Yolande

22 days ago

Haha, Option C? What is this, a time loop? I'll stick with Option B and let the future guide my menu planning.

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Gwen

26 days ago

I don't know, guys. Maintaining ingredient usage history sounds pretty important to me. Option A gets my vote.

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Kyoko

3 days ago

Yeah, it's important to know which items are popular and how much of each ingredient is typically used.

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Mabel

11 days ago

I agree, keeping track of ingredient usage history helps in planning production efficiently.

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Jolene

29 days ago

I think the most effective action is A) Maintain usage history of ingredient items.

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Laurel

29 days ago

C'mon, really? Basing it on yesterday's schedule? That's just lazy. Option B all the way!

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Merrilee

11 days ago

I agree, option B is the way to go.

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Rikki

1 months ago

Option B seems like the most logical choice. Forecasting future demand is key to planning production effectively.

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Vallie

5 days ago

Making today's schedule the same as yesterday's sales might not account for fluctuations in demand.

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Chauncey

6 days ago

I think it's important to base the plan on the current ingredients inventory level to avoid waste.

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Bulah

16 days ago

Maintaining usage history of ingredient items can also help in making informed decisions.

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Alica

25 days ago

I agree, estimating future guest counts and item sales is crucial for planning production.

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