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APICS Exam CPIM-MPR Topic 3 Question 96 Discussion

Actual exam question for APICS's CPIM-MPR exam
Question #: 96
Topic #: 3
[All CPIM-MPR Questions]

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

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Suggested Answer: B

by Celestine at Sep 07, 2024, 09:20 PM

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Ashlee
30 days ago
Haha, imagine just copying yesterday's schedule. That's like trying to serve yesterday's leftovers to your customers. No thanks!
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Tina
11 days ago
B) Estimate future guest counts and item sales.
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Jennie
14 days ago
A) Maintain usage history of ingredient items.
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Dante
1 months ago
I think option D is also important, we should base the plan on the current ingredients inventory level to avoid waste.
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Annamae
1 months ago
I agree with Flo, estimating future guest counts is crucial for planning production.
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Flo
1 months ago
I disagree, I believe option B is better.
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Justine
2 months ago
I think option A is the most effective.
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Art
2 months ago
D? Really? Basing it on current inventory level? That's a recipe for disaster. You need to plan ahead!
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Reynalda
2 months ago
C is just lazy planning. Yesterday's sales may not reflect today's needs at all. Gotta do better than that!
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Tony
2 months ago
I'm going with A - Maintaining usage history is crucial. How else are you going to know what to stock up on?
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Beata
19 days ago
D) I believe basing the plan on the current ingredients inventory level is the way to go.
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Evette
26 days ago
A) But if you don't know what ingredients you use the most, how can you plan effectively?
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Gene
1 months ago
B) I think estimating future guest counts and item sales is more important.
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Willow
1 months ago
A) Maintain usage history of ingredient items.
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Levi
2 months ago
Definitely B - Estimating future guest counts and item sales is key for effective production planning. You don't want to over or under-prepare!
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Bulah
1 months ago
B) Estimate future guest counts and item sales.
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Malcom
1 months ago
A) Maintain usage history of ingredient items.
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