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Operations Management Sustainability Study Set 2
Quiz 13: Aggregate Planning
Path 4
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Question 21
True/False
Aggregate planning for fast food restaurants is very similar to aggregate planning in manufacturing,but with much smaller units of time.
Question 22
Multiple Choice
Frito-Lay uses aggregate planning to match capacity with demand because of the ________ associated with its specialized processes.
Question 23
True/False
The management coefficients model is a formal planning model built around a manager's experience and performance.
Question 24
Multiple Choice
Which of the following statements about aggregate planning is true?
Question 25
Multiple Choice
The objective of aggregate planning is to meet demand while ________ over the planning period.
Question 26
True/False
A hotel room that goes unrented and an airline seat that goes unsold are both examples of perishable inventory in services.
Question 27
Multiple Choice
Which of the following inputs helps an aggregate planner select the rate of output for a facility over the next 3 to 18 months?
Question 28
Multiple Choice
The planning tasks associated with staffing,production,inventory,and sub-contracting levels typically fall under
Question 29
Multiple Choice
Which of the following would most likely fall under the scope of only an operations manager?
Question 30
Multiple Choice
The typical time horizon for aggregate planning is
Question 31
Multiple Choice
Aggregate planning would entail which of the following production aspects at BMW for a 12 month period?
Question 32
Multiple Choice
Which of the following is not one of the four things needed for aggregate planning?
Question 33
Multiple Choice
Top executives tend to focus their attention on which type of forecasts?
Question 34
Multiple Choice
Planning tasks associated with loading,sequencing,expediting,and dispatching typically fall under
Question 35
Multiple Choice
Which of the following is the term used for medium range capacity planning with a time horizon of three to eighteen months?
Question 36
Multiple Choice
Disaggregation
Question 37
True/False
Controlling the cost of labour in services involves quick response to consumer demand,on-call labour for unexpected demand,flexibility of labour for reallocation,and flexibility of hours or rate of output of individual workers.