Deal of The Day! Hurry Up, Grab the Special Discount - Save 25% - Ends In 00:00:00 Coupon code: SAVE25
Welcome to Pass4Success

- Free Preparation Discussions
Mail Us support@pass4success.com
Location US
Mob_nav_barsMENU

APICS Exam CPIM-MPR Topic 1 Question 107 Discussion

Actual exam question for APICS's CPIM-MPR exam
Question #: 107
Topic #: 1
[All CPIM-MPR Questions]

Which of the following basic strategies would be most appropriate to develop a production plan for a restaurant?

Show Suggested Answer Hide Answer
Suggested Answer: D

by Malcolm at Feb 06, 2025, 01:41 PM

Limited Time Offer

25%

Off

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

Contribute your Thoughts:

Submit Cancel
Candra
1 months ago
As a chef, I can tell you that B) Production leveling is the way to go. Consistency is key in the kitchen!
upvoted 0 times
Luis
7 days ago
Consistency is definitely key in the kitchen. Production leveling is the best choice for a restaurant.
upvoted 0 times
...
Rex
8 days ago
I think Production leveling is a great strategy for a restaurant. It helps with efficiency.
upvoted 0 times
...
Delbert
9 days ago
I agree, having a consistent production plan makes everything run smoothly.
upvoted 0 times
...
Leontine
10 days ago
B) Production leveling is definitely the way to go. It helps maintain consistency in the kitchen.
upvoted 0 times
...
...
Kallie
2 months ago
Hmm, I'm torn between B) and D). Restaurants need to balance production with flexibility. This is a tough one!
upvoted 0 times
...
Noemi
2 months ago
Subcontracting? In a restaurant? I'd like to see that. C) is definitely not the right answer.
upvoted 0 times
Annamae
30 days ago
D) Hybrid could also work well for developing a production plan for a restaurant.
upvoted 0 times
...
Dorothy
1 months ago
A) Chase would probably be the best option for a restaurant.
upvoted 0 times
...
...
Howard
2 months ago
A) Chase is the obvious choice here. Restaurants need to be agile and responsive to customer orders.
upvoted 0 times
...
Marylou
2 months ago
I personally prefer the hybrid strategy, as it allows for flexibility in production planning.
upvoted 0 times
...
Reita
2 months ago
I agree with Dalene. Production leveling helps maintain a consistent flow of production.
upvoted 0 times
...
Benedict
2 months ago
D) Hybrid is the way to go. You need a mix of strategies to handle the unpredictable nature of a restaurant business.
upvoted 0 times
Hester
30 days ago
D) Hybrid is the way to go. You need a mix of strategies to handle the unpredictable nature of a restaurant business.
upvoted 0 times
...
Launa
1 months ago
A) Chase
upvoted 0 times
...
...
Emeline
2 months ago
I think the answer is B) Production leveling. It makes the most sense for a restaurant to level out production to meet customer demand.
upvoted 0 times
Novella
25 days ago
Chase might work well for a restaurant that experiences fluctuating demand throughout the week.
upvoted 0 times
...
Jutta
29 days ago
Hybrid could be a good strategy to combine different production methods for efficiency.
upvoted 0 times
...
Kattie
1 months ago
I think subcontracting could also be a good option to consider for certain menu items.
upvoted 0 times
...
Vivan
1 months ago
I agree, production leveling would help ensure a consistent flow of food for customers.
upvoted 0 times
...
...
Dalene
3 months ago
I think production leveling would be the most appropriate strategy.
upvoted 0 times
...

Save Cancel