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?

AChase

BProduction leveling

CSubcontracting

DHybrid

Show Suggested 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

3 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

2 months ago

Consistency is definitely key in the kitchen. Production leveling is the best choice for a restaurant.

upvoted 0 times

...

Rex

2 months ago

I think Production leveling is a great strategy for a restaurant. It helps with efficiency.

upvoted 0 times

...

Delbert

2 months ago

I agree, having a consistent production plan makes everything run smoothly.

upvoted 0 times

...

Leontine

2 months ago

B) Production leveling is definitely the way to go. It helps maintain consistency in the kitchen.

upvoted 0 times

...

Kallie

3 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

3 months ago

Subcontracting? In a restaurant? I'd like to see that. C) is definitely not the right answer.

upvoted 0 times

Annamae

3 months ago

D) Hybrid could also work well for developing a production plan for a restaurant.

upvoted 0 times

...

Dorothy

3 months ago

A) Chase would probably be the best option for a restaurant.

upvoted 0 times

...

Howard

3 months ago

A) Chase is the obvious choice here. Restaurants need to be agile and responsive to customer orders.

upvoted 0 times

...

Marylou

3 months ago

I personally prefer the hybrid strategy, as it allows for flexibility in production planning.

upvoted 0 times

...

Reita

3 months ago

I agree with Dalene. Production leveling helps maintain a consistent flow of production.

upvoted 0 times

...

Benedict

3 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

3 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

...

Launa

3 months ago

A) Chase

upvoted 0 times

...

Emeline

3 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

2 months ago

Chase might work well for a restaurant that experiences fluctuating demand throughout the week.

upvoted 0 times

...

Jutta

2 months ago

Hybrid could be a good strategy to combine different production methods for efficiency.

upvoted 0 times

...

Kattie

3 months ago

I think subcontracting could also be a good option to consider for certain menu items.

upvoted 0 times

...

Vivan

3 months ago

I agree, production leveling would help ensure a consistent flow of food for customers.

upvoted 0 times

...

Dalene

4 months ago

I think production leveling would be the most appropriate strategy.

upvoted 0 times

...