Professional Documents
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b. Procurement
c. Tendering
d. Production control
Question 2 The act of being friendly and welcoming to guest and visitors and the provision of food implies……………..
Complete
b. Planning
c. Buffer stock
d. Forecasting
b. Stock Control
c. Coding
d. Stock Taking
Question 5 What type of information flows from the consumer to the manufacturer?
Complete
b. Warranty Period
c. Usage
d. Complains
Question 6 Procurement is broadly defined as the distribution of goods, services and capabilities at the right time, right
Complete source, right quality etc.
Mark 1 out of 1
Select one:
a. None of the above
b. False
c. True
c. As and when
d. Re-time
b. True
c. False
Question 9 is the system whereby the stock taker is given no prior information about the vocabulary numbers, descriptions,
Complete stock record balances or location of the items to be checked and is not allowed access to stock-record cards or
Mark 1 out of 1 bin cards.
Select one:
a. Perpetual stocktaking
b. Stock checking
c. Spot checking
d. Blind stocktaking
Question 10 The following information flows from the manufacture to the consumer, except?
Complete
b. Defects
c. Price
d. Warranty
Question 12 The supply chain concept consist of all the following, except
Complete
b. Retailer
c. Manufactures
d. Management
Question 13 should be guarded against by matching inventory levels as closely as possible to actual production
Complete requirements.
Mark 1 out of 1
Select one:
a. Obsolete
b. Standardization
c. Obsolescent
d. Redundancy
b. Distort Information
c. Share Information
b. False
c. True
b. Innovation
c. Improving of Utilization
d. Responsive
b. Specification
c. Selecting suppliers
Question 18 An ……………………………. item of inventory is the one that is obsolete but is of use to the company now.
Complete
b. Obsolete
c. Obsolescent
d. Variety reduction
Question 19 According to ………………………., the supply chain encompasses all those organizations and activities associated
Complete with the flow and transformation of goods from the raw materials stage through to the end user, as well the
Mark 1 out of 1 associated information flow.
Select one:
a. Mentzer et al
d. Cooper et al
Question 20 is a declaration of the value of the stock on hand.
Complete
b. Tally card
c. Stock certificate
d. Store document
b. Production
c. Lead time
d. Dispatch
Question 22 Records management under a ………………….. is easier and more accurate than under a……………….
Complete
Question 23 Target costing equals the push system whiles Cost accounting is equals the pull system
Complete
b. True
b. Stock checking
c. Perpetual stocktaking
d. Blind stocktaking
b. Obsolescent
c. Redundant stock
d. Obsolete stock
b. Continuous Improvement
c. Perfection
Question 28 is the process of reducing the number of varieties of items stocked to a controlled workable minimum.
Complete
b. Classification
c. Coding
d. Variety reduction
b. Cost Accounting
c. Pull
d. Mass Production
Question 31 are used to keep track of the materials inside the warehousing facility.
Complete
b. Store document
c. Tally card
d. Inventory records
b. Value Chain
c. Removing Waste
d. Incurring Waste
b. Custody
c. Inspection
d. Receipt
Question 35 ……………………………. is the integration and management of supply chain organizations and activities through
Complete cooperate organizational relationships.
Mark 1 out of 1
Select one:
a. Management philosophy
b. False
Question 38 Supply Chain Management is the heart of competitive advantage for any organization. Without supply chain, the
Complete hospitality industry would quickly ground to a halt
Mark 1 out of 1
Select one:
a. True
c. False
b. Procurement
c. Innovation
d. Logistics
b. As and When
c. Wholly
d. flexibility
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