‫المعهد الكندي العالي لتكنولوجيا‬

‫الهندسة و اإلدارة‬

Business Department Course Name: Production & Operations

management

Business Administration Course Code: BADM 252

Fall Semester 2021/2022 Exam Period: 15 minutes
Quiz 1 Total Marks: 7 Marks
Instructor Name: Dr. Rehab Hamed El-Shahawy No. of Pages: 2 Pages

Name: ………………………………………………. ID: ……………………..

Question (1): State whether the statements below are true or false: (2 Marks)

1. Operations Management activities will be less important in the future because many firms are becoming
service-oriented operations rather than goods producing operations. ( False )
2. Service involves a much higher degree of customer contact than manufacturing . ( True )
3. Strategic decisions set the direction for the whole organization and they consider decisions about
Quantities & timing of specific resources. (False)
4. Process analysis and improvement includes Productivity and time reduction, quality improvement and
increasing customer satisfaction. Which is referred to as a six sigma process. (False)

Questions (2): Multiple choice questions (2 Marks)

1. Measurements taken at various points in the transformation process for control purposes are called:
A. plans B. directions
C. controls D. feedback E. budgets

2. Which of the following is not a characteristic of service operations?

A. intangible output B. high customer contact
C. high labor content D. easy measurement of productivity
E. low uniformity of output

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 ‫المعهد الكندي العالي لتكنولوجيا‬
‫الهندسة و اإلدارة‬

3. Budgeting, analysis of investment proposals, and provision of funds are activities associated with the
_______ function.
A. operation B. marketing
C. purchasing D. finance E. internal audit

4. Which one of the following would not generally be classified under the heading of transformation?
A. assembling B. teaching
C. staffing D. farming E. consulting

Question (3): Essay question (3 Marks)

How do customers judge the quality of a food market like Carrefour?

Customers judge the quality of a supermarket based on:

a. Quality of individual products.

b. Exterior and interior physical look of the store.

c. Effectiveness and efficiency of service personnel.

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