Macbeth
1
Which of the following is NOT a strategy for managing supply?
A)
Developing complementary services
B)
Using part-time employees
C)
Forecasting demand
D)
Scheduling employee shifts
2
Which of the following is NOT a measure of the capacity of a restaurant?
A) number of tables
B)
number of waiters
C)
number of items on the menu
D)
number of chefs
3
What is meant by the term ‘capacity’?
A)
The limit of output over a period of time
B)
The amount of work normally undertaken over a period of time
C)
Maximum level of demand experienced over a period of time
D)
Maximum level of value added activity over a period of time
4
Utilisation is :
A)
Uptime/effective capacity
B)
Actual output/effective capacity
C)
Actual output/design capacity
D)
Downtime/effective capacity
5
What is meant by ‘yield management’?
A)
Overbooking capacity to ensure that all capacity is filled at all times
B)
The maximisation of profit through capacity, demand and pricing policies
C)
Expanding the operation at periods of high demand in order to yield more sales revenue
D)
Encouraging growth in demand during periods of low demand and restraining it during periods of high demand
6
Over-booking seats by an airline is an approach used to maximise yield.
A)
True
B)
False
7
Capacity levels in excess of demand could cause under-utilisation.
A)
True
B)
False
8
Which of the following is NOT a measure of utilisation?
A)
Load factor for aircraft
B)
Number of hours available for production
C)
Productive time in a factory
D)
Room occupancy level in hotels
9
One micro operation acting as a constraint on capacity may be termed a :
A)
Cost centre
B)
Non-viable process
C)
Bottleneck
D)
Resource limitation
10
Which of the following is not a technique of demand management in services scheduling?
A)
Appointments
B)
First-come, first-served
C)
“early bird” discounts
D)
All of the above
Which of the following is NOT a strategy for managing supply?
A)
Developing complementary services
B)
Using part-time employees
C)
Forecasting demand
D)
Scheduling employee shifts
2
Which of the following is NOT a measure of the capacity of a restaurant?
A) number of tables
B)
number of waiters
C)
number of items on the menu
D)
number of chefs
3
What is meant by the term ‘capacity’?
A)
The limit of output over a period of time
B)
The amount of work normally undertaken over a period of time
C)
Maximum level of demand experienced over a period of time
D)
Maximum level of value added activity over a period of time
4
Utilisation is :
A)
Uptime/effective capacity
B)
Actual output/effective capacity
C)
Actual output/design capacity
D)
Downtime/effective capacity
5
What is meant by ‘yield management’?
A)
Overbooking capacity to ensure that all capacity is filled at all times
B)
The maximisation of profit through capacity, demand and pricing policies
C)
Expanding the operation at periods of high demand in order to yield more sales revenue
D)
Encouraging growth in demand during periods of low demand and restraining it during periods of high demand
6
Over-booking seats by an airline is an approach used to maximise yield.
A)
True
B)
False
7
Capacity levels in excess of demand could cause under-utilisation.
A)
True
B)
False
8
Which of the following is NOT a measure of utilisation?
A)
Load factor for aircraft
B)
Number of hours available for production
C)
Productive time in a factory
D)
Room occupancy level in hotels
9
One micro operation acting as a constraint on capacity may be termed a :
A)
Cost centre
B)
Non-viable process
C)
Bottleneck
D)
Resource limitation
10
Which of the following is not a technique of demand management in services scheduling?
A)
Appointments
B)
First-come, first-served
C)
“early bird” discounts
D)
All of the above