
FAB_

Quiz
•
Business
•
Professional Development
•
Medium
Russiel Suganob
Used 1+ times
FREE Resource
66 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Much simpler method than MRP. Instructs to generate planned orders when on hand balance drops below reorder point within lead time of the item in a warehouse is expected to drop below a
defined level within the lead time of the item
Master Planning
Re-Order Point Planning
Daily Forecasting
Sales Budgeting
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This is the ability to determine how best to utilize a raw material that is split up into multiple finished goods that have different demands and values. This is of key importance to meat and dairy processors.
Constraint planning
Disassembly planning
Tank optimization
Recipe management
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In the case of a recall, producers and their customers want to be able to pinpoint exactly which products and lots are impacted so they can quickly take actions.
Constraint planning
Disassembly planning
Lot Traceability
Recipe management
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What process provides management the ability to strategically direct the business to achieve competitive advantage on a continuous basis by integrating customer-focused marketing plans for new and existing products with the management of supply chain. Brings together all plans of business?
Reorder Point Planning
Disassembly Planning
Sales and Operation Planning
Rough cut capacity planning
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The process of converting the master production schedule into requirements for
key resources, often including labor, machinery, warehouse space, suppliers’
capabilities, and, in some cases, money?
Reorder Point Planning
Disassembly Planning
Sales and Operation Planning
Rough cut capacity planning
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
One component with multiple end items (for example butchering)
A Structure
V Structure
I Structure
X Structure
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Used for intermediate products that need to, or will be stored in the production area or
that is pumped into a tank or similar. It may also cover products to be stored in the warehouse but where
a single step when reporting the receipt and the put-away of a product is sufficient.
Goods Receipt
Direct Put-away
Two-step put-away
QI Inspection
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