FAB_

FAB_

Professional Development

66 Qs

quiz-placeholder

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FAB_

FAB_

Assessment

Quiz

Business

Professional Development

Medium

Created by

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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