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Operation Mgmt

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Which of the followings statements is correct?

a)

The level of production is the total number of good produced per worker

b)

productivity can be measured by output per worker in a given time period

c)

increasing production leads to increased productivity

d)

reducing productivity per worker will increase the number of workers

2.

One of the benefits of increasing productivity is ...

a)

more workers will be employed

b)

total production will increase with the same number of workers

c)

average cost will remain the same

d)

fewer raw materials will be needed to produce the same level of output

3.

Labor productivity could be increased by all of the following except...

a)

using more technologically advanced machines

b)

increasing the amount of automation

c)

improved training of workers

d)

employing more workers to produce the same level of output

4.

Which of the following is the best definition of 'an increase in efficiency'

a)

higher output levels than last year

b)

lower total costs of production

c)

fewer workers employed but output level remains the same

d)

10% more workers employed and output also rises by 10%

5.

A clothing manufacturer is most likely to hold the following stocks except:

a)

materials used in the clothing products

b)

partly finished goods called 'work in progress'

c)

finished clothing waiting to be sold

d)

spare machines in case of a breakdown

6.

For a supermarket, one of the advantages of holding high inventories of existing products is

a)

low costs of financing the level of inventory

b)

being able to respond quickly if consumer tastes change

c)

being able to meet unexpected increases in demand

d)

being able to put unused space to other uses

7.

in which type of production are single specialist units produced?

a)

flow production

b)

batch production

c)

job production

d)

lean production

8.

in which type of production are several identical products completed at each stage before passing on to the next stage

a)

flow

b)

batch

c)

job

d)

lean

9.

which of the following is a claimed advantage of flow production?

a)

each worker enjoys doing one repetitive job all the time

b)

making a few specialist products allows all consumer needs to be met

c)

the capital cost of setting up a production line are usually quite low

d)

the mass production helps to keep costs per unit low

10.

Which one of the following is usually a necessary condition for flow production?

a)

large numbers of specialist workers

b)

high and steady demand for a standardized product

c)

simple machinery that could be quickly adapted for other products if demand fell

d)

high demand for the product only at certain times of the year

11.

Which of the following products is most likely to be produced using batch production methods?

a)

school uniforms

b)

washing machines

c)

popular chocolate bar

d)

hand-made watches

12.

A possible disadvantage of flow production is ...

a)

average costs of production are high because output is low

b)

workers may be demotivated due to lack of job variety

c)

higher output means that all of the products will not be sold

d)

productivity levels are often low

13.

which one of the following would be an example of lean production?

a)

producing a greater variety of goods with an increased workforce

b)

holding very low stock levels such as with Just-in-time management

c)

making smaller quantities of good than previously

d)

buying the latest equipment to increase output even through it is not used all the time

14.

A firm purchases the latest technology machinery and it requires fewer workers to operate it. One of the likely consequences of this decision is..

a)

the fixed costs of the business will fail

b)

the workers may object to these changes

c)

there will be no training costs involved

d)

efficiency in the business will fail

15.

which of the following costs is most likely to be variable for a fast food restaurant?

a)

the salary of the manager

b)

the rent of the restaurant

c)

the cost of food supplies

d)

costs will tell the the machinery used to cook the food

16.

the best definition of variable cost is

a)

they vary with the number of units produced

b)

they vary over time

c)

they vary with the prices charged by suppliers

d)

they vary with tax rates set by the government

17.

if variable cost are $3 per unit, then the total variable costs for producing 3500 units will be

a)

$3500

b)

$35,000

c)

$1050

d)

$10500

18.

the best definition of fixed costs are those that do not vary with ...

a)

time

b)

season

c)

output

d)

number of workers

19.

the total costs of a business are equal to ..

a)

the profit made

b)

variable costs plus added value

c)

quantity of units produced multiplied by the average cost of producing eachunit

d)

quantity of units sold multiplied by the selling price

20.

which of the following is the best definition of economies of scale

a)

costs fall as output increases

b)

costs per unit fall as the firm expands

c)

average costs rise as the firm expands

d)

fixed costs fall as output increases

21.

the break-even level of output is that number of units at which...

a)

profit is at its highest level

b)

variable costs equals revenue

c)

total costs equal total revenue

d)

variable costs equals fixed costs

22.

A high quality product means

a)

the product will never go wrong

b)

customers will always be able to reuse the product

c)

the product meets customers high expectations

d)

the product is made from the highest quality materials

23.

quality control in a factory is usually achieved by ..

a)

testing all completed products

b)

testing a sample of completed products

c)

asking customers to check quality

d)

testing materials as they arrive at the factory but not the finished product

24.

quality assurance means

a)

checking all finished products for faults

b)

setting quality standards for all stages of production

c)

assuring customers that products are of the highest standard

d)

assuring workers that the work they do is a high quality

25.

one main difference between quality control methods and quality assurance is

a)

quality control is based on finished product inspection but quality assurance involves workers at each stage of production

b)

quality assurance guarantees no faulty products, quality control only tests samplees

c)

quality assurance standards cannot be set in tertiary sector businesses but quality control can

d)

workers are more involved in quality control than in quality assurance