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BUAD 331 Exam 3 Questions & Answers
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BUAD 331 Exam 3 Questions &Answers
Which of the following is not a technique for fulfilling customer orders?
A. Supply cycle time
B. Anticipate form, time, and place
C. Full Postponement
D. Make to stock, postpone time/place - -A. Supply cycle time
-Define order cycle time.
A. The total cost of ownership combined with the customer value of a
product
B. The total elapsed time from when the customer first recognizes need to
when that need is ultimately fulfilled
C. The total elapsed time from when the customer first orders the product to
when that product is shipped to them
D. None of the above - -B. The total elapsed time from when the customer
first recognizes need to when that need is ultimately fulfilled
-The difference between the customer's desired order cycle time and the
total supply chain order cycle time is known as:
A. order cycle time
B. logistics lead time
C. customer delivery cycle
D. lead time gap - -D. lead time gap
-Ted's Wicked Dive Shop needs to put together a re-order plan for breathing
regulators. Given that this product is high cost and highly customized in
order to meet the unique demands of different divers, Ted should utilize
which of the following strategies?
A. Order regulators when all existing stock reaches the re-order point (ROP)
B. Order product from the supplier that gives him the best price at the time
of order
C. Order regulators twice per year to keep set-up and order placement costs
to a minimum
D. Order regulators based on actual customer orders and work with supplier-
partners to quickly configure and ship the regulators directly to customers
E. Order regulators in bulk using a manufacturing demand forecast model
coupled with a long lead-time based EOQ to take advantage of
manufacturing and transportation discounts - -D. Order regulators based on
actual customer orders and work with supplier-partners to quickly configure
and ship the regulators directly to customers
, -If average daily demand for a product is 5 units and average lead time for
an order to arrive is 7 days, what is the reorder point (ROP) for the product?
A. 21 units
B. 12 units
C. 7 units
D. 5 units
E. 35 units - -E. 35 units
-Ted and his friend Matt start a new company called Crabman Auto Parts.
They have heard about agile order fulfillment and are interested in
implementing it to decrease costs. Which of the following best describes the
strategy Crabman Auto Parts should follow to take advantage of agile order
fulfillment?
A, Increase variability of demand by running frequent promotional
campaigns and discounts for select products
B. Purchase off-season products in bulk to take advantage of manufacturer's
discounts
C. Increase complexity in the supply chain to ensure products are made to
automobile manufacturer's strict specifications
D. Synchronize information exchange across the supply chain and form
strategic relationships with key customers and suppliers
E. Select suppliers based on lowest unit purchase price regardless of delivery
reliability - -D. Synchronize information exchange across the supply chain
and form strategic relationships with key customers and suppliers
-The economic order quantity (EOQ) model aims to:
A. calculate the optimal amount of inventory to be reordered by balancing
ordering costs with carrying costs.
B. minimize inventory costs by eliminating safety stock.
C. minimize total supply chain landed costs.
D. establish the optimal amount of inventory to be reordered by balancing
carrying costs with transportation costs. - -A. calculate the optimal amount
of inventory to be reordered by balancing ordering costs with carrying costs.
-The move to lean and then responsive value creation requires a "paradigm
shift" from a ________ mentality to a customer ________ mentality.
A. Hybrid style, retention
B. Product-focused push, demand-focused pull
C. Demand-focused push, product-focused pull
D. Product-order completion, time-saving - -B. Product-focused push,
demand-focused pull
-In high-end restaurants, steaks are generally cooked after the wait staff
place the order to the kitchen with customers' preference. Which of the
following techniques best describes the fulfillment of steak orders to the final
customer?
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