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CIPS L5M9 Exam Syllabus Topics:

SectionObjectives
Topic 1: Understand planning and control in operations management- Analyse capacity planning and control
  • 1. Scheduling techniques
  • 2. Aggregate planning
- Analyse inventory planning and control
  • 1. Inventory models and systems
  • 2. Just-in-time and lean principles
- Analyse forecasting and demand management
  • 1. Demand management approaches
  • 2. Forecasting methods
Topic 2: Understand the concept and scope of operations management- Critically assess the objectives and strategies of operations management
  • 1. Order qualifying and order winning objectives
  • 2. From implementing to supporting to driving strategy
  • 3. The performance objectives of operations management (quality, speed, dependability, flexibility and cost)
  • 4. Top down and bottom up perspectives of operations strategy
  • 5. The stages of development of operations strategy
- Analyse the role and activities of operations management in organisations
  • 1. Definitions of operations and operations management
  • 2. Operations management in different types of organisations
  • 3. The extent of operations management in organisations
Topic 3: Understand the improvement of operations management- Analyse operations improvement strategies
  • 1. Lean operations and waste reduction
  • 2. Benchmarking techniques
  • 3. Continuous improvement (Kaizen)
- Analyse quality management and improvement
  • 1. Quality management approaches (TQM, Six Sigma)
  • 2. Statistical process control
Topic 4: Understand the design of operations management systems- Analyse the design of goods and services
  • 1. Product and service design considerations
  • 2. Design for sustainability and lifecycle
- Analyse the design of processes and capacity
  • 1. Capacity planning strategies
  • 2. Process types and layouts

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CIPS Operations Management Sample Questions (Q49-Q54):

NEW QUESTION # 49
Joan is the Operations Manager at a Dentist Surgery and has recently completed a Pareto Analysis with the hopes of improving the quality of service offered. Which of the following would be a possible finding from this analysis?

Answer: A

Explanation:
Pareto is also known as the 80/20 rule- therefore the only correct option could be 1. P.126 talks about how Pareto is applied in diagnosing quality problems within an organisation. You'll have come across Pareto in Level 4 when it was used as a way of classifying inventory.


NEW QUESTION # 50
The Balanced Scorecard is a performance management approach which looks at measuring four areas of a business. Of those listed below, which is not an area traditionally measured within the Scorecard?

Answer: D

Explanation:
Environment is not traditionally measured- the other missing criteria is learning and development. This is an approach developed by Kaplan and Norton and there's often at least one question in the exam on this. I recommend learning this as it does also come up in other modules at Level 5 too. For a rounded view of the Balanced Scorecard framework check out this YouTube video: https://www.youtube.com/watch?v=lGJ-25hikHA


NEW QUESTION # 51
Barry is a Hotel Manager and is keen to understand where his business is failing. He has asked his staff to conduct a number of different techniques to uncover failures within the service. Of those listed below, which of the following would provide Barry with answers the quickest? Select TWO

Answer: B,C

Explanation:
In-process checks and machine diagnostic checks provide answers the quickest as these are conducted DURING processes. Surveys and Point-of-departure interviews are conducted AFTER guests have left- so there is a time-delay here. They're also more resource- intensive. See p.96 for a list of techniques that can be used by a company to uncover failures.


NEW QUESTION # 52
Below are details of 4 local manufacturing companies. For each company you must decide what the main objective is for the organisation and what layout their manufacturing plant has. Company 1: This company creates large, delicate products which are hard to move. The main aim of the company is to stand out from competitors due to the superior level of materials used and by using the latest forms of technology to create the items.
Company 2: This company produces 72 different items and has designated zones within its premises for the creation of each item. The zones are organised based on the technology used and some products may be passed between different zones to be completed. The company creates many different items in response to changing customer demands, with many product lines only lasting a single season.
Company 3: Company 3 creates one product which flows along a single production line, with staff members adding to the product on four different occasions. The company must produce a high volume of this singular product in order to break even. Therefore, there is always a steady flow of items through the plant and it is important there is no stoppage in production.
Company 4: This company produces small batches of products, as and when they are ordered by customers. Due to uncertainty in demand, a high profit margin is added to the cost of each item. Teams in the factory are grouped into different areas depending on the technological process they are using.
Complete the table below by listing the objective criteria and plant layout for each company. Each response should only be used once: flexibility, speed, quality, cost, functional layout, cell layout, product layout, fixed-position layout

Which of the following will you put into box 1?

Answer: D

Explanation:
The correct answers are as follows:


NEW QUESTION # 53
Which of the following would you likely find on a Process Control Chart which is being used to monitor the quality of products manufactured in a factory?

Answer: B

Explanation:
2 is the correct answer. A Process Control Chart shows changes in a process over time (for example how hot the oven is). There are three horizontal lines; an upper control limit, a central line, and a lower control line. The idea is that the temperature is measured regularly and always falls between the upper and lower lines, and as close to the central line as possible. P.127


NEW QUESTION # 54
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