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| Section | Objectives |
|---|---|
| Topic 1: Understand planning and control in operations management | - Analyse forecasting and demand management
|
| Topic 2: Understand the improvement of operations management | - Analyse quality management and improvement
|
| Topic 3: Understand the design of operations management systems | - Analyse the design of goods and services
|
| Topic 4: Understand the concept and scope of operations management | - Critically assess the objectives and strategies of operations management
|
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NEW QUESTION # 102
There are four manufacturing companies located on Seashell Industrial Estate. Each company creates a different product and employs a different maintenance approach to its operations. For each company, select the corresponding maintenance approach and the key operating process characteristic.
Company 1: This company creates craft beer and offers customers a tour of the brewery for a small charge. The brewing equipment is serviced monthly and the brewery is kept extremely clean. All equipment is labelled with the last service date.
Company 2: This company produces seasonal items such as Easter Eggs and Christmas Cake. The equipment has a control panel where lights will flash red advising staff to check oil levels and components. Staff can then report issues to the maintenance team if remedial work is required. Product demand fluctuates throughout the year.
Company 3: This equipment does not often break down and is only fixed when it is reported by staff as no longer working. Company 3 creates toys, providing a large range of product sizes and colours based on different customer requirements.
Company 4: Parts of the machine are serviced quarterly but in general, the machine is left to run its course and is then replaced when it is no longer financially viable to fix. The company produces cereal and the operating process is focused on the quantity produced and therefore uses standardised processes.
Complete the table below by listing the maintenance approach and operating process characteristic for each company. Each response should only be used once: preventative maintenance, run to breakdown maintenance, condition-based maintenance, mixed maintenance, volume, visibility, variation, variety
Which of the following will you put into box 7?
Answer: C
Explanation:
The correct answers are as follows:
NEW QUESTION # 103
According to the Taguchi Loss Function there are two types of costs incurred when there is an issue with quality. What are these?
Answer: B
Explanation:
The correct answer is private costs and social costs. Private costs include internal costs to the business (such as downtime, loss of staff/ money etc) and social costs affect the community and environment. P.133
NEW QUESTION # 104
What is the end purpose of introducing a Total Quality Management process to the operations department of an organisation?
Answer: D
Explanation:
The overarching goal of TQM is customer satisfaction. This is from p.105. There are a lot of questions in the exam on TQM so do revise this section
NEW QUESTION # 105
There are 5 foundational aspects of Total Productive Maintenance. Which of the following do these include? Select THREE
Answer: A,B,D
Explanation:
The 5S Model is always to do with cleaning and organising. Therefore the correct answers are sorting, sustaining and shining. You may have seen this in other modules and the words might be slightly different, for example sweeping sometimes comes up instead of shining. The reason for the changes is that these are translations from Japanese, and depending on who translated it, the list is sometimes different. They always make the words begin with S though. See p.110
NEW QUESTION # 106
Which of the following items created by an organisation are intangible? Select TWO
Answer: B,C
Explanation:
Legal Advice and a massage are intangible. This means you can't physically hold or see the item. There is a lot in this module on the differences between services and goods- it's important to remember that goods are tangible and services are intangible. P.56
NEW QUESTION # 107
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