APICS Exam CPIM-MPR Topic 3 Question 96 Discussion

Actual exam question for APICS's CPIM-MPR exam

Question #: 96
Topic #: 3

[All CPIM-MPR Questions]

Which of the following actions is most effective when planning production of menu items in a restaurant environment?

AMaintain usage history of ingredient items.

BEstimate future guest counts and item sales.

CMake today's schedule the same as yesterday's sales.

DBase the plan on the current ingredients inventory level.

Show Suggested Answer

Suggested Answer: B

by Celestine at Sep 07, 2024, 09:20 PM

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Ashlee

2 months ago

Haha, imagine just copying yesterday's schedule. That's like trying to serve yesterday's leftovers to your customers. No thanks!

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Roslyn

1 months ago

Haha, imagine just copying yesterday's schedule. That's like trying to serve yesterday's leftovers to your customers. No thanks!

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Tina

1 months ago

B) Estimate future guest counts and item sales.

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Jennie

2 months ago

A) Maintain usage history of ingredient items.

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Dante

2 months ago

I think option D is also important, we should base the plan on the current ingredients inventory level to avoid waste.

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Annamae

2 months ago

I agree with Flo, estimating future guest counts is crucial for planning production.

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Flo

2 months ago

I disagree, I believe option B is better.

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Justine

3 months ago

I think option A is the most effective.

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Art

3 months ago

D? Really? Basing it on current inventory level? That's a recipe for disaster. You need to plan ahead!

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Reynalda

3 months ago

C is just lazy planning. Yesterday's sales may not reflect today's needs at all. Gotta do better than that!

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Tony

3 months ago

I'm going with A - Maintaining usage history is crucial. How else are you going to know what to stock up on?

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Beata

2 months ago

D) I believe basing the plan on the current ingredients inventory level is the way to go.

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Evette

2 months ago

A) But if you don't know what ingredients you use the most, how can you plan effectively?

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Gene

2 months ago

B) I think estimating future guest counts and item sales is more important.

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Willow

2 months ago

A) Maintain usage history of ingredient items.

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Levi

3 months ago

Definitely B - Estimating future guest counts and item sales is key for effective production planning. You don't want to over or under-prepare!

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Bulah

2 months ago

B) Estimate future guest counts and item sales.

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Malcom

2 months ago

A) Maintain usage history of ingredient items.

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