19. The meal preparation process in the kitchen of a large school cafeteria can
ID: 390114 • Letter: 1
Question
19. The meal preparation process in the kitchen of a large school cafeteria can best be described as ____ process.
a)Continuous flow
b)Assembly line
c) Batch
d) Project
20. Which of the following are characteristics of a global corporation?
a) A separate subsidiary or division is created for each country where it does business
b Products are designed for a worldwide market
c) Products are designed for each individual market
d) Both (b) and (c)
21. Quality Function Deployment
a) Is also called “a house of quality”.
b) Considers customer requirements as well as engineering characteristics
c) Links customer requirements with engineering characteristics
d) All of the above.
e) Only (A) and (B) above.
22. Value Analysis (or value engineering) ______________
a) Improves the quality of the product without increasing the cost.
b) Reduces the cost without reducing the quality of the product.
c) Uses market analysis to boost the value of the product
d) Only (a) and (b) above
e) Only (b) and (c) above
23. Process design is primarily concerned with:
a) addressing the needs of the customer with appropriate product design
b) determining the best way to produce the desired product efficiently and effectively
c) The external appearance of the product
d) The technical excellence of the product
Explanation / Answer
19. d) Project
It would be considered as the process of achieving a particular goal with the help of proper planning and execution I n as well.
20. b) products are designed for a worldwide market
This will help the organization in creating and maintaining a presence through out as well as the products will be for the market having a global presence.
21. d) All of the above
22. d) Only (a) and (b) above
The objective is to maintain the quality or improve the same with reducing the cost
23. b) determining the best way to produce the desired product efficiently and effectively
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