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SUPPLY CHAIN MANAGEMENT > PRELIM COVERAGE > Flashcards

PRELIM COVERAGE Flashcards

1
Q

The sequence of organizations—their facilities, functions, and activities—that are involved in producing and delivering a product or service.

A

SUPPLY CHAIN

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2
Q

Supply chain sometimes referred to as __________.

A

VALUE CHAINS

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3
Q

Considered as a network of suppliers, manufacturers, assemblers, supply and delivery center, and logistics installations.

A

SUPPLY CHAIN

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4
Q

That functions as material sourcing, processing and shipment to buyers of those materials or finished product.

A

SUPPLY CHAIN

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5
Q

The goal of SCM is to match supply to demand as effectively and efficiently as possible. TRUE OR FALSE?

A

TRUE

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6
Q

The strategic coordination of business functions within a business organization and throughout its supply chain for the purpose of integrating supply and demand management.

A

SUPPLY CHAIN MANAGEMENT

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7
Q

The purchasing department is responsible for obtaining the materials, parts, and supplies and services needed to produce a product or provide a service.

A

PROCUREMENT

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8
Q

to develop and implement purchasing plans for products and services that support operations strategies

A

GOAL OF PROCUREMENT

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9
Q

Refers to the movement of materials, services, cash, and information in a supply chain

A

LOGISTICS

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10
Q

➢ Movements within a facility
➢ Incoming shipments
➢ Outgoing shipments

A

LOGISTICS

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11
Q

With creating an effective supply chain, it begins with __________.

A

STRATEGIC SOURCING

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12
Q

Analyzing the procurement process to lower costs by reducing waste and non-value-added activities, increase profits, reduce risks, and improve supplier performance.

A

STRATEGIC SOURCING

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13
Q

Effective supply chains are necessary for organizational success

A

OPERATIONS STRATEGY

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14
Q

➢ Requires integration of all aspects of the chain
➢ Supplier relationships are a critical component of supply chain strategy
➢ Lean operations and six sigma are being employed to improve supply chain success

A

OPERATIONS STRATEGY

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15
Q

It is a network of suppliers, manufacturers, assemblers, supply and delivery centers, and logistics installations

A

SUPPLY CHAIN

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16
Q

perform functions such as:
✓ material sourcing
✓ processing
✓ and shipment.

A

SUPPLY CHAIN

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17
Q

is the lineup of companies that market goods or services.

A

SUPPLY CHAIN

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18
Q

All stages, directly or indirectly, involved in the fulfillment of a consumer order have a supply chain. TRUE OR FALSE?

A

TRUE

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19
Q

Supply chain management integrates stakeholder integration between the client and the provider

A

INTEGRATED BEHAVIOR

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20
Q

In particular for planning and surveillance processes, an efficient SCM exchange of information between channel participants is needed.

A

MUTUALLY SHARING INFORMATION

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21
Q

Effective SCM often includes reciprocal channel risks and incentives to have a competitive benefit. the long-term emphasis and coordination between supply chain participants should be risk-sharing and rewards-sharing.

A

MUTUALLY SHARING CHANNLE RISK AND REWARDS

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22
Q

refers to the company’s coordinated, identical, or complementary operations in an enterprising relationship, in order to achieve collectively reckoned, superior results.

A

COOPERATION

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23
Q

Supply chain is effective where all supply chain members serve consumers with the same objective and concentration. A mode of policy convergence has the same aim and focal point for supply chain members.

A

FOCUS ON SERVING CUSTOMERS

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24
Q

Implementing SCM requires the convergence of systems from the supply chain to production and delivery. Integration can be achieved under cross-functional conditions, by staff of plant suppliers and services provided by third parties.

A

INTEGRATION PROCESSES

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25
Q

The objective of successful partnerships is to merge channel policies to reduce duplication and overlap in the search for a degree of cooperation that makes partners more efficient at lower costs. Integration of policies is possible if the chain member has clear cultures and management strategies.

A

PARTNERS TO BUILD AND MAINTAIN LONGTERM RELATIONSHIP

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26
Q

involving warehouse, fulfillment centers and facilities numbers, locations and scale

A

STRATEGIC NETWORK OPTIMIZATION

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27
Q

contact networks for crucial details and technological enhancements such as cross-docking, exporting directly, or logistics with third parties

A

STRATEGIC RELATIONSHIPS

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28
Q

Management of inventory life cycles to optimally combine new and current goods in the supply chain and capacity management

A

STRATEGIC LEVEL

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29
Q

Decisions on production including the concept of contracts, schedules and plans for the operation

A

TACTICAL LEVEL

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30
Q

Purchasing choices including inventory size, location and consistency

A

TACTICAL LEVEL

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31
Q

The strategy of transport including pace, routes, and contracting

A

TACTICAL LEVEL

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32
Q

Competition benchmarking of all processes including best practices around the business

A

TACTICAL LEVEL

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33
Q

Customer demand and customer habits focus

A

TACTICAL LEVEL

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34
Q

In coordination with all vendors, the supply preparation, including existing inventories and forecast demands

A

OPERATIONAL LEVEL

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35
Q

Preparation and forecasting of demand, alignment of all customers’ needs, and prediction- and provision- sharing with all suppliers

A

OPERATIONAL LEVEL

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36
Q

Production process involving materials use and finished products streaming.

A

OPERATIONAL LEVEL

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37
Q

The hotel’s customer or guest is referred to as “GOD.” TRUE OR FALSE?

A

TRUE

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38
Q

Interconnections across office operations, whether in the hotel front office, back office, or buying process, are rare in most hotels. In other words, all activities are customer-driven, ensuring that significant cost savings may be realized by improving upstream supply chain management. As a result of the above, some problems unique to the hotel sector may emerge.

TRUE OR FALSE?

A

TRUE

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39
Q

The cost of purchasing raw materials in the hotel industry is ______. The vast majority of the hotel’s consumables are _______.

A

PROHIBITIVE; ORGANIC

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40
Q

Because of the perishable nature, a bulk purchase cannot be utilized – the number of transactions and therefore, the cost of transactions increases. TRUE OR FALSE?

A

TRUE

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41
Q

Standardization is not possible in such situations. As consequences, transaction costs increase. TRUE OR FALSE?

A

TRUE

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42
Q

Individual agencies often not utilize handwritten indents and transactions independently. TRUE OR FALSE

A

FALSE (it often utilize)

43
Q

Several hotels do not have automated entry and sales requests. TRUE OR FALSE

A

TRUE

44
Q

Hotels are known to purchase an excessive number of units of various; labels and packaging sizes. This has negative impact on restructuring, increased supply and increased costs. TRUE OR FALSE

A

TRUE

45
Q

Hotels owned by the same business may purchase the same products from the same vendors at different rates. TRUE OR FALSE

A

TRUE

46
Q

SCM may result in significant cost reductions. TRUE OR FALSE

A

TRUE

47
Q

The required product forecast is very uncertain. The purchasing department stockpiles large quantities of goods and does not deliver the best items to the user departments on time. This is a common problem that leads to higher expenses.

A

INVENTORY HANDLING

48
Q

Purchases are made on the spur of the moment at the request of user departments and are subsequently formalized by completing the necessary paperwork

A

EMERGENCY PURCHASES

49
Q

DETERMINE THE ECONOMIC LOT SIZE FOR THE PRODUCTION RUNS OF EACH PRODUCT
+
SET THE RIGHT SEQUENCE OF PRODUCTION RUNS FOR EACH PRODUCT
= _________

A

SCHEDULING

50
Q

Manual intervention should be minimized for the routing and filling of routine orders.

A

AUTOMATE ORDER ROUTING

51
Q

Once—capture the data electronically as close to its original source as possible and do not manually reenter the data as it moves through the supply chain.

A

ENTER THE ORDER ONCE AND ONLY ONCE

52
Q

Let customers track their orders through all the stages from entry of the order to delivery of the products.

A

MAKE ORDER STATUS VISIBLE

53
Q

The sequence of the supply chain begins with ____________ and extends all the way to the final customer.

A

BASIC SUPPLIERS

54
Q

What is CPFR?

A

Collaborative planning, forecasting, and replenishment

55
Q

Means all operations needed to plan and organize the operations in the other three categories.

A

PLAN

56
Q

the activities necessary to acquire the inputs to create products or services

A

Source

57
Q

the operations required to develop and build the products and services that a supply chain provides

A

Make

58
Q

The activities that are part of receiving customer orders and delivering products to customer

A

Deliver

59
Q

refers to the total demand for goods on the market

A

SUPPLY

60
Q

refers to the amount of product available

A

DEMAND

61
Q

includes the features of a product that influence customer demand for the product.

A

PRODUCT CHARACTERISTICS

62
Q

refers to the actions of product suppliers on the market

A

COMPETITIVE ENVIRONMENT

63
Q

based on an individual’s intuition and beliefs

A

QUALITATIVE

64
Q

assumes that there are many conditions in connection with demand

A

CAUSAL

65
Q

based in trends of traditional demand

A

TIME SERIES

66
Q

combines cause and time series procedures

A

SIMULATION

67
Q

relationship of cost structure to pricing

A

PRODUCT PRICING

68
Q

or food system refers to the processes that describe how food from a farm ends up on our tables. the processes include production, processing, distribution, consumption and disposal

A

FOOD SUPPLY CHAIN

69
Q

consists of processes and activities that take food from its raw material form and prepare it for our plate (from farm to fork)

A

FOOD SUPPLY CHAIN

70
Q

the food we eat reaches us via _________ through which food moves systematically in domino-like motion from producers to consumers while money consumers pay for food goes to people who work at various stages along the food supply chain in the reverse direction

A

FOOD SUPPLY CHAIN

71
Q

both movements of food and money are facilitated by “____” and “_____”

A

PULLS AND PUSHES

72
Q

in the food supply chain, ______ and ______ push or supply food

A

PRODUCERS AND PROCESSORS

73
Q

_____ pull of demand food

A

CONSUMERS

74
Q

is actually another term for supplier

A

VENDOR

75
Q

in supply chain management: term that means anyone who provides goods and/or services to another entity

A

VENDOR

76
Q

they provide an important role for any business.

A

VENDOR

77
Q

is a systematic approach to assess suppliers’ contributions to your business by fostering positive relationships

A

SUPPLIER RELATIONSHIP MANAGEMENT (SRM)

78
Q

deals with suppliers as the name suggests

A

SUPPLIER RELATIONSHIP MANAGEMENT (SRM)

79
Q

deals directly with customers.

A

CUSTOMER RELATIONSHIP MANAGEMENT (CRM)

80
Q

improving business processes and protocols between you and your suppliers are the main goals of ______

A

SUPPLIER RELATIONSHIP MANAGEMENT (SRM)

81
Q

those who provide the goods and services that are most essential to keep the operations running, so you know who to focus most of your attention to.

A

KEY SUPPLIERS

82
Q

is defined by Schonsleben (2007) as an edge to include process and patent

A

COMPETITIVE ADVANTAGE

83
Q

it is anything that enables the company to have a larger market share or more profit compared to others

A

COMPETITIVE ADVANTAGE

84
Q

making a product different and unique to throw off the competition

A

PRODUCT DIFFERENTIATION

85
Q

could mean beds for a bedroom, wine for a bar, or food ingredients for chefs to prepare and cook

A

PRODUCTS

86
Q

buy stock in large quantities from the source. they then sell on to retailers or deliver to hospitality businesses

A

WHOLESALERS

87
Q

have a large choice of products and are usually the cheapest place to buy from because you ‘buy in bulk’

A

WHOLESALERS

88
Q

buy goods in bulk from wholesalers. they then sell on to consumers in smaller quantities, at a higher price than the wholesaler (they need to make a profit)

A

RETAILERS

89
Q

sell from conveniently located shops and stores and they sell a very large range of products

A

RETAILERS

90
Q

some offer ‘home delivery’ which hospitality businesses could use too, but you cannot buy in bulk and there are no credit facilities

A

RETAILERS

91
Q

trade in a similar way to wholesalers but they operate large stores which are open to the general public although you may need to register as a member. examples are s&r.

A

CASH AND CARRY SHOPS

92
Q

products are cheap because people can buy in bulk but they have to pay for goods there and then

A

CASH AND CARRY SHOPS

93
Q

are a collection of stalls, where stallholders (often the producers themselves) sell their produce to the general public, specialist items are often available as well as basic items such as fruit and vegetables

A

DAILY MARKETS (FOOD MARKETS)

94
Q

it can be good value for money but can never be as cheap as buying in bulk from a large wholesaler

A

MARKETS

95
Q

this do not deliver and you have to pay cash in many cases

A

MARKETS

96
Q

sell unique goods and produce that may not be available from anywhere else. they are usually a lot more expensive because they are selling specialised items.

A

SPECIALIST SUPPLIERS

97
Q

a business main or preferred supplier

A

COMPANY NOMINATED SUPPLIER

98
Q

is determined by the number of producers of a product and by the lead times that are associated with a product.

A

SUPPLY

99
Q

refers to the overall market demand for a group of related products or services.

A

DEMAND

100
Q

refers to the actions of a company and its competitors.

A

COMPETITIVE ENVIRONMENT

101
Q

increase in product consumption by existing and new customers.

A

GROWTH IN MARKET SIZE

102
Q

customers buy this product instead of competing, and market size remains unchanged.

A

GROWTH IN MARKET SHARE

103
Q

customers buy products now than later, market share and size remain unchanged.

A

FORWARD BUYING

104
Q

what is mro

A

maintenance, repair and operations

SUPPLY CHAIN MANAGEMENT (4 decks)

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