Saturday, October 6, 2012

Business Management Quiz - 86

1. JIT (Just-In-Time) inventory control is an approach to inventory control that stresses on having materials arrive just when they are required in the production process. Which of the following does not apply to a Just-In-Time (JIT) system?
[A]Suppliers need to be located in close proximity
[B]Organization must have ISO 9001 certification
[C]Reliable transportation facilities should be available
[D]Suppliers need to be capable of providing high quality materials

2. Which of the following ratios when high increases an organization’s profitability resulting in a lesser need for investment in assets?

3. Which of the following strategies of overcoming resistance to change involves selectively providing information about a change so that it appears more attractive or necessary to potential resisters?

4. In order to reduce the subjective interpretation inherent in graphic rating scales, performance appraisal experts have developed
[A]Formal appraisal
[B]Informal appraisal
[C]Standard appraisal
[D]Behaviorally anchored rating scales

5. Which of the statements is/are false with respect to element(s) of the motivation process?
I. Need is the origin of any motivated behavior.
II. Goals are directed at fulfillment of needs.
III. Drives are action oriented and provide thrust to reaching a goal.
[A]Only (I) above
[B]Only (II) above
[C]Only (III) above
[D]Both (I) and (II) above

6. The labor productivity index is also referred to as
[A]Output per labor unit ratio
[B]Output per work-hour ratio
[C]Output per work-day ratio
[D]Input per work-hour ratio

7. Managers must develop methods of measurement to signal when deviations from standards are occurring so that
[A]The plan can be abandoned
[B]Quality control personnel can be notified
[C]The measurement standards can be checked
[D]Corrective action can be taken

8. Which of the following can be used in training high-potential employees to become effective leaders?
I. 360 degree feedback.
II. Organization culture workshops.
III. List of dos and don’ts.
IV. Community empathy.
[A]Only (II) above
[B]Both (I) and (III) above
[C]Both (II) and (IV) above
[D](I), (II) and (IV) above

9. Which of the following points pertains to ‘Synectics’, which is a technique to enhance creativity in organizations?
I. The leader of the group plays a key role.
II. Members are involved in a complex set of interactions that give rise to a solution.
III. The emphasis is on generating as many ideas as possible.
IV. The leader guides the discussion without revealing the problem so that members are prevented from reaching a premature solution.
[A]Both (I) and (III) above
[B]Both (I) and (IV) above
[C]Both (II) and (III) above
[D](I), (II) and (IV) above

10. People who work in multinational corporations are generally categorized as
I. Expatriates.
II. Third country nationals.
III. Host country nationals.
[A]Only (I) above
[B]Only (II) above
[C]Only (III) above
[D]All (I), (II) and (III) above

11. The stage of Kurt Lewin’s change model, which involves preparing employees to accept change is

12. Of the various leadership styles suggested by the path-goal theory, which of the following statements is/are true about ‘Supportive Leadership’?
I. It involves creating a pleasant organizational climate.
II. It involves providing clear guidelines to subordinates.
III. It shows concern for subordinates.
IV. It corresponds to task-centered leadership described in other leadership theories.
[A]Only (II) above
[B]Both (I) and (III) above
[C]Both (II) and (IV) above
[D](I), (II) and (III) above

13. Which of the following involves overseeing the transformation process that converts resources such as labor and raw materials into finished goods and services?
[C]Operations Management
[D]Linear programming

14. Hazard analysis and Critical Control Point Method (HACCP) is used in the food manufacturing industry to identify and prevent microbial and other germs from causing harm to food. Which of the following principles involves identification of preventive measures the manufacturing units can adopt, to control food safety hazards that arise during processing?
[A]Hazard analysis
[B]Identifying control points
[C]Critical limits
[D]Establish corrective actions

15. Which of the following is/are example(s) of feedforward control?
I. Quality control inspections.
II. Procedures.
III. Policies.
IV. Budgets.
V. Balance sheets.
[A]Both (I) and (IV) above
[B]Both (II) and (III) above
[C](I), (IV) and (V) above
[D](II), (III) and (IV) above