SUPL CHAIN PRELIM EXAM

Multiple Choice Exam – 2nd Year Hospitality Students

Instructions:

Read each scenario carefully and choose the best answer.

1. Scenario: Your hotel needs to consistently receive high-quality fresh produce. Which
aspect of supply chain management ensures that only the best ingredients are delivered?
A. Cost efficiency
B. Supplier standards
C. Demand fluctuation management
D. Global sourcing

Answer: B. Supplier standards

2. Scenario: A hotel manager needs to ensure they never run out of toiletries during peak
seasons. Which supply chain feature ensures timely restocking?
A. Flexibility
B. Emergency purchases
C. Reliable suppliers
D. Sustainability

Answer: C. Reliable suppliers

3. Scenario: To reduce food waste, the hotel adjusts food orders based on the number of
expected guests. Which key feature of supply chain management is being applied?
A. Integrated behavior
B. Inventory planning
C. Cost efficiency
D. Adapting to demand fluctuations

Answer: D. Adapting to demand fluctuations

4. Scenario: The hotel you work for wants to support local farmers by sourcing food
locally. This decision aligns with which strategic goal?
A. Cost reduction
B. Global sourcing
C. Supporting sustainability and ethical sourcing
D. Increasing bulk purchasing
 Answer: C. Supporting sustainability and ethical sourcing

5. Scenario: A hotel chain decides to use eco-friendly cleaning products to attract

environmentally conscious guests. This is an example of which level of supply chain
management?
A. Operational
B. Tactical
C. Strategic
D. Integrated

Answer: C. Strategic

6. Scenario: The hotel’s kitchen runs out of fresh seafood during a busy dinner service due
to a supplier delay. How should the supply chain manager have mitigated this issue?
A. By having a contingency plan with backup suppliers
B. By ordering more seafood in advance
C. By reducing seafood offerings on the menu
D. By using frozen seafood instead

Answer: A. By having a contingency plan with backup suppliers

7. Scenario: A hotel is located in a remote area, leading to high transportation costs. How
can the hotel reduce these expenses while maintaining its supply chain?
A. Source products from international suppliers
B. Increase frequency of small shipments
C. Focus on local sourcing to reduce transportation costs
D. Stockpile goods to avoid frequent deliveries

Answer: C. Focus on local sourcing to reduce transportation costs

8. Scenario: A resort is planning a large event, and the purchasing manager negotiates a
bulk order for linens at a discounted price. This action demonstrates which supply chain
benefit?
A. Improved quality
B. Cost efficiency
C. Flexibility
D. Timely deliveries

Answer: B. Cost efficiency

9. Scenario: A hotel’s supplier regularly delivers late, causing disruptions in service. What
should the hotel management prioritize to resolve this issue?
A. Emergency purchases
B. Cooperation and communication with the supplier
C. Ordering larger quantities
D. Reducing stock orders
 Answer: B. Cooperation and communication with the supplier

10. Scenario: After an unexpected spike in guest numbers, the hotel kitchen struggles with
low inventory. Which strategy could prevent future shortages?
A. Always ordering large quantities regardless of demand
B. Inventory management systems that automatically reorder based on usage patterns
C. Reducing the menu options to minimize ingredient use
D. Keeping perishable goods in stock for emergencies

Answer: B. Inventory management systems that automatically reorder based on usage patterns

11. Scenario: A hotel regularly audits its suppliers to ensure they meet quality standards.
This helps to achieve which benefit of supply chain management?
A. Emergency preparedness
B. Consistent supply of high-quality goods
C. Reducing transportation costs
D. Lowering material ordering costs

Answer: B. Consistent supply of high-quality goods

12. Scenario: To handle the high cost of imported goods, your hotel needs to negotiate long-
term contracts with suppliers. This decision is an example of what level of supply chain
management?
A. Strategic
B. Operational
C. Tactical
D. Risk management

Answer: C. Tactical

13. Scenario: What would best help a hotel maintain flexibility in its supply chain during
sudden guest surges?
A. Stocking large amounts of supplies throughout the year
B. Building long-term partnerships with multiple suppliers
C. Implementing bulk purchasing
D. Switching to global suppliers for cheaper goods

Answer: B. Building long-term partnerships with multiple suppliers

14. Scenario: A hotel’s restaurant is committed to offering a seasonal menu using fresh local
ingredients. This requires which supply chain feature?
A. Integrated processes
B. Sustainable sourcing
C. Focus on cost efficiency
D. Emergency purchasing strategies
Answer: B. Sustainable sourcing

15. Scenario: A natural disaster disrupts a hotel’s supply chain, cutting off regular suppliers.
How should the hotel handle this?
A. Increase emergency purchases from nearby stores
B. Use backup suppliers to ensure continuity of operations
C. Wait for regular suppliers to resume deliveries
D. Cancel operations until the disaster is resolved

Answer: B. Use backup suppliers to ensure continuity of operations

16. Scenario: To reduce raw material costs, your hotel is considering buying cleaning
supplies in bulk. What potential issue should be considered before making this decision?
A. The perishability of cleaning supplies
B. High transportation costs
C. Limited storage space in the hotel
D. Quality inconsistency among bulk items

Answer: C. Limited storage space in the hotel

17. Scenario: A resort is offering eco-friendly guest experiences and only uses sustainably
sourced materials. This initiative is aligned with which strategic objective?
A. Increasing emergency purchases
B. Supporting long-term supplier relationships
C. Reducing raw material costs
D. Building a sustainable brand image

Answer: D. Building a sustainable brand image

18. Scenario: When a major event is hosted at a hotel, the demand for certain supplies
spikes. How can the hotel prepare for such demand fluctuations?
A. Reduce stock during non-peak times
B. Implement flexible supply chain management that adjusts orders based on event
schedules
C. Rely on emergency purchases to fill last-minute gaps
D. Focus solely on regular suppliers for all needs

Answer: B. Implement flexible supply chain management that adjusts orders based on event
schedules

19. Scenario: A hotel is negotiating prices with suppliers for its housekeeping department.
To get better deals, the hotel commits to large monthly orders. This is an example of
which benefit of supply chain management?
A. Reduced transportation costs
B. Flexibility
 C. Cost efficiency
D. Improved quality

Answer: C. Cost efficiency

20. Scenario: Your hotel restaurant receives fresh seafood daily. To maintain a reliable
supply, which relationship with suppliers is most crucial?
A. Short-term contracts with multiple suppliers
B. A long-term, reliable partnership with a trusted supplier
C. Emergency purchasing agreements
D. Sourcing from global markets

Answer: B. A long-term, reliable partnership with a trusted supplier

21. Scenario: If your hotel is suddenly forced to raise prices due to an increase in raw
material costs, what should the supply chain management focus on?
A. Finding alternative, lower-cost suppliers
B. Bulk ordering materials to avoid future price hikes
C. Passing all additional costs to the customer
D. Reducing service offerings to maintain the same price

Answer: A. Finding alternative, lower-cost suppliers

22. Scenario: The hotel decides to implement a centralized inventory system to

automatically reorder supplies. This decision enhances which key feature of supply chain
management?
A. Supplier reliability
B. Speed and reliability of deliveries
C. Long-term cost reduction
D. Inventory accuracy and demand forecasting

Answer: D. Inventory accuracy and demand forecasting

23. Scenario: A hotel faces high transportation costs for importing luxury products from
abroad. What should the supply chain manager consider to reduce expenses?
A. Use local suppliers to reduce transportation costs
B. Stop using luxury products
C. Negotiate lower shipping costs with international suppliers
D. Order more frequently in smaller quantities

Answer: A. Use local suppliers to reduce transportation costs

24. Scenario: A hotel is known for using premium ingredients in its gourmet restaurant.
What supply chain feature helps ensure that these ingredients meet the hotel’s quality
standards?
A. Flexibility
 B. Supplier audits and quality control
C. Bulk purchasing strategies
D. Demand forecasting

Answer: B. Supplier audits and quality control

25. Scenario: A hotel chain introduces a new technology platform to streamline its supply
chain management, tracking orders in real-time. What is the main benefit of this
technology?
A. Reduces the need for human labor
B. Improves efficiency and accuracy in supply management
C. Increases bulk ordering capabilities
D. Eliminates the need for inventory

Answer: B. Improves efficiency and accuracy in supply management

26. Scenario: A supplier delivers poor-quality linens to a hotel, impacting guest satisfaction.
How can the hotel prevent this from happening again?
A. Order smaller quantities of linens
B. Increase bulk orders from the same supplier
C. Implement stricter supplier standards and quality checks
D. Reduce the number of linens ordered to lower risk

Answer: C. Implement stricter supplier standards and quality checks

27. Scenario: The hotel management team decides to source products globally for its
restaurant, but it faces delays. How can the team avoid disruptions to the restaurant’s
operations?
A. Implement emergency purchasing strategies
B. Build relationships with local suppliers for backup
C. Focus solely on global suppliers for consistency
D. Reduce the menu offerings

Answer: B. Build relationships with local suppliers for backup

28. Scenario: A hotel wants to reduce waste by avoiding overstocking perishable goods.
What supply chain feature will best help achieve this goal?
A. Bulk ordering
B. Flexible inventory management
C. Supplier relationships
D. Transportation cost management

Answer: B. Flexible inventory management

29. Scenario: Your hotel’s primary supplier of cleaning products is facing a temporary
shutdown. What should you do to ensure continuity in operations?
 A. Reduce housekeeping services to minimize the need for products
B. Secure a temporary deal with an alternative supplier
C. Increase orders once the supplier reopens
D. Stop offering cleaning services until the issue is resolved

Answer: B. Secure a temporary deal with an alternative supplier

30. Scenario: To ensure a smooth guest experience during a high-demand holiday season,
what should a hotel prioritize in its supply chain?
A. Emergency purchasing
B. Flexible supplier agreements and demand forecasting
C. Reducing the number of services offered
D. Cutting back on amenities to save costs

Answer: B. Flexible supplier agreements and demand forecasting

Here is a challenging 30-item multiple-choice exam based on Chapter 2: Supply Chain in

Operations: Plan and Sources for your 2nd-year hospitality students:

Multiple Choice Exam – 2nd Year Hospitality Students

Instructions:

Read each scenario carefully and choose the best answer.

1. Scenario: A hotel is preparing for the holiday season and needs to forecast how many
rooms will be booked. What component of the SCOR model is this an example of?
A. Source
B. Deliver
C. Plan
D. Return

Answer: C. Plan

2. Scenario: The hotel's purchasing team needs to select a supplier for fresh linens. What
procurement activity are they performing?
A. Contract negotiation
B. Supplier selection
C. Quality assurance
D. Order placement

Answer: B. Supplier selection

3. Scenario: A hotel is dealing with food wastage due to inaccurate demand predictions.
Which supply chain operation should they improve to reduce waste?
A. Deliver
B. Forecasting
C. Source
D. Return

Answer: B. Forecasting

4. Scenario: During the off-peak season, the hotel wants to offer discounts to attract more
guests without increasing staff. Which aggregate planning strategy should the hotel use?
A. Chase strategy
B. Level strategy
C. Hybrid strategy
D. Value-based pricing

Answer: B. Level strategy

5. Scenario: The hotel is trying to balance supply and demand for cleaning products over
the next year. What is this process called?
A. Aggregate planning
B. Forecasting
C. Inventory management
D. Contract negotiation

Answer: A. Aggregate planning

6. Scenario: A hotel restaurant sets its prices higher during peak tourist season due to
increased demand. What pricing strategy are they using?
A. Cost-based pricing
B. Value-based pricing
C. Competition-based pricing
D. Aggregate pricing

Answer: B. Value-based pricing

7. Scenario: The procurement team negotiates terms for food delivery with a local farm,
specifying quality and delivery schedules. Which activity is this an example of?
A. Supplier selection
B. Quality assurance
C. Contract negotiation
D. Order placement

Answer: C. Contract negotiation

 8. Scenario: A hotel is considering offering credit to corporate clients for large bookings.
What should they do first?
A. Invoicing
B. Credit assessment
C. Collections
D. Demand forecasting

Answer: B. Credit assessment

9. Scenario: The hotel receives a delivery of fresh produce, but the quality is below their
standards. Which procurement activity should they have focused on?
A. Order placement
B. Contract negotiation
C. Quality assurance
D. Supplier relationship management

Answer: C. Quality assurance

10. Scenario: After providing services, the hotel sends an invoice to a corporate client. What
credit and collection activity is this?
A. Invoicing
B. Credit assessment
C. Collections
D. Supplier selection

Answer: A. Invoicing

11. Scenario: A hotel is preparing for a large event and orders extra linens. To avoid
overstocking, they need to manage their inventory carefully. Which type of inventory
plan should they focus on?
A. Raw materials inventory
B. Finished goods inventory
C. Work-in-process inventory
D. Demand inventory

Answer: B. Finished goods inventory

12. Scenario: A hotel needs to predict guest numbers during a local festival. Which element
of planning is crucial for this?
A. Cost-based pricing
B. Product characteristics
C. Forecasting demand
D. Quality assurance

Answer: C. Forecasting demand

 13. Scenario: A hotel restaurant is constantly running out of key ingredients. What should
they improve to avoid this issue?
A. Supplier selection
B. Aggregate planning
C. Inventory management
D. Order placement

Answer: C. Inventory management

14. Scenario: The hotel must handle a large number of complaints about incorrect food
orders. Which SCOR process does this fall under?
A. Source
B. Deliver
C. Return
D. Plan

Answer: C. Return

15. Scenario: A hotel evaluates several potential linen suppliers based on price and
reliability. What supply chain activity are they engaged in?
A. Order placement
B. Supplier selection
C. Quality assurance
D. Contract negotiation

Answer: B. Supplier selection

16. Scenario: A hotel has a long-term contract with a food supplier. To ensure the supplier
remains reliable, what procurement activity is critical?
A. Order placement
B. Supplier relationship management
C. Collections
D. Forecasting

Answer: B. Supplier relationship management

17. Scenario: During a peak holiday period, a hotel adjusts room prices to match
competitors. What pricing strategy is this?
A. Value-based pricing
B. Cost-based pricing
C. Competition-based pricing
D. Hybrid pricing

Answer: C. Competition-based pricing

 18. Scenario: A hotel’s procurement team sends a formal order to their supplier for weekly
deliveries of cleaning products. This is an example of which activity?
A. Contract negotiation
B. Supplier selection
C. Order placement
D. Quality assurance

Answer: C. Order placement

19. Scenario: The hotel maintains a steady supply of fresh linens by regularly reordering
from a trusted supplier. This is an example of which SCOR process?
A. Plan
B. Source
C. Deliver
D. Return

Answer: B. Source

20. Scenario: A restaurant in the hotel sets its meal prices based on the cost of ingredients
plus a profit margin. Which pricing method is being used?
A. Cost-based pricing
B. Value-based pricing
C. Competition-based pricing
D. Demand-based pricing

Answer: A. Cost-based pricing

21. Scenario: The hotel has a promotion for guests during the off-peak season to boost
demand. Which strategy are they applying?
A. Chase strategy
B. Level strategy
C. Hybrid strategy
D. Value-based pricing

Answer: A. Chase strategy

22. Scenario: A hotel kitchen runs out of key ingredients due to a delay in the supply chain.
Which SCOR process does this issue fall under?
A. Plan
B. Source
C. Deliver
D. Return

Answer: B. Source
 23. Scenario: A hotel’s supply chain manager forecasts a significant increase in bookings
due to a local event. Which component of planning does this represent?
A. Inventory management
B. Forecasting demand
C. Value-based pricing
D. Supplier selection

Answer: B. Forecasting demand

24. Scenario: To reduce excess inventory, a hotel restaurant offers discounted meals using
perishable ingredients. Which aggregate planning strategy is this?
A. Chase strategy
B. Level strategy
C. Hybrid strategy
D. Cost-based pricing

Answer: C. Hybrid strategy

25. Scenario: A hotel must ensure all received goods meet the required standards before they
are used. Which procurement activity is this?
A. Contract negotiation
B. Supplier selection
C. Order placement
D. Quality assurance

Answer: D. Quality assurance

26. Scenario: The hotel is implementing an automated system to manage inventory and
reordering. What supply chain benefit will this provide?
A. Cost reduction
B. Demand forecasting
C. Improved efficiency and accuracy
D. Supplier selection

Answer: C. Improved efficiency and accuracy

27. Scenario: A hotel faces financial loss because a corporate client failed to pay for a block
of rooms. Which credit and collection activity could have prevented this issue?
A. Invoicing
B. Credit assessment
C. Collections
D. Supplier relationship management

Answer: B. Credit assessment

 28. Scenario: A hotel decides to use eco-friendly suppliers to improve its environmental
image. This decision aligns with which strategic goal?
A. Reducing costs
B. Building sustainability in the supply chain
C. Improving inventory management
D. Enhancing supplier relationship management

Answer: B. Building sustainability in the supply chain

29. Scenario: A hotel has regular issues with late deliveries from its suppliers. How should
the supply chain manager address this?
A. Increase order quantities
B. Establish better communication and performance tracking with suppliers
C. Stop working with unreliable suppliers
D. Lower quality standards to accommodate delays

Answer: B. Establish better communication and performance tracking with suppliers

30. Scenario: To prepare for an upcoming peak season, a hotel increases its stock of essential
guest amenities. This is an example of which SCOR process?
A. Source
B. Deliver
C. Plan
D. Return

Answer: C. Plan

Multiple Choice Exam – 2nd Year Hospitality Students

Instructions:

Read each scenario carefully and choose the best answer.

1. Scenario: A hotel is designing a new luxury suite and must decide on the layout,
materials, and amenities. What supply chain operation does this represent?
A. Product Scheduling
B. Facility Management
C. Product Design
D. Delivery Scheduling

Answer: C. Product Design

2. Scenario: In preparing for a large event, a hotel restaurant must ensure meals are ready
on time and ingredients are fresh. What aspect of the supply chain does this involve?
A. Inventory Control
B. Product Scheduling
C. Facility Allocation
D. Return Processing

Answer: B. Product Scheduling

3. Scenario: A resort must decide whether to focus its facilities on budget-friendly options
or luxury services. What type of facility management decision is this?
A. Capacity Allocation
B. Role Assignment
C. Supplier Allocation
D. Order Management

Answer: B. Role Assignment

4. Scenario: A hotel chain plans to source fresh local ingredients for its restaurants,
appealing to eco-conscious travelers. Which facility management decision does this
describe?
A. Role Assignment
B. Allocation of Suppliers
C. Capacity Allocation
D. Product Design

Answer: B. Allocation of Suppliers

5. Scenario: The kitchen staff in a hotel restaurant must ensure they manage ingredients and
cooking times to deliver meals when guests expect them. What supply chain goal does
this reflect?
A. Efficiency
B. Flexibility
C. Quality Control
D. Timeliness

Answer: D. Timeliness

6. Scenario: A new hotel in a tourist hotspot needs to determine how many rooms will be
allocated for business travelers versus tourists. What facility management aspect is being
managed?
A. Supplier Allocation
B. Capacity Allocation
C. Product Design
D. Inventory Management
 Answer: B. Capacity Allocation

7. Scenario: A hotel restaurant sources fresh bread daily from a local bakery to ensure
freshness. This is an example of which delivery method?
A. Distribution Center Delivery
B. Direct Delivery
C. Milk Run Delivery
D. Bulk Ordering

Answer: B. Direct Delivery

8. Scenario: A hotel chain receives all its toiletries and linens from a central distribution
center. What type of delivery source does this represent?
A. Single-Product Location
B. Direct Delivery
C. Distribution Center
D. Return Processing

Answer: C. Distribution Center

9. Scenario: A hotel receives daily fresh produce deliveries along with other hotels in the
area from the same supplier. What delivery method is being used?
A. Milk Run Delivery
B. Direct Delivery
C. Distribution Center
D. Emergency Delivery

Answer: A. Milk Run Delivery

10. Scenario: When designing a luxury hotel room, management must ensure the layout,
features, and atmosphere meet high-end guest expectations. What part of the supply chain
is involved?
A. Product Scheduling
B. Product Design
C. Delivery Scheduling
D. Capacity Allocation

Answer: B. Product Design

11. Scenario: A hotel management team plans to automate its ordering system so that
kitchen staff receive requests from guests without errors. This system addresses which
rule of order management?
A. Automate Ordering Route
B. Return Processing
C. Direct Delivery
D. Capacity Allocation
Answer: A. Automate Ordering Route

12. Scenario: A guest orders room service through the hotel app and can track their order
status in real-time. What rule of order management is applied here?
A. Use Integrated Order Management System
B. Make Order Status Visible
C. Automate Ordering Route
D. Enter Order Once

Answer: B. Make Order Status Visible

13. Scenario: A hotel allocates extra staff to service its conference facilities during a large
business event. This decision is part of which facility management process?
A. Capacity Allocation
B. Supplier Allocation
C. Product Design
D. Return Processing

Answer: A. Capacity Allocation

14. Scenario: The hotel must decide which suppliers will provide food for its luxury
restaurant and which will serve its casual dining area. What supply chain operation is
this?
A. Product Scheduling
B. Delivery Scheduling
C. Supplier Allocation
D. Role Assignment

Answer: C. Supplier Allocation

15. Scenario: A hotel orders pastries from a local bakery, which only delivers bread. This is
an example of which delivery source?
A. Direct Delivery
B. Single-Product Location
C. Milk Run Delivery
D. Distribution Center

Answer: B. Single-Product Location

16. Scenario: A hotel implements a system where guests’ room service orders are
automatically sent to the kitchen, ensuring no manual entry errors. This reflects which
supply chain operation?
A. Return Processing
B. Automate Ordering Route
C. Product Scheduling
D. Capacity Allocation
Answer: B. Automate Ordering Route

17. Scenario: A hotel must decide whether to return a damaged appliance to the supplier or
replace it with a new one. Which supply chain category does this fall under?
A. Return Processing
B. Direct Delivery
C. Facility Management
D. Supplier Selection

Answer: A. Return Processing

18. Scenario: To ensure fresh food is served, a hotel restaurant schedules deliveries to arrive
early in the morning before breakfast service. What process is being optimized?
A. Return Processing
B. Product Design
C. Delivery Scheduling
D. Role Assignment

Answer: C. Delivery Scheduling

19. Scenario: A hotel allocates more rooms to corporate clients during weekdays and more
to tourists on weekends. What aspect of facility management is this?
A. Supplier Allocation
B. Capacity Allocation
C. Return Processing
D. Product Scheduling

Answer: B. Capacity Allocation

20. Scenario: A hotel restaurant uses a system where all room service orders are processed
through a single platform, connecting the kitchen, staff, and billing. Which rule of order
management does this reflect?
A. Make Order Status Visible
B. Automate Ordering Route
C. Use Integrated Order Management System
D. Return Processing

Answer: C. Use Integrated Order Management System

21. Scenario: A hotel sources all its cleaning supplies from a single local supplier that
specializes in eco-friendly products. What delivery source is being used?
A. Distribution Center
B. Single-Product Location
C. Direct Delivery
D. Milk Run Delivery
Answer: B. Single-Product Location

22. Scenario: After a guest complains about a faulty room appliance, the hotel arranges for
the item to be repaired or replaced. Which supply chain operation is involved?
A. Supplier Allocation
B. Product Design
C. Return Processing
D. Delivery Scheduling

Answer: C. Return Processing

23. Scenario: A hotel adjusts its kitchen operations to ensure that fresh meals are delivered
promptly during peak dining hours. What goal of output scheduling is being met?
A. Flexibility
B. Timeliness
C. Capacity Allocation
D. Supplier Allocation

Answer: B. Timeliness

24. Scenario: A hotel allocates certain facilities for luxury services and others for budget-
conscious guests. What facility management decision is this?
A. Supplier Allocation
B. Capacity Allocation
C. Role Assignment
D. Delivery Scheduling

Answer: C. Role Assignment

25. Scenario: A hotel must return a batch of defective linens to the supplier. What aspect of
the supply chain does this involve?
A. Return Processing
B. Product Scheduling
C. Supplier Allocation
D. Capacity Allocation

Answer: A. Return Processing

26. Scenario: To improve customer experience, a hotel automates its room service system so
orders are processed without human intervention. What rule of order management is this?
A. Enter Order Once
B. Automate Ordering Route
C. Make Order Status Visible
D. Use Integrated Order Management System

Answer: B. Automate Ordering Route

 27. Scenario: A hotel plans deliveries from multiple suppliers at once to reduce delivery
costs. What delivery method is being used?
A. Direct Delivery
B. Distribution Center
C. Milk Run Delivery
D. Emergency Delivery

Answer: C. Milk Run Delivery

28. Scenario: A hotel needs to decide how many staff members to allocate to housekeeping
versus room service during peak hours. What supply chain management decision is this?
A. Supplier Allocation
B. Capacity Allocation
C. Role Assignment
D. Delivery Scheduling

Answer: B. Capacity Allocation

29. Scenario: A hotel chain decides to centralize its distribution of toiletries and linens
through one central warehouse. What delivery source does this describe?
A. Single-Product Location
B. Milk Run Delivery
C. Direct Delivery
D. Distribution Center

Answer: D. Distribution Center

30. Scenario: A hotel implements a new process for handling guest complaints about faulty
room items, ensuring quick replacements or repairs. This falls under which category?
A. Return Processing
B. Delivery Scheduling
C. Product Design
D. Supplier Allocation

Answer: A. Return Processing