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CIPS L5M9 Exam Syllabus Topics:
| Section | Weight | Objectives |
|---|---|---|
| Lean, Agile and Responsive Operations | 15-20% | - Agile approaches: flexibility, responsiveness and speed - Comparison and integration of lean and agile - Lean principles: waste elimination, value stream mapping - Application in manufacturing, service and public sectors |
| Operational Risk, Sustainability and Ethics | 15-20% | - Identifying, assessing and mitigating operational risks - Sustainable operations: green practices, circular economy - Ethical and responsible operations management - ESG considerations in operational design and delivery |
| Principles of Operations Management | 15-20% | - Value creation, efficiency and effectiveness - Operations strategy alignment with organizational goals - Definition, scope and role of operations management - Linkages between operations, procurement and supply chain - Input-transformation-output model |
| Process Design, Planning and Improvement | 20-25% | - Capacity planning, demand management and resource allocation - Process mapping, workflow and design principles - Benchmarking and process optimization - Forecasting, scheduling and inventory management - Continuous improvement methodologies: Kaizen, Six Sigma, Lean, BPR |
| Quality Management and Performance Measurement | 15-20% | - Quality standards: ISO 9000 series and related frameworks - Total Quality Management (TQM) concepts and application - Measuring efficiency, productivity and customer satisfaction - Quality control, assurance and improvement tools - Key Performance Indicators (KPIs) for operations |
CIPS Operations Management Sample Questions:
1. Joan is the Operations Manager at a Dentist Surgery and has recently completed a Pareto Analysis with the hopes of improving the quality of service offered. Which of the following would be a possible finding from this analysis?
A) customers are twice as likely to recommend the dentist if they had a positive experience
B) 80% of complaints are caused by 20% of the dentists
C) there is a gap between the service expected by customers and the service delivered
D) The booking process is very slow and doesn't meet customer expectations
2. The Balanced Scorecard is a performance management approach which looks at measuring four areas of a business. Of those listed below, which is not an area traditionally measured within the Scorecard?
A) business processes
B) finance
C) environment
D) customer
3. Below are details of 4 local manufacturing companies. For each company you must decide what the main objective is for the organisation and what layout their manufacturing plant has.
Company 1: This company creates large, delicate products which are hard to move. The main aim of the company is to stand out from competitors due to the superior level of materials used and by using the latest forms of technology to create the items.
Company 2: This company produces 72 different items and has designated zones within its premises for the creation of each item. The zones are organised based on the technology used and some products may be passed between different zones to be completed. The company creates many different items in response to changing customer demands, with many product lines only lasting a single season.
Company 3: Company 3 creates one product which flows along a single production line, with staff members adding to the product on four different occasions. The company must produce a high volume of this singular product in order to break even. Therefore, there is always a steady flow of items through the plant and it is important there is no stoppage in production.
Company 4: This company produces small batches of products, as and when they are ordered by customers. Due to uncertainty in demand, a high profit margin is added to the cost of each item. Teams in the factory are grouped into different areas depending on the technological process they are using.
Complete the table below by listing the objective criteria and plant layout for each company. Each response should only be used once: flexibility, speed, quality, cost, functional layout, cell layout, product layout, fixed-position layout
Which of the following will you put into box 5?
A) cell layout
B) product layout
C) functional layout
D) fixed-position layout
4. Below are details of five companies who operate a Total Quality Management System (TQM). For each company, select the system used and identify which area of the Balanced Scorecard this relates to.
Company 1: The focus of this company is to gather real-time data to assess the quality of products created during the manufacturing process. There are tight budgets and reworking any defects will affect the bottom line.
Company 2: This company is concerned about how their products are received. They have recently completed market research focused on their client's feelings. The objective is now to improve the product's look and performance to meet these expectations.
Company 3: The focus of this company is defining the customer requirements and translating this into a high-quality specification and effective operational process.
Company 4: Within this company there is a group of 6 employees who meet regularly with the objective of reducing issues that arise in the manufacturing of products.
Complete the table below by listing the TQM System used and the relevant Balanced Scorecard criteria for each company. Each response should only be used once: Quality Circle, Statistical Process Control, Kansei Engineering, Quality Function Deployment, Finance Criteria, Business Process Criteria, Learning and Growth Criteria, Customer Criteria.
Which of the following will you put into box 6?
A) learning and growth criteria
B) finance criteria
C) business process criteria
D) customer criteria
5. Spotted Elephant Ltd is a confectionary manufacturer whose operations department is headed by Brian. Brian is looking into Total Quality Management and ways of implementing this in the factory. He is considering the introduction of Total Productive Maintenance. What would this involve?
A) business process re-engineering
B) introducing quality assurance processes for the confectionary items produced
C) servicing the machinery more frequently
D) using a pull inventory system
Solutions:
| Question # 1 Answer: B | Question # 2 Answer: C | Question # 3 Answer: D | Question # 4 Answer: D | Question # 5 Answer: C |
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