AEB 3133 EXAM 3 QUESTIONS AND CORRECT
ANSWERS 100% VERIFIED
What is organizational control? - ANSWER Regulation of organizational activities to
facilitate goal attainment
When classifying controls on the basis of the resources involved, we find that one class
of resources is related to the control of all other resource classes as well. Which
resource class overlaps all other classes? - ANSWER Financial
A company has excess cash to invest and therefore fully researches available
investment opportunities to determine which will yield the best return. What type of
operations control is this? - ANSWER Steering
To the extent possible, standards used for control purposes should be derived from -
ANSWER Organizational goals
Your management information system provides managers with weekly data concerning
deviations from standards in each department. Which step in the control process does
this represent? - ANSWER Comparison of performance to standards
"Timely," as the term relates to control means - ANSWER As needed
With respect to control systems, participation and Management By Objectives -
ANSWER Are techniques for overcoming resistance to controls
With respect to control systems, participation - ANSWER is a technique for
overcoming resistance to controls
,Food safety refers to - ANSWER All of them are involved in food safety
Assuring food safety is the responsibility of - ANSWER All of them are responsible for
food safety
What is control, and why is it important to organizations? - ANS Control refers to the
process of monitoring and adjusting organizational activities toward goal attainment.
Companies need control to be able to respond to environmental changes, to deal with
organizational complexity, and to prevent compounding effects of errors.
Discuss each of the steps in establishing a control system. - ANSWER There are four
basic steps to establishing a control system: setting standards, assessing performance,
comparing performance with standards, and evaluating and adjusting.
The standards should be derived from and consistent with the goals of the organization.
Assessing performance is not always easy, particularly if the standards are not
objective and measurable, but it must always be done.
In some cases, the comparison of performance against the standard will be
unproblematic, in others it will be difficult.
Three courses of action may be relevant in terms of evaluating and adjusting: leaving
things the same, correcting the deviation or changing the standard.
Which of the steps in the control system is likely to be the most difficult to carry out in
your opinion? Why? - ANSWER Setting standards is particularly difficult when the
standards must be qualitative. Knowing whether standards are fair is also difficult.
Evaluation and adjustment is often the step that meets with the most resistance,
, particularly when some action that employees consider punitive is taken to correct a
deviation in performance.
Briefly describe the characteristics of effective controls. - ANSWER Effective control
has five attributes: integration, objectivity, accuracy, timeliness, and flexibility.
Integration means that the control system must fit into the overall organizational system.
Objectivity means that all those who are affected by the control system should be able to
understand it.
Accuracy means that the control system should report information that is correct and
pertinent to the goals of the company.
Timeliness means that the information provided by the control system must be available
when it can be used. Information that arrives too late is of no value.
Finally, flexibility means that the control system must be able to accommodate
adjustments and change and should not be applied rigidly.
One area of control in agribusiness is food safety. Many companies have implemented a
HACCP management program. What is HACCP stands for, please also define HACCP
briefly. - ANSWER Hazard Analysis and Critical Control Point (HACCP) program, is a
systematic preventive approach to food safety from biological, chemical, and physical
hazards in production processes that can cause the finished product to be unsafe and
designs measures to reduce these risks to a safe level.
HACCP attempts to avoid hazards rather than attempting to inspect finished products
for the effects of those hazards
The total set of managerial activities an organization uses to create its products or
services is called - ANSWER Operations management
ANSWERS 100% VERIFIED
What is organizational control? - ANSWER Regulation of organizational activities to
facilitate goal attainment
When classifying controls on the basis of the resources involved, we find that one class
of resources is related to the control of all other resource classes as well. Which
resource class overlaps all other classes? - ANSWER Financial
A company has excess cash to invest and therefore fully researches available
investment opportunities to determine which will yield the best return. What type of
operations control is this? - ANSWER Steering
To the extent possible, standards used for control purposes should be derived from -
ANSWER Organizational goals
Your management information system provides managers with weekly data concerning
deviations from standards in each department. Which step in the control process does
this represent? - ANSWER Comparison of performance to standards
"Timely," as the term relates to control means - ANSWER As needed
With respect to control systems, participation and Management By Objectives -
ANSWER Are techniques for overcoming resistance to controls
With respect to control systems, participation - ANSWER is a technique for
overcoming resistance to controls
,Food safety refers to - ANSWER All of them are involved in food safety
Assuring food safety is the responsibility of - ANSWER All of them are responsible for
food safety
What is control, and why is it important to organizations? - ANS Control refers to the
process of monitoring and adjusting organizational activities toward goal attainment.
Companies need control to be able to respond to environmental changes, to deal with
organizational complexity, and to prevent compounding effects of errors.
Discuss each of the steps in establishing a control system. - ANSWER There are four
basic steps to establishing a control system: setting standards, assessing performance,
comparing performance with standards, and evaluating and adjusting.
The standards should be derived from and consistent with the goals of the organization.
Assessing performance is not always easy, particularly if the standards are not
objective and measurable, but it must always be done.
In some cases, the comparison of performance against the standard will be
unproblematic, in others it will be difficult.
Three courses of action may be relevant in terms of evaluating and adjusting: leaving
things the same, correcting the deviation or changing the standard.
Which of the steps in the control system is likely to be the most difficult to carry out in
your opinion? Why? - ANSWER Setting standards is particularly difficult when the
standards must be qualitative. Knowing whether standards are fair is also difficult.
Evaluation and adjustment is often the step that meets with the most resistance,
, particularly when some action that employees consider punitive is taken to correct a
deviation in performance.
Briefly describe the characteristics of effective controls. - ANSWER Effective control
has five attributes: integration, objectivity, accuracy, timeliness, and flexibility.
Integration means that the control system must fit into the overall organizational system.
Objectivity means that all those who are affected by the control system should be able to
understand it.
Accuracy means that the control system should report information that is correct and
pertinent to the goals of the company.
Timeliness means that the information provided by the control system must be available
when it can be used. Information that arrives too late is of no value.
Finally, flexibility means that the control system must be able to accommodate
adjustments and change and should not be applied rigidly.
One area of control in agribusiness is food safety. Many companies have implemented a
HACCP management program. What is HACCP stands for, please also define HACCP
briefly. - ANSWER Hazard Analysis and Critical Control Point (HACCP) program, is a
systematic preventive approach to food safety from biological, chemical, and physical
hazards in production processes that can cause the finished product to be unsafe and
designs measures to reduce these risks to a safe level.
HACCP attempts to avoid hazards rather than attempting to inspect finished products
for the effects of those hazards
The total set of managerial activities an organization uses to create its products or
services is called - ANSWER Operations management
