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Prescriptive Analytics Final Exam Practice Questions, Exams of Advanced Education

Cheyney University of PennsylvaniaAdvanced Education

Practice questions for a final exam in prescriptive analytics. It covers topics such as queuing systems, forecasting models, and inventory management. The questions are multiple-choice and include detailed answers. This resource is designed to help students prepare for their final exam by testing their knowledge and understanding of key concepts in prescriptive analytics. It includes questions on queuing theory, forecasting methods like linear trend analysis and delphi method, and inventory management techniques such as eoq. A comprehensive review of the material, making it an excellent study aid for students.

Typology: Exams

2025/2026

Available from 12/05/2025

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Prescriptive Analytics Final Exam Practice
detailed already graded A+
1. Reneging refers to customers who:
A)do not join a queue
B) switch queues
C)join a queue but abandon their shopping carts before checking out
D) join a queue but are dissatisfied
E)
join
a
queue
and
complain
because
of
long
lines:
C) join a queue but abandon their
shopping carts before checking out
2. This queuing system configuration is referred to as a:
A)single-server, multiphase system
B) multiple-server, multiphase system
C)
multiple-server,
single-phase
system
D)
single-server,
single-phase
system
E)
single-server,
parallel
phase
system:
D) single-server, single-phase system
3. This queuing system configuration is referred to as a:
A)single-server, multiphase system
B) multiple-server, multiphase system
C)
multiple-server,
single-phase
system
D)
single-server,
single-phase
system
E)
single-server,
parallel
phase
system:
C)
multiple-server,
single-phase
system
4. The average time each customer spends in the queue is referred to as:
A)
W
B)
Wq
C)L
D) Lq
E)
ρ:
B) Wq
5. In a drive-in fast food restaurant, customers form a single lane, place
pf3
pf4
pf5
pf8
pf9
pfa
pfd
pfe

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Prescriptive Analytics Final Exam Practice

detailed already graded A+

  1. Reneging refers to customers who: A) do not join a queue B) switch queues C)join a queue but abandon their shopping carts before checking out D) join a queue but are dissatisfied E)join a queue and complain because of long lines: C) join a queue but abandon their shopping carts before checking out
  2. This queuing system configuration is referred to as a: A) single-server, multiphase system B) multiple-server, multiphase system C)multiple-server, single-phase system D) single-server, single-phase system E)single-server, parallel phase system: D) single-server, single-phase system
  3. This queuing system configuration is referred to as a: A) single-server, multiphase system B) multiple-server, multiphase system C)multiple-server, single-phase system D) single-server, single-phase system E)single-server, parallel phase system: C) multiple-server, single-phase system
  4. The average time each customer spends in the queue is referred to as: A) W B) Wq C)L D) Lq E)ρ: B) Wq
  5. In a drive-in fast food restaurant, customers form a single lane, place

2 / 14 their order and pay theirbill at one window, and then pick up their food at a second window. This queuing configurationis referred to as: A) single-server, multiphase system B) multiple-server, multiphase system C)multiple-server, single-phase system D) single-server, single-phase system E)single-server, parallel phase system: A) single-server, multiphase system

  1. A beauty salon employs three hairdressers. All customers get their hair washed in one area of the salon before being taken to another area to get their hair cut. Customer arrival rate and service time follows the Poisson and exponential distributions, respectively. What is the Kendall notation for this system? A) M/M/ B) D/M/ C)M/D/ D) M/G/ E)M/M/3: E) M/M/
  2. A service system has a constant service time, Poisson arrival rates and 1 server. What is theKendall notation for this system? A) M/M/ B) M/D/ C)M/G/ D) D/M/ E)G/M/1: B) M/D/
  3. A queuing system has an arrival rate of 5 customers per hour and a service rate of 8 customersper hour. What is the utilization factor (ρ) of the system? A) 40 B) 1. C) 4 D) 5 E)0.625: E) 0.
  4. Customers arrive at a grocery store following a Poisson distribution at an av- erage rate of 70per hour. On average, how many customers arrive per minute? A) 1.2 customers per minute

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D) 0.

E)0.233: D) 0.

  1. Number of Servers 1. Arrival Rate 7. Service Rate 10. P(0), probability that there are no customers in the system 30% Lq, average length of the queue 1. W, average time in the system 0. L, average number of customers in the system 2.33 Wq, average time in the queue 0. Utilization factor of the system 70% Refer to the table. What percent of the time is the server busy? A) 10% B) 33% C)23% D) 70% E)30%: D) 70%
  2. Number of Servers 1. Arrival Rate 7. Service Rate 10. P(0), probability that there are no customers in the system 30% Lq, average length of the queue 1. W, average time in the system 0. L, average number of customers in the system 2.33 Wq, average time in the queue 0. Utilization factor of the system 70% Refer to the table. What is the average number of customers in the queue plus the number being served? A) 0. B) 2. C)1. D) 0. E)0.33: B) 2.
  3. Number of Servers 1.

5 / 14 Arrival Rate 7. Service Rate 10. P(0), probability that there are no customers in the system 30% Lq, average length of the queue 1. W, average time in the system 0. L, average number of customers in the system 2.33 Wq, average time in the queue 0. Utilization factor of the system 70% Refer to the table. What is the average time a customer spends waiting in line and being served? A) 0. B) 2. C)0. D) 1. E)0.70: C) 0.

  1. Number of Servers 1. Arrival Rate 7. Service Rate 10. P(0), probability that there are no customers in the system 30% Lq, average length of the queue 1. W, average time in the system 0. L, average number of customers in the system 2.33 Wq, average time in the queue 0. Utilization factor of the system 70% Refer to the table. What is the average number of customers waiting to be served? A) 0. B) 2. C)0. D) 1. E)0.70: D) 1.
  2. Number of Servers 1. Arrival Rate 7. Service Rate 10. P(0), probability that there are no customers in the system

7 / 14 C)Causal models D) both A and B E)A, B, and C: E) A, B, and C

  1. Which of the following is NOT a qualitative method of forecasting? A) Delphi Method B) Trend Analysis C)Jury of Executive Opinion D) Sales Force Composition E)Consumer Market Survey: B) Trend Analysis
  2. Which of the following is NOT considered to be a Time-Series method of forecasting? A) Simple Linear Regression B) Moving Average C)Exponential Smoothing D) Seasonality Analysis E)Multiplicative/Additive Decomposition: A) Simple Linear Regression
  3. An iterative group process that allows experts, who may be located in differ- ent places, to make forecasts is referred to as. A) a jury of executive opinion B) a sales force composite C)ca onsumer market survey D) the Delphi method E)trend analysis: D) the Delphi method
  4. Consider the following data that was fitted using a linear trend. Period Actual value (or) Y Period number (or) X Period 1 10 1 Period 2 11 2 Period 3 9 3 Period 4 12 4 Period 5 13 5 Period 6 12 6 Period 7 15 7

8 / 14 The intercept of the trend line is 8.714, and the slope is 0.75. What is the forecast error for period 7? A) 1. B) 8 C)2. D) 5. E)4.75: A) 1.

  1. Consider the following data and Excel output for a simple linear regression model. How much of the total variation in the dependent variable (Y) is ex- plained by the independent variable (X)? Period Y X Period 1 10 1 Period 2 11 2 Period 3 9 3 Period 4 12 4 Period 5 13 5 Period 6 12 6 Period 7 15 7 Intercept 2. Slope 0. SE 1. Correlation 0. r-squared 0. A) 2. B) 0. C)1. D) 0. E)0.791: E) 0.
  2. Consider the following data and its associated Excel output for a simple lin- ear regression model. How would you describe the linear relationship between Y and X?

10 / 14 days a year and its daily demand is estimated at 20 bags. It takes 5 days for each order of sugar to be filled. What is the maximum inventory held in a given EOQ cycle? A) 5000 bags B) 200 bags C) 50 D) 100 bags E) 15 bags: C) 50

  1. A bakery buys sugar in 15-pound bags. The bakery uses 5000 bags of sugar each year. Carrying costs are $20 per bag per year. Ordering costs are estimated at $5 per order. Assume that the bakery is open 250 days a year and its daily demand is estimated at 20 bags. It takes 5 days for each order of sugar to be filled. What is the minimum inventory held in a given EOQ cycle? A) 0 bags B) 2500 bags C) 50 bags

11 / 14 D) 25 bags E) 100 bags: A) 0 bags

  1. A bakery buys sugar in 15-pound bags. The bakery uses 5000 bags of sugar each year. Carrying costs are $20 per bag per year. Ordering costs are estimated at $5 per order. Assume that the bakery is open 250 days a year and its daily demand is estimated at 20 bags. It takes 5 days for each order of sugar to be filled. What is the total cost of ordering and carrying sugar? A) $ B) $ C)$ D) $ E)$500: D) $
  2. A bakery buys sugar in 15-pound bags. The bakery uses 5000 bags of sugar each year. Carrying costs are $20 per bag per year. Ordering costs are estimated at $5 per order. Assume that the bakery is open 250 days a year and its daily demand is estimated at 20 bags. It takes 5 days for each order of sugar to be filled. What is the optimal number of orders per year? A) 200 B) 100 C) 500 D) 300 E)400: B) 100
  3. A bakery buys sugar in 15-pound bags. The bakery uses 5000 bags of sugar each year. Carrying costs are $20 per bag per year. Ordering costs are estimated at $5 per order. Assume that the bakery is open 250 days a year and its daily demand is estimated at 20 bags. It takes 5 days for each order of sugar to be filled. What is the average inventory held in a given cycle? A) 0 B) 50

13 / 14

C)1250.

D) 1000

E)1581.14: E) 1581.

  1. A cake factory can produce cakes at the rate of 500 per day. The factory supplies its cakes to local grocery stores at a rate of 250 per day. The cost to prepare the equipment for producing the cakes is $20. Annual holding costs are $2 per cake. Assume that the factory operates 250 days a year. What is the optimal number of yearly setups? A) 43. B) 37 C) 45 D) 47. E)39.53: E) 39.
  2. A cake factory can produce cakes at the rate of 500 per day. The factory supplies its cakes to local grocery stores at a rate of 250 per day. The cost to prepare the equipment for producing the cakes is $20. Annual holding costs are $2 per cake. Assume that the factory operates 250 days a year. What is the maximum inventory held in a given cycle? A) 825. B) 790. C) 800 D) 900. E)750.44: B) 790.
  3. A cake factory can produce cakes at the rate of 500 per day. The factory supplies its cakes to local grocery stores at a rate of 250 per day. The cost to prepare the equipment for producing the cakes is $20. Annual holding costs are $2 per cake. Assume that the factory operates 250 days a year. What is the length of a production cycle in days? A) 3. B) 4. C)2.

14 / 14

D) 5.

E)4.9: A) 3.

  1. A cake factory can produce cakes at the rate of 500 per day. The factory supplies its cakes to local grocery stores at a rate of 250 per day. The cost to prepare the equipment for producing the cakes is $20. Annual holding costs are $2 per cake. Assume that the factory operates 250 days a year. What are the total annual setup and holding costs? A) $1267. B) $1456. C)$1581. D) $1390. E)$1100.45: C) $1581.
  2. Which of the following is NOT considered to be a part of carrying costs? A) insurance B) spoilage C)obsolescence D) theft E)inspection: E) inspection