List of top Decision Making Questions asked in XAT

Direction:Read the following scenario and answer the THREE questions that follow.
Arti, CEO of an FMCG company, was under pressure from the Board of Governors (BoG) to increase diversity in the workforce. The board wanted the company to hire candidates with vision impairment*, as it believed that they contributed to organizations in many unique ways.
The CEO was apprehensive of hiring visually impaired candidates; she was not sure about the feasibility of accommodating them in the current setting. Moreover, Arti was unsure as to how the visually impaired could contribute meaningfully to the organization.
(* A person, with a vision impairment in a range of 60-100 percent, is referred to as a visually impaired person. A person with 100 percent vision impairment cannot see at all.)
Arti wanted to follow the suggestion given by the Board of Governors; however, she was not sure if the company was ready to accommodate candidates with 100 percent visual impairment. Also, the concern of involving such employees in meaningful activities was constantly bothering her. Hence, she constituted a committee to come up with recommendations that would help the company in hiring 100 percent visually impaired employees
After two months of deliberations, the committee came up with the following recommendations:
1). Hire visually impaired employees unconditionally as it is any company’s social responsibility
2). Hire visually impaired employees in the activities they can contribute
3). Ensure visually impaired friendly office space, food courts, restrooms, parking etc.
4). Allow guide dogs to assist employees with 100 percent vision impairment in the office premises
Which of the following options will BEST allay concerns as well as be fair to all stakeholders?
Direction: Read the following scenario and answer the THREE questions that follow.
During the floods of 2018-2019, a group of philanthropists led by Niyabuddin, wished to open free food centre for the needy. Their motto was that “no human should be hungry.” Nothing gives more satisfaction to the philanthropists than to see the hungry eat to the fullest.
Post Covid-19, the group started a food centre by the name Win Borne Life Care Food (WBLCF) in a small town called Palakkad. The centre started gaining popularity as the number of people enjoying free meals increased over time. Initially, WBLCF offered a standardized menu consisting of idli, upma, puttu for breakfast, curd rice for lunch, and idli or upma for supper. Six women were employed by WBLCF to prepare all the meals. As the number of diners increased, they started expecting a variety in the menu.
At WBLCF, not all the diners eat "free": while two-thirds of diners get free food, one-third would donate some amount to a transparent charity box kept at the entrance. For example, a man donated Rs. 500 after consuming two idlis, and a woman approached Niyabuddin and inquired about donating 10 kilogrammes of rice. Those who could not afford to donate, were often seen prostrating worshipfully in front of the charity box.
Some caring individuals made monetary donation while others donated rice, fruits and vegetables to WBLCF. Further, the centre received enquiries from many locals on how they could contribute to the cause.
As the centre was lauded for its philanthropic work by people of the town, Niyabuddin intended to replicate the initiative in the nearby districts. However, he is concerned about the cost that goes into running the centre. Almost 75 percent of the donated amount goes into buying the cooking ingredients, while the rest goes into paying salaries, operations and maintenance costs.
From the following, choose the MOST important challenge that Niyabuddin has to overcome to sustain WBLCF.
Direction: Read the following scenario and answer the THREE questions that follow.
During the floods of 2018-2019, a group of philanthropists led by Niyabuddin, wished to open free food centre for the needy. Their motto was that “no human should be hungry.” Nothing gives more satisfaction to the philanthropists than to see the hungry eat to the fullest.
Post Covid-19, the group started a food centre by the name Win Borne Life Care Food (WBLCF) in a small town called Palakkad. The centre started gaining popularity as the number of people enjoying free meals increased over time. Initially, WBLCF offered a standardized menu consisting of idli, upma, puttu for breakfast, curd rice for lunch, and idli or upma for supper. Six women were employed by WBLCF to prepare all the meals. As the number of diners increased, they started expecting a variety in the menu.
At WBLCF, not all the diners eat "free": while two-thirds of diners get free food, one-third would donate some amount to a transparent charity box kept at the entrance. For example, a man donated Rs. 500 after consuming two idlis, and a woman approached Niyabuddin and inquired about donating 10 kilogrammes of rice. Those who could not afford to donate, were often seen prostrating worshipfully in front of the charity box.
Some caring individuals made monetary donation while others donated rice, fruits and vegetables to WBLCF. Further, the centre received enquiries from many locals on how they could contribute to the cause.
As the centre was lauded for its philanthropic work by people of the town, Niyabuddin intended to replicate the initiative in the nearby districts. However, he is concerned about the cost that goes into running the centre. Almost 75 percent of the donated amount goes into buying the cooking ingredients, while the rest goes into paying salaries, operations and maintenance costs.
Niyabuddin realised that on some days the food was wasted while on other days diners went back hungry. He sought advice from a consultant friend on how to reduce wastage. The consultant suggested the following:
1). Launch a mobile app so that diners can pre-inform their arrival to WBLCF.
2). Ask diners who enjoy free meal to distribute excess food to hungry on streets
3). Ask diners to eat less as it is good for health
4). Preach people to eat less
5). Ration amount of food to be served to the diners
Which of the above ideas will not be consistent with the core ethos of WBLCF?
Direction: Read the following scenario and answer the THREE questions that follow.
During the floods of 2018-2019, a group of philanthropists led by Niyabuddin, wished to open free food centre for the needy. Their motto was that “no human should be hungry.” Nothing gives more satisfaction to the philanthropists than to see the hungry eat to the fullest.
Post Covid-19, the group started a food centre by the name Win Borne Life Care Food (WBLCF) in a small town called Palakkad. The centre started gaining popularity as the number of people enjoying free meals increased over time. Initially, WBLCF offered a standardized menu consisting of idli, upma, puttu for breakfast, curd rice for lunch, and idli or upma for supper. Six women were employed by WBLCF to prepare all the meals. As the number of diners increased, they started expecting a variety in the menu.
At WBLCF, not all the diners eat "free": while two-thirds of diners get free food, one-third would donate some amount to a transparent charity box kept at the entrance. For example, a man donated Rs. 500 after consuming two idlis, and a woman approached Niyabuddin and inquired about donating 10 kilogrammes of rice. Those who could not afford to donate, were often seen prostrating worshipfully in front of the charity box.
Some caring individuals made monetary donation while others donated rice, fruits and vegetables to WBLCF. Further, the centre received enquiries from many locals on how they could contribute to the cause.
As the centre was lauded for its philanthropic work by people of the town, Niyabuddin intended to replicate the initiative in the nearby districts. However, he is concerned about the cost that goes into running the centre. Almost 75 percent of the donated amount goes into buying the cooking ingredients, while the rest goes into paying salaries, operations and maintenance costs.
Niyabuddin wanted to conserve local recipes that can be used to prepare mouth-smacking dishes for the diners.
Which of the following could be the BEST way to conserve local recipes?
Direction: Read the following scenario and answer the THREE questions that follow.
Dhan, a poor but enterprising 15-year-old, resided in the world’s largest slum in a metropolitan city, along with her widowed mother. The densely packed slum housed about a million people, mostly in rickety one room tenements, connected by labyrinthine lanes and by-lanes. Dhan’s mother worked intermittently as a daily wager in a small savoury factory. For a 15-year-old, Dhan’s life was hectic. She spends two hours every day in fetching water for the household, packing breakfast and lunch for her mother. In addition, she had to prepare supper. On her mother’s insistence, Dhan also attended an evening bridge school run by an NGO. Dhan’s dream was to provide a comfortable life to her mother and take her family out of poverty. Of late, Dhan observed that the customers to a nearby tea-cum-savoury stall (TCS), were mostly the slum dwellers, who thronged the stall for its low prices and lack of alternatives. Further, Dhan gathered that the TCS could not cater to all of its customers, and the owner still made a neat Rs.800 profit per day. Dhan saw that a probable first step towards her family’s economic independence could be to own her own TCS.
Within two years of establishment, Dhan’s TCS is not only outcompeting its nearest rivals in the slum but has also earned a goodwill for the quality and taste of its products. Hence, it has become famous within the slum as “Dhan Dhana Dhan” brand. Dhan now aspires to expand the reach of her savouries into the metropolitan region. Dhan wishes to scale up her savoury production from 100 kg to 1000 kg per day while maintaining quality. Dhan realizes that her establishment does not have the space for expansion on its own.
Which of the following options will BEST help Dhan to scale up production with least investment, tightly control quality, and also protect her business interests?
Read the following scenario and answer the three questions that follow.
Rohini is one of the most popular faculty members in the finance department, known for her in-class engagement with students. Every year, she offers an elective Financial Risk and Derivatives Management in the fourth term which gets subscribed by about hundred students. This year, owing to Covid-19, she is forced to teach the course online, that too, in the fifth term. The fifth term is notorious for its non-negotiable teaching slots. To enable her teaching, Rohini uses her favourite laptop, Maplebook Lite, sold by Maple.
Rohini converts her family bedroom into a “working room” because of the strong wifi signals. The room is mostly used by Rohini for taking her classes; however, Rinku, her husband, also uses it for running his meetings. Rohini has two children, aged 5 and 8, who use the living room as their playground. During meetings and classes, the working room is shut to save it from unwanted disturbance and noises from the living room.
It is 3:10 p.m. and Rohini’s penultimate session of the course is going to end in twenty minutes. As usual, Rinku enters the room with a cup of Darjeeling tea. Just before entering, he asks his kids to stop playing for some time. He quietly places the teacup on Rohini’s study table and exits the room, leaving the door ajar. As soon as he leaves, a tennis ball comes thundering inside, crashing into her Maplebook monitor. The monitor breaks and Rohini’s class ends abruptly, much before the scheduled time.