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QUESTION 224
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
You need to implement reporting to support the college marketing efforts.
Which type of dashboard should you use?

A. Interactive
B. Model driven
C. Power BI
D. Power BI
E. Power BI

Answer: C

QUESTION 225
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
Hotspot Question
You need to implement the student attendance requirements.
What should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

QUESTION 226
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
Hotspot Question
You need to select data types for the app.
Which data type should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Choice
Students select one main cuisine to specialize in when applying for enrollment.
A choice (picklist) is a type of column that can be included in a table. It defines a set of options. When a choice is displayed in a form it uses a drop-down list control. When displayed in Advanced Find it uses a picklist control. Sometimes choices are called picklists by developers.
You can define a choice to use a set of options defined within itself (locally) or it can use a set of options defined elsewhere (globally) which can be used by other choice columns.
Global choices are useful when you have a standard set of categories that can apply to more than one column. Maintaining two separate choices with the same values is difficult and if they are not synchronized you can see errors, especially if you are mapping table columns in a one-to-many table relationship.
Note: If you define every choice as a global choice your list of global choices will grow and could be difficult to manage. If you know that the set of options will only be used in one place, use a local choice.
Box 2: Global choice
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Subscribers should be able to mark a dish as favorite directly from their order.
Box 3: Whole number
Dish votes are counted based on the number of people who marked the dish as a favorite.
Reference:
https://docs.microsoft.com/en-us/power-apps/maker/data-platform/create-edit-global-option-sets

QUESTION 227
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
You need to select tables to use for the main personas in the college implementation.
What should you use for each persona? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Microsoft Dataverse with User table
The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
User and team management is the area of Microsoft Dataverse where you can create and maintain user accounts and profiles.
* A user is any person who works for a business unit who uses Dataverse. Each user has a user account. All users must be associated with only one business unit. This association controls which customer data the user will have access to. Included in the user’s account is information such as the user’s telephone numbers, email address, and a link to the user’s manager. Each user has privileges and rights to manage their own personal settings. Each user corresponds to a user in the Azure Active Directory for that organization. When you create a user, you must assign the user to at least one security role. Even if the user is part of a team that has assigned roles, the user should be assigned to a role.
* A team is a group of users. Teams let users across an organization collaborate and share information.
Box 2: Microsoft Dataverse for Teams
Students self-organize in teams and brainstorm to produce new recipes.
Students team up together to create new recipes and must keep their recipes confidential.
* A team is a group of users. Teams let users across an organization collaborate and share information.
Box 3: Microsoft Dataverse with the Contact table
The account and contact tables in Microsoft Dataverse are essential for identifying and managing customers, selling products and services, and providing superior service to the customers
Reference:
https://docs.microsoft.com/en-us/power-apps/developer/data-platform/user-team-entities
https://docs.microsoft.com/en-us/power-apps/developer/data-platform/customer-entities-account-contact

QUESTION 228
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
You need to create the solution for subscriber orders.
What should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Create a portal page
Occasional and high-volume subscribers must be able to place orders online.
Use Power Apps portals to create external-facing websites that allow users outside their organizations to sign in with a wide variety of identities, create and view data in Dataverse, or even browse content anonymously.
Note:
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
Requirements. Subscriptions
– The subscriber administrators must approve the credit terms for high-volume subscribers.
– Occasional and high-volume subscribers must be able to place orders online.
– Subscribers should be able to mark a dish as favorite directly from their order.
Box 2: Create a connection using the SQL Server connector to the SQL subscriber data.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is ex-tracted as a Microsoft Excel workbook and distributed to instructors.
Reference:
https://docs.microsoft.com/en-us/power-apps/maker/portals/

QUESTION 229
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
You need to design and distribute a chatbot that captures ideas for new recipes.
What should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Dish
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Power Virtual Agents bot
When you create bots with Power Virtual Agents, you author and edit topics.
Topics are discrete conversation paths that, when used together within a single bot, allow for users to have a conversation with a bot that feels natural and flows appropriately.
Creating a bot with Power Virtual Agents is easy to do with the no-code authoring canvas, and there are a number of ways you can manage how topics interact, how you want the conversation to flow, and what it should feel like.
Box 2: Variable
Variables let you save responses from your customers. For example, you can save a customer’s name in a variable called UserName. The bot can then address the customer by name as the conversation continues.
However, you can also make variables into bot variables, so that they apply across the entire bot.
Box 3: Publish
After creating a chatbot in the Power Virtual Agents portal, you must publish your bot before Teams users can interact with it.
Reference:
https://docs.microsoft.com/en-us/power-virtual-agents/authoring-fundamentals
https://docs.microsoft.com/en-us/power-virtual-agents/teams/authoring-variables-bot-teams
https://docs.microsoft.com/en-us/microsoftteams/platform/bots/how-to/add-power-virtual-agents-bot-to-teams

QUESTION 230
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
You need to implement a solution to meet the ingredients inventory requirement.
Which type of public view should you use?

A. a grid filter that filters by quantity only
B. a grid filter that filters by both threshold and quantity
C. a grid filter that filters by threshold only
D. a conditional view filter that filters by both threshold and quantity
E. a conditional view filter that filters by threshold only

Answer: B
Explanation:
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Requirements. Food management includes:
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Explore data on a grid page
In model-driven apps, the default control that’s used to show data in tabular form is the read-only grid. When a subarea contains a table, the subarea’s default layout in the app sitemap is called the grid page.

QUESTION 231
Case Study 3 – A culinary arts college
Background
A culinary arts college trains world class chefs by offering a blend of theoretical and practical education. The culinary arts program enrolls two hundred students per term. The instructors split the students in groups of five to seven students, depending on the specialty selected. Each instructor is in charge of one group of students.
The college uses several systems to manage the student classroom activities. The college plans to implement a Microsoft Power Platform solution to replace the existing system. The goal is to align the cooking curriculum to the taste preferences of their subscribers and automate as much as possible to reduce administrative overhead.
The college has two revenue streams: student enrollment fees and work placement brokerage
lunch catering to businesses, school cafeterias and other consumers via subscriptions
Subscribers place orders from a menu published by the instructors. The menu displays all the dishes and quantities that students will create during a cooking lesson.
The college partners with food banks to offer healthy meals to people in need. Students participate in the packaging and safe storage of any leftovers meals and notify the food banks about available meals. If 85 percent of the meals produced during a week sell out, the college makes the remaining 15 percent available to food banks only.
Current environment
Current systems
The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college’s on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
Students will use a Microsoft Outlook calendar to see their group’s schedule and to collaborate with instructors and other students.
Current environment
Current processes
Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes.
Instructors develop the culinary arts program and refine it periodically.
Instructors are responsible for monitoring kitchen processes.
Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
Students self-organize in teams and brainstorm to produce new recipes.
Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers.
Current environment
Cooking classes
Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
Students select one main cuisine to specialize in when applying for enrollment.
Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper.
Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Current environment
Subscriptions
The college offers the following types of subscriptions based on a client’s commitment to order:
– Public `” lunch orders placed between 10:00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription.
– Occasional subscribers `” a fixed number of meals, either monthly or weekly.
– High volume `” businesses that provide their staff free lunches every workday.
A group of 25 business subscribers each order an average of 2,000 meals per day.
The number of occasional subscribers varies daily.
The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Requirements
Class management
The solution must track credits earned by the students.
Students require a fixed number of credits in the chef’s role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
– fans of the college
– number of hours in practical sessions as helpers
– number of hours as chefs
– popular votes from dishes prepared as chefs
– marks from the class instructor
Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
The student’s total number of practice hours and credits earned must display in the app.
Students team up together to create new recipes and must keep their recipes confidential.
The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
Dish votes are counted based on the number of people who marked the dish as a favorite.
The college requires a lively visual that displays marketing data on their public-facing website.
Requirements
Subscriptions
The subscriber administrators must approve the credit terms for high-volume subscribers.
Occasional and high-volume subscribers must be able to place orders online.
Subscribers should be able to mark a dish as favorite directly from their order.
Requirements
Food management
Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
The college must replace the food bank notifications with an automated system that food bank users can access directly from the college’s public website.
The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Issues
One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
Students report that they are not able to see their total practice hours in the app.
Question
Drag and Drop Question
You need to resolve the issue related to the student canvas app.
Which three actions should you perform in sequence? To answer, move the appropriate actions from the list of actions to the answer area and arrange them in the correct order.

Answer:

Explanation:
Step 1: Connect to the cooking class dataset.
No need to import it.
Step 2: Add pie chart to the student app
Step 3: Filter by chef or helper
The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.

QUESTION 232
Hotspot Question
A company is building several Power Apps app to help with sales operations collaboration.
You need to identify the right solution for data storage.
Which solution should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Microsoft Dataverse for Teams
Microsoft Dataverse for Teams limits of records
With Dataverse for Teams, capacity is measured with relational, image, and file data. The 2-GB capacity provided to a team can typically store up to 1 million rows of data.
Whereas Dataverse for Teams focuses on one environment per team for up to 10,000 teams, Dataverse supports unlimited environments.

Box 2: Microsoft Dataverse
This table describes the differences between Dataverse for Teams and Dataverse business intelligence and professional developer features.

Box 3: Microsoft Dataverse
Because Dataverse isn’t specific to the Teams environment, it delivers more options for admin and user roles. It also includes a number of additional security capabilities such as customer-managed keys, field-level security, hierarchical security, sharing, and support for legacy authentication.

QUESTION 233
Drag and Drop Question
An insurance broker uses a Microsoft Dataverse environment with custom tables.
You create a Power Apps app to manage vehicle insurance policies.
The app has a drop-down field that allows uses to categorize a policy holder’s driving record. This category field is not mandatory.
You need to ensure that insurance agents enter the correct categories when creating a new vehicle policy.
Which three actions should you perform in sequence? To answer, move the appropriate actions from the list of actions to the answer area and arrange them in the correct order.

Answer:

Explanation:
Step 1: In the vehicle policy table, navigate to Business rules.
Dataverse table business rules
Create a business rule for a Dataverse Table.
1. Sign in to Power Apps, on the left navigation pane expand Data.
2. In the list that appears, select Tables.
3. Open the table you want to create the business rule for (for example, open the Account table), and then select the Business Rules tab.
4. Select Add business rule.
5. Add a description, if you want, in the description box in the upper-left corner of the window.
6. Set the scope.
7. Add conditions.
Step 2: Add a business rule and enter a meaningful business rule name.
Step 3: Click the Condition card, select Vehicle Policy and check for a new driver.
Reference:
https://docs.microsoft.com/en-us/powerapps/maker/data-platform/data-platform-create-business-rule

QUESTION 234
A company uses Microsoft Teams. A coworker creates a chatbot.
The coworker observes unexpected behavior with the chatbot.
You need to troubleshoot the chatbot.
Which two actions should you recommend to the coworker? Each correct answer presents part of the solution.
NOTE: Each correct selection is worth one point.

A. Ask the coworker to assign you to the owner role for the team.
B. Select the chatbot and then select the Share button.
C. Ask the coworker to add you to their team.
D. In Advanced tools, select Monitor.

Answer: AD
Explanation:
You need to have sufficient permissions to download chatbot sessions. If you’re using the Power Virtual Agents app in Teams, you need to be the Team Owner.
On the left hand side of Canvas Studio there is a new tool icon that opens up a tray of Advanced tools. Monitor provides a running log of all the activity within your app.
References:
https://docs.microsoft.com/en-us/power-virtual-agents/teams/analytics-sessions-teams
https://powerapps.microsoft.com/en-us/blog/introducing-monitor-to-debug-apps-and-improve-performance/

QUESTION 235
Drag and Drop Question
You are developing an app that warehouse workers will run on their phones to perform inventory counts.
You need to design the app.
Which type of control should you use? To answer, drag the appropriate control types to the correct requirements. Each control type may be used once, more than once, or not at all. You may need to drag the split bar between panes or scroll to view content.
NOTE: Each correct selection presents a complete solution.

Answer:

Explanation:
Box 1: Text box
Box 2: Combo box
A Combo box control allows you to search for items you will select. The search is performed server-side on the SearchField property so performance is not affected by large data sources.
Single or multi-select mode is configured via the SelectMultiple property.
Box 3: Radio
Reference:
https://docs.microsoft.com/en-us/power-apps/maker/canvas-apps/controls/control-combo-box

QUESTION 236
Drag and Drop Question
You are designing a data model for a new app. The app will be supported by two tables. TableA will contain data that is unique to your industry. TableB will provide access to read-only data from an Azure SQL database.
You need to configure the tables.
Which table type should you use? To answer, drag the appropriate table types to the correct tables. Each table type may be used once, more than once, or not at all. You may need to drag the split bar between panes or scroll to view content.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Custom
Custom: Custom tables are unmanaged tables that are either imported from an unmanaged solution or are new tables created directly in the environment. Any user with appropriate privileges can fully customize these tables.
Box 2: Virtual
A virtual table is a custom table in Dataverse that has columns containing data from an external data source. Virtual tables appear in your app to users as regular table rows, but contain data that is sourced from an external database dynamically at runtime, such as an Azure SQL Database. Rows based on virtual tables are available in all clients including custom clients developed using the Dataverse web services.
Incorrect:
* Standard: Several standard tables, also known as out-of-box tables, are included with a Power Platform environment, that includes Microsoft Dataverse.
Account, business unit, contact, task, and user tables are examples of standard tables in Dataverse.
Reference:
https://docs.microsoft.com/en-us/power-apps/maker/data-platform/types-of-entities

QUESTION 237
Hotspot Question
Inspectors for a city building department use a Microsoft Teams channel. Inspectors use SharePoint to view construction bylaws, rules, and regulations.
The city clerk emails inspectors links to new bylaw proposals. Inspectors vote on the proposals and provide additional feedback.
You need to demonstrate to the city clerk how they can automate the process.
Which option should you use? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Cloud flow
Create a cloud flow when you want your automation to be triggered either automatically, instantly, or via a schedule.
Cloud flow Instant flows – Start an automation with a click of a button. You can automate for repetitive tasks from your Desktop or Mobile devices. For example, instantly send a reminder to the team with a push of a button from your mobile device.
Suitable for: Wide range of tasks such as requesting an approval, an action in Teams or SharePoint.
Cloud flow Automated flows – Create an automation that is triggered by an event such as arrival of an email from a specific person, or a mention of your company in social media.
Incorrect:
* Use desktop flows to automate tasks on the Web or the desktop.
* Business process flows provide a guide for people to get work done. They provide a streamlined user experience that leads people through the processes their organization has defined for interactions that need to be advanced to a conclusion of some kind. This user experience can be tailored so that people with different security roles can have an experience that best suits the work they do.
Box 2: Manually trigger a flow
Box 3: Send an e email with options
When you use the Send Email with Options action, effectively the Flow will pause until it receives a response. Once it received a reply it can then do something with the response.
Incorrect:
* adaptive cards are used to display information
* Post a choice of options to a user in Teams
Reference:
https://docs.microsoft.com/en-us/power-automate/flow-types
https://docs.microsoft.com/en-us/power-automate/introduction-to-button-flows
https://powerusers.microsoft.com/t5/Building-Flows/send-Email-with-options/td-p/285830

QUESTION 238
A company creates a model-driven app for use by their marketing team.
The app is only accessible to the developer that created the app.
You need to ensure that marketing team members can access the app.
Which two actions should you perform? Each correct answer presents part of the solution.
NOTE: Each correct selection is worth one point.

A. Grant the security roles to the marketing team users.
B. Grant the marketing team users the Read privilege on the table.
C. Add the app to Microsoft Teams and add the users to the team.
D. Grant the marketing team Read, Create, and Write privileges for the environment.
E. Associate the security roles with the app.

Answer: AE
Explanation:
Model-driven apps use role-based security for sharing. The fundamental concept in role-based security is that a security role contains privileges that define a set of actions that can be performed on tables within the app.
Reference:
https://docs.microsoft.com/en-us/power-apps/maker/model-driven-apps/share-model-driven-app

QUESTION 239
Hotspot Question
A music school rents out musical instruments to their students. Rental contracts specify that a student must choose an instrument for an entire school term.
Students can choose other instruments in future terms.
You create the following tables:
– A custom table for instruments.
– A custom table for rental contracts.
– Student data is stored in the Contract table.
You need to model the instrument rental process for the school staff.
How should you model each of the following data elements? To answer, select the appropriate options in the answer area.
NOTE: Each correct selection is worth one point.

Answer:

Explanation:
Box 1: Choices
The Choices function returns a table of the possible values for a lookup column.
Use the Choices function to provide a list of choices for your user to select from. This function is commonly used with the Combo box control in edit forms.
For a lookup, the table that Choices returns matches the foreign table that’s associated with the lookup. By using Choices, you eliminate the need to add the foreign table as an additional data source. Choices returns all columns of the foreign table.
Box 2: One-to-many from instrument to rental contract.
An instrument can be in many rental contracts.
Note:
Rental contracts specify that a student must choose an instrument for an entire school term. Students can choose other instruments in future terms.
Box 3: Lookup on the instrument table.
Reference:
https://docs.microsoft.com/en-us/power-platform/power-fx/reference/function-choices

QUESTION 240
You create a flow in a development environment. The flow connects to an internal web service. You plan to move the flow to a test environment and then to a production environment. The flow requires a different URL to connect to the internal web service from each environment.
You must move customizations between environments by using solutions. You must not be required to manually update the URL to the internal web service when you move the flow to other environments.
You need to deploy the solution.
What should you use?

A. Localized label
B. Environment variable
C. Component dependency
D. Connection reference

Answer: B
Explanation:
Business value
Apps and flows often require different configuration settings across environments. Environment variables allow you to transport application configuration data with solutions and optionally manipulate the values in your Application Lifecycle Management (ALM) pipeline. They act as configurable input parameters allowing you to reference an environment variable within other solution components. You can update a value without modifying other components directly when using environment variables.
Feature details
Benefits of using environment variables:
– No need to manually edit other solution components in a production environment.
– Configure one or more variables in one place and reference like a parameter across multiple solution components.
Etc.
Reference:
https://docs.microsoft.com/en-us/power-platform-release-plan/2019wave2/microsoft-powerapps/new-solution-components-get-full-support


Resources From:

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