List of practice Questions

Read the passage carefully and answer questions
The agriculture and allied activities sector significantly contributed to the country's overall growth and development by ensuring food security. The Indian agriculture sector has been growing at an average annual growth rate of 4-6 percent during last six years. It grew by 3,0 percent in 2021-22 compared to 3.3 percent in 2020-21. In recent years, India has also rapidly emerged as the net exporter of agricultural products in 2020-21, exports of agriculture and allied products from India grew by 18 percent over the previous year. During 2021-22, agricultural exports reached an all-time high of USD 50.2 billion. This period of buoyant performance could be ascribed to the measures taken by the Government to promote farmer-producer organisations, encourage crop diversification and improve productivity in agriculture through support provided for mechanisation and the creation of the Agriculture Infrastructure Fund. Income support to farmers through the Pradhan Mantri Kisan Samman Nidhi (PM-KISAN) and the promotion of allied activities has bed to diversification in sources of farmer's income, improving their resilience to weather shocks. The production of food grains and Oil seeds has been increasing Year-one Year (YOY). Production of pulses has also been notably higher than the average of 23.8 million tonnes in the last five years. Changing climate has been impacting agriculture adversely. The year 2022 witnessed an early heat wave during the wheat-harvesting season, adversely affecting its production. The year experienced a decline in the sown area for paddy cultivation too the Kharif season due to delayed monsoons and deficient rainfall.
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There are four types of food service systems -
Conventional food service system : Food is prepared in a kitchen on the premises where the food is to be served E.g. in cafeterias, restaurants, dining areas of hostels or it may be carried on trays and served to patients in hospitals. This system is more adaptable to individual preferences and there is a greater flexibility in meal planning, distribution costs are minimal.
Commissary food service system : Food is prepared carefully at one place but is distributed to several remote areas for final preparation and service. E.g - there are chains of outlets like Cafe Coffee Day, Barista etc. In this system, all ingredients can be purchased in bulk, no need for seperate equipment and personnel to cook the food in each unit, thus, ensuring product quality and cost - effectiveness.
Ready - prepared food service system : Foods are prepared well in advance before the serving time and are frozen until used. (E.g. frozen parathas, samosas, French fries etc). There is a need for special equipment for freezing and storing the frozen food.
Assembly service system : Fully prepared foods are purchased from manufactures and only finishing processes like seasoning, thawing, reheating is done at the place of service. These operations require minimal cooking at the point of service (e.g. panipuri or bhelpuri) but the number of items prepared may not be large. Management in food service includes management of human and non - human resources generally known as 6M's - money, material, man (human resource), machines, minutes (time) and markets.
Management in food service includes several functions - planning, organising, delegating, motivating, directing, reporting, budgeting and coordinating the entire process.