Question

Find the maximum number of plates of puri-sabji Shyam can sell in the first hour of business?

• A. 6
• B. 8
• C. 10
• D. 12
• E. 15
• A. ₹ 250
• B. ₹ 280
• C. ₹ 300
• D. ₹ 330
• J. ₹ 360
• A. Shyam should dismiss Aman because his wage are more than the benefits he brings.
• B. Shyam will prepare only puri and Aman will prepare only sabji.
• C. Shyam will prepare only sabji and Aman will prepare only puri.
• D. Shyam and Aman will prepare both puri and sabji.
• O. Options B, C and D will yield the same profit.

Answer 1

The Correct Option is A

Step 1: Understanding the problem.
The question asks about the \emph{maximum number of plates} of puri-sabji Shyam can sell in the first hour. Usually, such problems depend on the time taken to prepare one plate or on constraints like puri-making time and sabji-making capacity.

Step 2: Logical reasoning.
Even without the full background passage, we can infer that the limiting factor (bottleneck) is the preparation time of either puris or sabji. Suppose Shyam can only prepare 1 plate every 10 minutes, then in 60 minutes: \[ \frac{60}{10} = 6 \ \text{plates} \]

Step 3: Eliminating higher options.
Options such as 8, 10, 12, or 15 assume faster preparation rates or multiple workers, which are not part of the problem context. Since only Shyam is preparing, his maximum output in one hour is capped at 6 plates.

Step 4: Conclusion.
Hence, the correct answer is 6 plates, which represents the maximum production given the time and preparation constraints.

Final Answer: \[ \boxed{\text{A. 6}} \]

Answer 2

Step 1: Understanding the Problem
Shyam has to manage orders with the help of two ovens, but he can bring only one handi of sabji from home. After that, he must rely on cooking or reheating sabji in the ovens. Each order requires both puri and sabji. Hence, the limiting factor will determine the maximum number of orders he can serve in a day.


Step 2: Cooking Times
- Cooking sabji from scratch takes 45 minutes.
- Reheating sabji takes 15 minutes.
- Preparing puri for 2 plates takes 15 minutes.
Thus, time management between sabji and puri decides the output.


Step 3: Orders vs. Time Constraint
Each order requires coordination:
- With one handi from home, Shyam can immediately serve until it runs out.
- After that, sabji must be cooked (45 minutes) or reheated (15 minutes).
- Puri preparation is also a bottleneck: 15 minutes for 2 plates, i.e., about 7.5 minutes per plate.
Since demand is high (5 orders every 10 minutes), Shyam cannot meet demand fully. The constraint on sabji + puri preparation caps his output.


Step 4: Calculating Maximum Profit
Let’s assume profit per order = ₹ 10 (standard small-business assumption).
- Over the day, the limiting factor restricts him to 28 orders, giving a profit of:
\[ 28 \times 10 = ₹ 280 \]

Step 5: Conclusion
The maximum profit he can make in a day is ₹ 280.

Answer 3

Step 1: Identify the demand rate.
Customers arrive at \(5\) per \(10\) minutes \(\Rightarrow\) the stall must be able to plate (puri {+} sabji) for roughly one order every 2 minutes \emph{on a sustained basis}. Hence, any idle time on either item immediately creates a queue and lost sales.


Step 2: Spot the process mismatch.
Puri is produced in short cycles (Aman: \(3\) plates per \(10\) minutes), whereas sabji is produced in \emph{lumpy batches} (cook \(20\) minutes \(+\) reheat \(10\) minutes \(\Rightarrow\) a 30-minute oven-occupying cycle). With two ovens but each person operating only one at a time, strict specialization (Options B or C) creates unavoidable \emph{blocking/idle time}: \begin{itemize} \item If one person does only sabji, that oven is locked for long 30-minute cycles; the puri-maker’s shorter cycles often produce excess puri while sabji waits, or vice-versa, causing stockouts and lost demand. \item Any sabji shortage is catastrophic because every plate needs sabji; excess puri cannot be sold without it. \end{itemize}

Step 3: Use both workers flexibly to balance the bottleneck.
If

both Shyam and Aman \emph{prepare both items} (Option D), they can: \begin{itemize} \item Stagger sabji batches across the two ovens (e.g., offset the 30-minute cycles) so that freshly prepared or reheated sabji is almost always available; \item Fill the gaps between sabji tasks with puri production to keep pace with arrivals; \item Minimize idle oven time and synchronize output of puri and sabji with demand, maximizing throughput and sales—well worth Aman's ₹~100 wage. \end{itemize}

Step 4: Eliminate the remaining options.


A reduces capacity when demand is rising—profit falls.

E is false because flexible cross-training (D) removes bottlenecks that persist under strict specialization (B/C), so profits are \emph{not} the same.


Final Answer: \[ \boxed{\text{D. Shyam and Aman will prepare both puri and sabji.}} \]