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How can balance be created between reducing customer waiting time and maintaining freshness in an Indian food enterprise?
Correct answer: A
Preparing ingredients in advance—such as chopping vegetables, measuring ingredients and keeping dough ready—helps complete orders quickly. Producing in small batches and doing the final cooking or tempering close to the order preserves flavour, texture and freshness. Cooking all food far in advance and leaving it uncovered is unsafe and reduces quality. Exam tip: mention pre-preparation, small batches and food safety together.
How can customer trust be improved after a service failure in an Indian food business?
Correct answer: A
After a service failure—such as a wrong order, delayed delivery, or poor food quality—the business should take responsibility. Acknowledging the error, explaining it clearly, correcting the problem, and offering a fair remedy, such as replacement, refund, or appropriate compensation, can rebuild customer trust. Ignoring the complaint or blaming the customer damages trust further. Exam tip: In customer-service answers, use the sequence: acknowledge, correct, and compensate fairly.
Why is the "first in, first used" principle useful for food safety in an Indian food enterprise?
Correct answer: A
“First in, first used” is a stock-rotation principle. Ingredients received or purchased earlier are used first, so they do not remain in storage for too long; this reduces the risk of spoilage, loss of quality, and food-safety problems. Option B does the opposite by leaving older stock unused. Exam tip: In FIFO answers, state that older stock is used before newer stock.
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