If the same vegetable repeatedly remains unsold in a tiffin service, what is the best management decision?

Correct answer: Analyse customer feedback, prepared quantity, and menu popularity

Repeatedly leftover vegetables may indicate low customer demand, excessive production quantity, or poor acceptance of the taste or menu combination. The correct management step is to analyse customer feedback, sales, and the quantity prepared, then reduce quantity, improve the dish, or revise the menu. Preparing more would increase wastage, and serving leftovers without a quality check is unsafe. Exam tip: Use sales records and customer feedback—not guesswork—to control recurring food waste.