If the same vegetable repeatedly remains unsold in a tiffin service, what is the best management decision?
Answer and explanation
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.
Frequently asked questions
What is the correct answer to this question?
Analyse customer feedback, prepared quantity, and menu popularity
Why is this the correct answer?
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.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Work, Livelihood and Career. Topic: Traditional occupations in India - Indian cuisine.
