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B. भोजन परिवहन और तापमान बनाए रखने की व्यवस्था/Food transport and temperature holding system
Step 1
Concept
Temperature and delivery time are important for hot food quality. In exams, link temperature holding with service quality.
Step 2
Why this answer is correct
The correct answer is B. भोजन परिवहन और तापमान बनाए रखने की व्यवस्था / Food transport and temperature holding system. Temperature and delivery time are important for hot food quality. In exams, link temperature holding with service quality.
Step 3
Exam Tip
गरम भोजन की गुणवत्ता के लिए तापमान और delivery समय महत्वपूर्ण हैं। परीक्षा में temperature holding को service quality से जोड़ें।
A. standard recipe और माप नियंत्रण की कमी/Lack of standard recipe and measurement control
Step 1
Concept
For consistent taste, measurement and process must be stable. In exams, remember batch consistency.
Step 2
Why this answer is correct
The correct answer is A. standard recipe और माप नियंत्रण की कमी / Lack of standard recipe and measurement control. For consistent taste, measurement and process must be stable. In exams, remember batch consistency.
Step 3
Exam Tip
समान स्वाद के लिए नाप और प्रक्रिया स्थिर होनी चाहिए। परीक्षा में batch consistency याद रखें।
A. क्या product सुरक्षित रूप से store और transport हो सकता है?/Can the product be stored and transported safely?
Step 1
Concept
Shelf life and safety should be checked first in packaged food. In exams, remember product feasibility.
Step 2
Why this answer is correct
The correct answer is A. क्या product सुरक्षित रूप से store और transport हो सकता है? / Can the product be stored and transported safely?. Shelf life and safety should be checked first in packaged food. In exams, remember product feasibility.
Step 3
Exam Tip
packaged food में shelf life और safety पहले देखनी चाहिए। परीक्षा में product feasibility याद रखें।
C. service flow और hygiene station व्यवस्थित करना/Organising service flow and hygiene station
Step 1
Concept
Poor organisation in crowd can increase contamination risk. In exams, link crowd management with hygiene.
Step 2
Why this answer is correct
The correct answer is C. service flow और hygiene station व्यवस्थित करना / Organising service flow and hygiene station. Poor organisation in crowd can increase contamination risk. In exams, link crowd management with hygiene.
Step 3
Exam Tip
भीड़ में व्यवस्था न हो तो दूषण का जोखिम बढ़ सकता है। परीक्षा में crowd management को hygiene से जोड़ें।
A. नई सामग्री की quality और reliability जांचना/Checking quality and reliability of new ingredients
Step 1
Concept
Changing supplier can affect taste and safety. In exams, write supplier evaluation.
Step 2
Why this answer is correct
The correct answer is A. नई सामग्री की quality और reliability जांचना / Checking quality and reliability of new ingredients. Changing supplier can affect taste and safety. In exams, write supplier evaluation.
Step 3
Exam Tip
supplier बदलने से taste और safety प्रभावित हो सकते हैं। परीक्षा में supplier evaluation लिखें।
A. taste और quality consistency खोना/Losing taste and quality consistency
Step 1
Concept
Maintaining consistency can become difficult while scaling. In exams, remember scaling risk.
Step 2
Why this answer is correct
The correct answer is A. taste और quality consistency खोना / Losing taste and quality consistency. Maintaining consistency can become difficult while scaling. In exams, remember scaling risk.
Step 3
Exam Tip
scale बढ़ाने पर consistency बनाए रखना कठिन हो सकता है। परीक्षा में scaling risk याद रखें।
A. demand forecasting और production quantity/Demand forecasting and production quantity
Step 1
Concept
Excess leftover shows weak planning. In exams, link demand forecasting with waste reduction.
Step 2
Why this answer is correct
The correct answer is A. demand forecasting और production quantity / Demand forecasting and production quantity. Excess leftover shows weak planning. In exams, link demand forecasting with waste reduction.
Step 3
Exam Tip
leftover अधिक होना planning की कमी दिखाता है। परीक्षा में demand forecasting को waste reduction से जोड़ें।
A. स्थानीय cooks और suppliers को income chain में शामिल करके/By including local cooks and suppliers in the income chain
Step 1
Concept
Local participation is necessary in food tourism. In exams, remember benefit sharing.
Step 2
Why this answer is correct
The correct answer is A. स्थानीय cooks और suppliers को income chain में शामिल करके / By including local cooks and suppliers in the income chain. Local participation is necessary in food tourism. In exams, remember benefit sharing.
Step 3
Exam Tip
food tourism में local participation जरूरी है। परीक्षा में benefit sharing याद रखें।
A. सुरक्षित उपयोग अवधि समझना कठिन होगा/It will be difficult to know safe use period
Step 1
Concept
Date information is linked with food safety and trust. In exams, remember label date.
Step 2
Why this answer is correct
The correct answer is A. सुरक्षित उपयोग अवधि समझना कठिन होगा / It will be difficult to know safe use period. Date information is linked with food safety and trust. In exams, remember label date.
Step 3
Exam Tip
date information food safety और trust से जुड़ी है। परीक्षा में label date याद रखें।
A. service delay और quality decline/Service delay and quality decline
Step 1
Concept
Staff capacity affects service quality. In exams, write capacity planning.
Step 2
Why this answer is correct
The correct answer is A. service delay और quality decline / Service delay and quality decline. Staff capacity affects service quality. In exams, write capacity planning.
Step 3
Exam Tip
staff capacity से service quality प्रभावित होती है। परीक्षा में capacity planning लिखें।
A. taste identity बचाते हुए oil, sugar या salt को संतुलित करना/Balancing oil, sugar or salt while preserving taste identity
Step 1
Concept
Healthy adaptation should consider both taste and nutrition. In exams, remember recipe modification.
Step 2
Why this answer is correct
The correct answer is A. taste identity बचाते हुए oil, sugar या salt को संतुलित करना / Balancing oil, sugar or salt while preserving taste identity. Healthy adaptation should consider both taste and nutrition. In exams, remember recipe modification.
Step 3
Exam Tip
healthy adaptation में स्वाद और पोषण दोनों देखने चाहिए। परीक्षा में recipe modification याद रखें।
A. logistics और order scheduling/Logistics and order scheduling
Step 1
Concept
Late delivery can be an operations planning issue. In exams, remember delivery scheduling.
Step 2
Why this answer is correct
The correct answer is A. logistics और order scheduling / Logistics and order scheduling. Late delivery can be an operations planning issue. In exams, remember delivery scheduling.
Step 3
Exam Tip
late delivery operations planning की समस्या हो सकती है। परीक्षा में delivery scheduling याद रखें।
A. कहानी सही और समुदाय के प्रति सम्मानपूर्ण हो/The story should be true and respectful to the community
Step 1
Concept
Truth and respect are necessary in food storytelling. In exams, remember cultural ethics.
Step 2
Why this answer is correct
The correct answer is A. कहानी सही और समुदाय के प्रति सम्मानपूर्ण हो / The story should be true and respectful to the community. Truth and respect are necessary in food storytelling. In exams, remember cultural ethics.
Step 3
Exam Tip
food story में सत्यता और सम्मान जरूरी हैं। परीक्षा में cultural ethics याद रखें।
A. profit margin कम हो सकता है/Profit margin may reduce
Step 1
Concept
Pricing strategy should be reviewed with cost increases. In exams, write margin analysis.
Step 2
Why this answer is correct
The correct answer is A. profit margin कम हो सकता है / Profit margin may reduce. Pricing strategy should be reviewed with cost increases. In exams, write margin analysis.
Step 3
Exam Tip
cost increase के साथ pricing strategy देखनी चाहिए। परीक्षा में margin analysis लिखें।
A. gloves hygiene का विकल्प नहीं हैं/Gloves are not a substitute for hygiene
Step 1
Concept
Hand hygiene is also needed with gloves. In exams, remember safe food handling.
Step 2
Why this answer is correct
The correct answer is A. gloves hygiene का विकल्प नहीं हैं / Gloves are not a substitute for hygiene. Hand hygiene is also needed with gloves. In exams, remember safe food handling.
Step 3
Exam Tip
gloves के साथ hand hygiene भी जरूरी है। परीक्षा में safe food handling याद रखें।
A. authentic taste, premium presentation और origin story से/Through authentic taste, premium presentation and origin story
Step 1
Concept
Quality and story both work in premium positioning. In exams, remember value positioning.
Step 2
Why this answer is correct
The correct answer is A. authentic taste, premium presentation और origin story से / Through authentic taste, premium presentation and origin story. Quality and story both work in premium positioning. In exams, remember value positioning.
Step 3
Exam Tip
premium positioning में quality और story दोनों काम करते हैं। परीक्षा में value positioning याद रखें।
A. microbial growth और food poisoning/Microbial growth and food poisoning
Step 1
Concept
Cooked food should be kept at safe temperature. In exams, remember time-temperature control.
Step 2
Why this answer is correct
The correct answer is A. microbial growth और food poisoning / Microbial growth and food poisoning. Cooked food should be kept at safe temperature. In exams, remember time-temperature control.
Step 3
Exam Tip
पके भोजन को सुरक्षित तापमान पर रखना चाहिए। परीक्षा में time-temperature control याद रखें।
A. platform dependence और demand uncertainty/Platform dependence and demand uncertainty
Step 1
Concept
Dependence on one channel increases risk. In exams, remember sales channel diversification.
Step 2
Why this answer is correct
The correct answer is A. platform dependence और demand uncertainty / Platform dependence and demand uncertainty. Dependence on one channel increases risk. In exams, remember sales channel diversification.
Step 3
Exam Tip
एक ही channel पर निर्भरता जोखिम बढ़ाती है। परीक्षा में sales channel diversification याद रखें।
A. पोषण, safety, cost और children preference/Nutrition, safety, cost and children preference
Step 1
Concept
School food needs nutrition and safety along with taste. In exams, write canteen menu planning.
Step 2
Why this answer is correct
The correct answer is A. पोषण, safety, cost और children preference / Nutrition, safety, cost and children preference. School food needs nutrition and safety along with taste. In exams, write canteen menu planning.
Step 3
Exam Tip
school food में taste के साथ nutrition और safety जरूरी हैं। परीक्षा में canteen menu planning लिखें।
A. complaint या defect की traceability आसान होती है/Complaint or defect traceability becomes easier
Step 1
Concept
Batch number helps in quality tracking. In exams, remember traceability.
Step 2
Why this answer is correct
The correct answer is A. complaint या defect की traceability आसान होती है / Complaint or defect traceability becomes easier. Batch number helps in quality tracking. In exams, remember traceability.
Step 3
Exam Tip
batch number quality tracking में मदद करता है। परीक्षा में traceability याद रखें।
A. माप आधारित recipe और final taste check/Measurement-based recipe and final taste check
Step 1
Concept
Measurement and taste check increase consistency. In exams, write recipe control.
Step 2
Why this answer is correct
The correct answer is A. माप आधारित recipe और final taste check / Measurement-based recipe and final taste check. Measurement and taste check increase consistency. In exams, write recipe control.
Step 3
Exam Tip
माप और taste check से consistency बढ़ती है। परीक्षा में recipe control लिखें।
A. मुख्य स्वाद पहचान बचाकर presentation या portion में सुधार करके/By preserving core taste identity and improving presentation or portion
Step 1
Concept
Innovation should not harm authentic identity. In exams, remember authentic innovation.
Step 2
Why this answer is correct
The correct answer is A. मुख्य स्वाद पहचान बचाकर presentation या portion में सुधार करके / By preserving core taste identity and improving presentation or portion. Innovation should not harm authentic identity. In exams, remember authentic innovation.
Step 3
Exam Tip
innovation authentic पहचान को नुकसान दिए बिना होना चाहिए। परीक्षा में authentic innovation याद रखें।
A. हाथ की सफाई और separate handling practice/Hand cleaning and separate handling practice
Step 1
Concept
Cash can create contamination risk. In exams, remember cross contamination.
Step 2
Why this answer is correct
The correct answer is A. हाथ की सफाई और separate handling practice / Hand cleaning and separate handling practice. Cash can create contamination risk. In exams, remember cross contamination.
Step 3
Exam Tip
cash से दूषण का जोखिम हो सकता है। परीक्षा में cross contamination याद रखें।
A. मुख्य सामग्री और nutrition-related claim की स्पष्टता/Clarity of main ingredients and nutrition-related claims
Step 1
Concept
Truth and clarity are necessary in health claims. In exams, remember truthful nutrition communication.
Step 2
Why this answer is correct
The correct answer is A. मुख्य सामग्री और nutrition-related claim की स्पष्टता / Clarity of main ingredients and nutrition-related claims. Truth and clarity are necessary in health claims. In exams, remember truthful nutrition communication.
Step 3
Exam Tip
health claim में सच और स्पष्टता जरूरी है। परीक्षा में truthful nutrition communication याद रखें।
A. delivery, packaging, hygiene और customer response/Delivery, packaging, hygiene and customer response
Step 1
Concept
Customer experience is wider than taste. In exams, remember service quality factors.
Step 2
Why this answer is correct
The correct answer is A. delivery, packaging, hygiene और customer response / Delivery, packaging, hygiene and customer response. Customer experience is wider than taste. In exams, remember service quality factors.
Step 3
Exam Tip
customer experience taste से अधिक व्यापक होता है। परीक्षा में service quality factors याद रखें।
A. hygienic processing, shelf life और safe sealing/Hygienic processing, shelf life and safe sealing
Step 1
Concept
Safety and sealing are important in bottled beverages. In exams, remember beverage preservation.
Step 2
Why this answer is correct
The correct answer is A. hygienic processing, shelf life और safe sealing / Hygienic processing, shelf life and safe sealing. Safety and sealing are important in bottled beverages. In exams, remember beverage preservation.
Step 3
Exam Tip
bottled beverage में safety और sealing महत्वपूर्ण हैं। परीक्षा में beverage preservation याद रखें।
A. taste-friendly recipes, nutrition explanation और attractive presentation/Taste-friendly recipes, nutrition explanation and attractive presentation
Step 1
Concept
New or less common ingredients are adopted through explanation and taste. In exams, remember consumer education.
Step 2
Why this answer is correct
The correct answer is A. taste-friendly recipes, nutrition explanation और attractive presentation / Taste-friendly recipes, nutrition explanation and attractive presentation. New or less common ingredients are adopted through explanation and taste. In exams, remember consumer education.
Step 3
Exam Tip
नई या कम लोकप्रिय सामग्री को समझाकर और स्वादिष्ट बनाकर अपनाया जाता है। परीक्षा में consumer education याद रखें।
A. workflow धीमा और contamination risk अधिक हो सकता है/Workflow may slow and contamination risk may rise
Step 1
Concept
Layout affects both workflow and hygiene. In exams, remember kitchen layout planning.
Step 2
Why this answer is correct
The correct answer is A. workflow धीमा और contamination risk अधिक हो सकता है / Workflow may slow and contamination risk may rise. Layout affects both workflow and hygiene. In exams, remember kitchen layout planning.
Step 3
Exam Tip
layout कार्य प्रवाह और hygiene दोनों को प्रभावित करता है। परीक्षा में kitchen layout planning याद रखें।
A. spice level options या balanced version देना/Provide spice level options or balanced version
Step 1
Concept
Taste adaptation may be needed for diverse customers. In exams, write customer suitability.
Step 2
Why this answer is correct
The correct answer is A. spice level options या balanced version देना / Provide spice level options or balanced version. Taste adaptation may be needed for diverse customers. In exams, write customer suitability.
Step 3
Exam Tip
विविध ग्राहकों के लिए taste adaptation जरूरी हो सकता है। परीक्षा में customer suitability लिखें।
A. minimum sales और pricing feasibility समझने में/Understanding minimum sales and pricing feasibility
Step 1
Concept
Break-even shows balance between cost and income. In exams, link break-even with pricing.
Step 2
Why this answer is correct
The correct answer is A. minimum sales और pricing feasibility समझने में / Understanding minimum sales and pricing feasibility. Break-even shows balance between cost and income. In exams, link break-even with pricing.
Step 3
Exam Tip
break-even लागत और आय का संतुलन बताता है। परीक्षा में break-even को pricing से जोड़ें।
A. authentic taste और customer trust कमजोर हो सकते हैं/Authentic taste and customer trust may weaken
Step 1
Concept
Original taste must be preserved during standardisation. In exams, remember standardisation with authenticity.
Step 2
Why this answer is correct
The correct answer is A. authentic taste और customer trust कमजोर हो सकते हैं / Authentic taste and customer trust may weaken. Original taste must be preserved during standardisation. In exams, remember standardisation with authenticity.
Step 3
Exam Tip
standardisation में असली स्वाद बचाना जरूरी है। परीक्षा में standardisation with authenticity याद रखें।
A. real labour cost और workload का गलत आकलन/Wrong assessment of real labour cost and workload
Step 1
Concept
Counting unpaid work is necessary for fair planning. In exams, remember invisible labour.
Step 2
Why this answer is correct
The correct answer is A. real labour cost और workload का गलत आकलन / Wrong assessment of real labour cost and workload. Counting unpaid work is necessary for fair planning. In exams, remember invisible labour.
Step 3
Exam Tip
unpaid work को गिनना fair planning के लिए जरूरी है। परीक्षा में invisible labour याद रखें।
A. consistent quality और reliable service/Consistent quality and reliable service
Step 1
Concept
Loyalty forms when product and service are reliable. In exams, remember customer retention.
Step 2
Why this answer is correct
The correct answer is A. consistent quality और reliable service / Consistent quality and reliable service. Loyalty forms when product and service are reliable. In exams, remember customer retention.
Step 3
Exam Tip
loyalty तभी बनती है जब product और service भरोसेमंद हों। परीक्षा में customer retention याद रखें।
A. regular sales, margin और cash flow/Regular sales, margin and cash flow
Step 1
Concept
Stable income and cash flow are needed for loan repayment. In exams, remember repayment planning.
Step 2
Why this answer is correct
The correct answer is A. regular sales, margin और cash flow / Regular sales, margin and cash flow. Stable income and cash flow are needed for loan repayment. In exams, remember repayment planning.
Step 3
Exam Tip
loan repayment के लिए स्थिर आय और cash flow जरूरी है। परीक्षा में repayment planning याद रखें।
A. supervision, checklist और refresher training/Supervision, checklist and refresher training
Step 1
Concept
Follow-up monitoring is needed along with training. In exams, link supervision with safety.
Step 2
Why this answer is correct
The correct answer is A. supervision, checklist और refresher training / Supervision, checklist and refresher training. Follow-up monitoring is needed along with training. In exams, link supervision with safety.
Step 3
Exam Tip
training के साथ follow-up monitoring भी जरूरी है। परीक्षा में supervision को safety से जोड़ें।
A. स्वाद बचाकर पौष्टिक ingredients या cooking method सुधारना/Improve ingredients or cooking method while preserving taste
Step 1
Concept
Popular food can be made healthier. In exams, remember nutrition-sensitive enterprise.
Step 2
Why this answer is correct
The correct answer is A. स्वाद बचाकर पौष्टिक ingredients या cooking method सुधारना / Improve ingredients or cooking method while preserving taste. Popular food can be made healthier. In exams, remember nutrition-sensitive enterprise.
Step 3
Exam Tip
popular food को healthier बनाया जा सकता है। परीक्षा में nutrition-sensitive enterprise याद रखें।
A. ingredient price, wastage और portion control/Ingredient price, wastage and portion control
Step 1
Concept
Dish cost is affected by ingredients, wastage and portion. In exams, remember cost variance.
Step 2
Why this answer is correct
The correct answer is A. ingredient price, wastage और portion control / Ingredient price, wastage and portion control. Dish cost is affected by ingredients, wastage and portion. In exams, remember cost variance.
Step 3
Exam Tip
dish cost सामग्री, बर्बादी और portion से प्रभावित होती है। परीक्षा में cost variance याद रखें।
A. community credit और cultural respect की कमी/Lack of community credit and cultural respect
Step 1
Concept
Credit and respect are needed when using traditional knowledge. In exams, remember cultural credit.
Step 2
Why this answer is correct
The correct answer is A. community credit और cultural respect की कमी / Lack of community credit and cultural respect. Credit and respect are needed when using traditional knowledge. In exams, remember cultural credit.
Step 3
Exam Tip
traditional knowledge के उपयोग में श्रेय और सम्मान जरूरी हैं। परीक्षा में cultural credit याद रखें।
A. resource recycling और sustainability/Resource recycling and sustainability
Step 1
Concept
Using kitchen waste can save resources. In exams, remember waste to resource.
Step 2
Why this answer is correct
The correct answer is A. resource recycling और sustainability / Resource recycling and sustainability. Using kitchen waste can save resources. In exams, remember waste to resource.
Step 3
Exam Tip
kitchen waste का उपयोग संसाधन बचा सकता है। परीक्षा में waste to resource याद रखें।
A. customer choice और product differentiation कम होना/Reduced customer choice and product differentiation
Step 1
Concept
Menu variety and differentiation help sales. In exams, remember product mix.
Step 2
Why this answer is correct
The correct answer is A. customer choice और product differentiation कम होना / Reduced customer choice and product differentiation. Menu variety and differentiation help sales. In exams, remember product mix.
Step 3
Exam Tip
menu variety और differentiation sales में मदद करते हैं। परीक्षा में product mix याद रखें।
A. breakage control और contamination prevention procedure/Breakage control and contamination prevention procedure
Step 1
Concept
Broken glass increases food contamination and injury risk. In exams, remember physical hazard.
Step 2
Why this answer is correct
The correct answer is A. breakage control और contamination prevention procedure / Breakage control and contamination prevention procedure. Broken glass increases food contamination and injury risk. In exams, remember physical hazard.
Step 3
Exam Tip
टूटा glass food contamination और injury risk बढ़ाता है। परीक्षा में physical hazard याद रखें।
A. quality ingredients, hygiene, authenticity और service से/With quality ingredients, hygiene, authenticity and service
Step 1
Concept
Real value must be visible for premium pricing. In exams, remember value justification.
Step 2
Why this answer is correct
The correct answer is A. quality ingredients, hygiene, authenticity और service से / With quality ingredients, hygiene, authenticity and service. Real value must be visible for premium pricing. In exams, remember value justification.
Step 3
Exam Tip
premium price के लिए real value दिखनी चाहिए। परीक्षा में value justification याद रखें।
A. quality loss और safety risk/Quality loss and safety risk
Step 1
Concept
Repeated reheating can affect taste and safety. In exams, remember safe reheating practice.
Step 2
Why this answer is correct
The correct answer is A. quality loss और safety risk / Quality loss and safety risk. Repeated reheating can affect taste and safety. In exams, remember safe reheating practice.
Step 3
Exam Tip
बार-बार reheating से स्वाद और सुरक्षा प्रभावित हो सकते हैं। परीक्षा में safe reheating practice याद रखें।
A. utensils से contamination हो सकता है/Utensils can cause contamination
Step 1
Concept
Food safety needs clean water, utensils and hands together. In exams, remember hygiene chain.
Step 2
Why this answer is correct
The correct answer is A. utensils से contamination हो सकता है / Utensils can cause contamination. Food safety needs clean water, utensils and hands together. In exams, remember hygiene chain.
Step 3
Exam Tip
food safety में पानी, बर्तन और हाथ सभी clean होने चाहिए। परीक्षा में hygiene chain याद रखें।
A. स्वाद, पोषण और safe ingredients पर जोर/Emphasising taste, nutrition and safe ingredients
Step 1
Concept
Health and safety are important for students. In exams, remember responsible marketing.
Step 2
Why this answer is correct
The correct answer is A. स्वाद, पोषण और safe ingredients पर जोर / Emphasising taste, nutrition and safe ingredients. Health and safety are important for students. In exams, remember responsible marketing.
Step 3
Exam Tip
students के लिए health और safety महत्वपूर्ण हैं। परीक्षा में responsible marketing याद रखें।
A. small batch production और pre-order system/Small batch production and pre-order system
Step 1
Concept
Small batches reduce waste under demand uncertainty. In exams, remember flexible production.
Step 2
Why this answer is correct
The correct answer is A. small batch production और pre-order system / Small batch production and pre-order system. Small batches reduce waste under demand uncertainty. In exams, remember flexible production.
Step 3
Exam Tip
small batches demand uncertainty में waste घटाते हैं। परीक्षा में flexible production याद रखें।
A. recipe knowledge और business continuity बचाने के लिए/To protect recipe knowledge and business continuity
Step 1
Concept
Knowledge transfer is necessary in family-based business. In exams, remember succession planning.
Step 2
Why this answer is correct
The correct answer is A. recipe knowledge और business continuity बचाने के लिए / To protect recipe knowledge and business continuity. Knowledge transfer is necessary in family-based business. In exams, remember succession planning.
Step 3
Exam Tip
परिवार आधारित व्यवसाय में ज्ञान हस्तांतरण जरूरी है। परीक्षा में succession planning याद रखें।
A. fair price, quality standard और regular purchase agreement/Fair price, quality standard and regular purchase agreement
Step 1
Concept
Stable purchase can benefit both farmers and food enterprises. In exams, remember farm to food linkage.
Step 2
Why this answer is correct
The correct answer is A. fair price, quality standard और regular purchase agreement / Fair price, quality standard and regular purchase agreement. Stable purchase can benefit both farmers and food enterprises. In exams, remember farm to food linkage.
Step 3
Exam Tip
स्थिर खरीद से farmer और food enterprise दोनों को लाभ हो सकता है। परीक्षा में farm to food linkage याद रखें।
A. food safety, cost control, menu innovation, customer trust और local identity/Food safety, cost control, menu innovation, customer trust and local identity
Step 1
Concept
A resilient food livelihood balances quality, market and identity. In exams, remember resilience model.
Step 2
Why this answer is correct
The correct answer is A. food safety, cost control, menu innovation, customer trust और local identity / Food safety, cost control, menu innovation, customer trust and local identity. A resilient food livelihood balances quality, market and identity. In exams, remember resilience model.
Step 3
Exam Tip
resilient food livelihood quality, market और identity का संतुलन रखती है। परीक्षा में resilience model याद रखें।
