VOCATIONAL INSTRUCTOR - CATERING AND RESTAURANT MANAGEMENT PREVIOUS YEAR QUESTION PAPER

KERALA PSC VOCATIONAL INSTRUCTOR - CATERING AND RESTAURANT MANAGEMENT PREVIOUS YEAR QUESTION PAPER DOWNLOAD


1.Asparagus Used for Cooking in Taken from the_______Of the Plan.

a)Leaves

b)Tuber

c)Stem

d)Fruit

2.The Name of the commission Formed in 1963 Under United nations. WHO and PAO to Establish Internationally agreed Guidelines for national food Control Systems:

a)Central Commitiee for Food Standards

b)Codex Alimentarius Commission

c)The National Advisory Committe

d)Food Control and Regulatory Commisiion


3.What is Menu Engineering?

a)An Outline of the food to be included in each meal

b)A Selection of menu that matches the right for each segment like soup sanfwiches, salads etc

c)To identify the type of menu to be served and the various food preparation methods required for that menu

d)A Mathematical model that compares volume, contribution and cost of each dish on a menu


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VOCATIONAL INSTRUCTOR - CATERING AND RESTAURANT MANAGEMENT PREVIOUS YEAR QUESTION PAPER
<CENTER>VOCATIONAL INSTRUCTOR - CATERING AND RESTAURANT MANAGEMENT PREVIOUS YEAR QUESTION PAPER</CENTER>
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