Food Science and Food Service Management MCQ Questions and Answers

A. Nine

B. Ten

C. Eight

D. Seven

A. a-6, b-3, c-1, d-2, e-7

B. a-2, b-3, c-4, d-7, e-1

C. a-5, b-3, c-6, d-7, e-4

D. a-6, b-3, c-1, d-2, e-4

A. a-1, b-2, c-4, d-5

B. a-4, b-1, c-3, d-2

C. a-5, b-4, c-1, d-2

D. a-3, b-5, c-1, d-2

A. emulsifiers

B. calories

C. flavours

D. colours

A. cost and portion control

B. direction and over right

C. rhythm, timing and flow

D. organisation and execution

A. 2, 1, 5, 4, 3

B. 2, 5, 3, 1, 4

C. 5, 1, 2, 3, 4

D. 3, 4, 5, 2, 1

A. a-3, b-4, c-1, d-2

B. a-2, b-1, c-4, d-3

C. a-3, b-4, c-2, d-1

D. a-1, b-3, c-2, d-4

A. A la carte, set or buffet styles

B. Buffet style

C. A la carte style

D. In hotels

A. daily operation of restaurants

B. customer satisfaction in a restaurant

C. run profitable food business

D. ensures that restaurant runs into losses

A. Self-serviceis an informed style ofservice

B. It is an arrangement which requires customers to come to the counter to serve themselves

C. The amount of food handling in such service is considerably reduced which increases safety of food for consumption

D. All of the above