TN 12th Question Paper 2022 Food Service Management

No. of Printed Pages : 8
5990
!5990FoodServMana! £vÄ Gs
Register Number

Part III — Vocational Subjects
EnÁP ÷©»õsø©
FOOD SERVICE MANAGEMENT
( uªÌ ©ØÖ® B[Q» ÁÈ / Tamil & English Version )

Põ» AÍÄ : 3.00 ©o ÷|µ® ] [ ö©õzu ©v¨ö£sPÒ : 90
Time Allowed : 3.00 Hours ] [ Maximum Marks : 90

AÔÄøµPÒ : (1) AøÚzx ÂÚõUPЮ \›¯õP £vÁõQ EÒÍuõ GߣuøÚ \›£õºzxU
öPõÒÍÄ®. Aa_¨£vÂÀ SøÓ°¸¨¤ß, AøÓU PsPõo¨£õÍ›h®
EhÚi¯õPz öu›ÂUPÄ®.
(2) }»® AÀ»x P¸¨¦ ø©°øÚ ©mk÷© GÊxÁuØS®,
AiU÷PõikÁuØS® £¯ß£kzu ÷Ásk®. £h[PÒ ÁøµÁuØS
ö£ß]À £¯ß£kzuÄ®.
Instructions : (1) Check the Question paper for fairness of printing. If there is any lack
of fairness, inform the Hall Supervisor immediately.
(2) Use Blue or Black ink to write and underline and pencil to draw
diagrams.

£Sv & I/PART - I
SÔ¨¦ : (i) AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 15x1=15

(ii) öPõkUP¨£mkÒÍ ©õØÖ ÂøhPÎÀ ªPÄ® Hئøh¯ Âøhø¯z
÷uº¢öukzxU SÔ±mkhß Âøh°øÚ²® ÷\ºzx GÊuÄ®.
Note : (i) Answer all the questions.
(ii) Choose the most appropriate answer from the given four alternatives
and write the option code and the corresponding answer.

5990 2

1. Gߣx J¸ ö£õxÁõÚ SÔU÷PõÒPøÍ AøhÁuØPõP
__________
J¸Á¸UöPõ¸Áº JØÖø©²hß J¸[Qøn¢x ö\´²® |øh•øÓ
ö\¯À£õkPÒ GÚ Áøµ¯ÖUP¨£mkÒÍx.

(A) ÷©»õsø© (B) £o AmhÁøn

(C) AvPõµ® (D) {ºÁõP Aø©¨¦
__________ is defined as an activity process in which people work and deal with
one another in a co-ordinated manner to achieve common goals.

(a) Management (b) Schedule

(c) Authority (d) Organization

2. SøÓ¢u AÍÄ Â¸¢vÚ›h® öuõhº¦øh¯ ¤›Ä __________.

(A) Põß꯺ä ÷©ø\ (B) K´Âh®

(C) Áµ÷Áئ (D) ¤ß¦» A¾Á»P®
Minimum number of guest contact is observed in __________.

(a) Concierge Desk (b) Lounge

(c) Reception (d) Back Office

3. _________ Gߣx ÷uøÁ¯õÚ ÂQu[PÎÀ EnĨ ö£õ¸mPøÍU PÁÚ©õP
\›¨£kzv, «sk® ^º ö\´x HØÖU öPõÒÍzuUP uµzvÀ EnøÁz u¯õ›¨£÷u
BS®.

(A) £›÷\õuøÚ ö\´uÀ (B) uµ {ºn¯® ö\´uÀ

(C) JzvøP £õºzuÀ (D) AÍÂkuÀ
_________ involves the careful adjustment and readjustment of ingredients and
their proportions to produce the most acceptable quality.

(a) Testing (b) Standardization

(c) Rehearsing (d) Quantification

3 5990
4. EnÄ Âø»=?
(A) öuõhUP øP°¸¨¦+Áõ[Q¯ ö£õ¸mPÒ−CÖv øP°¸¨¦
(B) Á¸Áõ´−EnÂØPõÚ ö\»Ä
(C) EnÂß u¯õ›¨¦ Âø»/EnÂß ÂØ£øÚ Âø»
(D) Á¸Áõ´ − (EnÂØPõÚ ö\»Ä + £o¯õͺPÐUPõÚ ö\»Ä + EØ£zv
\õµõu {ºÁõP ö\»Ä)
Food cost=?
(a) Opening inventory+purchase−closing inventory
(b) Sales−food cost
(c) Food cost/food sale
(d) Sales−(food cost+labour cost+overhead cost)

5. __________ ÷\õhõ \õ®£À ©ØÖ® PΩsnõÀ ö\´¯¨£mhx.
(A) Pm»› (B) íõ÷»õ÷Áº
(C) Pzv (D) ¥[Põß \õ©õßPÒ
__________ is made up of soda ash and clay.
(a) Cutlery (b) Holloware
(c) Knife (d) Chinaware

6. SÊÂÀ EÒÍ |£ºPÒ GÀ»õ {ø»Pξ® £USÁ¨£mh |hzøu öPõsi¸¢uõÀ
©mk÷© öÁØÔ ö£Ö® uø»ø© __________.
(A) _u¢vµ©õÚ uø»ø© (B) \ºÁõvPõµ uø»ø©
(C) AvPõµzxÁ uø»ø© (D) áÚ|õ¯P uø»ø©
The leadership which becomes successful when followers have a high degree of
maturity is __________.
(a) Laissez-faire leadership (b) Autocratic leadership
(c) Bureaucratic leadership (d) Democratic leadership

7. ö|õvUP øÁUP¨£mh £õÀ ö£õ¸mPÒ __________ ÷|õ¯õÎUS
£›¢xøµUP¨£kQÓx.
(A) Á°ØÖ¨¦s (B) »õU÷hõì JÆÁõø©
(C) ]Ö}µP ö\¯¼Ç¨¦ (D) }›ÈÄ
Fermented milk is suggested for __________ patients.
(a) Ulcer (b) Lactose intolerance
(c) Kidney failure (d) Diabetes

5990 4

8. \õ»mPÎÀ __________ {øÓ¢v¸¨£uõÀ Esh {øÓøÁ HØ£kzxQÓx.
(A) AvP øÁmhªßPÒ (B) AvP |õºa\zx
(C) AvP uõx E¨¦UPÒ (D) AvP }ºa\zx
Salad provides the feeling of fullness because of __________.
(a) Rich in vitamins (b) High fibre content
(c) Rich in minerals (d) Water content

9. EnÄ £õxPõ¨¦USU RÌ CÀ»õu ‘A’&I Aøh¯õÍ® PõnÄ®.
(A) Accessibility (B) Acceptability (C) Analysis (D) Availability
Identify the ‘A’ that is not under food security :
(a) Accessibility (b) Acceptability (c) Analysis (d) Availability

10. __________ ¦zuP® Ãmi¾ÒÍ £õxPõ¨£õÚ ©ØÖ® \zuõÚ EnÄUPõÚ
ÁÈPõmi.
(A) Bµg_ (B) CÍg]Á¨¦ (C) £aø\ (D) ©g\Ò
The __________ book is a guide for safe and nutritious food at home.
(a) Orange (b) Pink (c) Green (d) Yellow

11. ÷©»õsø©°ß £oPøÍ ÂÁ›UP POSDCORB GßÝ® ö\õÀø»
ÁiÁø©zuÁº __________.
(A) F.W. öh´»º (B) ¿uº S¼U
(C) µõ£ºm KÁß (D) ¤µõ[U QÀö£ºz
POSDCORB was coined by __________ to describe the function of management.
(a) F.W. Taylor (b) Luther Gullick
(c) Robert Owen (d) Frank Gilberth

12. C¢v¯õÂÀ öuõÈØ\õø»PÐUPõÚ •uØ\mh® C¯ØÓ¨£mh Bsk __________.
(A) 1881 (B) 1948 (C) 1857 (D) 1957
In India, the first Factories Act was passed in __________.
(a) 1881 (b) 1948 (c) 1857 (d) 1957

5 5990
13. __________ ÷Põm£õk ©Ûu C¯Àø£¨ £ØÔ¯ AÝ©õÚ[PøÍ Ai¨£øh¯õPU
öPõshx.
(A) £õºì (BARS)
(B) hUÍì ö©U›öPº&X ©ØÖ® Y ÷Põm£õk
(C) y´ø©
(D) ©õì÷»õ
__________ theory deals with assumption of human nature.
(a) BARS
(b) Douglas McGregor-X and Y theory
(c) Hygiene
(d) Maslow

14. ÂØ£øÚ _ÇØ]°À ö£õ¸ÍõÚx __________ {ø»PøÍU PhUQÓx.
(A) I¢x (B) ‰ßÖ (C) BÖ (D) |õßS
The product lifecycle passes through __________ stages.
(a) Five (b) Three (c) Six (d) Four

15. __________ Gߣx Gsn[PøÍ ö\¯»õP ©õØÔ |À» ÁõÌUøPø¯ Aø©zxU
öPõkUS® J¸ uÛ¨£mh ©ÛuÛß vÓÚõS®.
(A) ÷Áø»z vÓß
(B) öuõÈÀ •øÚu¾UPõÚ vÓß
(C) uPÁÀ öuõhº¦ vÓß
(D) ÷£õmiz vÓß
__________ is an individual’s ability to turn ideas into action.
(a) Career skills
(b) Entrepreneurial skills
(c) Communication skills
(d) Competitive skills

5990 6

£Sv - II/PART - II
SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28&US
Pmhõ¯® Âøh¯ÎUPÄ®. 10x3=30
Note : Answer any ten questions. Question No. 28 is Compulsory.

16. ¤ß¦»zvÀ C¯[S® A¾Á»Pzvß £[S GßÚ ?
Enumerate the role of Back office.

17. £µõ©›¨¦z xøÓ°ß {ºÁõP Aø©¨¦ Áøµ£hzøuz u¸P.
Draw the organisational chart for Maintenance Department.

18. Q&Põµo GÆÁõÖ PnUQh¨£kQÓx ?
How is Q-Factor calculated ?

19. J¸ EnÁPzvøÚ Bµ®¤UP, EnÄ ÷©ø\ø¯z u¯õº ö\´¯z
÷uøÁ¯õÚÁØøÓ¨ £mi¯¼kP.
For a start up restaurant, what are the essential requirements needed for table
setting ?

20. PÁº ÷©À £¯ß£kzu¨£k® H÷uÝ® BÖ Psnõi¯õ»õÚ \õuÚ[PøÍ £ØÔ
GÊxP.
Write about any six glasswares used on a cover.

21. •UQ¯ EnÂß ÷£õx ÁÇ[P¨£k® \õ»m £ØÔ GÊxP.
Write about main course salad.

22. EnÄ £õxPõ¨ø£ £õvUS® PõµoPøÍ ÁøP¨£kzxP.
Classify the factors affecting food safety.

23. \ø©¯À ¦zuPzvÀ J¸ uµ¨£kzu¨£mh \ø©¯À SÔ¨ø£ GÆÁõÖ GÊxÁx ?
How will you write a standardized recipe in a cook book ?

24. ÷©»õsø©U öPõÒøPPÎÀ ì÷P»õº \[Q¼ öuõhº¦ ©ØÖ® JÊ[S•øÓ £ØÔ
GÊxP.

Write about scalar chain and orderliness in the principle of management.

7 5990
25. _u¢vµ©õÚ uø»Áº GߣÁº ¯õº ?
Who is a Laissez-faire or free rein leader ?

26. öuõÈØ\õø»PÐUPõÚ \mh® 1948 &ß £i £õxPõ¨¤ØPõÚ Âv•øÓPÒ
¯õøÁ ?
What are the provisions regarding safety in Factories Act, 1948 ?

27. Pmk¨£kzxu¼ß £i{ø»PøÍz u¸ÂUPÄ®.
Give the steps involved in controlling.

28. uªÌ|õk EnÁP {ÖÁÚa \mh® 1958 &ß £i FȯºPÎß ö£õx|»øÚ¨
£mi¯¼kP.
List the welfare of employees provided in Tamil Nadu Catering Establishment
Act, 1958.

£Sv - III/PART - III

SÔ¨¦ : H÷uÝ® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35&US Pmhõ¯®
Âøh¯ÎUPÄ®. 5x5=25
Note : Answer any five questions. Question No. 35 is Compulsory.

29. £›÷\õuøÚ ©ØÖ® ÂøÍÄPÒ •øÓPøͨ £ØÔ ÂÍUSP.
Explain trial and error method.

30. EnÁPzvÀ ÷©ø\°À ¸¢vÚ¸US EnÄ Es£uØS øÁUS® ¤µz÷¯P©õÚ
\õuÚ[Pøͨ £mi¯¼mk Auß £¯ßPøÍ GÊxP.
List the special tablewares and their uses.

31. EnÄ ÁÇ[Su¼À J¸ £o¯õͺ EnÁPzvÀ ¤ß£ØÓ ÷Ási¯ £iPøÍ
ÂÁ›UPÄ®.
Enumerate the steps to be followed by a waiter in food and beverage service.

32. uõ¨Í÷uõz EnÄ £›©õÖ® Á›ø\ ©ØÖ® AuØS›¯ PÁº Aø©UPz
÷uøÁ¯õÚøÁPøͨ £mi¯¼kP.

Tabulate the description of table d’hôte cover.

5990 8

33. öíßÔ L£÷¯õÀ AÁºPÍõÀ ÁÇ[P¨£mh, EnÁP ÷©»õ͵õÀ ¤ß£ØÓ¨£h
÷Ási¯ Ai¨£øh ÷©»õsø© öPõÒøPPÒ ¯õøÁ ?
What are the basic principles to be followed by the catering manager put forth by
Henry Fayol ?

34. ÂØ£øÚ ö\´¯¨£k® ö£õ¸Ò ©ØÖ® Âø» £ØÔ ÂÍUSP.
Explain Product and Price.

35. FUP¨£kzxu¼ß ÷Põm£õmøh ÂÁ›UPÄ®.
Illustrate the theories of motivation.

£Sv - IV/PART - IV

SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 2x10=20
Note : Answer all the questions.

36. (A) "AøÓ¨ £µõ©›¨¦ Gߣx EnÁPz xøÓ°À uºUP •i¯õux' & ›ÁõP
ÂÍUSP.
AÀ»x
(B) J¸ EnÁPzvÀ PÁº Aø©US® £iPøÍ ÂÍUSP.
(a) “House-keeping has been recognised as an indispensable operation in the
hotel industry” - Discuss in detail.
OR
(b) Outline the step by step procedure of laying a cover in a restaurant.

37. (A) Põ¤ö£õi u¯õ›zu¼ß ö\¯À•øÓ¨ £iPøÍ GÊxP.
AÀ»x
(B) }[PÒ EnÄ {ÖÁÚzøuz öuõh[P ¸®¤ÚõÀ HACCP ß öPõÒøPPøͨ
£¯ß£kzv _zu® ©ØÖ® _Põuõµzøu G¨£i £µõ©›¨¥ºPÒ ?
(a) Write down the steps in processing coffee.
OR
(b) If you want to start a food service operation how will you maintain hygiene
and sanitation using the principles of HACCP ?

-oOo-