TN 12th Question Paper 2026 Food Service Management

FOR TN 12TH EXAM PREPARATION

TN 12th 2026
Question Paper · Food
Service Management
EXAM YEAR TYPE SUBJECT

TN 12th 2026 Question Paper Food Service Management

Notes · Sample Papers · Previous Year Papers · Mock Tests

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( 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

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Instructions : (1) Check the Question paper for fairness of printing. If there is any lack of fairness,

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(2) Use Blue or Black ink to write and underline and pencil to draw diagrams.

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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.

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1. Gߣx £o¦›£ÁºPÎß 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. Gߣx ÷uøÁ¯õÚ ÂQu[PÎÀ EnĨ ö£õ¸mPøÍU PÁÚ©õP
__________

\›¨£kzv, «sk® ^º ö\´x HØÖUöPõÒÍzuUP uµzvÀ EnøÁz u¯õ›¨£÷u
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(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. J¸ Sκ\õuÚ¨ ö£mi°ß øP¨¤i¨£UP®, vÓ¨£uØS Á\v¯õP SøÓ¢u£m\®
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__________

(A) 15 (B) (C) 42 (D) 12 38

A refrigerator should have a clear counter area of atleast __________ inches on the handle

side.

(a) 15 (b) 42 (c) 12 (d) 38

4. Gߣx ÷\õhõ \õ®£À ©ØÖ® PΩsnõÀ ö\´¯¨£mh UµõUP› GÚ
__________

AøÇUP¨£kQÓx.
(A) Pm»› (B) íõ÷»õ÷Áº
(C) Pzv (D) ¥[Põß \õ©õßPÒ
__________ refers to the Crockery made up of soda ash and clay.

(a) Cutlery (b) Holloware

(c) Knife (d) Chinaware

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5. ö£õ¸zxP :

(1) BuÁ (i) `¨
(2) ¦zuõä (ii) ^ì
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(1)-(ii), (2)-(iii), (3)-(i), (4)-(iv)

(D) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)

Match the following :

(1) Hors d’oeuvre (i) Soup

(2) Potage (ii) Cheese

(3) Poisson (iii) Appetizer

(4) Fromage (iv) Fish

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(a) (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i)

(b) (1)-(i), (2)-(ii), (3)-(iii), (4)-(iv)

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(c) (1)-(ii), (2)-(iii), (3)-(i), (4)-(iv)

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(d) (1)-(iii), (2)-(i), (3)-(iv), (4)-(ii)

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(A) AvP øÁmhªßPÒ (B) AvP |õºa\zx
(C) AvP uõx E¨¦UPÒ (D) AvP }ºa\zx
Salads provide the feeling of fullness because of __________.

(a) Rich in vitamins (b) High fibre content

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(A) Bµg_ (B) CÍg]Á¨¦ (C) £aø\ (D) ©g\Ò
The __________ book is a guide for safe and nutritious food at home and has been specially

crafted for kitchens in Indian homes.

(a) Orange (b) Pink (c) Green (d) Yellow

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8. GßÝ® EnÄa÷\ºUøP áõ®, öáÀ¼, ©º©÷»kPÒ, £õÀ £õÚ[PÒ
__________

©ØÖ® ªmhõ´ öuõÈØ\õø»PÎÀ £¯ß£kzu¨£kQÓx.
(A) ÷\õi¯® ö£ß÷\õ÷¯m (B) ø\UÍ÷©mì
(C) \À£º&øh&BUø\k (D) ö£õmhõ]¯® ¦÷µõ÷©m
__________ is used in jams, jellies, marmalades, dairy based drinks and confectioneries.

(a) Sodium benzoate (b) Cyclamates

(c) Sulphur-di-oxide (d) Potassium bromate

9. POSDCORB& GßÝ® ö\õÀø» ÁiÁø©zuÁº __________.

(A) öh´»º
F.W. (B) ¤µõ[U QÀö£ºz
(C) ¿uº S¼U (D) µõ£ºm KÁß
POSDCORB was coined by __________.

(a) F.W. Taylor (b) Frank Gilberth

(c) Luther Gullick (d) Robert Owen

10. Sn® AvP AÍÄ \Uvø¯ µ¯©õUSQÓx
__________ .

(A) \ºÁõvPõµ (B) Áß•øÓ Sn®
(C) AvPõµzxÁ (D) £o¢x ÷£õQßÓ
__________ behaviour will drain lots of energy.

(a) Autocratic (b) Aggressive

(c) Bureaucratic (d) Submissive

11. __________ ÷Põm£õk ©Ûu C¯Àø£¨ £ØÔ¯ AÝ©õÚ[PøÍ Ai¨£øh¯õPU
öPõshx.
(A) y´ø© (B) £õºì (BARS)

(C) ©õì÷»õ (D) hUÍì ö©U›öPº -X ©ØÖ® Y ÷Põm£õk
__________ theory deals with assumption of human nature.

(a) Hygiene (b) BARS

(c) Maslow (d) Douglas McGregor - X and Y theory

12. \õuøÚ ¦›uÀ Gߣx __________ ÷uøÁø¯U SÔUQÓx .

(A) £õxPõ¨¦ (B) \‰P (C) EͯÀ (D) _¯©›¯õøu
Sense of achievement denote __________ need.

(a) Safety (b) Social (c) Physiological (d) Self esteem

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13. 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

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__________ is a hotel situated on a highway along with services of garage.

(a) Rotel (b) Boatel (c) Motel (d) Hotel

15. GST Á›¯õÚx __________ •uÀ |øh•øÓUS öPõsk Áµ¨£mhx .

(A) 1 áüø», 2017 (B) áüø»,
3 2017

(C) 4 áüø», 2017 (D) 2 áüø», 2017

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(c) 4
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SÔ¨¦ : GøÁ÷¯Ý® £zx ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
10x3=30
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Note : Answer any ten questions. Question No. 28 is compulsory.

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How is Q-factor calculated ?

18. PÁº ÷©À £¯ß£kzu¨£k® I¢x Psnõi¯õ»õÚ \õuÚ[PøÍ GÊxP.
Write any 5 glasswares used on a cover.

[ v¸¨¦P / Turn over

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9090 6

19. ¸¢vÚº £¯ß£kzv¯ E£Pµn[PøÍ APØÖuÀ GßÓõÀ GßÚ ?
What is meant by crumbing down ?

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

21. ÷PUøP GÆÁõÖ ¦v¯uõP øÁzv¸¨£x ?
How to keep the cake fresh ?

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

23. Pmk¨£kzxu¼ß £i{ø»PøÍ GÊxP.
Write the steps involved in controlling.

24. J¸ ]Ó¢u uø»Á›ß Sn[Pøͨ £mi¯¼kP.
List the traits of a good leader.

25. ÂØ£øÚø¯ ÷©®£kzxuÀ & Áøµ¯Ö.
Define sales promotion.

26. öuõÈØ\õø»PÒ \mhzvß •UQ¯ Âv•øÓPÒ ¯õøÁ ?
What are the main provisions of the Factories Act ?

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

28. ö£sPÒ ÷©®£õk Aøh¯ C¯»õø©US Põµn[PÒ ¯õøÁ ?
Why are women not empowered ?

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£Sv & III / PART - III

SÔ¨¦ : H÷uÝ® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®.
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Note : Answer any five questions. Question No. 35 is compulsory.

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29.
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Explain about Accounts Department.

30. AÍÄ EnÄ u¯õ›zu¼ß ÷£õx P¸zvÀ öPõÒÍ ÷Ási¯ PõµoPÒ ¯õøÁ ?
What are the factors responsible for Quantity food production ?

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Classify the beverages and give examples.

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32. WHO
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What are the key principles of food hygiene according to WHO ?

33. ©õì÷»õÂß FUP¨£kzxuÀ ÷Põm£õmøh ÂÁ›UPÄ®.
Illustrate Maslow’s theory of motivation.
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Analyse the difference between recruitment and selection.

35. uªÌ|õk EnÁP {ÖÁÚa \mh® 1958 &ߣi FȯºPÎß ö£õx|»øÚ¨
£mi¯¼kP .

List the welfare of employees provided in Tamil Nadu Catering Establishment Act 1958.

[ v¸¨¦P / Turn over

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9090 8

£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) \¢øu¨£kzxuÀ P»øÁ°ß PõµoPøͨ £ØÔ Â›ÁõP ÂÍUSP.
(a) “House keeping has been recognised as an indispensable operation in the hotel industry”.

Discuss in detail.

OR

(b) Explain the tools of marketing mix.

37. (A) C¢v¯ß A»Põºm PÁøµ GkzxUPõmkhß ÂÁ›UPÄ®.
AÀ»x
(B) EnÁP {ÖÁÚzvÀ GÆÁõÖ ÷|µ®, \Uv ©ØÖ® £nzøu ÷©»õsø©
ö\´Áõ´ ?
(a) Illustrate a model A’la Carte Cover for an Indian restaurant.

OR

(b) How will you effectively manage the time, energy and money in the hotel industry ?

- o 0 o -

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