TN 12th Question Paper 2025 Food Service Management

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8385
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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 |õßS ©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.

[ v¸¨¦P / Turn over

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1. Áõ´-ö©õÈ, ]ß-Ú[-PÒ, _Á-öµõm-i-PÒ, £h[-PÒ ©Ø-Ö® Aøh-¯õÍ[-PÒ ‰»®
u¯õ-›¨-¦-PøÍ \¢-øu¨-£-kz-x-Á-uØ-S __________ E›-©® ö£Ö-uÀ AÁ-]-¯®.
(A) Áºz-u-P®
(B) w¯-øn¨-¦z xøÓ-°-h-ª-¸¢x AÝ-©-v
(C) ÂÍ®-£-µ®
(D) _Ø-Öa-`-ÇÀ AÝ-©-v \õß-Ô-uÌ
Marketing of the products through word of mouth, logos, posters, pictures and symbols are required
to obtain __________ license.
(a) Trade
(b) Fire department
(c) Signage
(d) Environment clearance

2. mµõßì L÷£m-hõ-Úx __________ Põ-n¨-£k®.
(A) ©\õ-»õ ö£õ-¸m-P-ÎÀ (B) Ak-©-øÚ¨ ö£õ-¸m-P-ÎÀ
(C) ÷PõU &À (D) £Ça-\õ-Ö-P-ÎÀ
Trans fats are found in __________.

(a) Spices (b) Baked goods
(c) Coke (d) Fruit juices

3. ¨›-¤-÷Ím-hk \º-Ãì Gß-£-x __________ EnÄ ÁÇ[-S® Âuz-øuU SÔU-S®.
(A) ø\Üì (B) Aö©-›U-Pß
(C) á¨-£õ-Û¯ (D) L¨-öµga
Preplated service is common in __________ style of service.

(a) Chinese (b) American
(c) Japanese (d) French

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4. ö\¯À-v-Óß ©v¨-¥k __________ uµ ©Ø-Ó-øÁ-PøÍ EÒÍ-hU-Q-¯x.
(A) £o-¯õͺ-PøÍz ÷uº¢-öu-kU-S® ö\¯À-£õ-k-PÒ
(B) £°Ø-]z vm-h[-PÒ
(C) Fv-¯® ÁÇ[-S-uÀ
(D) £u- E¯ºÄ vm-h[-PøÍ E¸-ÁõU-S-uÀ
Appraisal of work includes all the other things except __________.
(a) Selection procedure
(b) Training policy
(c) Offering wages
(d) Chalking out promotion programme

5. __________ Gß- £ - Á º ¸¢- v - Ú - › ß ÷uøÁ- P - ø Í- ² ®, ÷\øÁ- P - ø Í- ² ®
{øÓ-÷Á-ØÖ-£-Áº.
(A) Põß-ê-¯ºä (B) £õß-öPm íÄì-÷©ß
(C) åõ-L-£º (D) •P-ø©¨ £o-¯õͺ
__________ is a person responsible for providing guest services and needs.
(a) Concierge (b) Banquet Houseman
(c) Chauffeur (d) Steward

6. __________ öPõÒ- ø P- ° À Põ- » ¢- u - Á - Ó õø©, £o- Ä , Âv- P - ø ͨ ¤ß- £ Ø- Ö - u À
÷£õß-ÓøÁ EÒÍx.
(A) JÊU-P®
(B) JÊ[S •øÓ
(C) J÷µ C»UøP ÷|õUQ ÁÈ|-hz-x-uÀ
(D) Â_-Áõ-\®
Punctuality, courtesy and adherence to rules fall under the principle of __________.
(a) discipline
(b) orderliness
(c) unitary direction
(d) loyalty
[ v¸¨¦P / Turn over

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7. ©g\Ò yÎÀ __________ P»¨-£-h® ö\´-¯¨-£-k-Q-Óx.
(A) \õU-S-Pm-iz -yÒ (B) ö\[-PÀ ö£õ-i
(C) ©µz yÒ (D) ö©mhõ-ÛÀ ©g-\Ò
Turmeric powder is adulterated with __________.

(a) Chalk powder (b) Brick powder
(c) Saw dust (d) Metanil yellow

8. Âø» Av-P-›z-uÀ Gß-£-x __________ Põ-µ-oUS Gkz-xU-Põ-mk- BS®.
(A) £o-¯õͺ-PÒ (B) _Ø-Ö-¦-Óa `ÇÀ
(C) En-Ä ©Ø-Ö® £õ-Ú[-PÒ (D) ö£õ-¸Íõ-uõ-µ®
Rising cost is an example for __________ factor.

(a) Labourers (b) Environment
(c) Food and beverage (d) Economic

9. J¸ En-Á-Pz-vÀ £o-¯õØ-Ö® £o-¯õͺ-P-Îß ÷Áø» ÷|µ® \õ-uõ-µ-n-©õP J¸
|õ-øÍUS __________ ©o ÷|µ®.
(A) 8 (B) 10 (C) 5 (D) 12
The normal work hours of the food service employees is mostly __________ hours a day.
(a) 8 (b) 10 (c) 5 (d) 12

10. __________ , £Ç[-P-Îß ÷©À ÷uõø» }U-P¨ £¯ß-£-k-Q-Óx.

(A) |ÃÚ ÷uõ-¾-›U-S® P¸-Â (B) ÷£-Úõ
(C) ¤m åõº¨-£-Û[ (D) ö\xU-S® Pz-v
__________ is used to peel the pericarp of the fruits.

(a) Peel zester (b) Pen
(c) Bit sharpening (d) Carving knife

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11. P¨- £ À- P - Î - ¾ ®, ©õ- Ú [- P - Î - ¾ ® EÒÍ \ø©- ¯ - » - ø Ó- P Íõ- Ú x __________ GßÖ
AøÇU-P¨-£-k-Q-Óx.
(A) £o {ø»-¯[PÒ (B) K´-Â-h®
(C) ö\[-PÀ Ak¨¦ (D) ÷P¼ì
Kitchens aboard ships and aircrafts are referred as __________.
(a) Work stations (b) Lounge
(c) Chulahs (d) Galleys

12. •uß-•-u-¼À ]Ó¢u öÁs-ön´ ö\xU-S-uÀ ÷uõß-Ô¯ Ch-® __________.
(A) I÷µõ¨-£õ (B) ÷µõ® (C) ¤›m-hß (D) vö£z
The first masterpiece of butter carving is from __________.
(a) Europe (b) Rome (c) Britain (d) Tibet

13. J¸ ÷©ø\U-P-µsi Gß-£x __________ ÷uU-P-µs-i-P-ÐUS \©®.
(A) 4 (B) 2 (C) 5 (D) 3
One Tablespoon is equal to __________ teaspoons.
(a) 4 (b) 2 (c) 5 (d) 3

14. E»-QÀ 50 \u-Â-Q-u® Põ¤ EØ-£zv ö\´-¯¨-£-k® Ch® __________.

(A) Pº-|õ-h-Põ (B) ¤÷µ-]À (C) ^Úõ (D) uªÌ-|õ-k
Fifty percent of World's coffee produced is in __________.
(a) Karnataka (b) Brazil (c) China (d) Tamil Nadu

15. £À- ÷ ÁÖ ©Ûu ÷uøÁ- P øÍ P¸z- v À öPõÒ- Á x Gß- £ x __________ Âß
FU-S-Âz-uÀ ÷Põm-£õk BS®.
(A) hUÍì ö©U-›ö-Pº (B) ©õì-÷»õ
(C) £õºì (D) öíºì-ö£ºU
Different human needs are considered in __________ theory of Motivation.
(a) Douglas McGregor's (b) Maslow's
(c) BARS (d) Herzberg's

[ v¸¨¦P / Turn over

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£Sv & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® £z- x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 28 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 10x3=30

Note : Answer any ten questions. Question No. 28 is compulsory.

16. STEP vmh® & ]Ö SÔ¨¦ u¸P.
Give short note on STEP Programme.

17. Av-Põ-µ® & Áøµ-¯-ÖU-P-Ä®.
Define Authority.

18. £õ-x-Põ¨¦ EÖ-v ö\´-¯¨-£mh En-Ä ÁÇ[-S-uÀ Gß-ÓõÀ GßÚ ?
What is Assured Safe Catering ?

19. £›-©õ-Ó¨ £¯ß-£-k® \õÀ-Áº Gß-ÓõÀ GßÚ ?
What is Service Salver ?

20. \¢-øu¨-£-kz-x-uÀ P»-øÁ-°ß Põ-µ-o-P-øͨ £m-i-¯-¼-kP.
List the tools of Marketing Mix.

21. ÷PU u¯õ-›U-S® •øÓ-P-øÍ GÊ-x-P.
Write the methods of Cake preparation.

22. \ø©-¯-»-øÓ-°ß ÁøP-P-øͨ £m-i-¯-¼-kP.
List the types of Kitchen.

23. ""EÒ-Î-¸¨¦ £°Ø]'' & ]Ö-S-Ô¨¦ Áøµ-P.
Write a short note on “internship training”.

24. "uõÎ EnÄ' ÁÇ[-S-uÀ & SÔ¨¦ ÁøµP.
Give an account on ‘Thali Meal’.

25. "Gì-¤-›m i Põº¨ì' Gß-£-uß ö£õ-¸Ò GßÚ ?
What is meant by ‘Espirit de Corps’ ?

26. ""\¢-øu¨-£-kz-x-uÀ'' & ÷Põm-£õm-iøÚ Áøµ-¯-ÖU-P-Ä®.
Define “Marketing” Concept.

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27. _u¢-v-µ-©õÚ uø»-Áº Gß-£-Áº ¯õº ?
Who is a laissez faire or free rein leader ?

28. FSSAI E›-©z-vØS ÷uøÁ-¯õÚ BÁ-n[-PÒ ¯õøÁ ?
What are the documents required for the FSSAI License ?

£Sv & III / PART - III
SÔ¨¦ : H÷uÝ® I¢x ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 35 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 5x5=25

Note : Answer any five questions. Question No. 35 is compulsory.
29. J¸ ö£õ- ¸ - Î ß ÂØ- £ - ø Úø¯ Av- P - › U- P ¨ £¯ß- £ - k z- u ¨- £ - k ® ÂØ- £ - ø Úø¯
÷©®-£-kz-x® ÁÈ-•-øÓ-P-øͨ £ØÔ GÊ-xP.
Write on the sales promotion strategies used to boost the sales of the product.

30. |-h-©õ-k® En-Á-P® GÆ-Á-øP-°À £¯ß-£-k-Q-Óx ?
How mobile pantries are useful ?

31. C¸¨¦ øÁ¨-£-Á-›-ß £o-PøÍ £ØÔ GÊv {º-ÁõP Aø©¨-¤ß Áøµ-£-hz-øuz
u¸-P.
Write about the functions of a Storekeeper and draw the Organisational Chart of Stores.

32. En-Á-Pz-vÀ, ÷©ø\-°À ¸¢-v-Ú-¸US En-Ä Es-£-uØS øÁU-S® ¤µz-÷¯-P-©õÚ
\õ-u-Ú[-P-øͨ £m-i-¯-¼mk Auß £¯ß-PøÍ GÊx.
List the special tablewares kept in a Restaurant for a guest and their uses.

33. \ø©-¯-»-øÓ-ø¯z vm-h-ª-k®-÷£õx PÁ-Úz-vÀ öPõÒÍ ÷Ás-i¯ Pm-øh µÀ
Âv-PøÍ ÂÍU-SP.
Explain the thumb rules to be considered while planning a Kitchen.

34. Põ´-PÔ ¤›-¯õo u¯õº ö\´-²® ÷£õx ÷|µ®, \Uv, £n® BQ-¯-ÁØøÓ GÆ-ÁõÖ
÷\ª¨-£õ´ ?
How will you save time, energy and money while preparing Vegetable biriyani ?

[ v¸¨¦P / Turn over

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35. SøÓ¢-u-£m\ Fv-¯z-vÀ ÷\ºU-P¨-£-hõu Á¸-Áõ´ TÖ-PøÍ TÖ.
What are the income components that are not included in the calculation of the minimum
wage ?

£Sv & IV / PART - IV
SÔ¨¦ : AøÚz-x ÂÚõU-P-ÐUS® Âøh¯ÎUPÄ®. 2x10=20
Note : Answer all the questions.

36. (A) £›-÷\õ-uøÚ •øÓ, ÂøÍ-Ä-PÒ •øÓ ©Ø-Ö® Põ-µo AÔ-²® •øÓ-Pøͨ
£ØÔ ÂÍU- S P. J¸ \ø©- ¯ À SÔ¨- ø £¨ £¯ß- £ - k zv, Aøu GÆ- Á õÖ
›-Ä-£-kz-x-Áõ´ Gß-£-øu-²® ÂÍU-SP.
AÀ»x
(B) £Ç -£õ-Ú[-PÒ £ØÔ Â›-ÁõP GÊ-xP.
(a) Explain trial and error method and factor method. Use a recipe and show how you
can enlarge recipes.
OR
(b) Explain the fruit beverages in detail.

37. (A) HACCP &ß öPõÒ-øP-PøÍ Â›-ÁõP GÊ-xP.
AÀ»x
(B) En-ÁP {Ö-ÁÚ FÈ-¯º-P-Îß ö\¯À-v-ÓøÚ ©v¨-¤h £¯ß-£-kz-u¨-£-k®
£À-÷ÁÖ •øÓ-PøÍ ÂÍU-SP.
(a) Write in detail the principles of HACCP.
OR
(b) Explain the various methods of performance appraisal followed in a food service unit
for their employees.

-o0o-

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

NCERT Books
NCERT Book Solutions
HC Verma Chapter Wise Solutions
RD Sharma Solutions
CGBSE Solutions