Teaching UGC NET Mock Test Series 2025 (Paper 1 & 2) Home Science Resource Management and Consumer Issues Money Management
What are the records that a food service manager should look at to bring about cost control?
(i) Invoice
(ii) Job specification
(iii) Requistions
(iv) Perpetual inventory
(v) Process chart
(vi) Forecast and tallies
Choose the correct answer from the code given below:
1
(i), (ii), (iii) and (iv)
2
(i), (iv), (v) and (vi)
3
(i), (iii), (iv) and (vi)
4
(i), (ii), (v) and (vi)