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Direction: Read the following text and answer the questions given below:
A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.
Q. Which feature of controlling is highlighted in the above text?
- a)Control is a continuous process.
- b)Control is all pervasive.
- c)Action is the essence of control.
- d)Control is forward looking.
Correct answer is option 'A'. Can you explain this answer?
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Direction: Read the following text and answer the questions given bel...
Controlling is an ongoing and dynamic function of management. It involves a continuous review of performance and is not a one-time exercise. The period of control normally depends upon the nature of work, the amount of work and the policies of management.
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Direction: Read the following text and answer the questions given bel...
Continuous Process of Control
The text emphasizes the aspect of control as a continuous process, which is a fundamental feature of effective management. Here’s a detailed explanation of why option 'A' is correct:
Ongoing Monitoring
- McDonald's implements a Critical Point Control (CPC) approach that necessitates continuous monitoring of activities during cooking and handling processes.
- This vigilance ensures that any food safety threats are addressed promptly, preventing potential hazards before they escalate.
Real-Time Adjustments
- The principle of “less amount many time” indicates that McDonald’s focuses on preparing smaller batches of food consistently rather than cooking large quantities at once.
- This method allows for real-time adjustments based on demand and freshness, aligning with the continuous nature of control.
Specific Holding Times
- The text mentions specific holding times for hamburgers (10 minutes) and French fries (7 minutes), demonstrating a structured approach to maintaining food quality.
- If food items are not sold within these times, they are discarded, which emphasizes the need for ongoing assessment and quick decision-making.
Temperature Checks
- The requirement for milk to be delivered at temperatures below 4° C highlights the constant checks necessary to maintain safety and quality standards.
- Any deviation from this parameter results in immediate action—returning the milk—further illustrating the continuous process of control.
In summary, the highlighted feature of control being a continuous process is underscored by the systematic monitoring, real-time adjustments, and strict adherence to safety and quality standards at McDonald’s. These elements collectively ensure that all operational processes remain effective and aligned with food safety regulations.
The text emphasizes the aspect of control as a continuous process, which is a fundamental feature of effective management. Here’s a detailed explanation of why option 'A' is correct:
Ongoing Monitoring
- McDonald's implements a Critical Point Control (CPC) approach that necessitates continuous monitoring of activities during cooking and handling processes.
- This vigilance ensures that any food safety threats are addressed promptly, preventing potential hazards before they escalate.
Real-Time Adjustments
- The principle of “less amount many time” indicates that McDonald’s focuses on preparing smaller batches of food consistently rather than cooking large quantities at once.
- This method allows for real-time adjustments based on demand and freshness, aligning with the continuous nature of control.
Specific Holding Times
- The text mentions specific holding times for hamburgers (10 minutes) and French fries (7 minutes), demonstrating a structured approach to maintaining food quality.
- If food items are not sold within these times, they are discarded, which emphasizes the need for ongoing assessment and quick decision-making.
Temperature Checks
- The requirement for milk to be delivered at temperatures below 4° C highlights the constant checks necessary to maintain safety and quality standards.
- Any deviation from this parameter results in immediate action—returning the milk—further illustrating the continuous process of control.
In summary, the highlighted feature of control being a continuous process is underscored by the systematic monitoring, real-time adjustments, and strict adherence to safety and quality standards at McDonald’s. These elements collectively ensure that all operational processes remain effective and aligned with food safety regulations.
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Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer?
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Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? for Commerce 2024 is part of Commerce preparation. The Question and answers have been prepared according to the Commerce exam syllabus. Information about Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? covers all topics & solutions for Commerce 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer?.
Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? for Commerce 2024 is part of Commerce preparation. The Question and answers have been prepared according to the Commerce exam syllabus. Information about Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? covers all topics & solutions for Commerce 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer?.
Solutions for Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? in English & in Hindi are available as part of our courses for Commerce.
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Here you can find the meaning of Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of
Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer?, a detailed solution for Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? has been provided alongside types of Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? theory, EduRev gives you an
ample number of questions to practice Direction: Read the following text and answer the questions given below:A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is “less amount many time” which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4° C, otherwise, it will be returned.Q. Which feature of controlling is highlighted in the above text?a)Control is a continuous process.b)Control is all pervasive.c)Action is the essence of control.d)Control is forward looking.Correct answer is option 'A'. Can you explain this answer? tests, examples and also practice Commerce tests.
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