Understanding Continuous Food Production Systems
The question asks for the specific term used when quantity food production operates continuously every day, without variations like peaks or troughs in activity levels at production centers.
Evaluating Food Production System Options
Different food production systems have distinct operational characteristics. Analyzing the options based on the required continuous, steady output:
- Cook chill system: This method involves cooking, rapid chilling, storing, and later reheating. While it allows for production ahead of service, it doesn't inherently define a continuous workflow without any activity fluctuations.
- Ready food system: This system is characterized by a steady, continuous production process throughout the day. It aims to maintain a consistent level of activity, avoiding the high and low periods (peaks and troughs) often seen in other systems. This perfectly matches the description provided in the question.
- Convenience system: This system prioritizes minimizing labor and time, especially during final meal preparation, often using pre-prepared components. The focus is on ease of final assembly and service, not necessarily on maintaining a constant production flow.
- Conventional food system: This traditional approach involves preparing food from raw ingredients just before serving. It typically leads to significant peaks in activity during meal times (e.g., breakfast, lunch, dinner) and troughs during off-peak hours.
Conclusion on Continuous Production
Based on the definition, a food production process that runs continuously day after day with a stable activity level, lacking significant peaks and troughs, is identified as a Ready food system.
Important Questions from Production Function
What is constant along an isoquant?
During the first stage of a total product curve, the total product is ______
Match List I with List II
LIST I
(Production Cost)
LIST II
(Underlying Meaning)
A.
Implicit Costs
I.
Change in the total cost per unit change in output.
B.
Marginal cost
II
Total increase in costs resulting from the implementation of a particular managerial decision.
C.
Incremental Cost
III.
Inputed value of inputs owned and used by the firm.
D.
Sunk Cost
IV.
The costs that are not affected by managerial decision.
Choose the correct answer from the options given below:
For the following two statements of Assertion (A) and Reasoning (R) suggest the correct code:
Assertion (A): Low initial price regarded as the principal means for entering into mass market for some new products.
Reasoning (R): Firms generally enter into production of new products with excess capacity of the plant initially.
Code:
Indicate the correct code from the following types of the long run average cost curves on which the minimum average cost of production in long run can be determined:
(i) Long run average cost curve under normal production function
(ii) Long run average cost curve under linearly homogeneous production function
(iii) Planning curve
(iv) Envelope curve
Choose the correct answer from the code given below :
