Catering and Vending Services Quiz

What is the maximum distance a catering/vending licensee can travel using a card pass?

What minimum value of books must be displayed at railway bookstalls based on the last two years of sales turnover?

Which types of literature are specifically mentioned for stocking at railway bookstalls?

What is the fixed licence fee for bookstall contracts at small stations with low sales?

Which of the following is banned from sale at railway bookstalls?

What pricing regulation must be followed for books at railway bookstalls?

What is the standard tenure for catering/vending contracts?

Who is responsible for approving catering/vending licenses for large or important units?

What is the main criterion for awarding catering/vending contracts?

What is the role of the Screening Committee in the contract renewal process?

What is the role of the Selection Committee for smaller units?

What preference is given for smaller, roadside stations?

Who is responsible for creating a list of small and roadside stations?

What is the primary aim of keeping vendor numbers low at railway stations?

What restriction is placed on the use of communal denominations in catering services?

What role does the local municipality play in the fixation of prices by Railway Administrations?

How frequently should catering and vending staff undergo medical examinations?

What must authorized price lists include according to the guidelines?

What is emphasized about the cooking mediums used in refreshments?

What is the directive concerning night vendors at railway stations?

What type of products must be clearly noted in the refreshment rooms and stalls?

What must be ensured to prevent inconvenience for the travelling public?

What is required of all vendors and staff who interact with customers?

What is a key principle for issuing cheque passes?

Which products are completely prohibited for sale according to the guidelines?

What should be done regarding utensils and service for food?

What is the limitation for vendors regarding food sales?

How should the number of vendors for train side vending be managed?

What must be avoided regarding the sale of vegetarian dishes in non-vegetarian refreshment rooms?

Who should have the authority to issue cheque passes?

What governs the service of full regular meals for train passengers?

What should be complied with according to government regulations?

What should the issue of cheque passes be limited to?

What is required for a person to canvass for custom in railway carriages?

What is one factor not mentioned as part of the criteria for shortlisting catering applications?

Which members comprise the Zonal Selection Committee for large units?

What is the primary method of selecting licensed caterers?

Which of the following factors does NOT influence the shortlisting by the Screening Committee?

What must the Screening Committee consist of for large or important units?

Which document governs the principles laid down for awarding catering/vending licences?

What is required in the quarterly statements submitted by the Railway Administration to the Railway Board?

How should licenses for bookstalls at railway stations be awarded?

What condition must be observed for the sale of books, newspapers, and periodicals at railway stations?

What is the required annual turnover for a static departmental unit to submit a Profit & Loss account to the Railway Board?

Which items are allowed to be sold under departmental management at stations where catering is done departmentally?

What is the composition of the Selection Committee for large or important units?

Which of the following criteria is NOT considered in awarding contracts for catering services?

What dictates the tenure of contracts awarded for catering and vending?

In the event of the death of a licensee, who can the license be transferred to?

What has been specified regarding the number of licensees for a station or train?

What is the role of the General Manager regarding the award of catering licenses for large units?

Which of the following statements is true regarding the criteria for awarding contracts?

How is the licensing fee for successful applicants determined?

What is the policy regarding the ceiling limit on holding units by a licensee?

What is the primary consideration when determining the number of vendors allowed at railway stations?

What is the requirement regarding the cooking medium used in railway refreshment services?

What type of medical examination is required for catering and vending licensees?

Which body should be consulted for price fixation of articles sold on railway premises?

What is not permitted in relation to communal denominations in catering services?

What is required to be mounted and available for inspection by catering and vending staff?

Which of the following best describes the appropriate display of price lists in railway dining facilities?

What should be avoided in the sales operation of vegetarian dishes in non-vegetarian refreshment rooms?

How should prices of articles sold at railway premises be managed?

What aspect of night vending must be managed at railway stations?

What is the recommended action in cases of unsatisfactory service provided by a catering or vending licensee?

What is the primary purpose of maintaining and scrutinizing a record of customer complaints and the action taken?

According to the guidelines, what is the consequence for a licensee whose license is terminated on any one Railway for serious reasons?

What is the intended outcome of the provision for imposing fines on licensees?

If departmental (Railway-run) catering is functioning, what is the primary administrative objective?

Which of the following instructions are not explicitly stated to apply to departmental catering?

What is the primary rationale for prohibiting the sale of "certain articles" at catering and vending establishments?

Which of the following is not considered a critical component of maintaining a high standard of service in catering and vending establishments?

What is the primary reason for requiring catering and vending staff to undergo regular medical examinations?

Which of the following measures is considered a direct deterrent to licensees failing to meet service standards?

Which of the following is NOT a general principle to be followed when issuing cheque passes?

Which of the following is NOT prohibited for sale at railway stations?

What should be avoided when selling vegetarian dishes in non-vegetarian refreshment rooms?

What is the intended role of vendors in relation to full regular meals at railway stations?

Which authority is responsible for deciding the vegetarian dishes allowed in non-vegetarian refreshment rooms?

What is the primary guideline regarding the number of vendors operating at train stations?

What should be the primary consideration for issuing cheque passes?

What does the document emphasize regarding the utensils used for vegetarian and non-vegetarian food?

Which of these is NOT mentioned as a principle for issuing cheque passes?

Which of the following conditions is NOT included in the guidelines for selling books at railway bookstalls?

Which of the following is NOT a factor considered by the committee responsible for fixing the license fee for bookstall contracts?

Regarding bookstalls, the Railway Administration should take specific actions to ensure which of the following?

What is the fixed annual license fee for bookstall contracts at small stations with low sales?

According to the guidelines, the price of books at railway bookstalls should be:

What is the purpose of the card passes issued to catering/vending licensees?

Which of the following is NOT permitted for the use of card passes issued to catering/vending licensees?

What is the maximum number of second class card passes that may be issued to a set of staff serving in dining cars/pantry cars?

What type of card pass may be issued to catering/vending licensees to send servants or cooks by train in case of emergencies at outstations?

What is the restriction placed on the use of card passes issued to contractors of dining cars?

What is the main purpose of issuing a limited number of card passes to catering/vending licensees?

What color turban must be worn by staff at a non-vegetarian refreshment room?

What should be done to ensure the quality of catering and vending services?

Who is authorized to inspect catering/vending arrangements at stations and on trains?

What should be worn by all bearers and vendors?

What is the main purpose of surprise inspections?

What is the recommended action for officers of all railway departments regarding catering and vending?

Where are distinctive turbans, caps, or waistbands required to be worn?

What should be the focus of inspections related to catering and vending?

What type of uniforms are required for authorized vendors at stalls or on platforms?

Which of the following aspects is NOT specifically mentioned in the text regarding catering and vending services?

What is the minimum annual turnover required for a static departmental catering unit to submit a quarterly Profit & Loss account to the Railway Board?

What is the method specified for awarding licenses for bookstalls and the sale of books, newspapers, and periodicals at railway stations?

What is the required content for the quarterly statements that the Railway Administration must furnish to the Railway Board regarding departmental catering?

Which of the following items is NOT allowed to be sold under departmental management at stations where catering is done departmentally?

What is the primary directive concerning the sale of books, newspapers, and periodicals on railway platforms?

Who is responsible for vetting the 'Narrative Review' that accompanies the quarterly profit and loss statements for departmental catering?

What is the preference given when awarding bookstall contracts at railway stations?

What is the rationale for preferring firms already in the bookselling business for bookstall contracts?

What is the role of the Railway Board in overseeing departmental catering activities?

What is the main emphasis regarding the sale of books, newspapers, and periodicals at railway stations?