English Comprehension Test Questions with Answers for Competitive Exams

What is the passage mainly about?

Read the given passage and answer the questions that follow.
Design has manifold applications and usages ranging from the most obvious or surface-level usages to the subtler and indirect usages that have far-reaching and deeper impact. The significance of design lies in its ability to fulfil these demands, whether aesthetic, teleological or semiotic. By aesthetics, it is broadly understood as its sensory and beauty values, i.e. Concerned with the judgment of visual taste, here it is meant as the sensory appreciation of graphic design. While by functionality is meant the practical aspects of a given graphic design such as usability, communicability, readability and making an impact. Its efficiency lies in its ability to do so. Design has function as well as some purpose. In theoretical terms the ability of design to fulfil the function or purpose is called ‘teleology’ of design. Apart from the above two, there is one more aspect of design called ‘content’ or meaning of design that can be broadly called as semiotic value of design. A simple discussion might elaborate this case. Food has taste that caters to our taste buds which is a sensory quality of food. Sometimes the colour of food is attractive therefore we like it and probably other times we get attracted towards it because it is presented in an appealing manner. Aroma, taste and decoration or garnishing cater to our sensory expectations. Food also has nutritional value that is concerned with supplying energy to the body that helps in its overall physical growth and maintenance of general health and work efficiency and at times such food may not be visually attractive. This is the teleological significance. Now if the food is cooked by a mother, sister or wife, then it has a special meaning and a highly personal significance attached to it. It may not be very nutritious or properly garnished, still the food will have its own unique significance which is the semiotic value of the food. 

The ability of a design to fulfil the purpose is called:

Read the given passage and answer the questions that follow.
Design has manifold applications and usages ranging from the most obvious or surface-level usages to the subtler and indirect usages that have far-reaching and deeper impact. The significance of design lies in its ability to fulfil these demands, whether aesthetic, teleological or semiotic. By aesthetics, it is broadly understood as its sensory and beauty values, i.e. Concerned with the judgment of visual taste, here it is meant as the sensory appreciation of graphic design. While by functionality is meant the practical aspects of a given graphic design such as usability, communicability, readability and making an impact. Its efficiency lies in its ability to do so. Design has function as well as some purpose. In theoretical terms the ability of design to fulfil the function or purpose is called ‘teleology’ of design. Apart from the above two, there is one more aspect of design called ‘content’ or meaning of design that can be broadly called as semiotic value of design. A simple discussion might elaborate this case. Food has taste that caters to our taste buds which is a sensory quality of food. Sometimes the colour of food is attractive therefore we like it and probably other times we get attracted towards it because it is presented in an appealing manner. Aroma, taste and decoration or garnishing cater to our sensory expectations. Food also has nutritional value that is concerned with supplying energy to the body that helps in its overall physical growth and maintenance of general health and work efficiency and at times such food may not be visually attractive. This is the teleological significance. Now if the food is cooked by a mother, sister or wife, then it has a special meaning and a highly personal significance attached to it. It may not be very nutritious or properly garnished, still the food will have its own unique significance which is the semiotic value of the food. 

The practical aspects of a graphic design DO NOT take into account:

Read the given passage and answer the questions that follow.
Design has manifold applications and usages ranging from the most obvious or surface-level usages to the subtler and indirect usages that have far-reaching and deeper impact. The significance of design lies in its ability to fulfil these demands, whether aesthetic, teleological or semiotic. By aesthetics, it is broadly understood as its sensory and beauty values, i.e. Concerned with the judgment of visual taste, here it is meant as the sensory appreciation of graphic design. While by functionality is meant the practical aspects of a given graphic design such as usability, communicability, readability and making an impact. Its efficiency lies in its ability to do so. Design has function as well as some purpose. In theoretical terms the ability of design to fulfil the function or purpose is called ‘teleology’ of design. Apart from the above two, there is one more aspect of design called ‘content’ or meaning of design that can be broadly called as semiotic value of design. A simple discussion might elaborate this case. Food has taste that caters to our taste buds which is a sensory quality of food. Sometimes the colour of food is attractive therefore we like it and probably other times we get attracted towards it because it is presented in an appealing manner. Aroma, taste and decoration or garnishing cater to our sensory expectations. Food also has nutritional value that is concerned with supplying energy to the body that helps in its overall physical growth and maintenance of general health and work efficiency and at times such food may not be visually attractive. This is the teleological significance. Now if the food is cooked by a mother, sister or wife, then it has a special meaning and a highly personal significance attached to it. It may not be very nutritious or properly garnished, still the food will have its own unique significance which is the semiotic value of the food. 

Aesthetics is mainly concerned with:

Read the given passage and answer the questions that follow.
Design has manifold applications and usages ranging from the most obvious or surface-level usages to the subtler and indirect usages that have far-reaching and deeper impact. The significance of design lies in its ability to fulfil these demands, whether aesthetic, teleological or semiotic. By aesthetics, it is broadly understood as its sensory and beauty values, i.e. Concerned with the judgment of visual taste, here it is meant as the sensory appreciation of graphic design. While by functionality is meant the practical aspects of a given graphic design such as usability, communicability, readability and making an impact. Its efficiency lies in its ability to do so. Design has function as well as some purpose. In theoretical terms the ability of design to fulfil the function or purpose is called ‘teleology’ of design. Apart from the above two, there is one more aspect of design called ‘content’ or meaning of design that can be broadly called as semiotic value of design. A simple discussion might elaborate this case. Food has taste that caters to our taste buds which is a sensory quality of food. Sometimes the colour of food is attractive therefore we like it and probably other times we get attracted towards it because it is presented in an appealing manner. Aroma, taste and decoration or garnishing cater to our sensory expectations. Food also has nutritional value that is concerned with supplying energy to the body that helps in its overall physical growth and maintenance of general health and work efficiency and at times such food may not be visually attractive. This is the teleological significance. Now if the food is cooked by a mother, sister or wife, then it has a special meaning and a highly personal significance attached to it. It may not be very nutritious or properly garnished, still the food will have its own unique significance which is the semiotic value of the food. 

Which of the following aspects of a dish does NOT have a sensory appeal?

Read the given passage and answer the questions that follow.
There are five basic features of services. These features distinguish them from goods. The first is that services are intangible. They are experiential in nature. One cannot taste a doctor’s treatment, or touch entertainment. One can only experience it. An important implication of this is that quality of the offer can often not be determined before consumption or before purchase. It is, therefore, important for the service providers that they consciously work on creating a desired service so that the customer undergoes a favourable experience. The second important characteristic of services is inconsistency. Since there is no standard tangible product, services have to be performed exclusively each time. Different customers have different demands and expectations. Service providers need to have an opportunity to alter their offer to closely meet the requirements of the customers. Another important characteristic of services is the simultaneous activity of production and consumption being performed. This makes the production and consumption of services inseparable. While we can manufacture a car today and sell it after, say, a month; this is often not possible with services that have to be consumed as and when they are produced. For example, the services of a teacher, doctor or lawyer. Service providers may design a substitute for the person by using appropriate technology but the interaction with the customer remains a key feature of services. Automated Teller Machines (ATMs) may replace the banking clerk for the front office activities like cash withdrawal and cheque deposit. But, at the same time, the presence of the customer, is required and his/her interaction with the process has to be managed. Services have little or no tangible components and, therefore, cannot be stored for a future use. That is, services are perishable and providers can, at best, store some associated goods but not the service itself. This means that the demand and supply needs to be managed as the service has to be performed as and when the customer asks for it. They cannot be performed earlier to be consumed at a later date. For example, a railway ticket can be stored but the railway journey will be experienced by a traveller only when the railways provide it.

For a pleasant experience of a service, the provider should:

Read the given passage and answer the questions that follow.
There are five basic features of services. These features distinguish them from goods. The first is that services are intangible. They are experiential in nature. One cannot taste a doctor’s treatment, or touch entertainment. One can only experience it. An important implication of this is that quality of the offer can often not be determined before consumption or before purchase. It is, therefore, important for the service providers that they consciously work on creating a desired service so that the customer undergoes a favourable experience. The second important characteristic of services is inconsistency. Since there is no standard tangible product, services have to be performed exclusively each time. Different customers have different demands and expectations. Service providers need to have an opportunity to alter their offer to closely meet the requirements of the customers. Another important characteristic of services is the simultaneous activity of production and consumption being performed. This makes the production and consumption of services inseparable. While we can manufacture a car today and sell it after, say, a month; this is often not possible with services that have to be consumed as and when they are produced. For example, the services of a teacher, doctor or lawyer. Service providers may design a substitute for the person by using appropriate technology but the interaction with the customer remains a key feature of services. Automated Teller Machines (ATMs) may replace the banking clerk for the front office activities like cash withdrawal and cheque deposit. But, at the same time, the presence of the customer, is required and his/her interaction with the process has to be managed. Services have little or no tangible components and, therefore, cannot be stored for a future use. That is, services are perishable and providers can, at best, store some associated goods but not the service itself. This means that the demand and supply needs to be managed as the service has to be performed as and when the customer asks for it. They cannot be performed earlier to be consumed at a later date. For example, a railway ticket can be stored but the railway journey will be experienced by a traveller only when the railways provide it.

Entertainment is an intangible service because it can only be:

Read the given passage and answer the questions that follow.
There are five basic features of services. These features distinguish them from goods. The first is that services are intangible. They are experiential in nature. One cannot taste a doctor’s treatment, or touch entertainment. One can only experience it. An important implication of this is that quality of the offer can often not be determined before consumption or before purchase. It is, therefore, important for the service providers that they consciously work on creating a desired service so that the customer undergoes a favourable experience. The second important characteristic of services is inconsistency. Since there is no standard tangible product, services have to be performed exclusively each time. Different customers have different demands and expectations. Service providers need to have an opportunity to alter their offer to closely meet the requirements of the customers. Another important characteristic of services is the simultaneous activity of production and consumption being performed. This makes the production and consumption of services inseparable. While we can manufacture a car today and sell it after, say, a month; this is often not possible with services that have to be consumed as and when they are produced. For example, the services of a teacher, doctor or lawyer. Service providers may design a substitute for the person by using appropriate technology but the interaction with the customer remains a key feature of services. Automated Teller Machines (ATMs) may replace the banking clerk for the front office activities like cash withdrawal and cheque deposit. But, at the same time, the presence of the customer, is required and his/her interaction with the process has to be managed. Services have little or no tangible components and, therefore, cannot be stored for a future use. That is, services are perishable and providers can, at best, store some associated goods but not the service itself. This means that the demand and supply needs to be managed as the service has to be performed as and when the customer asks for it. They cannot be performed earlier to be consumed at a later date. For example, a railway ticket can be stored but the railway journey will be experienced by a traveller only when the railways provide it.

What is the key feature of any service?

Read the given passage and answer the questions that follow.
There are five basic features of services. These features distinguish them from goods. The first is that services are intangible. They are experiential in nature. One cannot taste a doctor’s treatment, or touch entertainment. One can only experience it. An important implication of this is that quality of the offer can often not be determined before consumption or before purchase. It is, therefore, important for the service providers that they consciously work on creating a desired service so that the customer undergoes a favourable experience. The second important characteristic of services is inconsistency. Since there is no standard tangible product, services have to be performed exclusively each time. Different customers have different demands and expectations. Service providers need to have an opportunity to alter their offer to closely meet the requirements of the customers. Another important characteristic of services is the simultaneous activity of production and consumption being performed. This makes the production and consumption of services inseparable. While we can manufacture a car today and sell it after, say, a month; this is often not possible with services that have to be consumed as and when they are produced. For example, the services of a teacher, doctor or lawyer. Service providers may design a substitute for the person by using appropriate technology but the interaction with the customer remains a key feature of services. Automated Teller Machines (ATMs) may replace the banking clerk for the front office activities like cash withdrawal and cheque deposit. But, at the same time, the presence of the customer, is required and his/her interaction with the process has to be managed. Services have little or no tangible components and, therefore, cannot be stored for a future use. That is, services are perishable and providers can, at best, store some associated goods but not the service itself. This means that the demand and supply needs to be managed as the service has to be performed as and when the customer asks for it. They cannot be performed earlier to be consumed at a later date. For example, a railway ticket can be stored but the railway journey will be experienced by a traveller only when the railways provide it.

Which of the following is NOT a service provider?

Read the given passage and answer the questions that follow.
There are five basic features of services. These features distinguish them from goods. The first is that services are intangible. They are experiential in nature. One cannot taste a doctor’s treatment, or touch entertainment. One can only experience it. An important implication of this is that quality of the offer can often not be determined before consumption or before purchase. It is, therefore, important for the service providers that they consciously work on creating a desired service so that the customer undergoes a favourable experience. The second important characteristic of services is inconsistency. Since there is no standard tangible product, services have to be performed exclusively each time. Different customers have different demands and expectations. Service providers need to have an opportunity to alter their offer to closely meet the requirements of the customers. Another important characteristic of services is the simultaneous activity of production and consumption being performed. This makes the production and consumption of services inseparable. While we can manufacture a car today and sell it after, say, a month; this is often not possible with services that have to be consumed as and when they are produced. For example, the services of a teacher, doctor or lawyer. Service providers may design a substitute for the person by using appropriate technology but the interaction with the customer remains a key feature of services. Automated Teller Machines (ATMs) may replace the banking clerk for the front office activities like cash withdrawal and cheque deposit. But, at the same time, the presence of the customer, is required and his/her interaction with the process has to be managed. Services have little or no tangible components and, therefore, cannot be stored for a future use. That is, services are perishable and providers can, at best, store some associated goods but not the service itself. This means that the demand and supply needs to be managed as the service has to be performed as and when the customer asks for it. They cannot be performed earlier to be consumed at a later date. For example, a railway ticket can be stored but the railway journey will be experienced by a traveller only when the railways provide it.

Which of the following statements is NOT true?