Hotel Management | Code-270 | Class 12 | Exam Paper 2075 [2018] | National Examinations Board
| DOWNLOAD PDF | of Question Paper | Hotel Management | Class 12 | Subject Code: 270 | 2075 [2018] | NEB
Download | All Question Papers | Faculty Of Management | Class 12 | 2075/2018 | NEBCandidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.
Group 'A'
(Objective answer questions)
Attempt all questions: [3x5=15]
1. Write 'T' for true and 'F' for false for the following statements. [5x1=5]
a) Hotel tariff does not include check in and check out time. ( )
b) Room maid needs to announce 'Housekeeping' to enter the vacant room. ( )
c) Service spoon is a portion control equipment. ( )
d) Stock should not be restored in a refrigerator. ( )
e) Sauce gives additional texture to foods. ( )
2. Match the followings: [5x1=5]
a) Payment ( ) Linen
b) Napery ( ) Commission
c) Proof ( ) Pulp
d) Puree ( ) Alcohol
e) Brut ( ) Champagne
3. Choose the correct answers. [5x1=5]
a) .......... is not the mode of reservation.
(i) Airline (ii) Fax
(iii) Computer (iv) Letter
b) The perfect hotel traffic includes.
(i) Validity (ii) Room rate
(iii) Meal timing (iv) All of the above
c) Which of the following is not needed to clean glass?
(i) Bucket (ii) Newspaper
(iii) Soda (iv) Blade
d) In French classical menu, Relove denotes:
(i) Entree (ii) Main course
(iii) Potage (iv) Sweet
e) Which of the following is a light breakfast?
(i) American (ii) English
(iii) Continental (iv) All of the above
Group 'B'
(Short answer questions)
Attempt any six questions. [6x5=30]
4. How do you deal with the suspicious people in a hotel? Explain.
5. What is the purpose of preparing VTL?
6. List down the need and importance of cleaning.
7. Mention cleaning equipments and materials required for hard floor.
8. Write notes on mise-en-scene.
9. What are the points to consider during service of cigar?
10. Define salad. Explain the parts of salad.
11. Write down the importance of accompaniment?
Group 'C'
(Long answer questions)
Attempt any three questions. [3x10=30]12. Briefly explain the factors affecting reservation. [10]
13. Write down the steps while cleaning a bedroom and bathroom. [5+5=10]
14. Make a neat chart of methods of cooking. Explain any three cooking techniques under medium of liquid with basic rules. [4+6=10]
15. What is the need and objective of food and beverage control? Explain TOT as control tool with its purpose and format. [4+6=10]
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| NEB Class 12/Grade XII Hotel Management Question Paper 2075-2018 |
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| NEB Class 12/Grade XII Hotel Management Question Paper 2075-2018 |
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