Class 12 Hotel Management

class 12management

The Class 12 Hotel Management curriculum is designed to deepen practical and theoretical understanding across the core operating departments of the hospitality industry.

Chapter Wise Notes Question Banks Syllabus Chapter Wise Questions Viva Practical

NEB

2081

Hotel Management

Hom. 440

Full Marks: 50

Candidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.

"Section A"

Very short answer questions.

[9*1=9]

Which section of accounts department collects hotel's outstanding amount ?

[1]

State any two fire safety measures practiced in hotels.

[1]

If Brass is polished with 'Brasso', what is silver polished with ?

[1]

Identify one common characteristic of mire voix and bouquet garni.

[1]

Name the ingredients for making béchamel sauce.

[1]

List the styles of fried egg preparation.

[1]

Write the full form of AV which is required for an event.

[1]

Mention any two importance of event.

[1]

What are 'salmonella' and 'E.coli' ?

[1]

"Section B"

Short answers questions.

[5*5=25]

Describe the needs and importance of balanced diet.

[5]

Explain the causes of food poisoning.

[5]

List the essential equipment, agents and process of cleaning hard floors.

[5]

Write the steps of attending an occupied room.

[5]

Which service style would you recommend in the following outlets and why ?

(a) coffee shop

(b) cafeteria

[5]

Define beverage and list out its classification chart.

[5]

Show the key differences between red wine and white wine.

[5]

"Section C"

Long answer questions.

[2*8=16]

Describe the different ways and methods of hotel safety and security.

[8]

Define soup and explain its types.

[8]

List the types of roux based mother sauces and write the recipe and method of any two of them.

[8]

Class 12 Hotel Management

Class 12 Management Hotel Management Question Paper 2081 (NEB) – Solved

NEB