Class 12 Hotel Management Model Question

Name the common garnishes for serving cream soups.

A credit card is a payment card that allows a user to borrow money from a bank to make purchases and repay it later.

What is the appropriate temperature range for poaching?

Mention any two primary functions of carbohydrate.

Why is cleaning important? Write any two points.

Define venue.

How do you dress Nepali style salad?

Enlist any two personal events.

How would you suspect the suspicious guest in hotel as a front office staff? State any two points.

Suggest preventive measures of food poisoning.

What procedure would you follow for bed making?

Define carpet and what equipment and agents will you choose for cleaning carpet.

Distinguish between fermented and distilled alcoholic beverage.

As a housekeeping staff, what steps would you adopt while "spring cleaning" a guestroom.

Draw a format of KOT and explain its purposes.

Compare a’ la carte and table d’hote menus.

How can we develop Nepali food varieties using sauce as mother sauce in continental food? Discuss.

Explain the normal guest check-in procedure along with the essential information required during the process.

Explain the objectives of visitor tabular ledger and its posting procedure in detail.