Class 12 Hotel Management Old Question 2081

List the styles of fried egg preparation.

State any two fire safety measures practiced in hotels.

Write the full form of A/V which is required for an event.

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

Mention any two importance of event.

If brass is polished with ‘Brasso’, what is silver polished with?

Identify one common characteristic of mire poix and bouquet garni.

What are ‘Salmonella’ and ‘E.coli’?

Name the ingredients for making béchamel sauce.

Describe the needs and importance of balanced diet.

Explain the causes of food poisoning.

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

Write the steps of attending an occupied room.

Define beverage and list out its classification chart.

Which service style would you recommend in the following outlets and why?
  (a) coffee shop
  (b) cafeteria

Show the key differences between red wine and white wine.

Define soup and explain its types.

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

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