Sub. code 4401
NEB — GRADE XII
2082
Old Question
Class 12 Hotel Management Old Question 2082
The candidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.
Pass Marks : 20
सबै प्रश्नको उत्तर दिनुहोस् । (Attempt All Questions)
This old question paper is for Class 12 Hotel Management, 2082 (subject code 4401), carrying full marks of 50 with a pass mark of 20, to be completed within 2 Hours. Model answers are available for questions that have one — reveal them with a free account (a few reveals) or a paid plan (unlimited).
Group A
Very short answer questions.
How would you provide effective security through key handling? State any two points.
What is occupancy ratio?
Write the full form of MC involved in an event.
Mention any two dishes with examples of garnish.
Write the composition of roux.
Enlist any two organisational event.
Write the functions of minerals (any two).
Where are ‘faucet’ and ‘cistern’ installed in a guestroom?
Which part of egg is used in the preparation of ‘Hollandaise’ sauce?
Group B
Short answer questions.
Explain the causes of food poisoning with brief explanation.
Which type of guestrooms will you provide evening turndown service? Interpret its process.
Define flower arrangement and explain its types.
Identify the methods and process of cleaning metals.
When did you last dine out? Highlight the reasons for selecting the restaurant.
Write the following items in order in KoT format while taking order from the guest:
a) Tea b) Omelette c) Juice
Describe the restaurant Mise en Place process.
Group C
Long answer questions:
Define sauce. Write the recipe and method of preparing any two stock-based mother sauces.
Define stock. Mention the quantity, ingredients and general method of preparing white stock and brown stock.
List the modes of payment practiced in star rated hotels. Explain the procedure of taking payment from any two modes.
Paper Overview & Analysis
2082
Year
Old Question
Type
50
Full Marks
20
Pass Marks
2 Hours
Duration
16
Question Items
Question Type Breakdown
Group Breakdown
Chapter Breakdown
| Housekeeping Department | 4 items | — |
| Food Production Department | 4 items | — |
| Front Office Department | 2 items | — |
| Introduction to Event | 2 items | — |
| Food Science and Nutrition | 2 items | — |
| Food and Beverage Service | 2 items | — |