Class 12 Hotel Management notes and question bank — NEB Exam

Hotel Management

Class 12 - 6 Chapters

Sub. code 4401

NEB — GRADE XII

2083

Old Question

Class 12 Hotel Management Old Question 2083

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

समय (Time) : 2 Hoursपूर्णाङ्क (Full Marks) : 50

Pass Marks : 20

सबै प्रश्नको उत्तर दिनुहोस् । (Attempt All Questions)

This old question paper is for Class 12 Hotel Management, 2083 (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

9 marks[9 x 1 = 9]
1.
[1]

What would you ensure while accepting payment from a credit card? Mention any two points.

2.
[1]

Write the full form of VTL and DND.

3.
[1]

What are abrasives? Explain with an example.

4.
[1]

List any two uses of stock.

5.
[1]

Which mother sauces are flavored with onion cloute and tomato paste?

6.
[1]

Name the countries of origin of Tom Yam and Mulligatawny soups.

7.
[1]

Mention any two personal events popularly celebrated by Gen Z in Nepal.

8.
[1]

Under which type of events are seminar and Dashain categorized?

9.
[1]

What are the other names for sunshine vitamin and lard?

Group B

Short Answer Questions

25 marks[5 x 5 = 25]
10.
[5]

Define balanced diet and describe its needs and importance.

11.
[5]

Types of Distilled Alcoholic Beverages and Popular Brands

Distilled Beverage

Two Popular Brands

Whisky

Johnnie Walker, Jack Daniel’s

Rum

Bacardi, Captain Morgan

Gin

Gordon’s, Bombay Sapphire

Vodka

Smirnoff, Absolut

Brandy

Hennessy, Rémy Martin

Or
11.
[5]

Define menu and explain its types.

12.
[1+1+1+1+1]

What would you enquire from a guest while receiving orders for:

a) Juice
b) Fried egg
c) Tea
d) Salad
e) Vodka

13.
[5]

Discuss the needs and importance of cleaning.

Or
13.

Describe the departure room changing procedure.

14.
[2+3]

What is flower arrangement? List the various themes associated with the colour of flowers.

Group C

Discuss the procedure of normal guest check-in and check-out.

16 marks[2 x 8 = 16]
15.
[4 + 4]

Discuss the procedure of normal guest check-in and check-out.

Or
15.
[4+4]

Describe the different ways and methods of hotel security by handling keys and providing information.

16.
[2+6]

Define soup and write the methods of preparation of cream of mushroom soup.

Hotel Management — Old Question 2083NEB Exam

Paper Overview & Analysis

2083

Year

Old Question

Type

50

Full Marks

20

Pass Marks

2 Hours

Duration

16

Question Items

Question Type Breakdown

Short Answer16

Group Breakdown

Group A9 questions · 9 marks
Group B5 questions · 25 marks
Group C2 questions · 16 marks

Chapter Breakdown

Food Production Department4 items11 marks
Front Office Department3 items10 marks
Housekeeping Department3 items11 marks
Introduction to Event2 items2 marks
Food Science and Nutrition2 items6 marks
Food and Beverage Service2 items10 marks