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Explore Class 12 Hotel Management past and model questions by chapter, year, marks and question type.
76 questions found
List the essential equipment, agents and process of cleaning hard floors.
Mention any two importance of event.
Which section of accounts department collects hotel’s outstanding amount?
Write the full form of A/V which is required for an event.
State any two fire safety measures practiced in hotels.
List the styles of fried egg preparation.
Describe the needs and importance of balanced diet.
List the types of roux-based mother sauces and write the recipe and method of any two of them.
Identify one common characteristic of mire poix and bouquet garni.
What are ‘Salmonella’ and ‘E.coli’?
Explain the causes of food poisoning.
Define beverage and list out its classification chart.
Define soup and explain its types.
Write the steps of attending an occupied room.
Show the key differences between red wine and white wine.
Describe the different ways and methods of hotel safety and security.
Name the ingredients for making béchamel sauce.
Enlist any two personal events.
How would you suspect the suspicious guest in hotel as a front office staff? State any two points.
What procedure would you follow for bed making?