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Explore Class 12 Hotel Management past and model questions by chapter, year, marks and question type.
76 questions found
Distinguish between fermented and distilled alcoholic beverage.
Name the common garnishes for serving cream soups.
Compare a’ la carte and table d’hote menus.
Define carpet and what equipment and agents will you choose for cleaning carpet.
Suggest preventive measures of food poisoning.
As a housekeeping staff, what steps would you adopt while "spring cleaning" a guestroom.
Draw a format of KOT and explain its purposes.
How can we develop Nepali food varieties using sauce as mother sauce in continental food? Discuss.
How do you dress Nepali style salad?
Define venue.
Why is cleaning important? Write any two points.
Explain the normal guest check-in procedure along with the essential information required during the process.
Mention any two primary functions of carbohydrate.
What is the appropriate temperature range for poaching?
A credit card is a payment card that allows a user to borrow money from a bank to make purchases and repay it later.
Explain the objectives of visitor tabular ledger and its posting procedure in detail.