NEB Class 12 Management Hotel Management Question Paper 2077
Group 'A' (Objective Questions)
Answer all objective questions (True/False and multiple choice).
Write 'T' for true and 'F' for false: Bisque and chowder are thick soups.
Answer: True / False
Write 'T' for true and 'F' for false: Bed cover is laid on the guest bed at night.
Answer: True / False
Write 'T' for true and 'F' for false: Beer and wine are classified under fermented alcoholic beverage.
Answer: True / False
Choose the correct answer: A date by which a provisional reservation needs to be confirmed is termed as ...
Choose the correct answer: Store issues goods against ...
Group 'B' (Short answer questions)
Attempt any three questions.
Define sauce and give the recipe and method of preparing velouté sauce.
Define mise-en-place and list the tasks carried out during the process.
Discuss the posting procedure of VTL.
Show the key differences between accompaniment and garnish.
Group 'C' (Long answer questions)
Attempt any one question.
Define wine. Explain the various types of wine.
List the various types of furniture used in the hotel and explain its procedure of care and cleaning.