NEB Class 12 Management Hotel Management Question Paper 2077 Nepal

The correct answer is release time — the cut-off date/time by which a provisional (tentative) reservation must be confirmed, after which the room may be released.

The correct answer is requisition — stores issue goods only against an authorised requisition slip.

Sauce: A liquid or semi-liquid preparation, thickened or seasoned, served with or used in preparing food to add flavour, moisture, richness and visual appeal.

Velouté (a mother sauce): It is a blond roux moistened with a white stock (chicken, veal or fish).

Recipe (approx.): white stock 1 L; butter 60 g; refined flour 60 g; salt and pepper to taste.

Method: Make a blond roux by cooking the flour gently in butter without colouring; gradually add hot white stock while whisking to avoid lumps; simmer until it coats the back of a spoon, skimming impurities; season and strain. Used as a base for derivative sauces.

Mise-en-place (French, 'everything in its place') is the advance preparation and organisation of all ingredients, equipment and the workstation before actual cooking/service begins.

Tasks: assembling and weighing/measuring ingredients; washing, peeling, cutting and portioning vegetables/meat; preparing stocks, sauces and garnishes; pre-heating ovens; arranging and cleaning tools/equipment and the work area; preparing marinades; and labelling/storing prepped items so service runs smoothly.

The Visitor's Tabular Ledger (VTL) is a daily summary record of all charges and credits of resident guests. Posting procedure: (1) carry forward the opening balance (brought forward from the previous day) for each room; (2) post all debit charges as they arise — room/apartment charge, meals (breakfast/lunch/dinner), beverages, laundry, telephone, and other services — in their respective columns against the guest's room/name; (3) post any credits/allowances and advance payments; (4) total each guest's charges horizontally and each revenue column vertically (cross-checking horizontal and vertical totals must agree); (5) compute each guest's closing balance to be carried forward to the next day. The VTL thus tracks each guest's running account and provides the basis for the final bill at check-out.

Wine: An alcoholic beverage produced by the complete or partial fermentation of the juice of freshly gathered ripe grapes (or grape juice).

Types of wine:

1. Still/table/natural wines — no effervescence; subdivided into red, white and rosé wines.
2. Sparkling wines — contain carbon dioxide giving effervescence (e.g. Champagne).
3. Fortified wines — strengthened by adding spirit/brandy to raise alcohol (e.g. Sherry, Port, Madeira, Vermouth).
4. Aromatized wines — flavoured with herbs, spices or other aromatics (e.g. Vermouth).

(Wines may also be classified by colour — red, white, rosé; and by sweetness — dry, medium, sweet.)

Types of hotel furniture: by material — wooden, metal, cane/bamboo, upholstered (sofa, armchair), plastic/fibre, glass-topped; by use/area — bedroom furniture (bed, wardrobe, dressing table, bedside table, luggage rack), seating (chairs, sofas), tables (dining, coffee, writing), and lobby/restaurant furniture.

Care and cleaning procedure:

• Wooden furniture: dust daily with a soft dry/lint-free cloth; clean with mild furniture cleaner/polish; avoid excess water and direct heat/sunlight; wax/polish periodically; repair scratches.
• Metal furniture: dust and wipe with a damp cloth; use metal polish for brass/chrome; dry thoroughly to prevent rust.
• Upholstered furniture: daily vacuuming/brushing; spot-clean stains immediately with appropriate solvent; shampoo periodically; protect from moths.
• Cane/bamboo: dust and brush in crevices; wipe with a damp cloth; dry well to prevent sagging/mould.
• Glass/plastic: wipe with glass/all-purpose cleaner; avoid abrasives.

General rules: follow a routine and periodic cleaning schedule, handle gently, use correct agents for each surface, and report damage for repair.