NEB Class 12 Hotel Management Model Question 2080

In this Post, We Provide Complete Model Question and Answer Solution of Class 12 Hotel Management Model Question 2079/2080 SET Issued By NEB.

Contents

Hotel Management Class 12 Model Question 2080

Sub. Code : 4401

NEB – GRADE XII 2079 (2022)

Hotel Management

Model Question

Candidates are required to give answers in their own words as far as practicable. Figures in the margin indicate full marks.

Time: 2 hrs.

Full Marks: 50

Attempt all questions.

1. What is credit card ?

2. How would you suspect the suspicious guest in hotel as a front office staff? State any two points.

3. What is the appropriate temperature range for poaching?

4. Why is cleaning important? write any two points.

5. Name the common garnishes for serving cream soups.

6. How do you dress Nepali style salad?

7. Define venue.

8. Enlist any two personal events.(Unit-5)

9. Mention any two primary functions of carbohydrate.

10.Suggest preventive measures of food poisoning. [5]

11.What procedure would you follow for bed making? [5]

As a housekeeping staff, what steps would you adopt while “spring cleaning “a guestroom. [5]

12.Define carpet and what equipment and agents will you choose for cleaning carpet. [2+3]

13.Distinguish between fermented and distilled alcoholic beverage. [5]

14.Draw a format of KOT and explain its purposes. [2+3]

Compare a’ l carte and table d’hote menus. [5]

15. How can we develop Nepali food varieties using sauce as mother sauce in continental food? Discuss. [8]

16.Explain the normal guest check-in procedure along with the essential information required during the process. [6+2]

Explain the objectives of visitor tabular ledger and it’s posting procedure in detail.

NEB Class 12 Hotel Management Model Question 2079-2080 Academic year Pdf is given as: