Hotel Management | Grade 11-XI | Question Paper 2076 [2019] | Sub. Code: 170 | NEB


NATIONAL EXAMINATIONS BOARD [NEB]
Hotel Management - Grade XI-11
Examination - 2076 (2019)
Regular Students | Subject Code: 170
Time - 3 hrs
Full Marks - 75
Pass Marks - 27 (For Partial Student Only)
DOWNLOAD PDF | of Exam Paper | Hotel Management | Grade 11-XI | Sub. Code: 170 | 2076 [2019] NEB
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Candidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.

Group 'A'
(Objective answer questions)

Attempt all questions. [3x5=15]

1. Write 'T' for true and 'F' for the following statements. [5x1=5]

a) Upholsteries are washed on daily.
b) Chafing dish, soup tureen, wine chiller, etc are examples of hollowware.
c) Nepal is targeting two million tourists in the year 2020.
d) Lost and found articles are secured at the security department.
e) Semolina is wheat product.
2. Match the followings: [5x1=5]
Column A
Column B
a. Marjoram
i. paper
b. Doily
ii. bathroom
c. Scanty
iii. cheese
d. Cistern
iv. herb
e. Cheddar
v. baggage
3. Fill in the blanks. [5x1=5]

a) .......... helps to repair and maintain body tissues. (Protein/Carbohydrate)
b) Moulton is type og .......... (fabric/chemical)
c) Chef communar is .......... cook. (staff/roast)
d) Guest registration card is a .......... piece of document. (legal/illegal)
e) .......... tourists are more risk taking. (Religious/Adventure)


Group 'B'
(Short answer questions)

Attempt any six questions. [6x5=30]

4. List the essential points while planning a commercial kitchen.

5. Explain the duties and responsibilities of room attendant.
6. Explain the rules of kitchen safety.

7. Explain guest check-in procedure.

8. Draw a neat organization chart of Food and Beverage department.

9. What is banquet? Explain.

10. Explain par stock and it's importance.

11. List the importance of guest registration.

Group 'C'
(Long answer questions)

Attempt any three questions. [3x10=30]

12. Describe the hospitality knowledge, skill and attitude essential among F & B service personnel. [3+4+3=10]
13. Define kitchen. Explain it's types. [4+6=10]

14. Define hotel. Explain it's types based on location and number of rooms. [2+6+2=10]

15. Make a neat organization chart of housekeeping department and list the duties of public area attendant. [6+4=10]
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