Hotel Management | Grade 11-XI | Question Paper 2076 [2019] | Sub. Code: 170 | NEB
Hotel Management Grade 11-XI Question Paper 2076-2019 Code-170
DR Gurung
Hotel Management - Grade XI-11
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.
Also Check:
Concepts and Meaning of Tourism | Chapter-1 | Question Answers | Principles of Hotel Management | Grade 11 | NEB.
Group 'A'
(Objective answer questions)
(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)
Attempt any six questions. [6x5=30]
Note :- If you need Grade 11-XI Hotel Management Sub. Code: 170 Question paper 2076/2019 in PDF File, please post your email address in "Comment Box" below. :) alert-success
Please click on downloadable link available above to download NEB Hotel Management question paper of the year 2076-2019 in pdf format. Thanks.
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)
(Short answer questions)
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.
Attempt any three questions. [3x10=30]
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)
(Long answer questions)
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]
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]
Please click on downloadable link available above to download NEB Hotel Management question paper of the year 2076-2019 in pdf format. Thanks.
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DR Gurung
A Learner
(अज्ञान जस्तो ठूलो शत्रु अरु केही छैन।) 🙏🙏
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