Hotel Management | Question Paper 2081-2024 of Class 12 | NEB
Hotel Management Question Paper 2081-2024 of Class 12 NEB.
NATIONAL EXAMINATIONS BOARD [NEB]Hotel ManagementGrade XII-Class 12For Regular and Grade Increment Students.Examination – 2081 (2024)(New Course)Subject Code: 4401Full Marks – 50Time - 2 hrs
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(For the regular and grade increment/technical stream students whose first two digits of registration number starts from 78, 79 and 80)
Candidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.
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NEB Class 12 Exam Question Papers Collection 2081-2024.
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Hotel Management | Question Paper 2081-2024 of Class 12 | NEB | Code: 4401 | PDF Download.
Economics | Question Paper 2081-2024 of Class 12 | NEB | Code: 3041Q | PDF Download.
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Mathematics | General Stream Question Paper 2081-2024 of Class 12 | NEB | Code: 4021 | PDF Download.
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Mathematics | MCQs | 2081-2024 for Regular Students of Class 12 | NEB | Code: 0081W | PDF Download.
Optional English | Question Paper 2081-2024 of Class 12 | NEB | Code: 3341 | PDF Download.
Optional Nepali | Question Paper 2081-2024 of Class 12 | NEB | Code: 3321 | PDF Download.
Attempt all the questions.
Group 'A'
Very short answer questions. [9x1=9]
1. Which section of accounts department collects hotel's outstanding amount ?2. State any two fire safety measures practiced in hotels.
3. If Brass is polished with 'Brasso', what is silver polished with ?
4. Identify one common characteristic of mire poix and bouquet garni.
5. Name the ingredients for making béchamel sauce.
6. List the styles of fried egg preparation.
7. Write the full form of AV which is required for an event.
8. Mention any two importance of event.
9. What are 'salmonella' and 'E.coli' ?
Group 'B'
Short answers questions. [5x5=25]
10. Describe the needs and importance of balanced diet. 2+3
OR
Explain the causes of food poisoning.
11. List the essential equipment, agents and process of cleaning hard floors. 1.5+1.5+2
12. Write the steps of attending an occupied room. 5
13. Which service style would you recommend in the following outlets and why ? 2.5+2.5
(a) coffee shop
(b) cafeteria
14. Define beverage and list out its classification chart. 1+4
Group 'C'
Long answers questions. [2x8=16]
15. Describe the different ways and methods of hotel safety and security. 4+4
16. Define soup and explain its types. 2+6
OR
List the types of roux based mother sauces and write the recipe and method of any two of them. 2+3+3
Hotel Management Question Paper 2081-2024 of Class 12 NEB.
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