.jpeg)
Hotel Management Class 11 HSEB | NEB
Syllabus
Full marks: 100 Teaching hrs:150
Introduction
The hotel management course has been specially designed to familiarize the students with the hospitality industry with specific reference to hotels. The course will enable the students to pursue a hotel line as a career.
Schools offering this course must have minimum facilities for practical, demonstration related to the kitchen, housekeeping, front office, and food, and beverage service.
General Objectives
The general objectives of this course are:
To provide basic knowledge required for the hospitality industry
To impart basic knowledge required for hotel industry
To prepare the students for Hotel Management course for grade XII
Specific Objectives
On completion of this course, the students will be able:
Understand the role and nature of hospitality industry;
Identify various types of accommodation and catering establishments and their departments:
Explain interdepartmental relations in hotel and their needs and functions.
Course Scheme
Breakdown of Theory, Practical and Demonstration Classes Hours
Course Contents
Chapter 1 Concept and Meaning of Tourism LH20
Concepts and nature of hospitality
Concepts and meaning of tourism
Nature of tourism
Components – Attraction, Accessibility, Accommodation and Amenities
Evolution ( Development) of tourism – National and International
Importance and Impact of tourism
Tourists – Meaning and concept, character and types
Chapter 2 Introduction to Hotel LH20
2.1 Concepts of hotel and catering establishment
2.2 Development of hotel and catering industry – National and International
2.3 Classification of catering and hotel establishments
2.4 Chain hotels
2.5 Hotel Organization
Importance of organization chart
Organization chart
Basis of departmentalization
2.6 Function of each departments
Functional departments (Administration, marketing, finance)
Operational departments ( Front office, food and Beverage, kitchen, housekeeping)
Interrelationship of various departments
Chapter 3 Front Office Department LH30
3.1 Definition and role of front office
3.2 Organization Chart, staffing, and job description.
- Sections within front office and their functions
3.3 Attributes of front office personnel
3.4 Front office terminologies
3.5 Types of Rooms and Room Symbols
3.6 Registration
- Meaning and Purpose
- Procedure and forms used
3.7 Check-in and check-out procedures
- Use of various forms used
- Procedure
3.8 Sundry services
- Handling messages
- Types of message
- Providing information about hotel and facilities available
3.9 Coordination with other department – purpose and process
Chapter 4 Housekeeping Department LH20
4.1 Definition and function of housekeeping
4.2 Organization Chart
- Difference sections and their functions
- staffing and job description
4.3 Personal attributes
4.4 Housekeeping terminologies
4.5 Guest Room
- Introduction
- Contents and supplies
4.6 Housekeeping terminologies
4.7 Guest Room
- Introduction
- Contents and supplies
4.8 Forms and formats
4.9 Linens/Uniforms
- Definition and types
- Storage, Inventory, Control and Par Stock
4.10 Keys
- Types
- Control
4.11 Handling situation
- Guest complains
- Lost and found
- Sick guest
- Death of a guest
4.12 Coordination and relation of house keeping with other departments
Chapter 5 Kitchen ( food production) Department LH35
Introduction
Types of kitchen
Kitchen planning
Kitchen Organization
Staffing and job description
Hygiene
Personal hygiene
Kitchen hygiene/safety and rules
Food Commodities
Vegetables
Cereals and flours
Milk and milk products fruits and nuts poultry/ games
Eggs
Meat (lamb, mutton, pork, buff)
Fish / sea foods
Raising agents
Fats and oil
Spices and herbs
Elementary Nutrition
Proteins
Carbohydrates
Vitamins
Minerals and water
Food Poisoning
Causes and control measures
Chapter 6 Food and Beverage service LH25
6.1 Food and Beverage service department of hotel
- Nature and function
6.2 Organization chart
- Staffing and job description
- Outlets and their functions
6.3 Hospitality knowledge, skill and attitude of F and B service staffs
6.4 Identification of Service equipments and other service appointments
6.5 Basic culinary terminologies
6.6 Coordination with other departments
Chapter Based Questions of Class 11 HSEB| NEB| for Hotel Management
Chapter 1: Concept and meaning of Tourism
Short Answer Questions
2075,2070: Discuss the characteristics of a tourist.[5]
2075: Explain the nature of hospitality
2075: What are the positive and negative impacts of tourism?[5]
2074: Explain accessibility and its importance in tourism.[5]
2074: Discuss the impact of tourism on environment.[5]
2074: Discuss hospitality and explain its characteristics.[5]
2074: Differentiate between man-made and natural attractions.[5]
2073: Discuss about the nature of tourism.[5]
2073: Define hospitality and classify its sector.[5]
2073: Discuss hospitality and explain its characteristics.[5]
2072: ‘All the travels are not tourists’. Justify.[5]
2072: what are the nature of tourism ? explain[5]
2072: Discuss the impact of tourism on environment.[5]
2072: Explain the characteristics of a tourist.[5]
2072: Discuss accessibility in tourism.[5]
2071: Explain the various characteristics of a tourist.[5]
2071: Explain the nature of hospitality service.[5]
2071: Explain the effect of tourism on society.[5]
2071: Explain the accessibility and its importance in tourism.[5]
2069: Define tourist and list its types.[5]
2070: : Define hospitality and classify its sector.[5]
2068: Write basic difference between Attractions and Amenities.[2.5+2.5]
2066: Explain the tourist and their types.[5]
2065: Explain the tourist and their characteristics.[5]
2065: Explain the hospitality and its service nature.[5]
2064: Discuss the importance of hospitality industry in the economy of Nepal.[5]
2063: Components of tourism helps the development of the hospitality industry, explain.[5]
2060: Define tourism.[2]
2063: Explain the tourist and its types.[5]
2062: Define tourist and list their types.[5]
2060: Explain the tourist and its types.[5]
2059: Define the tourist.[5]
Long Answer Questions
2075: Define tourism and explain its components.[2+8]
Define tourism and explain its components.[2+8]
2074: Discuss the positive impacts of tourism.[10]
2073: Trace out the history of development of tourism in Nepal.[10]
2072: Define tourism and discuss its nature.[10]
2072: What is hospitality? Explain its service nature and sectors.[10]
2072: Explain the various types of tourism.[10]
2071: Explain the various impact of tourism in our society.[10]
2071: Describe attraction as component of tourism with the reference of natural attractions of Nepal.[10]
2071: Describe tourism and its impact on society and environment.[10]
2070: What is tourism and why lumbini will be the main tourism destination of Nepal for international tourists? [10]
2069: How Nepal can benefit from the tourism industry? Discuss.[10]
2069: Discuss the development of hotel industries in Nepal.[10]
2068: Highlight the positive impact of domestic tourism in the national economy.[10]
2067: What is accessibility in tourism? Explain with reference of its condition of Nepal.[7+3]
2065: Define tourism and explain its impact in the developing countries like Nepal.[10]
2061: Explain the evolution of tourism.[10]
2059: Why is tourism important for Nepal?[10]
Chapter 2: Introduction to Hotel
Short Answer Questions
2075: Explain the sectors of hospitality.[5]
2075: Briefly explain the various types of commercial catering.[5]
2075: Explain any two functional department in a hotel.[5]
2075: Write short notes on chain hotel.[5]
2075, 2074: Write the importance of organization chart.[5]
2074: What is welfare catering? Explain [5]
2074: What are commercial caterings in hospitality industry? Explain.[5]
2073,2072: Discuss the importance of organization chart.[5]
2073: 2073: Discuss about the industrial and institutional catering.[5]
2073: Explain Resort[2.5]
2072: Classify and explain hotels based on location.[5]
2072: Explain any two operational departments of hotel.[5]
2072: Classify commercial caterings and explain its characteristics in brief.[5]
2071: What is resort?[5]
2071: Discuss any two functional departments.[5]
2071: Explain the commercial catering establishments.[5]
2071: Discuss the meaning and definition of hotels.[5]
2071: Describe the industrial catering with examples.[5]
2071: Describe the role of international hotel chain.[5]
2071: Classify hotel based on location and explain city center hotel.[5]
2070: Discuss about the international hotel chain.[5]
2070: Describe the transport catering.[5]
2070: What different types of hotels fall under the location factors? Explain.[5]
2070: Make the organization chart of a large hotel.[5]
2069: Define catering and its types.[5]
2069: Explain various types of transport catering.[5]
2068: Make a list of 8 international chain hotels and underline the two operating in Nepal.[5]
2067: Define hospitality and state its types.[5]
2067: Define catering and explain outdoor catering.[5]
2067: What are the importance of organization chart.[5]
2066: Explain air catering in Nepal.[5]
2065: Explain the welfare catering and its service.[5]
2064: Draw an organization chart of a large hotel showing different sections of the department.[5]
2063: Describe development of hotel and catering establishment in Nepal.[5]
2062: Explain the eco-tourism.[5]
2062: Explain the air catering.[5]
2061: Explain the importance of organization chart.[5]
2061: Define the catering.[2]
2061: Define the Attributes.[2]
2061: Define the Vouchers.[2]
2061: Define the Salesmanship.[2]
2060: Explain the types of catering establishment.[5]
2059: Explain the hotel chain.[5]
2059: Define the tarrif.[2]
Long Answer Questions
2076: Define hotel. Explain the types based on location and number of rooms.[2+6+2]
2075: Classify catering establishment. Explain the development of hotel industry in Nepal.[4+6]
2074: Explain the types of hotels based on location and number of rooms.[10]
2074: Define hotel and explain its types based on location.[2+8]
2073: Define hotel and classify it under location factor.[10]
2072: Define hotel and explain its types based on location.[2+8]
2071: Discuss the role of operational departments of hotels and mention their sections.[10]
2071: Classify functional and operational departments found on hotel. Explain.[10]
2070: Discuss the development of hotel industry in the context of Nepal.[10]
2069: Draw an organization chart of a large hotel showing different sections of the department and also explain the importance of organization chart.[10]
2066: Draw an organization chart of a large hotel and explain briefly functional departments.[10]
2065: Define hotel and explain its types according to location.[10]
2062: Draw an organization chart of a large hotel showing different sections of the department with the position of the department heads.[10]
Chapter 3: Front Office Department
Short Answer Questions
2076: Explain guest check-in procedure.[5]
2076: List the importance of guest registration.[5]
2075: Define guest registration and explain its importance.[5]
2075: Explain the role of front office in a hotel.[5]
2074: Explain the procedure of guest check-out.[5]
2074: Write down the step process of guest check-out practiced in hotels.[5]
2074: What are the types of room found in normal hotels?
2073: Explain the job responsibilities of room attendant.[5]
2073: Draw an organization chart of front office.[5]
2073: Explain the procedure of guest check-out.[5]
2073: List the information to be provided to the guests about hotel facilities and services.[5]
2073: Explain Room plan.[2.5]
2072: Write the job description of receptionist.[5]
2072: Write the procedure of guest check in.[5]
2072: What are the importance of organization chart? Explain [5]
2072: What are the section with front office? Explain [5]
2072: Explain the check-in process of hotel guest.[5]
2072: What is registration of guest? Discuss its importance.[5]
2072:Explain the folloeing:
Paging
Message
2071: Explain the procedure of guest check-out.[5]
2071: Explain the essential quality attributes of front office staffs.[5]
2071: List and explain the various types of room plan.[5]
2070: List and explain the various attributes essential for front office personnel.[5]
2070: What are the steps to be followed in guest check out procedures? Explain [5]
2070: What are the job opportunities of room attendant?[5]
2069: Explain in brief about the functions of front office department.[5]
2069: How is the check in process carried out? Explain [5]
2068: What are the various types of rooms and room symbol found in a hotel?[5]
2067: Write the job description of receptionist.[5]
2066: Explain the following check out procedures.[5]
2066: Explain the following Sundry Service.[5]
2065: Explain the check in procedures.[5]
2064: What are the various sections within a front office department? Illustrate with chart.[5]
2063: Explain the types of room.[5]
2063: Explain the registration.[5]
2063: Draw a sample of guest registration card and explain the importance of registration.[5]
2063: Enlist check in and check out procedures of a of a guest in a large hotel.[5]
2062: Explain the front office [3]
2062: Draw a neat format of an ‘Errand Card’ and explain its importance and uses.[5]
2061: Define a front office.[2]
2061: Explain the types of rooms and its description.[5]
2060: Explain the basis of changing room rates.[5]
2060: Define skippers.[2]
2059: Explain the registration procedure.[5]
2059: Define front office.[2]
2059: Define the briefing.[2]
Long Answer Questions
2075: Explain the check in procedures and check out procedure.[5+5]
2075: What are the sundry service?discuss the attributes required for front office personnel.[4+6]
2072: Explain the guest registration card , its types and importance with the help of a neat specimen.[2+3+3+2]
2071: Explain any ten types of guest room and ten types of room symbols practiced in hotels.[10]
2069: List various types of rooms found in international standard hotels and explain them in brief.[10]
2068: Explain the sequential procedure of check in and check out of the guest.[5+5]
2067: Explain check in and check out procedures step by step.[5+5]
Chapter 4: Housekeeping
Short Answer Questions
2076: Draw a neat organization chart of food and beverage department.[5]
2076: What is banquet? Explain [5]
2075: Explain the functions and importance of room service.[5]
2075: How do you control keys in hotel? Explain [5]
2074: List the duties and responsibilities of floor supervisor.[5]
2074: Draw an organization chart of housekeeping and show its staffing.[5]
2073: Define par stock and discuss its importance.[5]
2072: Prepare lost and found format used in housekeeping.[5]
2072: Discuss the quality attributes of house keeping department.[5]
2072: Define par stock and discuss its importance.[5]
2072: List and explain the coordination departments of housekeeping.[5]
2072: Explain par stock and its importance.[5]
Define linen and explain its types.[5]
2072: How would you handle the situations of death of a guest in a hotel?[5]
2071: List the duties and responsibilities of room maid.[5]
2071: Discuss the relation between housekeeping and other departments of hotel.[5]
2071: List the duties and responsibilities of Executive Housekeeping.[5]
2070: Describe the duties and responsibilities of a room attendant.[5]
2070: List the various types of keys and explain their functions.[5]
2069: What is role of housekeeping department in a hotel? Explain [5]
2069: List the duties and responsibilities of room maid.[5]
2069: How would you handle the situations of death of a guest in a hotel?[5]
2069: Explain the coordination departments of housekeeping.[5]
2068: Write the job description of a floor Supervisor.[5]
2068: What is the procedure of handling a sick guest in a hotel?[5]
2067: Explain lost and found and its procedures.[5]
2066: Explain the following types of keys.[5]
2065: Explain the functions of housekeeping.[5]
2065: Explain any 10 guests room supplies.[5]
2064: Write short notes on lost and found.[2]
2064: Write short notes on types of room.[2]
2064: Write short notes on linen.[2]
2064: Write down various types of housekeeping sections provided for the activities of the department.[5]
2063: Sketch an organization chart of a house keeping department and explain duties of a room attendant.[5]
2063: Explain the linen.[5]
2063: Explain the guestroom supplies.[5]
2062: Explain the lost and found.[3]
2062: Sketch an organization chart of a house keeping department with duties and responsibilities of Executive Housekeeping.[5]
2061: Explain the Uniform and upkeep.[5]
2060: Define the dressing.[2]
2059: Define the house keeping.[2]
2059: Make a list of 10 contents and supplies kept in the guestroom by house keeping.[5]
Long Answer Questions
2076: Describe the hospitality knowledge, skills and attitude essential among F and B service personnel.[3+4+3]
2075: List food and beverage service equipments and explain its purpose(10 each) [5+5]
2074: What are the keys used in the hotel? Explain along with key control procedure.[5+5]
2074: What is linen? Explain its types and their exchange and storage system.[2+3+5]
2073: Write down the basic handling of unusual situations of hotel guests performed by housekeeping staffs.[10]
2073: List the contents and supplies of a guestroom with the help of a neat layout of a standard guestroom.[5]
2073: Make a neat organization chart of food and beverage service department and explain the job description of caption.[5+5]
2073: Explain the functions of various keys used in the hotel and its control procedure.[6+4]
2072: List the contents and supplies of a standard guest room with the help of a room layout.[4+6]
2072: What are the types of keys used in hotels? Explain their controlling system.[10]
2072: Describe the linen and uniform, and explain its handling and controlling procedure.[4+3+3]
2072: Make a neat layout of a standard guestroom and list its contents and supplies.[3+7]
2071: What is the lost and found? How are they handled and controlled?[2+8]
2070: List the contents and supplies of a guest room.[10]
2069: Define linen and uniform. Explain its types and control procedure.[10]
2068: Explain the coordination and relation of housekeeping department with other departments of hotel.[10]
2067: Define linens and uniform used in hotel and explain their inventory and control system.[7+3]
2066: Explain the following handling situations :
Lost and found (b) death of a guest
2060: Make a neat organizational chart showing various sections of a house keeping department.[10]
2060: Write the job description of a room maid.[10]
Chapter 5 : Kitchen
Short Answer Questions
2076: List the essential points while planning a commercial kitchen.[5]
2076: Explain the rules of kitchen safety.[5]
2075: list the essential rules of kitchen safety.[5]
2075: List the causes of food poisoning.[5]
2074: Make a neat organizational chart of food production department.[5]
2074: what are the points to be considered while planning the kitchen? Explain [5]
2073: Explain the rules of kitchen safety.[5]
2073: Explain the functions and sources of minerals.[5]
Write short notes on various types of raising agents.[5]
2072: Explain them:
Raising Agent
Milk products
2072: What are the rules regarding personal hygiene? Explain [5]
2072: what are the raising agents? Explain [5]
2072: List and explain at least five points for kitchen safety.[5]
2072: Define carbohydrate and explain its functions and sources.[5]
2072: Explain the various types of raising agents.[5]
2072: Describe the types of vegetable cuts with diagram.[5]
2071: Explain the functions and sources of minerals.[5]
2071: Discuss about cereals and flours used in cooking with their types.[5]
2071: Describe the rules of kitchen safety.[5]
2070: Explain the causes of food poisoning.[5]
2070: Define spices and herbs with examples.[5]
2070: What are the sources of carbohydrate? Explain with its functions.[5]
2069: What are the major causes of food poisoning? Explain [5]
2069: Define raising agents and explain its types.[5]
2069: Explain the role of vitamins and explain its sources.[5]
2069: Discuss the duties and responsibilities of an executive chef.[5]
2069: Highlight essential points while planning kitchen.[5]
2068: What are the areas of cooperation between a dining hall and a kitchen?[5]
2068: Write a short notes on various types of raising agents.[5]
2068: What are the major causes of food poisoning? Explain [5]
2067: What are the rules regarding personal hygiene and grooming? Explain [5]
2067: Classify vegetable with examples.[5]
2066: Explain the following types of kitchen.[5]
2066: Explain the following mineral and water.[5]
2065: Explain the functions and sources of carbohydrate.[5]
2064: Write short notes on satellite kitchen.[5]
2064: Write short note on food poisoning.[5]
2064: Write short note on milk and milk products.[5]
2064: Define kitchen safety rules and its procedures.[5]
2063: Explain the kitchen personal hygiene.[5]
2063: Explain the protein.[5]
2063: Explain the causes of food poisoning and its controlling measures.[5]
2062: Explain the personal hygiene.[3]
2062: Explain the food poisoning.[3]
2062: Write kitchen safety rules to prevent ‘cuts’ and ‘burns’ remembering the phrases ‘Prevention is better than cure’.[5]
2061: Explain the aim and objective of cooking.[5]
2061: Explain the carbohydrate.[2]
2060: Explain the balanced diet.[5]
2060: Explain the raising agents.[5]
2059: Define Accompaniments.[2]
Long Answer Questions
2076: Define kitchen and explain its types.[4+6]
2075: Explain the functions and sources of various nutrients.[5+5]
2075: Draw a neat chart of kitchen organization and list the duties of chef de partie.[6+4]
2074: Explain the various types of kitchen found in star rated hotels.[10]
2072, 2071: Define kitchen and explain its types.[2+8]
2072, 2071: What are the points to be considered while planning a commercial kitchen?explain [10]
2072: Explain the factors to be considered while planning a commercial kitchen? [10]
2071: Make a neat organization chart of a large kitchen and explain the function of its chief.[10]
2071: Discuss kitchen and personal hygiene rules and their importance practiced by hotels.[10]
2070: Define kitchen. What are the factors to be considered while planning a commercial kitchen? [10]
2070: Draw an organizational chart of kitchen brigade and show the sections and write the job responsibilities of executive chef.[10]
2069: Define lamb and mutton, name their cuts, mention culinary uses and also write down the quality signs.[3+4+3]
2066: Explain the causes of food poisoning and its control measures.[5+5]
2065: Draw a neat organizational chart of kitchen development of a hotel, show the sections and write the job responsibilities of Executive chef.[10]
2061: Name various methods of cooking with examples of dishes for each method.[10]
Chapter 6: Food and Beverage Service
Short Answer Questions
2076: Explain the duties and responsibilities of room attendant.[5]
2076: Explain par stock and its importance.[5]
2075: List the duties and responsibilities of room attendant.[5]
2075: What knowledge and skills are essential for food and beverage service staffs? Explain [5]
2074: Show the key difference between coffee shop and fine dining restaurant.[5]
2074: What are the hospitality knowledge required for food and beverage service staffs? Discuss [5]
2073: Explain the social skills essential for F and B service personnel.[5]
2073: Explain the crockery used in restaurants with five examples.[5]
2072: Give the name and purpose of any five hollowware.[5]
2072: Draw an organizational chart of F and B department and show the staffing.[5]
2071: Discuss the attributes essential for F and B service personnel.[5]
2071: Give the name and purpose of any five glassware.[5]
2071: Draw an organizational chart of food and beverage department.[5]
2071: Draw an organizational chart of food and beverage serivice department.[5]
2070: Explain the difference between coffee shop and fine dining restaurant.[5]
2070: Why is briefing held in food and beverage department of a hotel? Discuss [5]
2069: What are the quality attributes of food and beverage staffs? Expain[5]
2069: Write down the job responsibilities of waiter/waitress.[5]
2066: Explain the following food and beverage service outlets.
2066: Differentiate between banquet and restaurant.[5]
2065: Explain the job description of waiter.[5]
2064: Enlist the types of food and beverage service outlets and explain any two of them.[5]
2063, 2060: Explain the hollowware.[5]
2063: “The quality of service is based on hospitality knowledge , skills and attitude of service.” Explain [5]
2062: Define menu and explain its types.[5]
2061: Explain the social skills.[5]
2061: Make a neat format of K.O.T[5]
2060: Explain the culinary.[2]
2060: Define the dining etiquette.[2]
2060: Name any 10 different types of cutleries used in an outlet.[5]
2059: Explain the Mise En Place.[5]
2059: Explain the types of menu.[5]
Long Answer Questions
2076: Make a neat organization chart of housekeeping department and list the duties of public area attendant.[6+4]
2074: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
2074: What are the outlets of food and beverage department. Explain the nature of service.[10]
2073: Discuss about the functions of food and beverage outlets and its importance in a hotel.[10]
2072: List the various outlets of F and B service and explain their functions in brief.[2+8]
2072: Name any 10 items of cutlery and crockery with their uses.[5+5]
2072: List and explain the various outlets of food and beverage service.[10]
2072: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
2071: Explain the various types of F and B outlets.[10]
2071: List the outlets of food and beverage in a hotel and explain their functions.[10]
2070: What are cutlery, crockery, and hollow ware? Explain and write 5 examples of each.[10]
2070: Describe the hospitality knowledge , skill and attitude essential among F and B service staff.[3+4+3]
2069: What are the outlets of food and beverage service in a hotel? Explain[10]
2069: List the outlets of F and B service and briefly explain their functions.[10]
2068: Attitude of a service staff is more valuable than the hospitality knowledge and skills. Explain [10]
2067: Draw an organizational chart of food and beverage department and show the sections staffing, and also discuss the job responsibilities of food and beverage manager.[7+3]
2066: Describe the types of service equipment used in food and beverage service.[10]
2065: What do you mean by food and beverage serving outlets in a hotel? Explain [10]
2059: Write the job description of a waiter/waitress.
Objectives Questions
True or False [1 mark each]
Write ‘T’ for true and ‘F’ for false for the following statements.
2076:
Unpholsteries are washed on daily.
Chafing dish, soup tureen, wine chiller, etc. are examples of hollow ware.
Nepal is targeting two millions tourists in the year 2020.
Lost and found articles are secured at the security department.
Semolina is wheat product.
2075:
Kitchen stewarding is responsible for fast food preparation.
Amenity refers to service or item offered to guest at no extra cost.
VIP guests normally stay in hotel without registration.
Ham and bacon are pork products.
Room service also organizes function catering.
2075
Departure errand card is filled by housekeeping department.
Emergency key opens all guest room door even when they are double locked.
Hi-tea is morning tea with breakfast.
Before planning a kitchen, it is essential to know method of food service.
Egg plant is a type of flower vegetable.
2074:
Lost and found section only handles guest valuables.
Night spread is laid on the guest bed at night only.
‘Minus’ position indicates excessive room availability in the hotel.
Bacteria destroy rapidly with in the ‘danger zone’.
Place setting for one guest in a restaurant is termed as cover.
2074:
Double room refers to two single sized beds in a room.
Yeast is a type of clarifying agent.
Organized tours was started by Marco-Polo.
Miss en scene is put into place.
Soup is called potage in france.
2073:
Pent house stores all the house linen.
B and B plate is also known as side plate.
Coffee shop outlet serves only tea and coffee.
Continental plan is less elaborate than American plan.
Valet is a laundry attendant of hotel guests.
2073:
The French term “Serviette”, denote napkin in English .
Julienne , brunoise, paysanne , etc. are the types of cheese.
Elevators and escalators are public areas in a hotel.
Lard is vegetable fat.
Guest registration is the primary task of room service department.
2072:
Personalized service in intangible in nature.
A cloak room attendant works in the reservation section.
Potato is a type of tuber vegetable.
A comfortable piece of furniture for 2/3 people to sit on, or for one person to lie down is termed as couch.
Valet receivers and delivers guest laundry.
2072:
Yak and yeti is a chain hotel.
Nepal is famous for cultural tourism.
Front office department settles the final bill of restaurant of house guests.
Lard is vegetable fat.
Flatware refers the knife used in F and B Department.
2072:
Valet handles guest laundry.
Wake-up call is given to in-house guests during emergencies.
Chef de partie is the head of kitchen department.
Pent house stores all the house linen.
Room service is responsible for serving food and beverage to guest in their room.
2072:
Yeast is a type of thickening agent.
Tourism industry is also known as hospitality industry.
Par stock helps in the smooth operation.
Full plate, half plate, quarter plate, etc are classified as cutlery.
Guest check-in is the responsibility of room service department.
2071:
Bathroom amenities are placed in all guestrooms except suit rooms.
Guestroom keys are handled and controlled by the security department in a hotel.
Vegetables cut into thin and long strips are termed as julienne.
Room service is responsible for the service of prepared meals and drinks to the guest in the guestroom.
Resorts are ideal for transit passengers.
2071:
Cafeteria is an example of institutional catering.
ODC falls under the secondary catering.
Sundry service is free of cost service.
Bell boy is also known as uniformed service staff.
Mini bar record is maintained by staffs of room service.
2071:
The term scanty baggage refers to guest travelling with light baggage.
Housekeeping supervisor also supervises room service.
Slip cloth is put in the guest bathroom.
A room that is taken, occupied and paid for but not slept is known as check-out.
Continental plan is less elaborate than American plan.
2070:
Domestic tourism takes place in one’s own local place of residence.
Skimmed milk contains high amount of fat in it.
Temperature range between 10 degree F – 63 degree F is termed as danger zone.
Crockeries are made of china clay.
A cloak room attendant works in the public area toilet.
2070:
Thomas cook is a renowned chef.
Shangrila hotel of Nepal is an international chain hotel.
Desk control is situated in lobby area.
Floor in housekeeping refers to guest room areas,
Sommelier is a wine waiter.
2069:
Lost and found section also handles safety deposit lockers.
A cloak room attendant works in the time office.
Thomas cook started the concept of travel agency.
Environment friendly tourism is termed as eco-tourism.
Vegetables cut into thin and long strips is termed as julienne.
2069:
Marco Polo is the father of travel agent.
Royal hotel was the first tourist standard hotel of Nepal.
Pent house is a type of room with balcony.
Walk-ins are the guest without prior reservation of hotel rooms.
Elevator and lift are public areas of hotels.
Waiter is also known as steward.
Room service is the process of cleaning guest room.
Chef de partie is the head of kitchen department.
Roux is the mixture of flour and water.
Valet service is the process providing laundry service to the in house guests.
2068:
Grooming is personal hygiene.
Nepal is targeting one lakh international tourist arrival in 2011.
Chamber maid is also known as room maid.
Ham is a part of meat from hind leg of a pork.
Soup is a liquid food.
2067:
Nepal opened its door for foreigners only in 1941.
E.P. consist A room, breakfast, lunch, and dinner.
Motels are actually not facilitated with the accommodation facilities.
Uniformed staffs are “do it all persons”.
Coffee shop outlet serves only tea and coffee.
2066:
Temporary visitors, who stay less than 24 hours, known as excursionist.
Motel is a hotel which is not located on highway.
Faucet is a device that controls the flow of water from pipe.
Briefing is carried out before the workshift.
Yeast is type of clarifying agent.
2065:
Double room is refers to two single sized beds in a room.
City ledger is used to keep the record of credit transaction of guests.
Desk control is responsible for the handling of lost and found.
Forks and spoon are refer to cutlery.
Mutton is the flesh of sheep or goat before one year aged.
2064:
Tourist who travels in search of sunshine adventures activities is known as Sunlust.
Motels are hotels on highway.
Bell desk section also handles safe deposit box.
Tourism industry is also known as hospitality industry.
Thick fabric used for furniture décor is upholstery.
Telephone operator is within a house keeping department.
Curtains are the type of linen.
Pilgrim to Pashupatinath at Shivaratri is termed as holiday tourism.
Table d’hote menu is a choice menu.
Resort hotels are city hotels.
2063:
Tourist who travels in search of sunshine adventures activities is known as Sunlust.
Motels are hotels on highway.
The front desk is located within the premises of the lobby.
EHK is the department head of housekeeping.
Brunoise is referred as type of vegetables cut.
A room report is prepared by the housekeeping department.
Sous-chef is a department head of the kitchen brigade in a large hotel.
Restaurant window curtains are not considered as linen.
A walk-in guest is one who has made prior reservation.
Air-crew need not required registration in a hotel.
2062
Temporary visitors, who stay less than 24 hours, known as excursionist.
Development of tourism in the country helps to build up man-made environment.
Hotel located at the outskirt of the city referred as down town,hotel.
Concierge is a moving information table set up for special functions, festivals, special group or events.
Wake up call is a call required to enter in the hotel.
Commis-de-rang is a person, who serves food and beverage in the restaurant.
Brunch is a type of meal combination of breakfast and lunch.
A la carte in fresnch ia by the card or from the card in English.
The second head of kitchen organization in large hotel is ‘sous chef’.
Scanty baggage is a term used for any guest with light baggage.
2061:
Nepal opened its door for foreigners only in 1960.
Cashier is not a part of front office reception counter.
Organized tours was started by Marco polo.
Bell boys also carry luggage.
Tourism is still the major foreign currency earner for Nepal.
Maximum number of tourist visiting Nepal are Indians.
People do not come to Nepal for advance tourism.
Environment friendly tourism is called Eco tourism.
Cabanas are types of rooms situated next to the swimming pool.
At present there are 3 five star hotel chains in Kathmandu.
2060:
People coming to Nepal for mountain expeditions are not tourist.
Holiday inn are the largest chain hotels in the world.
Lobby is a part of front office.
Bell captain is within F and B dept.
Mayonnaise is a type of dressing.
Stocks are made only from bones.
Basting is cooking in butter.
36” is the standard height of diving tobbs.
Butter spreader is a type of cutlery.
Room maids clean only rooms.
2059:
Tourism has no negative impact in Nepal.
Maximum number of tourist visiting Nepal are Indians.
Motels are hotels on highways.
Crocking is also known as chinaware.
Soup is called poisson in French.
Grilling is frying on pork fat.
Table d’hote is fixed menu.
Mise En Scene is put into place.
Housekeeping supervisor also supervises room service.
‘V’ in house keeping report means vacant.
Match the phrases [1 mark each]
2076:
Marjoram paper
Doily bathroom
Scanty cheese
Cistern herb
Cheddar baggage
2075:
Semolina extra charge
Salmonella bone china
Corkage bacteria
Crockery public area
Concierge cereal
2075:
Fat charge
Skill carving
Telephone switch board
Debit disinfectant
Dettol shortening
2074:
Dolly attraction
Parmesan cheese
Sauna fat
Monument steam bath
Margarine paper
2074:
Vitamin C cereals
Maltose citrus
Oregano qeufs
Chicken herbs
Eggs poulet
2073:
Staphy lococcus cuts of vegetables
Macedoine fish
Poisson bacteria
Gueridon side board
Dummy waiter trolley
2073:
Salamander herb
Tarragon tray
Castor cooking equipment
Salver milk
Lactose sugar
2072:
Brunch driver
Sauna tray
Chauffeur perspiration
Salmonella breakfast and lunch
Salver food poisoning
2072:
Lamb sea food
Chicken housekeeping
Prawn food and beverage service
Valet meat
Sommelier poultry
2072:
Grade manager hollow ware
School cheese
Blue vein cold kitchen
Paging locating guest
Chafing dish welfare catering
2072:
Parmesan chicken
Commode coffee
Demi-tasse kitchen equipment
Salamander bathroom
Poulet cheese
2071:
Cheddar glassware
Oregano chicken
Goblet herb
Lettuce cheese
Poulet leafy vegetables
2071:
Control desk spice
Laundry vegetable
Legume guest complaints
Oregano linen
Cumin herb
2071:
Legume top heat
Semolina cereal
Salamander sugar
Demerara shell fish
Prawan vegetable
2070:
Valet sugar
Upholstery information
Castor fat
Lard laundry
Concierge certain
2070:
Belly hindleg
Ham foreleg
Chop fillet
Tender loin ribs
Shoulder bacon
2069:
Bell desk control desk
House keeping lobby
Minibar restaurant
Dummy waiter kitchen
Garden manager guest room
2069:
Roly poly cheese
Cinnamon spice
Cheddar glass
Semolina wheat
Sauna steam
2068:
Check-in service
Walk-in formats
Catering registration
Forms no reservation
Julienne vegetable
2067:
Chamber maid fat
Fax lobby
Travel desk room attendant
Cereal persons
Margarione barley
2066:
Crown plaza central measure
Table d’hote house keeping
Pent house types of room
Master key fixed menu
K.O.T soaltee
2065:
Mire pox vegetable
Potage roughly cuts vegetables
Legume soup
Poisson long strips vegetables
Julienne fish
2064:
Cruet set front cashier
As per card gardener
Reception salt and pepper
Housekeeping serviette
Napkin a la carte
2063:
Adventure traveler protein
Institutions catering sky kitchen
Food and beverage banquet
Air catering YMCA
Amino Acids sun lust
2062:
Coffee shop kitchen
Cruet set zero rate
Cusine allocation a room
Complimentary rate scanty baggage
Check in housekeeping
Light baggage an outlet
Room maid salt and peppershaker
Bell boy visa card
Mode of payment front office
Hotel rate room tariff
2061:
Flight catering party
Ship catering kitchen
Outdoor catering trains
Rail catering preparation in advance
YWCA an organization
Tariff airlines
Mise En place price structure
Pre-preparation a quality
Satellite put into place
Salesmanship cruise lines
2060:
Hyatt linen
Egg York voucher
Spices sauce
B.B.Q mayonnaise
Curtains guest
Citrus fat
Veloute chain organization
Foreigner roasting
Butter vitamin C
Mode of payment commodities
2059:
Cafeteria potage
Cultural oven
Travelers cheque pre plated service
Grooming water
Consommé mode of payment
Platter service silver service
Americans service personal cleanliness
Uniform differences
Poaching house keeping
Tandoor self service
Abbreviations
2074: Write the full forms of the followings:[5]
DNA
GRE
CDP
AP Spoon
FIT
2062: Write the full forms of the followings:[5]
NTB
DNA
GIT
FIT
IUOTO
VAT
HSEB
EHK
FOM
MAP
Fill in the blanks.[1 mark each]
2076:
………… helps to repair and maintain body tissues. (protein/carbohydrate)
Moulton is type of …………….(fabric/chemical)
Chef communar is…………cook. (staff/roast)
Guest registration card is a …………..piece of document.(legal/illegal)
……..tourists are more risk taking. (religious/adventure)
2075
Errand card is used for guest……….(registration/reservation)
French fry potatoes are cut into………(julienne/jardinière)
Soup tureen is an example of ………..(hollowware/glassware)
Organised tour was started by ……..(Thomas cook/marco polo)
Personal service is ………….in nature.(tangible/intangible)
2074:
Veal is the meat from the young one of ……(sheep/cow)
A guest comment form is filled by …….guest.(VIP/all)
Guest elevator and escalator come under ………area.(back/public)
A twin room has ……bed/s.(one/two)
Information sections handles and control ……..key. (guestroom/master)
2073:
Hotel located on highway are called……..(resort/motel)
Errand card is used for guest (reservation/registration)
‘A’ la carte is ……..menu.(choice/fixed)
Cloak room attendants are responsible for cleaning of (guest room/public areas)
Control desk is located in …..area.(loby/housekeeping)
2073:
Egg albumen refers to the …….part of egg.(yolk/white)
Coffee shop is a type of ……..restaurant.(formal/informal)
Room package that includes charge for bed , breakfast, lunch or dinner is termed as ……plan.(American/modified)
Roly-poly, high-ball, old fashion , etc are types of ……….(glassware/chinaware)
VIP amenities in the guestroom is the responsibilities of ………(housekeeping/room service)
2072:
Moulton is ……..(housekeeping/F and B) linen.
Cloak room attendant works under ………(floor/public) areas.
Cafeteria falls under ……(primary/secondary)catering establishment.
Potato refers ……..(root/tuber) vegetable.
Housekeeping department is at responsible for cleaning of (kitchen/restaurant).
2072:
Fat from pork is termed as ……..(suet/lard)
Faucets are installed in the guest ……(bedroom/bathroom)
Upholsteries are managed by ……..(housekeeping/engineering)
Physical facilities provided in the hospitality industry is also referred to as ……service.(tangible/intangible).
Organized tour was started by …………(Thomas cook/Marco polo)
2072:
A sommelier is responsible for the service of…….(snacks/wine)
Demarara is partially refined …….(sugar/flour)
Scanty baggage refers to guest travelling with …..baggage. (heavy/light)
………..assists room attendants.(bell boy/house men)
………..in tourism refers to accessibility.(accommodation/transportation)
2071:
Danger zone is the temperature range between ……(10F-63F/10C-63C)
Upholsteries are managed by ……..(housekeeping/engineering)
Full plate, half plate, tea saucer, etc are categorized under ……….(cutlery/crockery)
Guest messages are handled and controlled by ……..section.(reservation/information)
………is regarded as the father of tourism.(Conrad Hilton/Thomas cook)
2071:
Serviette is also called ……..(napkin/cruet set)
Fish knife and fork can be used for …….(appetizer/dessert)
Two single sized bed in a room is called ……(double bed/twin bed)
Standard height of dining table is ……….(36 inches/30 inches)
Garde manager refers to ………(cold. Section/hot.section) of the kitchen.
2070:
Lost and found articles are handled by ………desk.(front/housekeeping control)
A room plan that includes the facilities of accommodation only is termed as …..plan.(European/American)
Refined flour is made from ……..grain.(wheat/barley)
Veal is the meat from the young one of ……(sheep/cow)
Hotel soaltee was affiliated to ……….(crowne plaza/Qberoi)
2070:
Hotels located on highways are called ……..(resort/motel)
Industrial catering fall under ……………..(primary/secondary) catering.
Chef departie is the head of ……….(kitchen department/kitchen’s section)
A la carte is …….menu.(choice/fixed)
Room report is prepared on ……basis.(daily/weekly)
2068:
2011 is being celebrated as ……(visit Nepal year/ Nepal tourism year)
Platter is a type of ………(cooking ware/service ware)
Buff is considered as …….meat.(red/white)
Room service is an type of an/a ……….(outlet/restaurant)
Gardeners are supervised by ……….(H/K dept./F/O dept.)
2067
Tuna is a type of ….fish.(oily/white)
Prawn falls under ………(crustacean/mollusk)
Source of bacillus cereus is ……..(rice/chicken)
Roux is a mixture of …….(flour and water/flour and butter)
Macedoine is …..cuts of vegetable. (dice/strip)
2065:
Sommelier is also known as ………..
Room maid is also known as ………
Chain operated organizations are also known as ……….
Crockery is also known as ……..
Front office is also known as ………centre of hotel.
Choose the correct answer [1 mark each]
2075:
…….assistant keeps room availability status board up to date.
Reception
Information
Reservation
None of the above
The term used when room are available for sale.
Free sale
Plus
Minus
Occupied
……..is placed on bed.
Mattress
Pillow
Blanket
All of the above
Usually the highest revenue earning outlet in food and beverage department .
Coffee shop
Bar
Banquet
Room service
Which of the following is considered as vegetable fat?
Suet
Margarine
Lard
Dripping
2072:
A guest comment form is to be filled up by …….
VIP guest only
Foreigner guest only
CIP guest only
All guest
Locating the guest within the hotel premises is termed as……….
Briefing
Paging
Vacuuming
Searching
‘Bain marie’ is used to keep food ……..
Cold
Frozen
Warm
Dry
Pork fat is also termed as ……..
Margarine
Butter
Lard
None
‘Roly-Poly’ is a type of …….
Glassware
Chinaware
Hollowware
None
2071:
A food warmer used in buffet service for displaying food is termed as….
Coaster
Tilt pan
Side station
Chaffing dish
Chef boulangere works in the …….
Cold kitchen
Butchery
Bakery
Soup section
Cheddar, parmesan, and so on are examples of …..
Herbs
Cheese
Spices
Glasswares
Ham is obtained from the leg of ……
Mutton
Pork
Beef
Chicken
Potato is a type of …..vegetable.
Root
Fruit
Tuber
Stem
2069:
Fat from pork is termed as ……
Margarine
Yeast
Lard
All of the above
A food warmer used in buffet service for displaying food is termed as …….
Coaster
Food platter
Cruet set
Chaffing dish
……are energy sources for our body muscles, brain and nervous system.
Minerals
Carbohydrates
Which of these is not located at the front desk?.....
Reception
Cashier
Information
Telephone operator
Bell desk handles ……..
Guest luggages
Guest messages
Guest mails
All of the above
2066:
The term ‘SB’ denotes
Simple breakfast
Special bed
Scanty baggage
An attendant who receives in house gust’s laundry and delivers them.
Houseman
Butler
Valet
A guest who extends, his/her period of stay than expected
Stay over
Stay on
Stay out
Which one of these is not a cereal.
Oat
Barley
Artichoke
Yoghurt is a thick liquid made of .
Milk
Curd
cream
.jpeg)
If this article has helped you, please leave a comment.