National Examinations Board Grade 12 Hotel Management — Model Question 2079 (2022)

National Examinations Board · Hotel Management (Grade 12) · 2079 (2022) BS · Model Question — 16 questions — a free old question paper on Goodone.club’s exam-paper archive.

  1. Suggest preventive measures for food poisoning. [5] [5 marks]
  2. What is a credit card? [1 marks]
  3. How can we develop Nepali food varieties using sauce as a mother sauce in continental food? Discuss. [8] [8 marks]
  4. As a front-office staff, how would you suspect a suspicious guest in a hotel? State any two points. [1 marks]
  5. What procedure would you follow for bed making? [5] OR As a housekeeping staff, what steps would you adopt while "spring cleaning" a guestroom? [5] [5 marks]
  6. Explain the normal guest check-in procedure along with the essential information required during the process. [6+2] OR Explain the objectives of the visitor's tabular ledger and its posting procedure in detail. [2+6] [8 marks]
  7. What is the appropriate temperature range for poaching? [1 marks]
  8. Define carpet, and what equipment and agents will you choose for cleaning a carpet? [2+3] [5 marks]
  9. Why is cleaning important? Write any two points. [1 marks]
  10. Distinguish between fermented and distilled alcoholic beverages. [5] [5 marks]
  11. Name the common garnishes for serving cream soups. [1 marks]
  12. Draw a format of a KOT and explain its purposes. [2+3] OR Compare à la carte and table d'hôte menus. [5] [5 marks]
  13. How do you dress a Nepali-style salad? [1 marks]
  14. Define venue. [1 marks]
  15. Enlist any two personal events. (Unit-5) [1 marks]
  16. Mention any two primary functions of carbohydrate. [1 marks]