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Hello dear grade 12 students out there!, we are providing you Hotel Management NEB Class 12 Question Paper 2080-2023 (Old Course) Code-270 which examination was held on the year 2080/2023 and you can download the neb grade xii (12) Hotel Management subject question paper of the year 2080-2023 in PDF format which is only for partial/grade improvement students whose first two digits of registration number starts from 77 and below. Please check and download pdf file grade 12 Hotel Management Exam question paper of the year 2023-2080 Nepal. The Exam Question provided below – Hotel Management NEB Class 12 Question Paper 2080-2023 (Old Course) Code-270 for the board exam 2079 and onwards. And it is based on the latest NEB Syllabus for 2079 and so on. We will be adding more Exam Question Papers of grade xii-class 12 later on. Scroll down to Download Hotel Management NEB Class 12 Question Paper 2080-2023 (Old Course) Code-270 in pdf format which is 465 KB in size. Enjoy!
Hotel Management NEB Class 12 Question Paper 2080-2023 (Old Course) Code-270.
NATIONAL EXAMINATIONS BOARD [NEB]
Hotel Management – Grade XII-Class 12
Examination – 2080 (2023)
(Old Course)
For Partial/Grade Improvement Students.
Subject Code: 270
Time – 3 hrs
Full Marks – 75
Pass Marks : 27 (For Partial Students Only)
Check this …
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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.
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Group ‘A’
Objective answer questions:
Attempt all questions. 3×5=15
1. Write ‘T’ for True and ‘F’ for False for the following statement. 5×1=5
a) Soup can be served cold as well.
b) Gin is commonly served with tonic water.
c) Melton is laid on top of table cloth.
d) Storeroom issues goods to kitchen against KoT.
e) Cashier should check credit card for its credit limit.
2. Match the following. 5×1=5
a) Cider ( ) apple
b) Scrambled ( ) dish
c) Faucet ( ) onion rings
d) Garnish ( ) bathroom fitment
e) Entree ( ) egg
3. Choose the correct answer. 5×1=5
a) Frequent basting is done while :
i) roasting
ii) steaming
iii) boiling
iv) all of the above
b) The standard height of a dining table is …. inches.
i) 30
ii) 42
iii) 36
iv) none
c) Chardonnay, Merlot, Riesling, etc. are examples of :
i) cocktail
ii) grape variety
iii) salad
iv) herbs
d) ….. is used to polish wooden surface.
i) brasso
ii) mansion
iii) ammonia
iv) silvo
e) A guest folio records all the …. of the guest.
i) expenses
ii) compliments
iii) complaints
iv) important dates
Group ‘B’
Short answer questions:
Attempt any six questions 6×5=30
4. Explain the types of reservation.
5. Give the recipe and method of preparing brown stock.
6. Explain the types of sandwich.
7. What are the basis of charging room rate ? Explain.
8. Explain the service procedure of various distilled alcoholic beverages.
9. Discuss the procedure of various metals polishing.
10. Define briefing and explain its importance.
11. Explain the procedure of attending a vacant room.
Group ‘C’
Long answer questions:
Attempt any three questions. 3×10=30
12. What are the various mode of payment accepted in hotel ? Explain the procedure of taking payment. 2+8
13. List the various method of cooking under dry and fat medium of cooking with its basic rules. 2+8
14. Explain the step-by-step procedure of cleaning a departure room. 10
15. Classify wine and explain them in detail. 2+8
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