Hello grade XII-12 dear Students out there! Today, we’ve brought you Hotel Management NEB Grade 12 Model Question 2079-2023 with subject code: 4401 and you can download the neb grade xii (12) Hotel Management subject question paper of the year 2079-2023 in PDF format. Please check and download pdf file grade 12 Hotel Management Model question paper of the year 2023-2079 Nepal. The model question provided below – Hotel Management neb grade 12 model question 2079-2023 for the board exam 2079 and onwards. And it is based on the latest NEB Syllabus for 2079. We will be adding more model question papers of grade xii-12 later on. Scroll down to Download Hotel Management Model Question Paper of grade 12-xii in pdf format which is 80.4 kb in size. Enjoy!
Hotel Management NEB Grade 12 Model Question 2079-2023.
NATIONAL EXAMINATIONS BOARD [NEB]
NEB Grade XII-12
2079-2023
Model Question
Hotel Management
Subject Code – 4401
Time – 2 hrs
Full Marks – 50
The candidates are required to give their answers in their own words as far as practicable. The figures in the margin indicate full marks.
Check this …
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Attempt all the questions
Group ‘A’
Very short answers questions: 9×1=9
1. What is credit card ?
2. How would you suspect the suspicious guest in hotel as a front office staff? State any two points.
3. What is the appropriate temperature range for poaching?
4. Why is cleaning important? write any two points.
5. Name the common garnishes for serving cream soups.
6. How do you dress Nepali style salad?
7. Define venue.
8. Enlist any two personal events.(Unit-5)
9. Mention any two primary functions of carbohydrate.
Group’B’
Short answers questions: 5×5=25
10. Suggest preventive measures of food poisoning. [5]
11. 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]
12. Define carpet and what equipment and agents will you choose for cleaning carpet. [2+3]
13. Distinguish between fermented and distilled alcoholic beverage. [5]
14. Draw a format of KOT and explain its purposes. [2+3]
OR
Compare a’ l carte and table d’hote menus. [5]
Group ‘C’
Long answers questions: 8×2=16
15. How can we develop Nepali food varieties using sauce as mother sauce in continental food? Discuss. [8]
16. Explain the normal guest check-in procedure along with the essential information required during the process. [6+2]
OR
Explain the objectives of visitor tabular ledger and it’s posting procedure in detail. [2+6]
View and Download Hotel Management NEB Grade 12 Model Question 2079-2023.
