Hospitality Management And Hotel Management Model questions

 Hospitality Management And Hotel Management Model questions / general Interview questions.


Practise set for Exams  - 1   

Full marks: 600

                         Part - 1 

             Objective questions

1. True or False, wrote T for True and F for false ( 60 * 1 ) 

  • Tourist who travels in search of sunshine adventures activities is known as sunshine Tourist.
  • Motels are hotels on the highway.
  • The resort hotel is city hotels.
  • The table d hote menu is a choice menu.
  • Curtains are a type of linens.
  • Telephone operator is within the housekeeping department.
  • The tourism industry is also known as the hospitality industry.
  • Bell desks section also handles safe deposit box.
  • Skipper is a guest who runs without paying his hotel bills.
  • Butter spreader is a type of cutlery.
  • Tourist travel only in a group.
  • A waiter is also known as commis de rang.
  • Lost and found section also handles safe deposit locker.
  • Fork and spoon refer to cutlery.
  • Yeast is a type of clarifying agents.
  • Sommelier is a wine waiter.
  • Scanty baggage is guest with huge luggage of low value.
  • Double bed refers to two single size beds in a room.
  • City ledger is used to keep a record of credit transactions.
  • Mutton is the flesh of goat/sheep before one year of age.
  • A temporary visitor who stays for less than 24 hours is excursionist.
  • The briefing is  carried out before the work shift.
  • Nepal opens its door for foreigners only in 1941.
  • English plan consists of room, breakfast, lunch and dinner.
  • Coffee shop outlets only serve tea and coffee.
  • Grooming is personal hygiene.
  • Ham is a part of meat from the hind leg of pork.
  • Soup is liquid food.
  • Marco Polo is the father of tourism.
  • The royal hotel was the first tourist standard hotel in Nepal.
  • The penthouse is a room with a balcony.
  • Walk-ins are the guests without prior reservation of hotel rooms.
  • Elevator and lifts fall under public areas of the hotel.
  • Room service is the process of cleaning guest rooms.
  • Roux is a mixture of flour and water.
  • Valet service provides laundry.
  • Thomas Cook is a renowned chef.
  • Shangri-La hotel of Nepal is an international chain hotel.
  • Sundry service is free of cost service.
  • Minibar is recorded by staffs of room service.
  • DOC falls under secondary catering.
  • Yak and yeti is a Chain hotel.
  • Nepal is famous for its cultural tourism
  • Lard is vegetable fat. 
  • Flatware is a knife in hotels.
  • Julienne, Brunoise are a cheese.
  • Room service department registers guest.
  • The organized tour was established by Thomas Cook.
  • Soup is called potage in french.
  • Mis-en-scene is put into place.
  • Departure errand card is filled by the Housekeeping Department.
  • Hi-tea Is morning tea.
  • Eggplant is a flower vegetable.
  • Upholstery is washed in daily.
  • Semolina is wheat Product. 
  • Veal is a baby cow 


2. Choose the correct answer (50)

  • ................ are energy sources for our body muscles, brain and nervous system.
i) Minerals
ii) proteins
iii) carbohydrates
iv) vitamins

  • Bell desk handles ............
i) guest luggage
ii) guest message
iii) guest mails
iv) all of the above

  • An attendant who receives in house guest laundry and delivers them is ............
i) butler
ii) Room attendant
iii) valet
iv) all of these

  • Chafing dishes are ....................
i) chinaware
ii) hollowware
iii) glassware
iv) flatware

  • Vegetables cut into small dices are termed as.................
i) Julienne
ii) jardiniere
iii) Brunoise
iv) Macedoine

  • Who is regarded as the king of all chefs..........
i) Thomas Cook
ii) Auguste Escoffier
iii) caesar Ritz
iv) Ms Oberoi

  • Fat from pork is termed as..............................
i) Margarine
ii) Yeast
iii) Lard
iv) None of the above

  • Yoghurt is a thick liquid made of..................
i) Milk
ii) curd
iii) cheese
iv) cream

  • Serviette refers to ......................
i) Table cloth
ii) waiter cloth
iii) Napkin
iv) slip cloth

  • Sommelier is known as ......................  (Captain/ wine waiter)
  • Room maid is also known as.................. 
  • Crockery is also Known as.....................
  • SB is also known as ............................(scanty baggage/ simple breakfast)
  • Tuna is a type of ..................... Fish (oily/white)
  • Prawn falls under ...................( Crustaceans/ Mollusca)
  • Source of bacillus cereus is ..............(Rice/chicken)
  • Roux is a mixture of ...................( Flour and water/ flour and chicken)
  • Macedoine is .....................cuts of vegetables (Dice/strip)
  • Buff meat is considered as.................( Red meat/ white meat)
  • 2011 is being celebrated as................... (Visit Nepal year / Nepal tourism year)
  • Room service is a type of ....................(outlet/restaurant)
  • Gardeners are supervised by ................ (Housekeeping department / front office department)
  • Hotels located in the highway are called..............(Resort/ motel)
  • Chef de partie is the head of.................  (Kitchen Department/kitchen section)
  • A la carte is...................... Menu (choice/fixed)
  • Room report is prepared on .................  Basis (daily/ weekly)
  • Fish knife and fork can be used for ................ (Desserts / Appetizer)
  • Garde manger refers to the ...................... of the kitchen. ( Cold section / hot section )
  • Moulton is ................... Linen (housekeeping/ food and beverage )
  • Potato refers to .......................................(Root/Tuber) vegetables.
  • The housekeepingping department is responsible for cleaning of...........................(kitchen/Restaurant)
  • Egg albumen refers to the ...................... Part of the egg. ( Yolk/white)
  • High ball, roly-poly are types of......................( Glassware/ chinaware)
  • ........................... is the term used when a hotel room is available for sale ( free sale/minus)
  • ....................... is placed on bed ( Mattress/ table cloth)
  • ................... is considered as vegetable fat.        (Suet/ Margarine)
  • Moulton is a type of ..................(fabric/chemical)
  • Chef communal is .................... Cook. (Staff/ roast)
  • Guest registration card is ..................... (Legal/ illegal) piece of documents
  • ...................... tourists are more risk-taking (Religious / Adventure )


3. Match the following : (75 marks)

Marjoram.            Paper
Doily.                     Bathroom
Scanty.                  Cheese
Cistern.                 herb
Cheddar.              Baggage


Fat.                        Charge
Skill.                      Carving  
Telephone.           Switchboard
Debit.                     Disinfectant
Dettol.                    Shortening

Vitamin C.             Cereals
Maltose.                 Citrus
Oregano.                Oeufs
Chicken.                 Herbs
Eggs.                       Poultry

Salamander.         Herb
Tarragon.               Tray
Castor.                    Cooking equipment
Salver.                     Milk
Lactose.                  Sugar

Lamb.                     Seafood
Chicken.                 Housekeeping
Prawn.                   F and b service
Valet.                        Meat
Sommelier.            Poultry

Control desk.        Spice
Laundry.                Vegetable
Legume.                 Guest complaints
Oregano.                Linen
Cumin.                    Herb

Belly.                     Hind leg
Ham.                     Fore leg
Chop.                     Fillet
Tenderloin.        Tenderloin
Shoulder.             Bacon

Bell desk.             Control desk
Housekeeping.      Lobby
Minibar.               Restaurant
Dummy waiter.    Kitchen
Garde manger.     Guest room

Check-in.             Service
Walk-in.               Formats
Catering.             Registration
Forms.                 No reservation
Julienne.             Vegetable

Chambermaid       Fat
Pax.                            Lobby
Travel desk              Attendant
Cereal.                       Person
Margarine                 barley

Crowne plaza.        Control measure
Table D Hote.           Housekeeping
Penthouse.              Type of rooms
Master key.              Fixed menu
K.O.T                          soaltee

Mirepoix              vegetables
Potage                roughly cut vegetables
Legume.              Soup
Poisson.              Long strip vegetables
Julienne.              Fish

Cruet Set.            Front office cashier
As per card.        Gardener
Reception.          Salt and pepper
Housekeeping.    Serviette
Napkin.                A la carte

Check-in.                  Spooning
Personal hygiene.   Carbohydrate
Cruet Set.                  Registration
Cellulose.                  Basil
Herbs.                       Salt and pepper

Garde manger.         Spooning
Personal hygiene.    Glassware
Cereal.                        Kitchen
Rolly Polly.                 Cinnamon
Spice.                           Barley

 
                         Group B 

1. Define the following terms:- (1 * 30)

Roux -

Mirepoix -

Stock -

Bouquet-garni -

Personal hygiene -

Hospitality -

Tourist -

Tourism -

Excursionist -

Hotel -

Chain hotel -

Housekeeping department -

Food production department -

Kitchen -

Nutrients -

Grooming -

Food and beverage service department -

Front office department -

Sundry service -

Few attributes a hotel should have -

Hotel organisation chart -

Guest room -

Keys -

Raising agents -

DND -

scanty baggage -

Skipper -

Reservation -

Registration -


2. Short answer questions ( 300 marks)

1. List the essential points while planning a commercial kitchen.

2. Explain the duties and responsibilities of room attendant.

3. Explain kitchen safety rules.

4. Explain the guest check-in procedure.

5. Draw ann organization chart of the food and beverage department.

6. Define banquet. Explain it

7. Explain par stock and it's the importance.

8. Write down the importance of guest registration.

9. Explain the nature of hospitality.

10. What are the positive and negative impacts of tourism.

11. Write a note on chain hotel.

12. Write down the importance of organization chart.

13. Explain the roles of the front office in a hotel.

14. Explain key control in hospitality.

14. List down the causes of food poisoning.

15. What knowledge and skills are required for food and beverage service staff? Explain

16. Differentiate between man-made and natural attractions.

17. Explain the check- out procedure in the hotel.

18. Explain any 10 types of rooms found in the hotel

19. Explain catering establishment with primary catering and secondary catering.

20. Write down the functions of vitamin and minerals.

21. Write down the attributes for food and beverage service personnel.

22. Write short notes in various type of raising agents.

23. Explain room plan with a various available plan in the hotel.

24. Explain different sections in the front office department.

25. Explain hotel inter-departmental co-ordination.

26. Write down the characteristics of Tourism.

27. Explain the duties and responsibilities of a room attendant.

28. Explain briefing and debriefing.

29. Explain the role of the front office and housekeeping department

30. Draw a neat well-labelled diagram of beef. 

31. Write short notes on the handling of sick guest and death of guest in the hotel.

32. Explain any 10 room symbols

33. Explain lost and found the procedure

34. Classify different cuts of Vegetables

35. Explain food and beverage outlets

36. Draw a guest room and write down 
guestrooms content and supplies.

37. Explain milk and milk products

38. Explain carbohydrates and proteins

39. Explain the nature of tourism and tourism product

40. Define the kitchen and explain different types of kitchen

41. How will you control food poisoning in a commercial kitchen? Explain its cause.

42. What are cutlery, crockery and Hollowware? Explain them with example

43. Define registration with process and purpose

44. Explain tourism evolution in the world

45. Explain the evolution of hotel industry in Nepal

46. Draw an organisation chart of a hotel

47. Explain the different types of hotel

48. Draw an organization chart of the kitchen Department. 

49. Explain the components of tourism

50. Explain kitchen brigade and public areas of the hotel

51. Explain the various type of keys used in hotel

52. Draw an organization chart of the housekeeping department. 

53. Explain cross-contamination. 

54. Write down the importance of cooking and golden rules of cooking.











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