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HSLC Tourism & Hospitality Question Paper Solved 2023 English Medium
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Tourism & Hospitality Question Paper Solved
2023
TOURISM & HOSPITALITY OLD PAPER
ALL QUESTION ANSWER
| SECTION – A |
1. For each question given below, four answers are given. Out of four answers, only one is correct. Select the correct answer (any two):
(a) Which of the following is an example of oral communication?
(i) Newspaper.
(ii) Letters.
(iii) Phone call.
(iv) E – mail.
Ans: (iii) Phone call.
(b) How many sustainable goals are given by the United Nations?
(i) 18
(ii) 17
(iii) 15
(iv) 20
Ans: (ii) 17.
(c) You need to apply for leave at work. Which method of communication will you use?
(i) E – mail.
(ii) Poster.
(iii) Newsletter.
(iv) Blog.
Ans: (i) E-mail.
(d) What key do you use to copy something on the computer?
(i) ctrl + x
(iii) ctrl + z
(ii) ctrl + c
(iv) ctrl + y
Ans: (ii) ctrl + c.
2. Answer any two questions.
(a) Write two skills which are important to succeed in life.
Ans: Two skills that are important to succeed in life are: Effective Communication Skills and Problem-Solving Skills.
(b) Write two methods of communication.
Ans: The Two methods of communication are: verbal communication and non-verbal communication.
(c) Define the meaning of carrier.
Ans: A person or thing that carries or delivers something.
(d) What is the full form of W.H.O.?
Ans: World Health Organization.
3. Write the appropriate answer to any one question of the following:
(a) Write two qualities of a self-motivated person.
Ans: (i) Visionary thinking and purpose: Self motivated people are able to see the bigger picture easily.
(ii) Goal-Oriented: They set clear, achievable goals and work consistently towards their aim.
(b) Write four ways to overcome barriers to effective communication.
Ans: (i) Make Your Ideas Clear Before Communicating.
(ii) Ensure the Time of Your Communication is Good.
(iii) communicating one thing at a time.
(iv) Encourage Feedback to Ensure Understanding.
4. (a) What are the advantages and disadvantages of verbal communication?
Ans: Advantages of verbal communication are:
(i) It is the least time consuming, is more direct, simple and the least expensive.
(iii) Facilitates clear and direct exchange of ideas.
Disadvantages of verbal communication are:
(i) Verbal talks may often be distorted if there is some cause of indifference between the receiver and the sender.
(ii) May lack clarity in complex information.
OR
(b) What should be our role in sustainable development?
Ans: (i) Adopt Sustainable Practices: We should adopt eco-friendly habits like reducing waste, conserving water, using energy efficiently, and recycling materials. This helps reduce the strain on natural resources.
(ii) Reduce, Reuse, Recycle: Minimize waste by reducing consumption, reusing items, and recycling materials.
(iii) Promote Sustainable Consumption: Choose products and services that are environmentally friendly, ethically sourced, and produced sustainably, such as organic food and sustainable fashion.
| SECTION – B |
5. For each question given below, four answers are given. Out of four answers. only one is correct. Select the correct answer (any five):
(a) “A la carte” is a/an_________.
(i) Menu.
(ii) Beverage.
(iii) Fixture.
(iv) Accompaniment.
Ans: (i) Menu.
(b) The word “Hospitality” is derived from________.
(i) Hospec.
(ii) Hospece.
(iii) Hospital.
(iv) Hospice.
Ans: (iv) Hospice.
(c) Hornbill festival is organized in __________.
(i) Assam.
(ii) Nagaland.
(iii) Mizoram.
(iv) Meghalaya.
Ans: (ii) Nagaland.
(d) McDonald’s is a _______.
(i) Full Service Restaurant.
(ii) Fine Dine Restaurant.
(iii) Quick Service Restaurant.
(iv) Ethnic Restaurant.
Ans: (iii) Quick Service Restaurant.
(e) Crockery and cutlery must be placed _________ away from the edge of the table.
(i) 3 inches.
(ii) 1 inch.
(iii) 2 inches.
(iv) 4 inches.
Ans: (ii) 1 inch.
(f) A non-alcoholic drink prepared by using fruit juices or other soft drinks is called ________.
(i) Cocktail.
(ii) Mocktail.
(iii) Cold drink.
(iv) Soft drink.
Ans: (ii) Mocktail.
(g) Nariyal-Pani is a/an _________.
(i) Cold beverage.
(ii) Hot beverage.
(iii) Alcoholic beverage.
(iv) Mocktail beverage.
Ans: (i) Cold beverage.
6. Answer any five questions:
(a) Write four pieces of a Linen Room.
Ans: Four pieces of a Linen Room are Bed linens, Bath linens, Table linens and Uniforms.
(b) Nameri National Park is situated in which district of Assam?
Ans: Nameri National Park is situated in the Sonitpur district of Assam.
(c) What is food safety?
Ans: Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses. It includes proper handling, storage, preparation, and hygiene standards to avoid harmful bacteria, viruses, chemicals, or allergens in food.
(d) Write two department names of a hotel.
Ans: Two key departments in a hotel are the Housekeeping Department and Front Office Department.
(e) Give two examples of fittings used in the F & B department.
Ans: Two examples of fittings used in the food and beverage (F&B) department are Room Service and Restaurant Operations.
(f) How to recognize fresh fish?
Ans: To recognize fresh fish, check for the following signs:
(i) Clear, Bright Eyes: A shiny skin with slime on the surface is a good sign that the fish is fresh and good quality,
(ii) Gills: A moist, shiny and pink or red gill is a great sign that the fish is fresh and good quality.
(iii) Moist Fins and Tail: These should not appear dry or brittle.
(g) Write two types of Laundry systems.
Ans: Two types of laundry systems are commercial laundry systems and Commercial Laundry System (Outsourced).
7. Write the appropriate answers of any five questions of the following:
(a) Write four types of information that should appear on the label of packaged food.
Ans: Four types of information that should appear on the label of packaged food are Ingredients, Nutritional Information, Expiry date, Allergen Information.
(b) What are the main sources of food contamination?
Ans: Main sources of food contamination are water, air, dust, equipment, sewage, insects, rodents, and employees.
(c) Write four types of service styles followed by the F & B department.
Ans: Four types of service styles followed by the F&B (Food and Beverage) department are Pre-plated, Cafeteria, Family and Combination Style.
(d) Write four tools that are necessary to serve beverages in bar.
Ans: Four tools necessary to serve beverages in a bar are Shaker, Strainer, Jigger and Bottle Opener/Corkscrew.
(e) Write two names of five star hotel in Guwahati.
Ans: Two five-star hotels in Guwahati are Vivanta Guwahati and Radisson Blu Hotel Guwahati.
(f) Write four different types of accompaniments.
Ans: Four different types of accompaniments are Sauces, Pickles, Salads, Side Dishes.
(g) Write two important points that must be considered while designing a commercial F & B outlet.
Ans: Two important points to consider while designing a commercial F&B outlet are:
(i) Space and Layout Efficiency: The layout should ensure smooth flow of staff and guests, with well-defined areas for dining, service, storage, and kitchen.
(ii) Safety and Hygiene Standards: Safety and hygiene standards should always be as high as possible whenever any form of treatment is carried out. It is vital that hygiene and cleanliness are prime considerations.
8. Answer the following questions (any two):
(a) What are the main objectives of F & B service?
Ans: The main objectives of F&B service are:
(i) To Provide High-Quality Food and Beverages: Ensuring that food and drinks meet high standards of taste, presentation, and consistency to satisfy customer expectations.
(ii) To Provide Professional, Hygienic, and Attentive Service: Offering courteous, efficient, and knowledgeable service while maintaining high hygiene standards to ensure customer satisfaction and safety.
(iii) To Impart Value for Money: Ensuring that guests feel they receive good value for the cost of food, beverages, and service, encouraging repeat business.
(b) Write the functions of Food Safety and Standards Authority of India (F.S.S.A.I.).
Ans: Food Safety and Standards Authority of India (FSSAI) has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. Food safety is crucial to protect consumers from health risks related to common allergens and foodborne illnesses.
(c) To ensure food safety what concern must be followed by F & B service business?
Ans: To ensure food safety, F&B service businesses must follow these key concerns:
(i) Proper Hygiene and Sanitation: Ensure staff practice regular handwashing, wear clean uniforms, and maintain personal hygiene. Clean and sanitize kitchen equipment, utensils, and surfaces regularly to avoid contamination.
(ii) Safe Food Storage: Store food at the correct temperatures to prevent bacterial growth. Maintain proper storage conditions for raw and cooked foods, and regularly check expiration dates.
(iv) Cross-Contamination Prevention: Use separate equipment and surfaces for raw and cooked foods. Avoid cross-contaminating allergens with other foods, especially in the preparation and storage stages.
9. What is menu? What are the characteristics of a good menu?
Ans: A menu is a detailed list of options offered to the customer when they come to eat or drink at the restaurant or bar.
The characteristics of a good menu are:
(i) Clarity and Simplicity: The menu should be easy to read and understand. Clear item names, descriptions, and ingredient lists help customers make informed choices without confusion.
(ii) Balanced Menu: Offer a diverse range of dishes Include a mix of affordable and premium options production capability, including available equipment and personnel.
(iii) Use of Fresh and Seasonal Ingredients: A good menu incorporates fresh, seasonal ingredients, which not only enhances flavor but also reduces food waste and promotes sustainability.
(iv) Clear Categories: The menu should be divided into categories like appetizers, main courses, and desserts.
OR
What is Point of Sale (P.O.S.) equipment? What are the functions of a P.O.S.?
Ans: A point of sale, or point of purchase, is where you ring up sales for customers. When customers check out online, walk up to your counter, or pick out an item from your stand or booth, they’re at the point of sale. Your point-of-sale system is the hardware and software that enables your business to make those sales.
(i) Ales Transaction Processing: It records sales, calculates totals, and generates receipts for customers.
(ii) Customer Management: Stores customer data, purchase history, and preferences, enabling loyalty programs and personalized offers.
(iii) Employee Management: Tracks employee hours, commissions, and access permissions, and helps with scheduling.
