NIOS Class 12 Tourism Chapter 21 Hospitality and Catering Industry Solutions to each chapter is provided in the list so that you can easily browse throughout different chapters NIOS Class 12 Tourism Chapter 21 Hospitality and Catering Industry Notes and select need one. NIOS Class 12 Tourism Chapter 21 Hospitality and Catering Industry Question Answers Download PDF. NIOS Study Material of Class 12 Tourism Paper Code 337.
NIOS Class 12 Tourism Chapter 21 Hospitality and Catering Industry
Also, you can read the NIOS book online in these sections Solutions by Expert Teachers as per National Institute of Open Schooling (NIOS) Book guidelines. These solutions are part of NIOS All Subject Solutions. Here we have given NIOS Class 12 Tourism Chapter 21 Hospitality and Catering Industry Solutions, NIOS Senior Secondary Course Tourism Solutions for All Chapter, You can practice these here.
Hospitality and Catering Industry
Chapter: 21
| TEXTUAL QUESTION ANSWER |
INTEXT QUESTIONS 20.1
1. List the 3 ‘A’s’ of the tourism industry.
Ans: Attraction, Accessibility and Accommodation.
2. What are the components of the hospitality industry?
Ans: (i) Commercial (Profit Oriented)
(ii) Non-Commercial (Non-Profit Oriented).
3. Give an example of a commercial hospitality accommodation that you have visited.
Ans: Hotel.
4. Define an attraction.
And: It is natural or man made facility which offers item of specific interest to tourist, i.e. Taj Mahal, Akshardham temple, Educational facility, art, music, religion, adventure etc.
INTEX QUESTIONS 20.2
1. How many rooms does a large hotel have?
Ans: 100 to 299 rooms.
2. If someone has to stay overnight in a city due to a delay in catching a connecting flight, which type of hotel should one choose?
Ans: Airport Hotels.
3. What is the different basis of classification of hotels?
Ans: (i) Star classification.
(ii) Basis of size.
(iii) Basis of location.
(iv) Basis of type of guests.
(v) Basis of ownership.
(vi) Basis of Affiliation.
(vii) Basis of Management.
INTEX QUESTIONS 20.3
1. What are the two most important factors which can make a guest happy?
Ans: (i) Warm and friendly greeting and welcome.
(ii) Efficient and quick check in.
2. List two most important guest expectations during departure.
Ans: (i) Efficient and good check out.
(ii) Warm and friendly seeing off by staff at reception.
INTEX QUESTIONS 20.4
1. List the operational departments of a hotel.
Ans: Front office, Food and Beverage service, House keeping and Food Production.
2. What are the main functions of the Food & Beverage department?
Ans: (i) To provide Food and Beverage facilities to the guests.
(ii) To provide Food and Beverage for groups, conferences, meetings and parties etc.
3. Which department is responsible for selecting employees for jobs in a hotel?
Ans: Human Resource Department.
4. Name five different sections of the Food Production department.
Ans: Hot Kitchen-North Indian, South Indian Tandoori Section, Chinese or Oriental kitchen, Halwai or Indian Sweet section.
INTEX QUESTIONS 20.5
1. What are the characteristics of Chinese cuisine?
Ans: (i) Aroma is provided by fresh ginger, fresh coriander, root garlic and pepper.
(ii) Art of using different methods of cooking like stir frying, steaming, roasting etc.
(iii) Flavours provided by regional vegetables, tomatoes and Soya Sauce.
(iv) Thickening of sauce and soup is done by corn flour.
(v) Most of the food will have combined taste like Chilli, sweet and sour.
(vi) Soya is one of the key ingredients.
2. The dish sarson ka sag is associated with _____________.
Ans: Punjabi.
3. The dish Dal Baati Churma is associated with ____________.
Ans: Rajasthani.
4. List the two main characteristics of Gujarati food.
Ans: (i) Roti, Dal, Kadhi, bhat and Shaak.
(ii) It is common to add little sugar or gur to some of the vegetables and dals.
5. Dastarkhan means ____________.
Ans: Dining table cloth.
6. Highlight the main characteristics of Kashmiri cuisine?
Ans: The traditional 36-course Wazwan is considered the traditional Kashmiri cuisine. There is a lot of variety of non-veg dishes like Goshtaba and Nadr Yakhni etc. The non-veg dishes are mostly made of of mutton and lamb. The beverages include famous Noon Chai and Kahwah etc.
| Terminal Exercise |
1. Give the full form of the following:
(i) HRACC.
Ans: Hotel Restaurant Approval Classification Committee.
(ii) YHAI.
Ans: Youth Hostel Accommodation of India.
2. What is the difference between:
(i) Chain hotel and independent hotel.
Ans: Chain hotels are inter connected with each other whereas Independent hotels are not. The rules and regulations for chain hotels are the same whereas for independent hotels they are completely different. The privilege of using common brand name, reservation systems and information systems is enjoyed by chain hotels but not independent hotels.
(ii) Franchise and management contract.
Ans: When a particular hotel enters into a franchising agreement with another hotel, it is called a franchisee. There are two parties to this contract franchisor and franchisee. A franchisee is liable to pay franchising fees to the franchisor for using its business name, management benefits and various other benefits. Whereas, in a management control, a contract is signed between a hotel management company and an individual property owner for managing and maintaining the hotel. The control of the operations that are carried out in the hotel is in the hands of hotel Management Company.
3. Write a short note on:
(i) Resort.
Ans: A resort is considered to be a self-contained destination which helps in fulfilling all the travel needs in one location itself. These properties are owned by condominiums. The best alternative to resorts is Youth Hostels.
(ii) Hospitality.
Ans: Hospitality industry Involves practicing an act of hospitality for the guests by the host. This industry is interrelated with various different sectors which has helped in providing jobs to large numbers of people who are either unskilled or specialized.
4. What are the main functions of the Food & Beverage department of a hotel?
Ans: There are two major functions of food and beverage department which are as follows :
(i) The food and beverage department helps in serving food and drinks to the guests.
(ii) It is engaged in providing food and beverage to a group of people during any event, meetings or conference.
5. Differentiate between Commercial & Non-Commercial organisations.
Ans: Difference between Commercial & Non-Commercial organisations are:
| Aspect | Commercial Organizations | Non-Commercial Organizations |
| Primary Objective | To earn profits by providing quality products and services. | To provide social service, often without aiming for profit. |
| Purpose | Profit generation through sales of products or services. | Social welfare, public service, or charitable work. |
| Profit Distribution | Profits are distributed among shareholders or reinvested in the business. | Profits are not distributed; they are reinvested for social purposes. |
| Examples | Hotels, motels, resorts, restaurants, retail shops, etc. | Dharamshalas, yatri niwas, non-profit NGOs, charities, etc. |
| Revenue Generation | Revenue comes from the sale of goods or services. | Funds come from donations, grants, and sometimes membership fees. |
| Tax Status | Subject to taxes based on profit earned. | Often exempt from taxes due to their non-profit status. |
| Ownership | Owned by individuals, private firms, or shareholders. | Often owned by the public, government, or charitable organizations. |
| Focus | Focus on maximizing profits, market share, and growth. | Focus on fulfilling a social cause, education, healthcare, etc. |
| Operations | Operate in competitive markets for profit. | Operate to serve the public, often for free or at minimal cost. |
| Examples of Services | Provide high-quality services for a price (e.g., hospitality). | Provide services for free or at a minimal cost (e.g., shelters, food banks). |
6. Why is it important for hotels to meet a guest’s expectations? List the guest expectations on arrival.
Ans: It is very important to meet all the demand of its customers without taking into consideration the costs for being called a luxury restaurant. It is Important to meet all the demands of the customers and maintain high service standards to attain an ultra-luxury status.
Few expectations of guest at arrival are mentioned below:
(i) A very friendly and warm welcome of all guests.
(ii) The hotel staff must be well groomed and must have good communication skills.
(iii) An efficient and fast procedure for check-in.
(iv) Well-maintained rooms with clean curtains, bed sheets, etc.
(v) An efficient and safe luggage handling by the staff.
7. Using a diagram explain the classification of hotels in detail. Give examples in each type.
Ans:
Hotels can be classified as:
(i) Star Classification: 1 star, 2 star, 3 star, 4 star, 5 star.
(ii) Size Classification: Small, Medium, Large, Very Large.
(iii) Location: Commercial, Suburban, Airport, Resort, Motel.
(iv) Types of Guests: Commercial, Suite, Motel, Resort.
(v) Ownership: Timeshare, Condominium.
(vi) Affiliation: Chain Hotels and Independent Hotels.
(vii) Management: Franchise and Management Control.
8. Explain in detail the major domestic cuisines of India. Give examples from each state.
Ans: The major domestic cuisines of India along with their examples are:
(i) Punjab Cuisine: Sarson ka saag and makki di roti.
(ii) Hyderabad Cuisine: Nahari, Seekh kabab.
(iii) Kerala Cuisine: Olan, Meat thoran.
(iv) Bengali Cuisine: Jhalmuri, Paturi.
(v) Gujarati Cuisine: Dhokla and Khandvi.
(vi) Rajasthani Cuisine: Pakodi and Gatte ki sabzi.
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