Goa Board Class 12 Question Paper Mar 2018 Introduction To Hospitality Industry _New Pattern_

*V356* 2018 III 15 1000 Seat No. : Time : 2 Hours INTRODUCTION TO THE HOSPITALITY INDUSTRY (New Pattern) Subject Code $ ! # 8 Total No. of Questions : 5 (Printed Pages : 2) Maximum Marks : 50 INSTRUCTIONS : i) Answer each question on a fresh page. ii) Write the number of each question and sub-question clearly. iii) All questions are compulsory. iv) Figures to the right indicate full marks. v) The question paper consist of 05 Units of 04 questions each. vi) Answer question no. 1 of each Unit in about 02 words. vii) Answer question no. 2 of each Unit in about 30 words. viii) Answer question no. 3 of each Unit in about 50 words. ix) Answer question no. 4 of each Unit in about 100 words. UNIT – I 1. 1.1) Department which maintains guest alphabetical index rack [01] 1.2) State any four advantages of a reservation form. [02] 1.3) Explain the three types of registration processes. [03] 1.4) Explain with examples, the different types of complaints received at the front office from the in-house guest of a hotel. [04] OR 1.4) Write any eight qualities a front office staff need to posses. UNIT – II 2. 2.1) A section in the housekeeping department which stores all guest articles that are missing or forgotten by the guest [01] 2.2) What is Left Luggage ? [02] V-356 -1- P.T.O.

*V356* 2.3) Explain the process of paging an in-house guest in the hotel using the Public Address System and Bell-desk. [03] 2.4) The Housekeeping staff needs to be well-groomed and hygienic. Elaborate. [04] UNIT – III 3. 3.1) A restaurant which is meant for dancing on recorded music [01] 3.2) What is a floor Pantry ? [02] 3.3) Sketch the layout of the Housekeeping Department. [03] 3.4) Explain the following types of services : [04] 1) English Service 2) Silver Service. OR 3.4) Explain Formal Banqueting. UNIT – IV 4. 4.1) A commercial establishment committed to the sale of food and beverage [01] 4.2) How is catering undertaken inflights ? [02] 4.3) Draw the process flow of the room service order. [03] 4.4) As a bar tender, how will you set the bar before the arrival of the guest. [04] UNIT – V 5. 5.1) A substitute added to stews and gravies to darken them [01] 5.2) State the role played by “Sous Chef” and “Chef-de-Cuisine” in a large kitchen. [02] 5.3) Explain any three types of Menu. [03] 5.4) Explain the functioning of the kitchen stewarding department of a large hotel. [04] _______________ V-356 -2-