Goa Board Class 12 Question Paper June 2018 Introduction to the Hospitlity Industry _New Syllabus_

2018 VI 12 1430 Seat No. :

Time : 2 Hours INTRODUCTION TO THE HOSPITALITY INDUSTRY
(New Syllabus)

Subject Code

V 3 5 6

Total No. of Questions : 5 (Printed Pages : 3) 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

I. 1.1. A system of blocking a room in advance for a guest in the hotel. [1]
1.2. Mention any four qualities of a front office staff. [2]
1.3. Explain any three type of complaints made by guest at the front office
department of a hotel. [3]
1.4. At the information department of a hotel how will you page for a guest
through the public address system and bell desk. [4]
OR
1.4. At the reception of a hotel how will you process the registration formalities
of a walk-in and a booked guest.

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UNIT – II

II. 2.1. A section in the Housekeeping department which stores guest supplies,
linen and cleaning supplies on each floor of the hotel. [1]
2.2. State the duties of the floor supervisor in the housekeeping department of
the hotel. [2]
2.3. Housekeeping staff needs to be physically fit and must have an eye for
detail. Explain. [3]
2.4. Explain the coordination of the housekeeping department with the
following : [4]
a) Food of Beverage
b) Security
c) Personnel
d) Purchase.
OR
2.4. Explain the functioning of the following departments in the house-keeping
department.
a) Lost and Found Section
b) Desk Control Room
c) Uniform Room
d) Green House.

UNIT – III

III. 3.1. A meal arranged for a group of people to mark an occasion ? [1]
3.2. Why should food and beverage service personnel be punctual at work. [2]
3.3. Sketch the layout of a Bar in a hotel. [3]
3.4. Explain the following type of food service in the restaurant of a hotel. [4]
a) Grill Room Service
b) French Service
c) Gueridon Service
d) American Service.

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UNIT – IV

IV. 4.1. A menu with price for an entire meal. [1]
4.2. What is instant reservation system ? [2]
4.3. Explain the three types of Registration process. [3]
4.4. Explain the process of formal and Informal Banqueting. [4]

UNIT – V

V. 5.1. Meat basteel with highly seasoned sauce. [1]
5.2. What is a Garde Manger in the Food production department. [2]
5.3. Explain the functioning of the Kitchen Stewarding department which is an
integral part of the food service operations. [3]
5.4. Explain the role played by the following chef in the Kitchen department of
a hotel. [4]
a) Chef de cuisine
b) Sous chef
c) Chef tournant
d) Chef de partic.

_______________

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