ICSE Class 10 Question Paper 2026 Hospitality Management

ICSE | Class 10

Hospitality
Management
Question Paper 2026

Council for the Indian School Certificate Examinations (CISCE)

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· ICSE · ISC · CBSE · State Boards

HOSPITALITY MANAGEMENT

Maximum Marks: 100

Time allowed: Two hours

1. Answers to this Paper must be written on the paper provided separately.

2. You will not be allowed to write during the first 15 minutes.

3. This time is to be spent in reading the question paper.

4. The time given at the head of this Paper is the time allowed for writing the answers.

5. Attempt all questions from Section A and any four questions from Section B.

6. The intended marks for questions or parts of questions are given in brackets[ ].

Instruction for the Supervising Examiner

Kindly read aloud the Instructions given above to all the candidates present in the
Examination Hall.

This paper consists of 12 printed pages.
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SECTION A (20 Marks)

(Attempt all questions from this Section.)

Question 1
Choose the correct answers to the questions from the given options. [20]
(Do not copy the questions. Write the correct answers only.)
(i) Tourism products are ___________ as they cannot be touched or seen.

(a) perishable

(b) psychological

(c) composite

(d) intangible

(ii) Identify the department of the hotel shown in the image given below:

(a) Food and Beverage

(b) Accommodation Operations

(c) Front Office

(d) Food Production

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(iii) ‘Hotel Avenue has recently rebranded itself and launched new strategies to
attract more guests to increase their revenue.’ Which department among the
following is primarily responsible for planning and executing such initiatives?

(a) Housekeeping Department

(b) Sales and Marketing Department

(c) Accounts Department

(d) Engineering Department

(iv) The image given below is of a ___________.

(a) Linen Room

(b) Pantry

(c) Housekeeping Office

(d) Control Desk

(v) Which department in a hotel is primarily responsible for maintaining
cleanliness, hygiene and the overall upkeep of guest rooms?

(a) Food & Beverage

(b) Front Office

(c) Housekeeping

(d) Maintenance

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(vi) Identify the napkin fold shown in the image given below.

(a) Bishop fold

(b) Triple pocket fold

(c) Candle fold

(d) Crown fold

(vii) Arrange the following laundry operations in the correct sequence:

1. Loading

2. Segregation

3. Weighing

4. Airing

(a) 1, 2, 3, 4

(b) 4, 3, 1, 2

(c) 4, 1, 2, 3

(d) 2, 3, 1, 4

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(viii) Identify the kitchen equipment from the given image:

(a) Pizza cutter

(b) Ladle

(c) Sieve

(d) Tongs

(ix) Match the following:

A. Accommodation 1. Gir National Park

B. Accessibility 2. Parking and ATM facilities

C. Amenities 3. Railways

D. Attraction 4. Lodging and Boarding

(a) A-1, B-3, C-4, D-2

(b) A-2, B-1, C-3, D-4

(c) A-4, B-3, C-2, D-1

(d) A-1, B-2, C-3, D-4

(x) Which of the following best describes the importance of soft skills in
Hospitality Management?

(a) Managing technical operations of the hotel.

(b) Maintaining property and equipment efficiently.

(c) Ensuring courteous communication and guest satisfaction.

(d) Preparing legal contracts for hotel services.

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(xi) Which hotel provides basic amenities for a low price?

(a) Ecotels

(b) Budget hotels

(c) Heritage hotels

(d) Boutique hotels

(xii) Choose the odd one out with reference to positive body language:

(a) Face the person

(b) Look into the eyes

(c) Slouch forward

(d) Use appropriate gestures

(xiii) Which among the following food groups is packed with calcium, protein and
vitamins?

(a) Grains

(b) Dairy products

(c) Fruits and vegetables

(d) Fats and oils

(xiv) What is a key component of personal image?

(a) Financial gains

(b) Social media

(c) Knowledge

(d) Pessimism

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(xv) Match the following:

A. Doorman 1. Supervises food production

B. Office Cashier 2. Supervises uniformed services

C. Executive Chef 3. Handles guest billing

D. Lobby Manager 4. Escorts guests to the lobby

(a) A–2, B–1, C–3, D–4

(b) A–4, B–3, C–1, D–2

(c) A–3, B–2, C–4, D–1

(d) A–1, B–4, C–2, D–3

(xvi) Assertion (A): A guest, who books a hotel, is confident that he will be safe
and secure during his stay at the hotel.

Reason (R): Protection of funds is important for the hotel management.

(a) (A) is true and (R) is false.

(b) (A) is false and (R) is true.

(c) Both (A) and (R) are true and (R) is the correct explanation of (A).

(d) Both (A) and (R) are true, but (R) is not the correct explanation of (A).

(xvii) A tourist visiting Berlin wants to go for shopping. Which currency will the
tourist use?

(a) Euro

(b) Dollar

(c) Dinar

(d) Pound

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(xviii) Identify the component of tourism with the help of the given image.

(a) Attraction
(b) Accessibility
(c) Accommodation
(d) Amenities

(xix) What does CCP stand for in HACCP?
(a) Clean Cooking Process
(b) Contaminated Cooking Procedure
(c) Critical Control Point
(d) Certified Cooking Point
(xx) Statement 1: Anuj, a Head Chef in a reputed hotel, is flexible and adaptable
as he comes across different situations and challenges that
require him to adjust his approach.

Statement 2: To be professional, you need to understand your role and its
expectations, and perform it with competence, confidence,
and enthusiasm.

(a) Statement 1 is true and Statement 2 is false.

(b) Statement 2 is true and Statement 1 is false.

(c) Statement 2 is the cause for Statement 1.

(d) Statement 1 and Statement 2 are independent of each other.

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SECTION B (80 Marks)
(Answer any four questions from this Section.)

Question 2
(i) Write any five important functions of FSSAI. [5]

(ii) Write any five polite phrases used by the food and beverage personnel while [5]
servicing the guests. Briefly describe the situations in which each of the five
phrases given by you will be used.

(iii) Explain the role of accommodation operations in enhancing guest satisfaction [5]
in hotels.

(iv) Identify the component of tourism given in the image. Explain the importance [5]
of this component with the help of an example.

Question 3
(i) Meena is a new front office assistant at a hotel. She is shy and hesitant while [5]
speaking to guests, which affects guest experience. The manager notices this and
decides to conduct a soft skills workshop on attitude and confidence building.

(a) Give two reasons why positive attitude is important for hospitality
professionals, especially in guest-facing roles.

(b) Suggest two ways by which the assistant can build her self-confidence.

(c) Give one reason how regular training can improve staff performance and
guest satisfaction.

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(ii) Write a short note on the characteristics which make a hotel a ‘Heritage hotel’. [5]
Give one example of a heritage hotel in India.

(iii) Why are napkins important in a table layout? [5]

(iv) Write five differences between Ecotourism and Educational tourism. [5]

Question 4
(i) ‘Soft skills are essential not only in the hospitality industry but in every walk of [5]
life.’ Explain.

(ii) Give the names of any five neighbouring countries of India and mention their [5]
capitals and currencies.

(iii) Discuss any five essential services provided by a five-star hotel. [5]

(iv) State the four ‘A’s of Tourism and explain the meaning of any one of them with [5]
the help of an appropriate example.

Question 5
(i) ‘A tourist from Australia travels to India to watch a cricket match.’ [5]
(a) What type of tourism is being practised by the tourist?
(b) What form of tourism is mentioned in the statement given above?
(c) Explain the important characteristics of this form of tourism.
(ii) State five differences between the Food Production department and Food and [5]
Beverage department.

(iii) ‘Clothing care and Linen control is an important function in a hotel.’ [5]
If a guest requires to get a dress cleaned:

(a) Which department would he/she seek help from?

(b) Name the procedure required to clean the dress.

(c) Briefly explain the process for cleaning the dress.

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(iv) Hotels are high-risk buildings when it comes to fire safety. A fire safety audit [5]
can help identify potential hazards and ensure that the hotel is equipped with
appropriate fire safety measures. A fire safety audit of a hotel typically involves
a thorough inspection of the building’s fire safety equipment and systems,
including fire alarms, sprinkler systems, fire extinguishers, and emergency
lighting.

(a) Name two fire safety equipment commonly found in a hotel.

(b) Write two benefits of a fire safety audit in a hotel.

(c) Write two differences between the fire safety measures taken in a hotel
and at home.

Question 6
(i) ‘A hardworking employee of a four-star hotel is very proficient with the [5]
technical skills required to do her job well, but she does not pay attention to
her appearance and hygiene.’

(a) Keeping this in mind, name the attribute she must develop to improve
herself.

(b) Describe any four habits she must develop to appear professional at her
workplace.

(ii) Name and explain any five features of tourism products. [5]

(iii) Why is glassware used in the Food and Beverage department? Name any four [5]
types of glassware and briefly describe the main purpose for each.

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(iv) Identify the term used for the given image. Briefly explain any four important [5]
information given in the image.

Question 7
(i) ‘In the hospitality industry, one of the greatest difficulties is employee [5]
recruitment, retention and satisfaction.’
(a) Which department of the hotel looks after the above functions?
(b) Explain any four main functions of this department.

(ii) Name any five types of hotel rooms and briefly describe the main characteristic [5]
of each.

(iii) ‘Working on your personal image is a continuous process.’ [5]
Name the four elements of personal image and discuss any one element in detail.
(iv) Trisha is a health-conscious girl, aged 16 years. She prefers a balanced nutritive [5]
diet. Her meals fulfil her dietary needs as well as satisfy her taste buds.
Name the different elements of the Food Group. Mention the significance of
each group for the body.

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