Goa Board Class 12 Question Paper 2025 Introduction to Hospitality Industry

2025 II 13 0930 Seat No.

Time : 2 Hours INTRODUCTION TO THE

HOSPITALITY INDUSTRY

Subject Code

V 4 3 5 6

Total No. of Questions : 23 (Printed Pages : 4) Maximum Marks : 50

INSTRUCTIONS : (i) There are four sections in the question paper (A, B, C and D)
consisting of 23 questions.
(ii) Section A : Q. Nos. 1 to 4 are Multiple Choice Questions.
Q. Nos. 5 and 6 : Answer in a word, phrase or
figure Q. Nos. 7 and 8 : Answer in one sentence.
Section B : Q. Nos. 9 to 14 : Answer in about 15 words.
Section C : Q. Nos. 15 to 20 : Answer in about 30 words.
Section D : Q. Nos. 21 to 23 : Answer in about 50-70 words.
(iii) Attempt all the questions, however, internal choice is given
for question numbers 20 and 23.
(iv) Write the number of each question clearly on the answer-
book.
(v) Figures to the right indicate marks allotted to each question.
Section A

1. Which of the following is an advantage of a registration card ? 1

• It acts as a prompt sheet

• It acts as a C form

• It acts as a running check in progress

• It acts as a permanent record

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2. The hotels largest margin of profit comes from which section in the hotel : 1

• Restaurants

• Room sales

• Banquet functions

• Shopping centre

3. A restaurant offering continental food with elaborate service. 1

• Speciality Restaurant

• Coffee shop

• Continental restaurant

• Take away

4. A pre-plated service offered to guest in the restaurant. 1

• Russian service

• French service

• Gueridon service

• American service

5. A system of communication used in the hotel which goes via the telephone

operator. 1

6. A unit which keeps special plants to beautify the hotel premises. 1

7. State the procedure for left luggage in the hotel. 1

8. Why should the housekeeping department coordinate with the stores in the

hotel ? 1

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Section B

9. Explain the centralised reservation system used for hotel booking. 2

10. Mention any four practices for a professional and hygienic appearance in the

food and beverage department. 2

11. Explain the catering services provided in the aircraft. 2

12. Differentiate between service bar and public bar. 2

13. State any four functions performed by the kitchen stewarding department

in a hotel. 2

14. Explain the following culinary terms : 2

• Raita

• Marinade

• Browning

• Croutons.

Section C

15. As a receptionist in a starred hotel. How would you handle the registration

process for a walk-in guest, if rooms are available for sale ? 3

16. Explain the procedure to page an in-house guest using the bell desk and

telephone system. 3

17. Sketch the model layout of the housekeeping department in a hotel. 3

18. Differentiate between semi-formal and in-formal banqueting in the hotel. 3

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19. Explain the role of the following chef in the food production department of
a hotel : 3
• Chef Saucier
• Chef de Partie
• Chef Garde Manger
20. Explain any three types of menus offered in the restaurants. 3
Or
Explain the following sections in a large hotel :
• Still room
• Pantry
• Grill room.
Section D
21. Explain the use of the following documents in the front office department
of a hotel : 4
• Arrival departure register
• Arrival notification slip
• Guest folio
• Guest history record.
22. State any eight duties the bartender has to perform before opening the bar
for the guest in the hotel. 4
23. As a housekeeping staff, how will you maintain the standard of grooming
and personal hygiene in the hotel. 4
Or
You are offered the following positions in the housekeeping department of
the hotel. Explain your job role :
• Assistant housekeeper
• Housemen
• Chamber maid
• Floor supervisor.

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