ICSE Class 10 Question Paper 2023 Hospitality Management

2023
QUESTION
PAPER

HOSPITALITY MANAGEMENT

Maximum Marks: 100

Time allowed: Two hours

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

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

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

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

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

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

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) Budget hotels:

(a) have architectural features and general construction with distinctive
qualities.

(b) provides economical, comfortable clean rooms that are safe stay.

(c) their ambience is environment friendly.

(d) provides minimum amenities and services for a higher price than a regular
hotel.

This paper consists of 8 printed pages.
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(ii) ORCHID, MUMBAI IN ASIA is an Ecotel. Choose a feature, which best
defines ecotel, from the following:

(a) which has passed a detailed inspection and satisfied stringent criteria set
by guests.

(b) is a one-star hotel.

(c) which provides benefits to the environment through energy efficient
practices.

(d) none of the above.

(iii) Soft skills are:

(a) textbook knowledge.

(b) professional degree.

(c) communication, conflict and time management, problem solving.

(d) knife skills.

(iv) Hospitality management means:

(a) planning of hotels.

(b) upkeep of spa and pools.

(c) accounting and budgeting.

(d) overseeing day to day administrative, operational and commercial
activities of businesses like F&B, travel, accommodation, event
management.

(v) What is the main function of the Front desk of a hotel?

(a) It is the first guest contact area-face of the hotel.

(b) It provides safety and security to the guests.

(c) It looks after the interior decoration of the hotel.

(d) It comprises of the Head Manager amongst others.

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(vi) Components of tourism are:

(a) Attraction, Aerial, Accessibility and Allowance.

(b) Inbound travel, Accommodation, Accessibility and Outbound.

(c) Attraction, Accommodation, Accessibility and Amenities.

(d) Attraction, Accommodation, Activities and Accordance.

(vii) Boarding and lodging also boosts tourism and contributes to the economy. This
is described as:

(a) Accommodation.

(b) Accessibility.

(c) Attraction.

(d) Amenities.

(viii) Education tourism is:

(a) Permanent shift of place for studies.

(b) A year contract of learning.

(c) Earning while learning.

(d) Travel for higher education.

(ix) This department is the direct delegate to link the work and report the
consequence to other departments.

(a) Food and beverage.

(b) Finance.

(c) Front office.

(d) Sales and marketing.

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(x) A hotel is an establishment that provides:

(a) paid lodging on a short-term basis.

(b) free supply of services.

(c) food and shopping facilities only.

(d) paid lodging permanently.

(xi) The term “security” in hotels has several types like:

(a) Physical aspects.

(b) Security of systems.

(c) Security of persons.

(d) All the above.

(xii) A collection of foods that share similar nutritional properties or biological
classifications is called ___________.

(a) Biological table

(b) Nutritive calculator

(c) Classification

(d) Food groups

(xiii) __________ is a central depot or point for all hotel linen and from here the
clean linen is distributed.

(a) Linen room

(b) Laundry

(c) Dress room

(d) Changing room

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(xiv) Printed paper attached with a product, giving all information about the product,
is called:

(a) Label.

(b) Index.

(c) Packet.

(d) Package.

(xv) _________ is a napkin fold where material used is generally red, yellow, white
colour with black polka dots.

(a) Bowtie fold

(b) Heart fold

(c) Candle fold

(d) Rose fold

(xvi) Napkins used on tables for decor, before folding, should be:

(a) clean, starched and pressed.

(b) only of black and white colours.

(c) used only for formal occasions.

(d) used for dinners only.

(xvii) HACCP stands for Hazard Analysis and __________ Control Points.

(a) Critical

(b) Careful

(c) Chronological

(d) Calorie

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(xviii) While selecting kitchen equipment, following should be considered:

(a) Trade name, good quality, price.

(b) Simple design and ease of cleanliness.

(c) Capacity and purpose.

(d) All of the above.

(xix) The capital of Germany is:

(a) Canberra.

(b) Berlin.

(c) Rome.

(d) Paris.

(xx) The currency of Italy is:

(a) Euro.

(b) Rupiah.

(c) Pound.

(d) Dollar.

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

Question 2

(i) What is meant by label reading? How is it different from a label? [5]

(ii) Explain the components in the different Food groups. [5]

(iii) Explain the uses of any five kitchen equipment. [5]

(iv) Explain the role of FSSAI in Food hygiene. (Five points) [5]

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Question 3

(i) Explain any one component of tourism with examples. [5]

(ii) Mention the names and uses of any five types of glassware. [5]

(iii) Differentiate between single and double occupancy rooms. (Five points) [5]

(iv) Explain suites. [5]

Question 4

(i) Explain any five attributes of Food and Beverage personnel. [5]

(ii) Give the uses of any five types of cutleries. [5]

(iii) Explain any one type of napkin fold in reference to its usage for different [5]
occasions, material and colour used.

(iv) What are Boutique hotels? [5]

Question 5

(i) Why is etiquette important in the hospitality industry? [5]

(ii) Discuss the term ‘Laundry services’ as provided by the hotels. [5]

(iii) Define meal planning. Why is it important? (Three points) [5]

(iv) Write the difference between home and hotels with respect to fire and electrical [5]
safety and security measures adopted by both. (Five points)

Question 6

(i) What is the importance of ‘being friendly’ and ‘courteous’ in the hospitality [5]
sector?

(ii) Define polite speech. Give any three English phrases used for meeting and [5]
greeting guests in the hospitality sector.

(iii) Discuss the importance of personal grooming for a hospitality personnel. [5]

(iv) Discuss the functions of HACCP. (Any five) [5]

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Question 7

(i) Give the differences between Religion Tourism and Sports Tourism. (Any five) [5]

(ii) Explain any five functions of the Food and Beverage department of a hotel. [5]

(iii) Why is food hygiene important in the hospitality sector? (Any five points) [5]

(iv) Explain any five precautionary measures adopted by hotels for electrical safety. [5]

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