ICSE Class 10 Competency Based Questions (CBQ) Hospitality Management

PREFACE

With a growing emphasis on competency-based education globally, the educational landscape in India
has also steered towards high-quality learning experiences that allow learners to incorporate critical
thinking and problem-solving approaches. This approach goes beyond rote memorisation and focuses
on developing the skills and knowledge that students need to apply in their real-world scenarios.
The Council for the Indian School Certificate Examinations (CISCE), as a national-level progressive
examination board, has taken several steps to infuse competency-based education in CISCE schools
through teacher capacity-building on item development for competency-based assessments and the
incorporation of competency-focused questions at the ICSE and ISC levels from the examination year
2024.
To further facilitate the adoption of competency-based assessment practices in schools and to support
teachers and students towards the preparation for attempting higher-order thinking questions in future
board examinations, Item Banks of Competency-Focused Practice Questions for selected subjects at
the ICSE and ISC levels have been developed. This Item Bank consists of a rich variety of questions,
both objective and subjective in categories, aimed at enhancing the subject-specific critical and
analytical thinking skills of the students.
In this Item Bank, each question is accompanied by the topic and cognitive learning domain/s that it
intends to capture. The cognitive domains reflected in these questions include understanding, analysis,
application, evaluation and creativity, along with some questions of the higher-order recall domain. The
Answer Key at the end presents the possible answers to a given question, but it is neither limiting nor
exhaustive.
These practice questions are also meant to serve as teacher resources for classroom assignments and as
samplers to develop their own repository of competency-focused questions. Apart from offering a good
practice of higher-order thinking skills, engaging with these questions would allow students to gauge
their own subject competencies and use these assessments for learning to develop individual learning
pathways.
During the development of this Item Bank, a large pool of questions was prepared by a team of
experienced CISCE teachers. The questions that were finalised by the internal and external reviewers
as being higher-order competency-focused questions have been collated in this item bank.
I acknowledge and appreciate all the ICSE and the ISC subject matter experts who have contributed to
the development and review of these high-quality competency-focused questions for CISCE students.
We are hopeful that teachers and students will utilise these questions to support their teaching-learning
processes.

September 2024 Dr. Joseph Emmanuel
Chief Executive & Secretary
CISCE

Hospitality Management ICSE – Class X

Table of Contents

S.No Type of Questions Page No.

I. Multiple-Choice Questions (MCQs) 2-17

II. Long Answer Questions 17-22

V. Very Long Answer Questions 23-24

Answer Key 25-39

ICSE Competency-Focused Questions 1

Hospitality Management ICSE – Class X

COMPETENCY-FOCUSED PRACTICE QUESTIONS

ICSE - CLASS X

Hospitality Management

I: Multiple Choice Questions (1 mark)

S.No. Questions
1. [Soft Skills]
Which among the following is an appropriate phrase to use in the Hospitality
Industry?
(a) Hi, how may I help you?
(b) Hello, how may I help you?
(c) Good afternoon, ma’am! Let me help you.
(d) Good to see you. How may I help you? [Understanding]

2. [Soft Skills]
Personal grooming in the hospitality industry includes:
(a) pleasant body odour.
(b) intricate tattoos.
(c) cocktail rings.
(d) gaudy makeup. [Understanding]

3. [Soft Skills]
Professionalism is a synonym for:
(a) friendliness.
(b) courtesy.
(c) knowledge.
(d) favours. [Application]

4. [Soft Skills]
Positive body language makes you appear:
(a) relaxed.
(b) knowledgeable.
(c) confident.
(d) technically sound. [Application]

ICSE Competency-Focused Questions 2

Hospitality Management ICSE – Class X

S.No. Questions
5. [Tourism Products]
Which among the following is not a Tourism Product?
(a) National Parks
(b) Hill Stations
(c) Silicon Valley
(d) Beach Resort [Understanding]

6. [Tourism Products]
Tourism is a _______________ industry.
(a) service
(b) security
(c) sales
(d) marketing [Understanding]

7. [Tourism Products]
Parking spaces come under:
(a) attraction.
(b) accessibility.
(c) activity.
(d) amenities. [Application]

8. [Tourism Products]
Enjoying wildlife and practising responsible behaviour comes under:
(a) leisure tourism.
(b) medical tourism.
(c) educational tourism.
(d) ecotourism. [Understanding]

9. [Hotels]
This department is responsible for the upkeep and maintenance of the hotel:
(a) accommodation operations.
(b) food and beverage.
(c) food productions.
(d) front office. [Application]

10. [Hotels]
The full form of the HR department is:
(a) Human Race.
(b) Human Recall.
(c) Human Recruitment.
(d) Human Resources. [Recall]

ICSE Competency-Focused Questions 3

Hospitality Management ICSE – Class X

S.No. Questions
11. [Hotels]
Maintaining the online presence of an organisation comes under:
(a) accommodation operations.
(b) food production.
(c) marketing and sales.
(d) front office. [Application]

12. [Operational Departments of Hotels]
Collecting and collating data regarding food consumption comes under:
(a) FASSI
(b) SSAFI
(c) FSSAI
(d) AFSSI [Recall]

13. [Operational Departments of Hotels]
Establishing verification procedures for food safety comes under:
(a) HACCP
(b) HPCCA
(c) CCHAP
(d) HCCAP [Recall]

14. [Operational Departments of Hotels]
In normal circumstances, we need the biggest portion of which food group in our diet?
(a) Dairy
(b) Fats
(c) Carbohydrates
(d) Protein [Analysis]

15. [Operational Departments of Hotels]
_____________________ is used to set a table to display, serve and eat food.
(a) Table cloth
(b) Crockery
(c) Table napkin
(d) Cutlery [Understanding]

16. [Operational Departments of Hotels]
Heart napkin fold is used on:
(a) business lunches.
(b) weddings.
(c) buffets.
(d) conference dinners. [Analysis]

ICSE Competency-Focused Questions 4

Hospitality Management ICSE – Class X

S.No. Questions
17. [Operational Departments of Hotels]
Meal planning must include:
(a) loyalty.
(b) accountability.
(c) nutrition.
(d) plating. [Understanding]

18. [Operational Departments of Hotels]
Rooms which are next to each other in a hotel are known as:
(a) adjacent rooms.
(b) cabana.
(c) adjoining rooms.
(d) suite. [Recall]

19. [Operational Departments of Hotels]
Select the correct combination from the following:
(a) Bhutan - Ngultrum
(b) Malaysia - Baht
(c) Singapore - Ringgit
(d) Thailand - Dollar [Recall]

20. [Operational Departments of Hotels]
Which among the following is NOT kitchen equipment?
(a) Microwave
(b) Laundromat
(c) Whisk
(d) Knife [Application]

21. [Operational Departments of Hotels]
These are set guidelines to do a task or work:
(a) SOPs
(b) SOVs
(c) SOCs
(d) SOBs [Recall]

ICSE Competency-Focused Questions 5

Hospitality Management ICSE – Class X

S.No. Questions
22. [Hotels]
In the context of ecotourism, which action would have the MOST positive impact on
the environment?
(a) Encouraging guests to reuse towels and linen.
(b) Offering complimentary bottled water to guests.
(c) Increasing the frequency of laundry services.
(d) Avoid installing energy-efficient lighting and appliances. [Application]

23. [Hotels]
A hotel Sales and Marketing manager wants to improve their property's online
reputation. Which strategy is likely to be most ethical and effective?
(a) Offering discounts to guests who write positive reviews.
(b) Creating fake accounts to leave glowing reviews.
(c) Encouraging guests to leave honest feedback and responding promptly to all
reviews.
(d) Ignoring online reviews altogether. [Analysis]

24. [Hotels]
In housekeeping management, which practice is most effective in ensuring cleanliness
and hygiene standards?
(a) Conducting occasional spot checks on cleanliness levels.
(b) Providing basic cleaning supplies and expecting guests to maintain their rooms.
(c) Implementing a systematic cleaning schedule and checklist for staff.
(d) Hiring external cleaning contractors on a periodic basis. [Analysis]

25. [Hotels]
When developing a marketing strategy for a hotel, which approach would be most
effective in attracting business travellers?
(a) Offering discounted rates exclusively to leisure travellers.
(b) Highlighting the hotel’s proximity to tourist attractions.
(c) Providing business-friendly amenities such as high-speed internet and
conference facilities.
(d) Focus on promoting the recreational activities available in the area.
[Understanding]

ICSE Competency-Focused Questions 6

Hospitality Management ICSE – Class X

S.No. Questions
26. [Soft Skills]
Which soft skill is MOST important for a hospitality manager when leading a diverse
team of employees?
(a) Conflict resolution and mediation.
(b) Micromanagement and strict oversight.
(c) Consistency in enforcing rules and policies.
(d) Focusing solely on individual performance metrics. [Application]

27. [Soft Skills]
Which soft skill is MOST essential for a Front desk receptionist in a hotel?
(a) Technical proficiency in using computer systems.
(b) Active listening and effective communication.
(c) Mastery of industry-specific terminology.
(d) Ability to memorise guest preferences. [Evaluate]

28. [Soft Skills]
The physical appearance of the hotel staff helps to maintain the overall appearance,
but the way they act also contributes to the hotel’s reputation.
What is referred to in the above statement?
(a) Etiquette
(b) Grooming
(c) Meeting and greeting
(d) Polite speech [Understanding]

29. [Tourism Products]
Which factor is MOST likely to influence a tourist’s choice of accommodation?
(a) Proximity to local transportation hubs.
(b) Availability of fast-food restaurants nearby.
(c) Lowest room rates, regardless of amenities.
(d) Inaccessibility to tourist attractions. [Understanding]

30. [Hotels]
Which type of hotel is MOST likely to prioritise personalised service and cater to the
needs of individual guests?
(a) Resort hotel
(b) Budget hotel
(c) Boutique hotel
(d) Airport hotel [Recall]

ICSE Competency-Focused Questions 7

Hospitality Management ICSE – Class X

S.No. Questions
31. [Hotels]
In a full-service hotel, which department is primarily responsible for managing guest
reservations and check-in/check-out processes?
(a) Housekeeping department.
(b) Front office department.
(c) Food and beverage department.
(d) Sales and marketing department. [Recall]

32. [Tourism Products]
In the context of tourism destination management, which factor is the starting point
for the decision-making of the visitor?
(a) Availability of budget-friendly accommodation options.
(b) Accessibility of transportation infrastructure.
(c) Quality of attractions and recreational activities.
(d) Presence of luxury shopping malls and entertainment complexes.
[Understanding & Application]

33. [Tourism Products]
Which component of medical tourism is MOST critical for attracting international
patients to a destination?
(a) Offering expensive state-of-the-art medical facilities.
(b) Providing affordable healthcare services compared to other countries.
(c) Ensuring easy access to visa facilities and seamless travel arrangements.
(d) Offering recreational activities and leisure options for recuperating patients.
[Understanding]

34. [Operational Departments of Hotels]
In the context of laundry operations in a hotel, which factor is most crucial for
ensuring efficiency and effectiveness in managing laundry processes?
(a) Using outdated laundry equipment to minimise costs.
(b) Implementing a systematic workflow and scheduling system.
(c) Ignoring regular maintenance of laundry machinery and facilities.
(d) Providing limited training and supervision for laundry staff. [Analysis]

ICSE Competency-Focused Questions 8

Hospitality Management ICSE – Class X

S.No. Questions
35. [Tourism Products]
Accommodations, restaurants, fishing trips, hunting excursions, aurora tours,
sightseeing trips, and museums are all examples of ___________________.
(a) Tourism products.
(b) Departments in the hospitality sector.
(c) Types of tourism.
(d) Forms of sustainable tourism. [Understanding]

36 [Tourism Products]
Which, out of the following, is NOT a form of leisure tourism?
(a) Ecotourism
(b) Religion tourism
(c) Sales conferences and exhibitions
(d) Adventure tourism [Analysis]

37. [Operational Departments of Hotels]
Identify the country and its capital whose symbol of currency is given:

“£”
(a) Pound Sterling and London.
(b) France and Paris.
(c) United Kingdom and London.
(d) Euro and United States of America. [Recall]

38. [Operational Departments of Hotels]
Arrange the following steps of the hotel laundry process in sequence:
(i) Pre-treatment.
(ii) Sorting your clothing by colour and fabric type.
(iii)Washing and drying.
(iv) Folding and Ironing.

(a) (i), (ii), (iii), (iv)
(b) (ii), (i), (iii), (iv)
(c) (i), (iii), (ii), (iv)
(d) (iii), (iv), (ii), (i) [Recall]

ICSE Competency-Focused Questions 9

Hospitality Management ICSE – Class X

S.No. Questions
39. [Operational Departments of Hotels]
Meal planning helps save money because one will know ahead of time what they will
be cooking and will already have a grocery list ready to go. Choose the best option.
(a) True
(b) False
(c) Sometimes true.
(d) Depends on a particular case. [Analysis]

40. [Operational Departments of Hotels]
With respect to Food Groups, to ensure a satisfactory growth of bones, the diet of an
adolescent must have sufficient:
(a) Vitamin C and magnesium.
(b) Vitamin D and calcium.
(c) Vitamin A and carrots.
(d) Vitamin E and vitamin B. [Recall]

41. [Operational Departments of Hotels]
Which of the following options should be prioritised while planning meals for
festivals?
(a) Nutritional requirements of family
(b) Cultural and religious practices of the family
(c) The calorie content of the food
(d) Composition of the family [Analysis & Application]

42. [Soft Skills]
With respect to basic grooming, which of the following statements is FALSE?
(a) It is a form of hygiene.
(b) Grooming requirements should not vary between men and women.
(c) Personal grooming is the art of cleaning and maintaining parts of the body.
(d) Grooming is the combination of style and discipline.
[Understanding & Application]

ICSE Competency-Focused Questions 10

Hospitality Management ICSE – Class X

S.No. Questions
43. [Tourism Products]
Assertion (A): Medical tourism is very prevalent in India.
Reason (R): India has expert doctors and affordable medical facilities.
(a) Both Assertion and Reason are true, and Reason is the correct explanation of the
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation of
the Assertion.
(c) Assertion is true, but Reason is false.
(d) Assertion is false, but the Reason is true. [Understanding & Application]

44. [Operational Departments of Hotels]
Assertion (A): With respect to safety measures, the permissions required to establish
a hotel are the same as that of a residential house.
Reason (R): Hotels are commercial establishments meant for residential purposes.
(a) Both Assertion and Reason are true, and Reason is the correct explanation of the
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation of
the Assertion.
(c) Assertion is true, but Reason is false.
(d) Assertion is false, but the Reason is true. [Understanding & Analysis]

45. [Hotels]
Assertion (A): Amenities increase the comfort level of a destination.
Reason (R): Good amenities only benefit the tourists and not the natives.
(a) Both Assertion and reason are true, and Reason is the correct explanation of the
Assertion.
(b) Both Assertion and reason are true, but Reason is not the correct explanation of
the Assertion.
(c) Assertion is true, but reason is false.
(d) Assertion is false, but the reason is true. [Understanding & Evaluate]

ICSE Competency-Focused Questions 11

Hospitality Management ICSE – Class X

S.No. Questions
46. [Operational Departments of Hotels]
Assertion (A): Laundry services are provided by the Accommodation Operation
department of a hotel.
Reason (R): Care of clothing and linen is an important function of the housekeeping
department.
(a) Both Assertion and Reason are true, and Reason is the correct explanation of the
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation of
the Assertion.
(c) Assertion is true, but Reason is false.
(d) Assertion is false, but the Reason is true. [Recall & Application]

47. [Operational Departments of Hotels]
Select the option that shows the correct relationship between statements (1) and (2).
Statement 1: Understanding the Nutrition Facts label on food items can help you
make healthier choices.
Statement 2: The label breaks down the number of calories, carbs, fat, fibre, protein,
and vitamins per serving of the food, making it easier to compare the nutrition of
similar products.
(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.
[Understanding & Evaluate]

48. [Tourism Products]
Assertion (A): Sustainability initiatives benefit both the environment and the bottom
line of hospitality businesses.
Reason (R): By implementing eco-friendly practices such as energy conservation and
waste reduction, hotels and restaurants can reduce operational costs while attracting
environmentally conscious guests.
(a) Both Assertion and Reason are true, and Reason is the correct explanation of the
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation of
the Assertion.
(c) Assertion is true, but Reason is false.
(d) Assertion is false, but the Reason is true. [Understand & Analysis]

ICSE Competency-Focused Questions 12

Hospitality Management ICSE – Class X

S.No. Questions
49. [Tourism Products]
Identify the component of tourism in the given image.

(a) Attraction
(b) Accessibility
(c) Accommodation
(d) Amenities [Recall]

50. [Operational Departments of Hotels]
Identify the food group given in the adjoining image.

(a) Carbohydrate
(b) Protein
(c) Fats
(d) Sugar [Recall]

ICSE Competency-Focused Questions 13

Hospitality Management ICSE – Class X

S.No. Questions
51. [Hotels]
Identify the type of tourism in the adjoining image.

(a) Educational Tourism
(b) Ecotourism
(c) Religious Tourism
(d) Medical Tourism [Understanding]

52. [Operational Departments of Hotels]
“......used to set a table, serve and display food.”
Identify the type of tableware.

(Source: www.kopintableware.com)
(a) Kitchen cooking equipment
(b) Glassware
(c) Cutlery
(d) Crockery [Recall]

ICSE Competency-Focused Questions 14

Hospitality Management ICSE – Class X

S.No. Questions
53. [Operational Departments of Hotels]
Rooms fall under certain categories depending on the type of décor and amenities
provided per the room type. This room is the most expensive in a hotel. The size of
the room is approximately 426 sq. meters, varying from hotel to hotel.
(Source: Hotelier Life)
What is being referred to in the above statement?
(a) Cabana
(b) Presidential suite
(c) Single room
(d) Double room [Recall]

54. [Hotels]
Pick the correct type of hotel from the description and the picture given below:
“…....structures or locations that hold historical or cultural significance of the place
in which they are found.”

(Source: TOI)
(a) Boutique hotel
(b) Budget hotel
(c) Heritage hotel
(d) Ecotel [Recall]

55. [Hotels]
Arpita visits places which are rich in nature. She is very particular about water and
energy conservation and is quite against the wastage of food and other resources.
Keeping the above statement in mind, select the kind of accommodation facility she
would prefer while visiting a destination.
(a) Boutique Hotel
(b) Budget Hotel
(c) Ecotel
(d) Heritage Hotel [Application]

ICSE Competency-Focused Questions 15

Hospitality Management ICSE – Class X

S.No. Questions
56. [Operational Departments of Hotels]
Dhairya is part of the Accommodation Operations team in a reputed hotel; which
among the following comes under the responsibility of her department?
(a) Laundry
(b) Room Service
(c) Check-in
(d) Check out [Recall]

57. [Soft Skills]
A guest staying in a single occupancy room approaches the Front Desk and states
that she is not feeling well; apart from calling the in-house doctor, what else must
the Front Office personnel practice?
(a) Show Empathy
(b) Exhibit knowledge
(c) Offer medical advice
(d) Offer food [Analysis]

58. [Hotels]
A hotel manager notices a decrease in guest satisfaction scores related to
housekeeping services. Upon investigation, it is revealed that the housekeeping staff
is experiencing high turnover rates. What action should the manager take to address
the turnover issue effectively?
(a) Implement a training program for housekeeping staff to improve service quality.
(b) Increase wages and benefits for housekeeping staff to reduce turnover.
(c) Conduct exit interviews.
(d) Hire additional housekeeping staff to compensate for the turnover rate.
[Analysis]]

59. [Hotels]
A restaurant manager of a reputed hotel receives feedback from customers
complaining about slow service during peak dining hours. What strategic measures
can the manager implement to improve service efficiency without compromising food
quality and exceeding the present budget?
(a) Hire more kitchen staff during peak hours to handle increased order volume.
(b) Implement a table reservation system to manage customer flow and reduce wait
times.
(c) Offer a limited menu during peak hours to streamline kitchen operations.
(d) Cross-train existing staff to handle multiple tasks and responsibilities effectively.
[Analysis]

ICSE Competency-Focused Questions 16

Hospitality Management ICSE – Class X

S.No. Questions
60. [Tourism Products]
A luxury hotel is planning to attract more corporate clientele for conferences and
events. What steps should the hotel take to position itself as a premier venue for
corporate gatherings?
(a) Invest in state-of-the-art audio-visual equipment only.
(b) Offer customisable corporate event packages tailored to the needs of different
clients.
(c) Partner with local businesses.
(d) Recruit experienced and expensive event planners. [Analysis]

II: Long Answer Questions (5 Marks)

S.No. Questions
61. [Hotels]
Consider the following situation and answer the following questions:

A guest wants to plan a theme party for her 10-year-old daughter’s birthday. She
wants to invite approximately 100 guests. She wants a full dinner service,
entertainment activities for children, and return gifts for the children.
(a) Which department will make arrangements for the party?
(b) Suggest a theme for the party.
(c) Suggest an appropriate napkin fold and its colour which will complement the
theme.
(d) Write any two uses of a napkin at a party or dinner.
[Analysis & Application]

62. [Hotels; Operational Departments of Hotels]
Two Russian couples visiting India walk into a luxurious property and ask for two
rooms. They are thoroughly impressed by the vintage décor and upkeep of the
property. They are greeted by the owners themselves, who belong to royalty and are
proud of their ancient property.
Based on the information provided above, answer the following questions:
(a) Which department will handle the queries and reservations of these walk-in
guests?
(b) Which type of room should ideally be suggested to these guests?
(c) Which kind of hotel is being described above?
(d) Briefly describe any two services which are provided at such hotels.
[Recall & Application]

ICSE Competency-Focused Questions 17

Hospitality Management ICSE – Class X

S.No. Questions
63. [Hotels; Operational Departments of Hotels]
Creativhotel Luise, a business hotel of 93 rooms in the small town of Erlangen,
Germany, operates on the principle that we are all responsible for the protection of
the environment. The hotel puts this into practice through the concept of ‘creativity–
sustainability’: creativity is used as a means of ensuring sustainability, whether in
terms of economic viability, environmental responsibility, or social well-being.
(Source: www.cabidigitallibrary.org)
After reading the above information carefully, answer the questions:
(a) Classify the above hotel according to size.
(b) Name the capital and currency of the country where the hotel is located.
(c) Name the concept to bring sustainability to this business hotel.
(d) Briefly describe any two methods you would use to make the hotel sustainable,
keeping in mind the method used by the hotel management itself.
[Recall & Application]

ICSE Competency-Focused Questions 18

Hospitality Management ICSE – Class X

S.No. Questions
64. [Hotels]
The Grandview Hotel is a large luxury hotel in a bustling city centre. It comprises
several departments, each vital in delivering exceptional guest experiences. However,
the hotel has been facing challenges in optimising departmental efficiency and
enhancing overall guest satisfaction.
1. Front Office Department: The front office department is responsible for guest
check-in, check-out, reservations, and concierge services. Recently, there have been
complaints about long wait times during check-in/check-out and inefficient handling
of guest requests.
2. Housekeeping Department: The housekeeping department is tasked with
maintaining cleanliness and tidiness throughout the hotel, including guest rooms,
public areas, and back-of-house areas. Despite efforts to uphold cleanliness standards,
there have been instances of lapses in room cleanliness and delays in fulfilling guest
requests for housekeeping services.
3. Food and Beverage Department: The food and beverage department oversee all
dining outlets, room service, banquets, and catering services. While the hotel offers a
diverse range of dining options, there have been complaints about inconsistent food
quality, slow service, and limited menu choices in certain outlets.
Based on the above information, answer the following:
(a) Identify any two key factors contributing to the inefficiencies and challenges
faced by the department at the Grandview Hotel.
(b) Propose any two innovative strategies and initiatives to address the identified
issues and improve departmental efficiency and guest satisfaction.
(c) Discuss how inter-departmental collaboration can streamline operations and
deliver seamless guest experiences across the hotel. [Application]

ICSE Competency-Focused Questions 19

Hospitality Management ICSE – Class X

S.No. Questions
65. [Operational Departments of Hotels]
The Royal Dining Room is a fine-dining restaurant known for its exquisite cuisine
and elegant ambience. Recently, the restaurant has received complaints from guests
regarding food hygiene practices and inconsistencies in napkin folds:
1. Food Hygiene: Despite strict adherence to food safety protocols, guests have
reported a few instances of food-borne illnesses. Upon investigation, it was
discovered that some kitchen staff members were not consistently following proper
hygiene practices, such as hand washing, food storage, and temperature control.
2. Napkin Folds: The restaurant prides itself on attention to detail, including the
presentation of napkins. However, guests have noticed inconsistencies in napkin
folds, with some napkins appearing wrinkled or improperly folded, detracting from
the overall dining experience.
Keeping the above in mind, answer the following questions:
(a) Identify a potential risk or consequences associated with lapses in food hygiene
practices within the Royal Dining Room.
(b) Write any two protocols to improve food hygiene standards and ensure consistent
compliance among kitchen staff members.
(c) Discuss the importance of napkin presentation in enhancing the dining
experience and maintaining the restaurant's reputation for elegance and attention
to detail. [Analysis & Evaluate]

ICSE Competency-Focused Questions 20

Hospitality Management ICSE – Class X

S.No. Questions
66. [Hotels]
ABC Hotel is a four-star hotel located in a bustling urban area. Despite its prime
location and modern amenities, the hotel has been experiencing a decline in
occupancy rates and revenue over the past few months. Upon investigation, the hotel's
management team identified several challenges contributing to the decline:
1. Competition: Several new hotels have opened in the vicinity, offering similar
amenities and services at competitive prices.
2. Online Reputation: Negative reviews and feedback on online review platforms have
affected the hotel's reputation and deterred potential guests from booking, especially
for Suites.
3. Customer Preferences: Changing customer preferences and trends, such as a
preference for boutique hotels or alternative lodging options like Airbnb, have
impacted traditional hotel bookings.
Keeping the above information in mind, answer the following questions:
(a) What strategies can ABC Hotel’s sales and marketing department implement to
differentiate itself from competitors and attract guests in a competitive market?
(b) Define Suites.
(c) Considering changing customer preferences, what innovative approaches can
ABC Hotel adopt to appeal to modern travellers and meet their evolving needs?
[Recall & Analysis]

ICSE Competency-Focused Questions 21

Hospitality Management ICSE – Class X

S.No. Questions
67. [Hotels; Operational Departments of Hotels]
The Sunshine Hotel is a mid-sized hotel with a busy laundry operation that is
responsible for cleaning linen, towels, uniforms, and guest laundry. However, the
hotel has been facing challenges in managing its laundry department efficiently:
1. Equipment Maintenance: The laundry equipment, including washing machines and
dryers, has been experiencing frequent breakdowns, leading to delays in processing
laundry and disruptions to hotel operations.
2. Staffing Issues: The laundry department is understaffed, particularly during peak
periods, resulting in long wait times for guests' laundry requests and increased
workload for existing staff members.
3. Inventory Management: There have been instances of inventory shortages and
discrepancies in linen and towel counts, affecting the availability of clean linen for
guest rooms and public areas.
Keeping the above in mind, answer the following questions:
(a) Highlight any two consequences of the issues faced by the guests that can directly
impact the reputation of the Sunshine Hotel.
(b) Define Laundry services
(c) Discuss the importance of effective inventory management and efficient laundry
services that can positively impact the hotel. [Understanding & Application]

68. [Hotels; Operational Departments of Hotels]
“Mr. and Mrs. Kulkarni check-in at a hotel and are quite impressed by the décor and
aesthetics of the hotel. They compliment the manager and are escorted to their room;
they are a little disappointed with the room as they find two holes in the bed sheet and
a foul smell in the room; they immediately call the concerned department and ask to
see the manager of that department.”
After analysing the above situation carefully, answer the following questions:
(a) Which department is being talked about in the above passage?
(b) Write any two main functions of this department.
(c) As a manager of this department, which two actions can be taken up to resolve
the problem and satisfy the customers? [Recall & Application]

ICSE Competency-Focused Questions 22

Hospitality Management ICSE – Class X

III: Very Long Answer Questions (20 Marks)

Each question in this section is divided into four sub-sections carrying 5 marks each.

S.No. Questions
69. [Soft Skills; Operational Departments of Hotels]
(a) How can hospitality professionals exude professionalism in their appearance,
demeanour, and interactions with guests and colleagues? [Recall]
(b) Analyse the role of etiquette and protocol in creating a positive impression on
guests and maintaining a high standard of service. [Analysis]
(c) Discuss common etiquette guidelines hospitality professionals should follow
when interacting with guests in various settings (e.g., dining, guest relations).
[Analysis]
(d) Name any five components of a food label. [Recall]

70. [Soft Skills; Tourism Products; Hotels; Operational Departments of Hotels]
(a) Write any five polite phrases used while handling guest complaints.
[Application]
(b) Define Tourism Products.
[Recall & Understanding]
(c) Write any five functions of the sales and marketing department in a hotel.
[Understanding]
(d) What are the main principles of HACCP? [Recall]

71. [Soft Skills; Tourism Products; Hotels; Operational Departments of Hotels]
(a) Briefly explain any five components of a personal image that the hospitality
personnel must follow. [Understanding]
(b) Explain sports tourism with examples. [Recall]
(c) Differentiate between the Food Production, and the Food and Beverage
department. [Understanding]
(d) Explain the meaning and use of the following with example:
(i) Cutlery
(ii) Glassware [Recall]

ICSE Competency-Focused Questions 23

Hospitality Management ICSE – Class X

S.No. Questions
72. [Soft Skills; Tourism Products; Hotels; Operational Departments of Hotels]
(a) Explain the impact of positive body language on guests in a hotel.
[Understanding]
(b) Differentiate between leisure tourism and business tourism. [Analysis]
(c) Define the Front Office department and briefly describe its main functions.
[Understanding]
(d) Mr. Kumar heads the food and beverage department. Describe any five attributes
he desires in every personnel of his department.
[Recall]

73. [Soft Skills; Tourism Products; Hotels; Operational Departments of Hotels]
(a) Write short notes on the importance of:
(i) Being friendly at the workplace.
(ii) Being professional at the workplace. [Understanding]
(b) “A good hotel or a resort can be said to be an attraction in itself.” Keeping this
in mind, describe the features of a Heritage hotel. [Recall & Understanding]
(c) Explain the star categorisation of hotels. Differentiate between a three-star and
five-star hotels. (Any three). [Understanding & Analysis]
(d) Name the capital and currencies of any five Asian countries. [Recall]

74. [Tourism Products; Hotels; Operational Departments of Hotels]
(a) Name any five features of a tourism product. [Understanding]
(b) Define a hotel and name its four operational departments. [Recall]
(c) Name any five kitchen equipment and highlight the main use of each.
[Understanding & Analysis]
(d) Define the laundry service of a hotel and name its five important steps.
[Recall & Understanding]

75. [Soft Skills; Tourism Products]
(a) Define Tourism and state the four A’s of Tourism (Components of Tourism).
[Recall & Understanding]
(b) What are soft skills, and why are they crucial in customer-based jobs?
[Understanding]
(c) Name five soft-skills that are important in the hospitality industry. [Recall]
(d) Briefly describe the meeting and greeting process, which is ideally used when
greeting a guest at a hotel. [Application]

76. [Hotels; Operational Departments of Hotels]
(a) On what basis are Hotels classified? [Recall]
(b) What are unclassified hotels? [Understanding]
(c) What is meal planning? [Understanding]
(d) Name any two food groups and describe their one main function and one main
source. [Understanding]

ICSE Competency-Focused Questions 24

Hospitality Management ICSE – Class X

Answer Key

S.No. Expected Answers
1. (b) Hello, how may I help you?

2. (a) pleasant body odour.

3. (b) courtesy.

4. (a) confident.

5. (c) Silicon Valley

6. (a) service

7. (d) amenities

8. (d) ecotourism

9. (a) accommodation operations.

10. (d) Human Resources

11. (c) marketing and sales

12. (c) FSSAI

13. (a) HACCP

14. (c) Carbohydrates

15. (b) Crockery

16. (b) weddings.

17. (c) nutrition.

18. (a) adjacent rooms.

19. (a) Bhutan - Ngultrum

20. (b) Laundromat

21. (a) SOPs

22. (a) Encouraging guests to reuse towels and linen.

ICSE Competency-Focused Questions 25

Hospitality Management ICSE – Class X

S.No. Expected Answers
23. (c) Encouraging guests to leave honest feedback and responding promptly to all
reviews.

24. (c) Implementing a systematic cleaning schedule and checklist for staff.

25. (c) Providing business-friendly amenities such as high-speed internet and
conference facilities.

26. (a) Conflict resolution and mediation.

27. (b) Active listening and effective communication.

28. (a) Etiquette

29. (a) Proximity to local transportation hubs.

30. (c) Boutique hotel

31. (b) Front office department

32. (c) Quality of attractions and recreational activities.

33. (b) Providing affordable healthcare services compared to other countries.

34. (b) Implementing a systematic workflow and scheduling system.

35. (a) Tourism products.

36. (c) Sales conferences and exhibitions

37. (a) Pound Sterling and London.

38. (b) (ii), (i), (iii), (iv)

39. (a) True

40. (b) Vitamin D and calcium.

41. (b) Cultural and religious practices of the family.

42. (b) Grooming requirements should not vary between men and women.

43. (a) Both assertion and reason are true, and reason is the correct explanation of the
assertion.

44. (d) Assertion is false, but reason is true.

45. (c) Assertion is true but reason is false.

ICSE Competency-Focused Questions 26

Hospitality Management ICSE – Class X

S.No. Expected Answers
46. (a) Both assertion and reason are true and reason is the correct explanation of the
assertion

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

48. (a) Both assertion and reasoning are true, and the reasoning is a correct
explanation of the assertion.

49. (d) Amenities

50. (b) Protein

51. (c) Religious Tourism

52. (d) Crockery

53. (b) Presidential suite

54. (c) Heritage hotel

55. (c) Ecotel

56. (a) Laundry

57. (a) Show Empathy

58. (c) Conduct exit interviews.

59. (d) Cross-train existing staff to handle multiple tasks and responsibilities
effectively.

60. (b) Offer customisable corporate event packages tailored to the needs of different
clients.

61. (a) Food and Beverage Department [1]
(b) Barbie/Princess (any other suitable theme) [1]
(c) Heart/Crown (any other suitable option) [1]
(d) protect clothing, to dab the mouth, to wipe the fingers (any two) [2]

62. (a) Front office department [1]
(b) Two double rooms, two adjoining rooms, suite, two adjacent rooms. (any one)
[1]
(c) Heritage hotel [1]
(d) Local cuisine, entertainment involving local dance or music, polo, and a tour of
the property. (Any other suitable point) [2]

ICSE Competency-Focused Questions 27

Hospitality Management ICSE – Class X

S.No. Expected Answers
63. (a) Medium Hotel. [1]
(b) Berlin and Euro. [1]
(c) ‘creativity–sustainability.’ [1]
(d) Electric vehicles, use local produce, waste management, and recycle-reuse. (Any
two or any other suitable point) [2]

64. (a) Key factors contributing to the inefficiencies and challenges:
• Front Office complaints: long wait times during check-in/check-out and
inefficient handling of guest requests.
• Housekeeping complaints: Lapse in room cleanliness and delays in fulfilling
guest requests
• Food and Beverage complaints: inconsistent food quality, slow service, and
limited menu choices in certain outlets. (Any two) [2]
(b) Innovative strategies and initiatives to address the identified issues and improve
departmental efficiency and guest satisfaction:
• Conducting occasional spot checks on cleanliness levels.
• Implementing a systematic cleaning schedule and checklist for staff.
• Hiring external cleaning contractors periodically. (Any two) [2]
(c) Cross-train existing staff to handle multiple tasks and responsibilities
effectively. [1]

65. (a) Foodborne illnesses, shutting down hotels, safety issues, guest complaints and
sickness and diseases amongst guests. (any two or other relevant point) [1]
(b) Protocols to improve food hygiene standards and ensure consistent compliance
among kitchen staff members.
• Use of good quality food material.
• Appropriate storage of raw food.
• Proper cooking of food while preparing it to serve.
• Proper storage of cooked food.
• Proper disposal of stale and contaminated food. (any two or other relevant
point) [2]
(c) Importance of napkin presentation:
• it completes table arrangement, which is part of the table layout (colour and
design)
• aesthetic, pleasing, and appealing to the eyes.
• adds to the theme of the event. (any two or other relevant point) [2]

ICSE Competency-Focused Questions 28

Hospitality Management ICSE – Class X

S.No. Expected Answers
66. (a) Generating new ideas for customer incentives, accommodation, business
packages, and other sales and marketing duties. (any other similar point) [2]
(b) Suite: a large apartment-like layout with a separate living area, one or two
bedrooms with attached bathrooms and/or powder rooms and, most times, a dining
area. [2]
(c) Personalised services include concierge services, fine dining, multiple pools and
hot tubs, high-class fitness centres, bellhops, room service, valet parking, day spas,
limousine services, and various special suites. (Any one or other relevant point) [1]

67. (a) Consequences of the issues faced by the guests that can directly impact the
reputation of the Sunshine Hotel Bad online reviews by the guests:
• Bad word-of-mouth publicity
• Decrease in occupancy rate
(any other relevant point) [2]
(b) laundry service is a service in a hotel that washes and irons clothes for guests.
Almost all hotels have a laundry service. [1]
(c) importance of effective inventory management and efficient laundry services
that can positively impact the hotel:
• clean and hospitable look to the hotel's public areas and guest rooms,
• fewer breakdown problems
• uninterrupted supply of fresh linen and uniform
• promptness in handling guest laundry, leading to guest satisfaction.
(any two or similar) [2]

68. (a) Accommodations Operations [1]
(b) Cleaning public areas and guest rooms of the hotel, as well as the decor of public
areas and guest rooms of the hotel. (Any other suitable point) [2]
(c) After apologising to the guests, I will immediately change their room, upgrade
it, if possible, and give them a complimentary meal or two. (Any other
appropriate answer) [2]

ICSE Competency-Focused Questions 29

Hospitality Management ICSE – Class X

S.No. Expected Answers
69. (Points to be briefly elaborated by the students)
(a)
• Polite speech
• knowledge
• Positive body language
• Courteous behaviour
• Self-confidence
(or similar)
(b)
• More approachable
• Professional
• Knowledgeable
• Friendly Working Environment
• Customer satisfaction
(or similar)
(c)
• Polite speech
• Promptness
• Patience
• Empathy
• Courtesy
(or similar)
(d)
• Daily Value
• Number of servings
• Calories per serving
• Ingredients
• Nutritional facts
(or similar)

ICSE Competency-Focused Questions 30

Hospitality Management ICSE – Class X

S.No. Expected Answers
70. (a)
• We are sorry for the inconvenience.
• We will look into it immediately.
• We will help you with it immediately.
• We hope we were able to resolve the issue as per your satisfaction.
• Is there anything else we could help you with?
(any other similar examples are valid)
(b)
Tourism Products are a combination of goods and services demanded by a
tourist during travel to and stay at a destination. These include natural, cultural
and manmade attractions and facilities such as hotels, transport and ancillary
services.
(needs to be explained and elaborated further)
(c)
• Launching new products
• Promoting the brand and its products
• Designing online and offline ad campaigns
• Handling Public Relations
• Social Media presence
• Pitching products to individual and corporate customers.
(any other similar points)
(d)
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
(any 5)

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Hospitality Management ICSE – Class X

S.No. Expected Answers
71. (a)
• being friendly
• courteous
• knowledgeable
• Professional
• Effective communicator
(b) Sports tourism refers to travel which involves either observing or participating
in a sporting event while staying apart from the tourists' usual environment,
generally involving commercial and non-commercial activities of a competitive
nature.
Examples: Participating in a Golf tournament.
Travelling as a spectator to watch the FIFA World Cup.
(c) Food Production:
• selects and handles raw food.
• stores.
• cooks and prepares.
• plates and garnishes.
• regulates hygiene in the kitchen.
Food & Beverage:
• meets, greets and seats the guests.
• presents menu.
• takes order.
• serves food.
• receives payment.
• sees off the guests.
(d) (i) Cutlery, also known as silverware or flatware, is an essential part of table
settings, serving a purpose both functionally and aesthetically. Various utensils
are used for eating or serving food, and the proper arrangement of cutlery adds
an elegant touch to a dining experience. For example, various types of forks,
knives, spoons, serving spoons, etc.
(ii) Glassware: The F&B service outlet uses a variety of glasses for different
types of drinks. It is the most delicate and expensive of all equipment and, hence,
should be treated accordingly. Glasses are made using glass, such as highball
glasses, beer mugs, and water goblets. brandy balloon, etc.

ICSE Competency-Focused Questions 32

Hospitality Management ICSE – Class X

S.No. Expected Answers
72. (a)
• One appears confident
• Approachable
• Friendly
• Professional
• Interested and engaged
(b) Leisure:
• Purpose is rest, relaxation or interest
• Payment for tourism is done through personal means
• Devotes the whole duration to leisure
• Plans during holidays
• Looks for new destinations every time
Business:
• Purpose is work/business
• Payment for tourism is done by the organisation
• Devotes most of the time to work
• Planned any time the business demands
• Destination is decided as per work requirement
(c) The front office is the first department of a hotel that comes in as guest contact
at the time of guest arrival and the last department when they depart from the
hotel. The guest remains in contact with the front desk for information and any
kind of help. Thus, we can say that the Front Office is the hub of hotel
operations.
This department performs various functions like reservation, reception,
registration, room assignment and bill settlement of a resident guest.
(d)
• Hygiene
• Local knowledge
• Knowledge about the menu
• Courtesy
• Honesty

ICSE Competency-Focused Questions 33

Hospitality Management ICSE – Class X

73. (a) (i) Being Friendly at the workplace:
(Following prompts can be incorporated, but answers should not be limited only
to these.)
-spend most of our lives at work- often a sense of distance and hostility between
colleagues - competition between employees should be friendly, healthy and
actually promote friendship-however, should avoid competitions encouraging
feelings of hostility
• Treat everyone with respect.
• Be an active listener
• Connect with your employees
• Connect with your customers
• Provide a tension release for your employees
• Use team building
• Celebrate success and victory
ii) Professional workplace behaviour is necessary for the long-term success of a
business-employee interactions and relationships with customers are of vital
importance-ensures company goals and objectives are met - allow employees to
take pride in their work and improve worker performance. Managers who
behave professionally set an appropriate example by encouraging their people
to conduct themselves in a manner that supports company-wide success.
• establishes appropriate boundaries
• encourages personal improvement
• promote and maintain accountability
• establishes respect for authority and yourself
• boosts respect and minimizes conflict

(b) ‘Heritage Hotels’ cover running hotels in palaces/castles/forts/havelies/hunting
lodges/residences of any size built prior to 1950.
The facade, architectural features and general construction should have
distinctive qualities and ambience in keeping with the traditional way of life of
the area.
The architecture of the property to be considered for this category should not
normally be interfered with. Any extension, improvement, renovation, or
change in the existing structures should be in keeping with the traditional
architectural styles and construction techniques, harmonising the new with the
old.
After expansion/renovation, the newly built-up area added should not exceed
50% of the total built-up (plinth) area, including the old and new structures.
For this purpose, facilities such as swimming pools, lawns etc. will be excluded.
(c) Star ratings depend on the facilities and amenities provided by a hotel to its
guests.

ICSE Competency-Focused Questions 34

Hospitality Management ICSE – Class X

S.No. Expected Answers
In the Star Rating, 1 Star is the minimum rating and 5 Star Deluxe is the
maximum rating. Once the hotel gets standard classification from HRACC they
become eligible for various benefits and relief from the Government of India.
Three Star:
The hotel must have at least 20 lettable rooms .
With at least 50% rooms AC.
The rest of the rooms are well ventilated having a ceiling fan or air coolers.
Five Star:
It must have at least 25 lettable rooms with attached bathrooms having modern
shower chambers.
The construction, locality, and architecture of the hotel should have the distinct
quality of a 5 Star hotel.
All public and private areas should be centrally air-conditioned, carpeted, and
equipped with high-quality furniture.
(d) India: Delhi/Rupee
Sri Lanka: Colombo/Lankan Rupee
Nepal: Kathmandu/ Nepalese Rupee
Afghanistan: Kabul/Afghan Afghani
Bhutan: Thimpu/Ngultrum
(Or other Asian countries)

ICSE Competency-Focused Questions 35

Hospitality Management ICSE – Class X

S.No. Expected Answers
74. (a)
• Intangible
• Perishable
• Lack of ownership
• Seasonality
• composite product

(b) A hotel is defined as an establishment which offers overnight accommodation,
meals and other services. They are mainly aimed at travellers or tourists,
although locals may also use them. Hotels provide private rooms, and almost
always have en-suite bathrooms. It is a commercial establishment providing
lodging, meals, and other guest services.
In general, to be called a hotel, an establishment must have a minimum of six
letting bedrooms, at least three of which must have attached (ensuite) private
bathroom facilities.
• Front Office Department
• Food Production
• Food and Beverage
• Accommodations Operations
(c)
• Oven - baking
• Whisk - mixing
• Roller pin - rolling dough
• Knife - cutting
• Refrigerator - cooling and freezing
(or similar)

ICSE Competency-Focused Questions 36

Hospitality Management ICSE – Class X

S.No. Expected Answers
75. (a) "Tourism is a collection of activities, services and industries which deliver a
travel experience comprising transportation, accommodation, eating and
drinking establishments, retail shops, entertainment businesses and other
hospitality services provided for individuals or groups travelling away from
home."
Components of Tourism:
• Attraction
• Accessibility
• Accommodation
• Amenities
(b) Soft skills are non-technical skills that relate to how you work. They include
how tointeract with colleagues, how you solve problems, and how to manage
work. Soft skills include interpersonal (people) skills, communication skills,
listening skills, time management, and empathy, among others. Soft skills are
particularly crucial in customer-based jobs. These employees are in direct
contact with customers. It takes several soft skills to be able to listen to a
customer and provide that customer with helpful and polite service. Soft skills
are also known as interpersonal skills, essential skills, non-cognitive skills etc.
(c) Leadership
Teamwork
Time management
Decision making
Negotiation
Conflict resolution
(or similar)
(d) Duty of the F&B personnel while greeting a guest at a hotel:
• the moment they see a guest approaching they smile and greet them.
• then they ask if they already have a reservation
• depending on their answer they move ahead with either asking for their
requirements or registering them
• they offer them a welcome drink
• explain all the formalities and then ask a hotel representative to guide them to
their room and help them with the luggage.

ICSE Competency-Focused Questions 37

Hospitality Management ICSE – Class X

76. (a)
• Size
• Clientele
• Type of ownership
• Duration of stay
• Location

(b) Unclassified hotels are not arranged in or assigned to classes or categories.
Hotels/Accommodation properties which do not apply for classification or those
which do not make the classification grade are known as unclassified
accommodation or informal accommodation sector. It includes youth hostels,
Airbnb, paying guest facilities, Guest-houses, Dak-bungalow, Bed and
Breakfast etc.
Hostel – Ideal for budget travellers and backpackers, a hostel is an inexpensive
type of accommodation, usually with shared bedrooms and communal facilities.
Bed and Breakfast – A Bed and Breakfast (B&B) is an intimate, independently
run lodging establishment, where breakfast is included in the room rate.
Inn – A small establishment offering overnight accommodation, food, and drink
to travellers.
Pension – A type of guesthouse or B&B, where in addition to lodging and
breakfast, guests are also offered lunch and dinner. Pensions are usually family-
run and cost less than other accommodation options.

(c) Meal planning means to compose a series of dishes for a meal. Composing a
menu is an art and needs careful selection of dishes for the different course, so
that each dishes harmonies with others. The planning meals in commercial
catering establishments is based on economic considerations and reputation,
then on the desire to provide nutritionally ‘balanced diets’. The dishes must be
palatable as well as please the eye. The Meal planning for school feeding,
industrial canteen, hotel etc. has a different aspect, where a nutritious and
balanced diet is compiled.
(d) Carbohydrates
Carbohydrates give you energy, calcium and B vitamins. These could be
servings of pasta, rice, oats, potatoes and sweet potatoes or noodles, yam,
couscous, bread, barley and rye. Breakfast cereals are also a carbohydrate and
many contain extra iron too.
Source: pasta, rice, cereals, breads, potatoes, milk, fruit, sugar, noodles and
other grains
Protein
Think of proteins as building blocks for the body – they help it grow and repair
itself. Protein is found in meat, fish and eggs, while nuts, beans, lentils, peas,

ICSE Competency-Focused Questions 38

Hospitality Management ICSE – Class X

S.No. Expected Answers
dahl, Quorn and soya are great vegetable proteins. These foods also provide us
with iron and other vitamins and minerals.
Source: dairy, legumes, nuts, seafood, lean meat, fish, poultry, eggs, nuts and
legumes.

ICSE Competency-Focused Questions 39

Hospitality Management ICSE – Class X

ICSE Competency-Focused Questions 40