Goa Board Class 10 Question Paper 2022 Tourism and Hospitality

2022 XI 24 0230 Seat No.

Time : 1 Hour FIRST-TERM TOURISM AND
HOSPITALITY (NSQF)
Subject Code

S 1 0 8 9

Total No. of Questions : 20 (Printed Pages : 8) Maximum Marks : 20

INSTRUCTIONS : (i) All questions are compulsory.

(ii) Every question has four choices for its answers (A), (B),
(C) and (D) and only one of them is the correct answer.

(iii) On the OMR sheet, for each question number, darken
with a ball point pen, ONLY ONE bubble corresponding
to what you consider to be the most appropriate answer,
from among the four choices.

(iv) Please note that it is not possible to change the answer
once you have filled up the bubble with a ball point
pen. Hence sufficient care must be taken while
darkening the bubbles.

(v) For each question, you will be awarded ONE MARK
if you have darkened only the bubble corresponding to
the correct answer. In all other cases, you will get zero
mark.

(vi) There is no negative mark.

(vii) Only one OMR sheet will be provided.

(viii) Use only Black or Blue ball point pen.

S-1089 [FT] 1 P.T.O.

Choose the correct alternative from those options given below :

1. ........................... is simply a two-way process of exchanging ideas, information

or transmitting verbal and non-verbal messages.

(A) Transportation

(B) Contamination

(C) Communication

(D) Telecommunication

2. When an individual is able to do what he needs to do without getting

influenced from other people is called as .......................... .

(A) Self-motivation

(B) Self-regulation

(C) Self-awareness

(D) Self-control

3. A service cannot be owned or stored as it is ........................... .

(A) Tangible

(B) Intangible

(C) Hybrid

(D) Basic need

S-1089 [FT] 2

4. The act of exchanging information without using any written or spoken

words is ............................. communication.

(A) Verbal

(B) Oral

(C) Non-verbal

(D) Written

5. Hospitality is the relationship between a guest and a .......................... .

(A) Employee

(B) Manager

(C) Waiter

(D) Host

6. .......................... are what we do not do well and are not good at.

(A) Intelligence

(B) Strengths

(C) Sickness

(D) Weakness

S-1089 [FT] 3 P.T.O.

7. ...................... is the receiver’s acknowledgement and response or reply to the

message.

(A) Greeting

(B) Instruction

(C) Feedback

(D) Decoding

8. A ...................... is available at the hotel and may be provided on request for

the elderly people.

(A) Wheel chair

(B) Baby chair

(C) Bathtub

(D) Cycle

9. Recreation facilities like ........................ is available for kids.

(A) Spa

(B) Fitness centre

(C) Gaming room

(D) Casino

S-1089 [FT] 4

10. .......................... refers to condition and practice that help to maintain health

and prevent spread of disease.

(A) Cross-contamination

(B) Hygiene

(C) Grooming

(D) Debris

11. Goods or services that are essential are ........................... .

(A) Needs

(B) Desires

(C) Wants

(D) Dreams

12. .................... refers to organic waste that is bio-degradable and can be compost.

(A) Industrial waste

(B) Dry waste

(C) Hazardous waste

(D) Wet waste

S-1089 [FT] 5 P.T.O.

13. Touch screen device usually kept at ............................... counter to get feedback
from customers.

(A) Billing

(B) Bar

(C) Security

(D) Buffet

14. Before every shift a ........................... is taken by the manager or supervisor
of the department.

(A) Periodic staff meeting

(B) Briefing

(C) SOP

(D) Training

15. Maternity leave benefits are given to ..................... at workplace by the
organization.

(A) Senior employees

(B) Expecting mothers

(C) All females

(D) New employees

16. ................... is an international standard intended to be used by an
organization within food chain.

(A) SOP

(B) FSSAI

(C) FDA

(D) ISO 22000

S-1089 [FT] 6

17. Maintain distance of at least ...................., while dealing with female colleagues
and guest.

(A) One meter

(B) Two feet

(C) Two meter

(D) Four feet

18. ....................... is the transfer of harmful bacteria to foods from other foods,
cutting boards, utensils etc.

(A) Sensitization

(B) Pollution

(C) Adulteration

(D) Cross-contamination

19. A committee to check on harassment of women at workplace is always headed
by ....................... .

(A) Women

(B) Senior employee

(C) General Manager

(D) HR Manager

20. To avoid contamination during food production, we need to wash hands with
soap for ............................... .

(A) 20 seconds

(B) 20 minutes

(C) 10 seconds

(D) 10 minutes

S-1089 [FT] 7 P.T.O.

S-1089 [FT] 8