MBOSE Class 10 Question Paper 2026 for Tourism and Hospitality

FOR MBOSE CLASS 10 EXAM PREPARATION

MBOSE Class 10 2026
Question Paper ·
Tourism Hospitality
EXAM YEAR TYPE SUBJECT

MBOSE Class 10 2026 Question Paper Tourism Hospitality

Notes · Sample Papers · Previous Year Papers · Mock Tests

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Total No. of Printed Pages—7
26/VC/TR&H

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s e m
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g la TOURISM AND HOSPITALITY ag
a ( Vocational Course )

Full Marks : 30

Time : 1 hour

The figures in the margin indicate full marks for the questions
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SECTION—A
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l answer from the given
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1. Choose the most appropriate
options (any eight ) : 1×8=8

(a) The prime focus of hospitality industry is
(i) food
(ii) hotel
(iii) customer satisfaction
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(iv) None of the above
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(b) The department where the revenue is generated from is
s e g
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a (ii) sales department
(iii) maintenance department
(iv) purchasing department

/19 [ P.T.O.

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( 2 )

(c) A person or a company who acts on behalf of a
principal supplier is

(i) hawker sales

(ii) retailer

(iii) sales agent

(iv) None of the above options

(d) Which customers go in for purchase only when
needed?

(i) Loyal customers

(ii) Discount customers

(iii) Impulsive customers

(iv) Need-based customers

(e) A hotel check-in service comes under which category
of hospitality products?

(i) Core products

(ii) Facilitating products

(iii) Supporting products

(iv) Augmented products

26/VC/TR&H/19 [ Contd.

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( 3 )

(f) Which types of guests’ complaints are related to
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malfunctioning of equipments such as TV, geyser,
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etc.?
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(i) Behaviour complaints
s l a
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a (iii) Mechanical complaints
(iv) Unusual complaints

(g) A/An _____ is resentment over something believed to
be wrong or unfair.
(i) ignorance
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(ii) feedback
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(iii) grievance
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(iv) None of the above l a
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(h) The colour code for plastic waste is
(i) green
(ii) blue
(iii) brown
(iv) black
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m (i) The most commonly used language in the hospitalitym .co
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s e industry after English is
g l a
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a (ii) Latin
(iii) French
(iv) Spanish

26/VC/TR&H/19 [ P.T.O.

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( 4 )

(j) The father of modern cookery was a French man
named

(i) George Auguste Escoffier

(ii) Marie–Antoine Car ê me

(iii) Nicholas Kurti

(iv) James Beard

SECTION—B

2. Answer the following very short answer-type questions
(any four ) : 1×4=4

(a) Define customer.

(b) What is a product?

(c) What is a customer review?

(d) What do you understand by the term ‘Atithi Devo
Bhava’?

(e) What is body language?

( f ) What are the three formalities for F & B service
staff ?

( g) What are the PPEs required for handling waste?

( h) What is the importance of lighting in a workplace?

26/VC/TR&H/19 [ Contd.

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( 5 )

SECTION—C
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3. Answer the
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(any three) 2×3=6
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(a) What are the three factors that should be kept in
mind while identifying the market and the
customers?

(b) Describe the meaning of needs, wants and demands
of a consumer.

o m
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. and intangible
(c) Distinguish between tangible
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hospitality products.
as
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(d) What do you understand by upward commu-
nication?

(e) What are biodegradable and non-biodegradable
wastes?

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m ( f ) What is cross-contamination? How can it be
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s e m
s e g la
g la ( g) List the important Food Standards of India.a
a
( h) What are the common pests found in hotels? What
can one do to control them?

26/VC/TR&H/19 [ P.T.O.

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( 6 )

SECTION—D

4. Answer the following long answer-type questions
(any three ) : 4×3=12

(a) List the various methods of selling. Explain any
three of them.

(b) What are the different levels or categories of
hospitality products? Write a brief note on each one
of them.

(c) List the various media used for promotions and
customer relation. Discuss any two in detail.

(d) What is the need for etiquette? List and discuss the
types of etiquettes.

(e) Which type of guests should be given special
attention? Mention any four ways of providing
special attention. 2+2=4

(f) What is waste segregation? What are its purposes?

(g) What is ventilation? What is the purpose of
ventilation?

(h) What is work order system? Explain the steps of
work order system with a suitable example.

26/VC/TR&H/19 [ Contd.

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( 7 )

(i) List and discuss the various PPEs used in food
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production areas.
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(j) e
Discuss the importance of English and French
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languages in hospitality industry. 2+2=4 ag
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26/VC/TR&H/19 26K—2150

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