NBSE Class 9 Question Paper 2020 Tourism and Hospitality

Total number of printed pages : 2 NB-N/T&H(V) 2020 CLASS - IX Tourism & Hospitality (Vocational) Total marks : 50 Time : 2 hours General instructions : i) All questions are compulsory except Q. nos.18 to 23 where general option is given. ii) The question paper consists of 23 questions. iii) Marks allocated to every question are indicated against it. N.B: Check that all pages of the question paper are complete as indicated on the top left side. 1. Choose the correct answer from the given alternatives: 10x1=10 i. Paralanguage is (a) a facial expression (b) a movements of body (c) maintaining an eye contact (d) the tone, speed and volume of our voice ii. GPS stands for (a) Global Positioning System (b) Global Payment System (c) Global Program System (d) Global Political System iii. Temporary visitors staying for less than twenty four hours in the country visited are called (a) Inbound tourists (b) Outbound tourists (c) Domestic tourists (d) Excursionists iv. Which hotel in 1794, marked the beginning of the present-day hotel industry? (a) The New Yorker Hotel (b) The Plaza (c) The City Hotel (d) The Country Hotel v. Catering that involves the taking of food supplies and services to a location designated by a client is known as (a) banquet hall catering (b) off premises catering (c) mobile unit catering (d) welfare catering vi. Which department is responsible for the management of guest rooms and cleanliness of all public areas of a hotel? (a) Front office (b) Housekeeping (c) Security (d) Engineering vii. A meeting of the restaurant staff prior to the opening of the restaurant is called (a) Mis-en-place (b) Mis-en-scene (c) Briefing (d) De-briefing viii. When two tables are occupied at approximately the same time, the waiter must take the order of (a) the first party (b) the guest who is familiar to him (c) the guest nearest to him (d) try to attend to all of them together ix. In order to have an effective communication with colleagues, one should (a) shout while communicating (b) use sign language (c) listen attentively (d) have eye contact

-2- NB-N/T&H(V) x. A menu in which all the items are individually priced and customer select and combined dishes according to their choice. (a) A la carte (b) Mini bar (c) Buffet (d) Table d hote Answer the following questions in one word or one sentence: 2. What is flatware? 1 3. What is the Food & Beverage department? 1 4. What is Domestic tourism? 1 5. Name two classifications of the catering industry. 1 6. What are Hotels? 1 7. Why should a waiter possess a rapid writing skill? 1 8. Why is it important to have effective communication with the colleagues? 1 9. What is required to build trust with your colleagues? 1 Answer the following questions in 20-50 words: 10. Differentiate between interests and abilities. 2 11. What are renewable resources? Give two examples. 1+1=2 12. What is meant by tourist destination? 2 13. What is restaurant service chain? Give two examples. 1+1=2 14. List any two important procedures to be followed while receiving guest. 2 15. Write any two skills necessary for a waiter. 2 16. Mention any two important things a waiter should know while attending an order. 2 17. How can one offer constructive criticisms to their colleagues? 2 Answer any four from the following questions in 60-100 words: 18. Explain any four roles of an Entrepreneur. 4 19. Explain the components of Tourism. 4 20. Explain the classifications of catering industry. 4 21. What is room's division? Explain any three departments under room's division. 1+3=4 22. Write any four duties and responsibilities of a food and beverage Manager. 4 23. If you had a choice to start a business of your own, which business will you start? Why do you want to start this type of business? 4 ******************************************