Hotel Management Exam for XI

1) A five star hotel must have:

• a. Attached bath room

• b. Conference halls

• c. Shopping arcade

• d. All of the above

2) A Plan that include the facilities of room, breakfast, lunch and dinner is called:

• a. Continental Plan

• b. American Plan

• c. European Plan

• d. Modified American plan

3) A food warmer used in buffet service for displaying food is termed as:

• a. Coaster

• b. Tilt pan

• c. Side station

• d. Chaffing dish

4) The term SB denotes:

• a. Simple breakfast

• b. Special bed

• c. Scanty baggage

• d. None of the above

5) Chinaware is also known as:

• a. Crockery

• b. Silverware

• c. Cutleries

• d. Flatware

6) Which of these is not located at the front desk:

• a. Reception

• b. Telephone operator

• c. Cashier

• d. Information

7) A Plan that include the facilities of room, breakfast, lunch or dinner is called:

• a. Continental Plan

• b. American Plan

• c. European Plan

• d. Modified American plan

8) Room with veranda or balcony overlooking a natural beauties or garden view is called:

• a. Studio room

• b. Cabana room

• c. Penthouse room

• d. Lanai room

9) Scoop is the portion control equipment used for:

• a) Soup

• b) Juice

• c) Tea

• d) None

10) Which is the 1st 5star hotel of Nepal:

• a) Del Annapurna

• b) Soaltee Crown Plaza

• c) Hyatt Regency

• d) Yak and Yeti