Category Archives: hotel-management

Important Long questions Answer | Hotel Management | Grade XI

You can find here Important questions paper and also solution of Hotel Management Grade 11. This notes is for Hotel Management Grade 11 chapter of food production department of long questions answer. You can find here Important Long questions Answer | Hotel Management | Grade XI. For more notes stay with us and regular visit our… Read More »

Hotel Management | Long Questions Answer | Food Production Department

Hotel Management Long Questions Answer notes of Chapter 5 Food Production Department complete questions answer notes. Hotel Management grade 11 all questions answer. Long Questions Answer 1. Name various methods of cooking with 2 examples of dishes for each method. [10] Ans:  The process of cooking requires the transfer of heat energy to the food… Read More »

Functions and sources of carbohydrate | Hotel Management | Grade XI

Chapter 5 Food Production Department (Kitchen) Short answer questions Explain the Functions and sources of carbohydrate Ans: Carbohydrates are the source of energy needed for our body muscles, brain and nervous system. The function of carbohydrates is to provide with most of its energy a body needs. There are three types of carbohydrates; sugar, starch… Read More »

What is the Food poisoning? | Hotel Management | Grade XI

Chapter 5 Food Production Department (Kitchen) Short answer questions What is the Food poisoning? Explain. Ans: Food Poisoning can be defined as an illness characterized by stomach pains and diarrhea and sometimes vomiting developing within one to 36 hours after eating the affected food. Sometimes headaches and fever symptoms may appear even after three days… Read More »

Differentiate between banquet and restaurant – Hotel Management | Grade XI

Chapter – 4: Food and Beverage Service Short Answer Questions Differentiate between banquet and restaurant. [5] Ans: The food and beverage service department of a hotel is the most labour-intensive department. As per the size, specialization, types of service the hotel offer food and beverage from different section. The section from where food and beverage… Read More »

Important Questions Answer of Hotel Management – Chapter 4 | Grade XI

Chapter – 4: Food and Beverage Service Short Answer Questions Name 10 different types of cutleries used in an outlet. [5] Ans: Food and Beverage service unit is one of the most important departments of the hotel and restaurant business. It is direct contact with guest. The service of this department determines the quality of… Read More »

Important Question and Answer of Hotel Management – Chapter -4 | Grade XI

Chapter – 4: Food and Beverage Service Short Answer Questions Explain the Mise En Place. [5] Ans: This French term mise-en-place  means, “Putting in place”. It is the term used in food and beverage service department to get ready for smooth service. It is done by waiter after briefing and before opening of the restaurant.… Read More »

Important Questions Answer of Hotel Management – Chapter 3

Chapter – 3: Front Office Department Short Answer Questions Explain the essential quality attributes of Front Office Staffs. [5] Ans: Tourism being a service industry so the image, quality, personality, efficiency, etc. of the staffs determine the class and quality of a hotel. Among different departments Front Office is the most critical department as it… Read More »