NEB | Important question paper of Hotel Management Class 11 | Chapter-4

 

Chapter-4 Housekeeping

Short answer questions

1. Explain the social skills essential for F & B service personal. [5]
2. Prepare a lost & found format used in housekeeping. [5]
3. Discuss the quality attributes of housekeeping department. [5]
4. Define par stock and discuss its importance. [5]
5. Draw an organizational chart of food and beverage department. [5]
6. Make a neat organizational hart of food and beverage service department. [5]
7. Make the organization chart of a large hotel. [5]
8. Describe the duties and responsibilities of a room attendant. [5]
9. What is role of housekeeping department in a hotel? Explain. [5]
10. Write down the duties and responsibilities of room maid. [5]
11. Discuss procedure in case of death in a hotel. [5]
12. Briefly explain the coordinating departments of housekeeping. [5]
13. Write the job description of a Floor Supervisor. [5]
14. Explain lost and found and its procedures. [5]
15. Explain the following Types of Keys. [5]
16. Explain the functions of housekeeping. [5]
17. Explain Any 10 guests room supplies. [5]
18. Write short notes on lost and found. [5]
19. Write short notes on types of rooms. [2]
20. Write short notes on linen. [2]
21. Write down various types of housekeeping sections provided for the activities of the department. [5]
22. Sketch an organization chart of housekeeping department and explain duties of a room attendant. [5]
23. Explain the Lien. [5]
24. Explain the Guestroom supplies. [5]
25. Illustrate an organization chart of a housekeeping department with duties and responsibilities of ‘Executive Housekeeper’. [5]
26. Explain the Uniform and upkeep. [5]
27. Define the Dressing. [5]
28. Make a list of 10 contents and supplies kept in the guestroom by housekeeping. [5]

Long answer questions

29. Make a neat organization chart of food and beverage service department and explain the job description of caption. [5+5]
30. List the various outlets of F & B service and explain their functions in brief. [2+8]
31. What are types of keys used in hotels? Explain their controlling system. [10]
32. Describe linen and uniform and explain its handling and controlling procedure. [4+3+3]
33. Make a neat layout of standard guestroom and list its content and supplies. [3+7]
34. What is lost and found? How are they handled and controlled? [3+7]
35. List the outlets of food and beverage in a hotel and explain their functions. [10]
36. Discuss the hospitality knowledge, skill and attitude of F & B service staff. [10]
37. Define linen and uniform. Explain its types and control procedure. [10]
38. Explain the co-ordination and relation of housekeeping department with other departments of a hotel. [10]
39. Define linens and uniform used in hotel and explain their inventory and control system. [7+3]
40. Explain the following handling situations: (a) Lost and found (b) Death of a guest. [10]
41. Make a neat organization chart showing various section of a Housekeeping department. [10]
42. Write the job description of a room maid. [10]