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Hotel Management - NCHMCT JEE (Hospitality & Service Aptitude) previous year questions (PYQ)

1,953 previous year Hotel Management - NCHMCT JEE (Hospitality & Service Aptitude) questions, grouped by year, with answers and solutions.

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2026 (601 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Velouté
(B)
Béchamel
(C)
Hollandaise
(D)
Espagnole
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Espagnole
(B)
Hollandaise
(C)
Velouté
(D)
Béchamel
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2025 (130 questions)

Q1.

Refer to the Case Study 'Case Study: Hazardous Enterprise and Supreme Court Doctrine of Absolute Liability' to answer:

What measure of financial compensation did the Supreme Court establish in the M.C. Mehta Oleum Gas case?


(A)
The measure of damages must be exemplary and correlated to the financial magnitude and wealth of the enterprise
(B)
Damages are strictly limited to verified hospital pharmacy bills
(C)
Damages are paid exclusively from the State disaster relief treasury
(D)
No financial compensation is awarded without a formal criminal conviction
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Velouté
(B)
Hollandaise
(C)
Espagnole
(D)
Béchamel
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2024 (226 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Night Audit
(B)
Point of Sale ledger
(C)
Yield manifest
(D)
Folio reconciliation
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Folio reconciliation
(B)
Yield manifest
(C)
Night Audit
(D)
Point of Sale ledger
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2023 (111 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Béchamel
(B)
Espagnole
(C)
Hollandaise
(D)
Velouté
Show answer & solution
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Béchamel
(B)
Hollandaise
(C)
Espagnole
(D)
Velouté
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2022 (108 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Folio reconciliation
(B)
Yield manifest
(C)
Point of Sale ledger
(D)
Night Audit
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hazardous Allergens Critical Check Procedure
(B)
Hazard Analysis and Critical Control Points
(C)
Health and Cleanliness Control Program
(D)
Hospitality Assessment and Culinary Catering Protocol
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2021 (113 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hospitality Assessment and Culinary Catering Protocol
(B)
Hazard Analysis and Critical Control Points
(C)
Hazardous Allergens Critical Check Procedure
(D)
Health and Cleanliness Control Program
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Q2.

Directions: In the question below, a statement of Assertion (A) is followed by a statement of Reason (R). Choose the correct option:

Assertion (A): Danger signals on communication towers and traffic posts are always illuminated in red color.

Reason (R): Red light has the longest wavelength in the visible spectrum and suffers minimum Rayleigh scattering ($I \propto 1/\lambda^4$) through fog and smoke.


(A)
Both Assertion (A) and Reason (R) are true and Reason (R) is the correct explanation of Assertion (A).
(B)
Both Assertion (A) and Reason (R) are true but Reason (R) is not the correct explanation of Assertion (A).
(C)
Assertion (A) is true but Reason (R) is false.
(D)
Assertion (A) is false but Reason (R) is true.
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2020 (107 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Health and Cleanliness Control Program
(B)
Hospitality Assessment and Culinary Catering Protocol
(C)
Hazard Analysis and Critical Control Points
(D)
Hazardous Allergens Critical Check Procedure
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Folio reconciliation
(B)
Night Audit
(C)
Point of Sale ledger
(D)
Yield manifest
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2019 (106 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hazard Analysis and Critical Control Points
(B)
Hospitality Assessment and Culinary Catering Protocol
(C)
Hazardous Allergens Critical Check Procedure
(D)
Health and Cleanliness Control Program
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Night Audit
(B)
Yield manifest
(C)
Folio reconciliation
(D)
Point of Sale ledger
Show answer & solution
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2018 (111 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Point of Sale ledger
(B)
Folio reconciliation
(C)
Night Audit
(D)
Yield manifest
Show answer & solution
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hazardous Allergens Critical Check Procedure
(B)
Health and Cleanliness Control Program
(C)
Hazard Analysis and Critical Control Points
(D)
Hospitality Assessment and Culinary Catering Protocol
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2017 (121 questions)

Q1.

Directions: In the question below, a statement of Assertion (A) is followed by a statement of Reason (R). Choose the correct option:

Assertion (A): Under the Constitution of India, the judiciary enjoys structural independence from executive and legislative interference.

Reason (R): Judges of the Supreme Court and High Courts have security of tenure and their judicial salaries are charged directly to the Consolidated Fund of India.


(A)
Both Assertion (A) and Reason (R) are true and Reason (R) is the correct explanation of Assertion (A).
(B)
Both Assertion (A) and Reason (R) are true but Reason (R) is not the correct explanation of Assertion (A).
(C)
Assertion (A) is true but Reason (R) is false.
(D)
Assertion (A) is false but Reason (R) is true.
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Q2.

Directions: In the question below, a statement of Assertion (A) is followed by a statement of Reason (R). Choose the correct option:

Assertion (A): Money serves as an indispensable medium of exchange in modern market economies.

Reason (R): Money eliminates the need for double coincidence of wants inherent in barter trade systems.


(A)
Both Assertion (A) and Reason (R) are true and Reason (R) is the correct explanation of Assertion (A).
(B)
Both Assertion (A) and Reason (R) are true but Reason (R) is not the correct explanation of Assertion (A).
(C)
Assertion (A) is true but Reason (R) is false.
(D)
Assertion (A) is false but Reason (R) is true.
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2016 (100 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hospitality Assessment and Culinary Catering Protocol
(B)
Hazard Analysis and Critical Control Points
(C)
Health and Cleanliness Control Program
(D)
Hazardous Allergens Critical Check Procedure
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In food safety and hospitality sanitation, what does the acronym HACCP stand for?

(A)
Hospitality Assessment and Culinary Catering Protocol
(B)
Health and Cleanliness Control Program
(C)
Hazardous Allergens Critical Check Procedure
(D)
Hazard Analysis and Critical Control Points
Show answer & solution
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2015 (119 questions)

Q1.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In classical French gastronomy, which of the five mother sauces is prepared from a blond roux combined with white stock (veal, chicken, or fish)?

(A)
Hollandaise
(B)
Espagnole
(C)
Béchamel
(D)
Velouté
Show answer & solution
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Q2.
In NCHMCT JEE Hotel Management & Hospitality Operations (Aptitude for Service Sector & Hospitality Operations): In hotel front office management, what is the term for an automated report compiled during late night hours that balances financial transactions and verifies room occupancy status?

(A)
Point of Sale ledger
(B)
Yield manifest
(C)
Night Audit
(D)
Folio reconciliation
Show answer & solution
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