Hotel Management - NCHMCT JEE (Hospitality & Service Aptitude)

Customer Service, Hotel Operations, Food & Beverage question bank (Aptitude for Service Sector & Hospitality Operations)

Practice 649 free Hotel Management - NCHMCT JEE (Hospitality & Service Aptitude) Aptitude for Service Sector & Hospitality Operations - Customer Service, Hotel Operations, Food & Beverage questions with answers and step-by-step solutions.

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Q1.

Food Production & Culinary Arts: In classical French cuisine in 'Service Sector Aptitude: Interpersonal Courtesy, Conflict Resolution and Guest Relations', which of the following is NOT one of the Five Classical Mother Sauces codified by Auguste Escoffier?

(A)

Mayonnaise (cold emulsion sauce) (Service Sector Aptitude: Interpersonal Courtesy, Conflict Resolution and Guest Relations)

(B)

Béchamel (white sauce with milk and roux)

(C)

Velouté (white stock and blond roux)

(D)

Hollandaise (warm egg yolk and clarified butter emulsion)

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Q2.

Food Safety & Hygiene: What does the globally recognized food hygiene and safety certification acronym HACCP stand for in 'Service Sector Aptitude: Interpersonal Courtesy, Conflict Resolution and Guest Relations'?

(A)

Hazard Analysis and Critical Control Points (Service Sector Aptitude: Interpersonal Courtesy, Conflict Resolution and Guest Relations)

(B)

Health Assessment and Clean Cooking Protocols

(C)

Hygiene Audit and Culinary Control Process

(D)

Hotel Accreditation and Commercial Catering Program

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