Tourism Chapter 20 – Hospitality and Catering Industry
NIOS Class 12 Tourism Chapter 20B Solutions
INTEXT QUESTIONS 20.1
1. List the 3 ‘A’s of the tourism industry.
Ans: Attraction, Accessibility and Accommodation
2. What are the components of the hospitality industry?
Ans:
(i) Commercial (Profit-Oriented)
(ii) Non-Commercial (Non-Profit Oriented)
3. Give an example of a commercial hospitality accommodation that you have visited.
Ans: Hotel
4. Define an attraction.
Ans: It is a natural or man-made facility that offers items of specific interest to tourists. It is the basic reason for the movement of people from one place to another. Eg, Taj Mahal, Akshardham temple, Educational facility, art, music, religion, adventure, etc.
INTEXT QUESTIONS 20.2
1. How many rooms does a large hotel have?
Ans: 100 to 299 rooms
2. If someone has to stay overnight in a city due to a delay in catching a connecting flight, which type of hotel should one choose?
Ans: Airport Hotels
3. What is the different basis for the classification of hotels?
Ans:
(i) Star classification
(ii) Basis of size
(iii) Basis of location
(iv) Basis of the type of guests
(v) Basis of ownership
(vi) Basis of Affiliation
(vii) Basis of Management
INTEXT QUESTIONS 20.3
1. What are the two most important factors which can make a guest happy?
Ans:
(i) Warm and friendly greeting and welcome
(ii) Efficient and quick check-in
(iii) Clean and well-maintained rooms
(iv) Staff who have good communication skills and are well groomed (Any two)
2. List two most important guest expectations during departure.
Ans:
(i) Efficient and good checkout.
(ii) Warm and friendly seeing off by staff at reception.
(iii) Efficient luggage handling
(iv) Invitation to visit again. (Any two)
INTEXT QUESTIONS 20.4
1. List the operational departments of a hotel.
Ans:
Front Office
Food and Beverage Service, Housekeeping
Food Production
2. What are the main functions of the Food & Beverage department?
Ans:
(i) To provide Food and Beverage facilities to the guests
(ii) To provide Food and beverages for groups, conferences, meetings, parties, etc.
3. Which department is responsible for selecting employees for jobs in a hotel?
Ans: Human Resource Department.
4. Name five different sections of the Food Production department.
Ans: Hot Kitchen-North Indian, South Indian Tandoori Section, Chinese or Oriental kitchen, Halwai or Indian Sweet section.
INTEXT QUESTIONS 20.5
1. What are the characteristics of Chinese cuisine?
Ans:
(i) Aroma is provided by fresh ginger, fresh coriander, root garlic, and pepper.
(ii) Art of using different methods of cooking like stir-frying, steaming, roasting, etc.
(iii) Flavours provided by regional vegetables, tomatoes, and Soya Sauce.
(iv) Thickening of sauce and soup is done with Corn flour.
(v) Most of the food will have combined tastes like Chilli, sweet, and sour.
(vi) Soya is one of the key ingredients.
2. The dish sarson ka saag is associated with
Ans: Punjabi.
3. The dish Dal Baati Churma is associated with.
Ans: Rajasthani.
4. List the two main characteristics of Gujarati food.
Ans:
(i) Roti, Dal, Kadhi, bhat and Shaak.
(ii) It is common to add a little sugar or gur to some of the vegetables and dals.
5. Dastarkhan means.
Ans: Dining tablecloth.
6. Highlight the main characteristics of Kashmiri cuisine.
Ans: The traditional 36-course Wazwan is considered the traditional Kashmiri cuisine. There is a wide variety of non-veg dishes like Goshtaba and Nadr Yakhni etc. The non-veg dishes are mostly made of mutton and lamb.
The beverages include the famous Noon Chai and Kahwah, etc.
Terminal Exercises
1. Give the full form of the following:
(i) HRACC
(ii) YHAI
Ans:
(i) HRACC: Hotel Restaurant Approval Classification Committee
(ii) YHAI: Youth Hostels Association of India
2. What is the difference between:
(i) Chain hotel and independent hotel.
(ii) Franchise and management contract.
Ans:
(i) Chain hotel and independent hotel.
Chain Hotels: These hotels are connected to one another through ownership by a common hotel company. All such hotels enjoy the benefit of common brands, information systems, reservation systems, etc.
Independent Hotels: These hotels are not connected to each other through common ownership like chain properties. Also, they do not have to follow the rules and regulations of chain properties.
(ii) Franchise and management contract.
Franchise: A franchise is basically a business agreement between two hotels. One hotel, known as franchiso,r enters into a franchising agreement with another hotel that is called a Franchisee. According to the agreement franchisee pays a franchising fee to the franchisor for use of its business name, access to management expertise and various other benefits.
Management Contract: These hotels have a management contract, which is signed between an individual property owner and a hotel management company to manage the hotel. In retur,n the hotel management company gets a management fee (also called commission) which is generally 1%-8% of the total income.
3. Write a short note on:
(i) Resort
(ii) Hospitality
Ans:
Resort: These hotels are located far away from the city in forests, beach areas or hill stations. They cater to families and tourists on holiday. They provide various facilities such as swimming pools, tennis courts,and golf courses for guests to relax and enjoy themselves.
Hospitality: Hospitality can be defined as “the relationship between the guest and the host, or the act or practice of being hospitable. Specifically, this includes the reception and entertainment of guests, visitors, or strangers.” There are 3 important components of the tourism industry, which are: Tourism Attraction, Accessibility and Accommodation.
4. What are the main functions of the Food & Beverage department of a hotel?
Ans: The main functions of this department are:
To provide food & beverage facilities to the guests.
To provide food & beverage for groups, conferences, meetings, theme parties, etc.
The different sections are: Restaurants, Room Service department, Banquet department, and Bar.
5. Differentiate between Commercial & Non-Commercial organisations.
Ans:
1. Commercial (Profit-oriented): A commercial sector organisation aims to earn profit by providing quality products and services. This basically includes any type of business, like hotels, motels, resorts, etc. The organisation can cater to various types of guests, like businessmen, tourists, families, etc.
2. Non- Commercial (Non-profit oriented): A Non-commercial sector organisation aims to provide accommodation at very low rates or provide services free of cos,t such as yatri niwas, dharamshalas, homes of friends and relatives.
6. Why is it important for hotels to meet a guest’s expectations? List the guests’ expectations on arrival.
Ans: The best hotels in the world are the ones which provide their guests with the best of everything and maintain high service standards all the time. Maintaining a high level of service is done by understanding a guest’s expectations, setting service standards to meet these expectations, training the staff to comply with service standards, so as reduce the gap between expectation and service.
Guest Expectations During Arrival
Warm and friendly greeting and welcome.
Well-groomed staff with good communication skills.
Efficient and quick check-in procedure.
Clean and well-maintained rooms.
Efficient luggage handling by the bell desk (from car to room).
Recognition of guests and addressing by nam,e especially if they are regular guests.
7. Using a diagram explain the classification of hotels in detail. Give examples of each type.
Ans:
8. Explain in detail the major domestic cuisines of India. Give examples from each state.
Ans:
Kashmiri cuisine : (North): The cuisine of Kashmir is famous for its delectable vegetarian as well as non-vegetarian dishes. The cuisine was later influenced by the people who came with Timur from the area of modern Uzbekistan, as well as by Persian and Afghan cultures. Traditional Kashmiri food includes dum aloo (boiled potatoes cooked in spicy gravy), tzaman (a solid cottage cheese), rogan josh (lamb cooked in rich spices), zaam dod (curd), yakhayn (lamb cooked in mild spices), hakh (a spinach-like leaf), rista-gushtava (minced meat balls in tomato and curd curry) and of course rice, the staple food of Asian culture.
Punjab Cuisine (North): The food has heavy and rich masalas cooked with a liberal amount of clarified butter (desi ghee) and always served with butter or cream. The main dishes are Dal makhani, Sarson ka saag, makki-ki-roti, and Butter chicken.
Hyderabadi Cuisine (South): It is heavily influenced by North Indian cuisines like awadh, mughlai and Tandoori. Eg., Shikampuri kebab, Nizami murgh handi, and Bagara baingan.
Kerala cuisine consists mainly of coconut based foodstuff. Traditionally, Kerala food is served on a banana leaf. There are several seafood specialities. Popular Vegetarian Food is Aviyal, which is served as an accompaniment with rice in Kerala. Seafood is the main diet of Coastal Kerala. Whereas vegetables are the main diet in the plains of Kerala, meat is the main course in tribal and northern Kerala.
Bengali food is well known for the vast range of rice dishes and various preparations of freshwater fish. The most popular non-vegetarian food is shrimp coconut curry and fish poriyal. Sweets occupy an important place in the diet of Bengalis and also at special occasions. The sweets are generally made of sweetened paneer (chhena), khoa or different cereals.
Features of Nagaland cuisine include varieties of meats and fish, which are often smoked, dried or fermented. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common dishes are “fermented bamboo shoot” (made from the tender shoot of the Bamboo tree) with fish and pork.
Manipuri cuisines are simple, tasty, organic and healthy. Dishes are typically spicy and use chilli pepper rather than garam masala. Hence, they are healthy, simple and organic foods. Most of the cuisines are cooked without oil. Eg., Awaa phadigom (Mexican coriander,) etc. Chahao kheer is a popular dessert of Manipur.
Gujarati Cuisine (West): Basic food includes salad, homemade pickle (achar), khichdi and buttermilk(chaas). A typical Gujarati thali consists of rotli (roti), dal or kadhi, bhaat(rice) and shaak(vegetables). It is common to add a little sugar or gur (jaggery) to some of the vegetables and dals. Eg. Dhokla, Khandvi, Khichu,
Like its rich culture, Rajasthani cuisine is known for a splendid array of colourful, spicy and unique dishes. Rajasthani food is usually spicy and makes use of a lot of ghee, without which no dish is complete. Most popular meals are the Dal-Baati-Churma and other specialities like Panchmel ki Subzi, Bajre-Moth-ki Bikaneri Khichdi and Mangodi ki Dal.