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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)
Béchamel
(B)
Hollandaise
(C)
Espagnole
(D)
Velouté
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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)
Hollandaise
(B)
Béchamel
(C)
Espagnole
(D)
Velouté
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2025 (130 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)
Espagnole
(C)
Hollandaise
(D)
Béchamel
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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
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2024 (226 questions)

Q1.

Food and Beverage Service: In formal banquet table setup in 'Food and Beverage Service: Table Layout, Cutlery, Banquet Service and Menu Planning', on which side of the dinner plate are the forks and soup spoons traditionally positioned?

(A)

Forks are placed on the left; knives and soup spoons on the right with knife blades facing inward (Food and Beverage Service: Table Layout, Cutlery, Banquet Service and Menu Planning)

(B)

Forks and knives on the right, spoons on the left

(C)

All cutlery placed above the plate

(D)

Spoons on the left, forks on the right

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Q2.

Strategic & Logical Decision-Making: In critical evaluation of 'Food and Beverage Service: Table Layout, Cutlery, Banquet Service and Menu Planning', which analytical deduction represents valid inference under the given premise?

(A)

A conclusion necessarily necessitated by stated factual premises without unverified extraneous assumptions (Food and Beverage Service: Table Layout, Cutlery, Banquet Service and Menu Planning)

(B)

An inductive generalization derived solely from an isolated anomalous data point

(C)

A circular assertion that assumes the contested premise as its own conclusion

(D)

A correlation mistakenly treated as direct irrefutable causality without confounding control

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2023 (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)
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)
Night Audit
(B)
Folio reconciliation
(C)
Point of Sale ledger
(D)
Yield manifest
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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)
Night Audit
(B)
Yield manifest
(C)
Folio reconciliation
(D)
Point of Sale ledger
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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)
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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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)
Health and Cleanliness Control Program
(B)
Hazardous Allergens Critical Check Procedure
(C)
Hospitality Assessment and Culinary Catering Protocol
(D)
Hazard Analysis and Critical Control Points
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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)
Yield manifest
(B)
Point of Sale ledger
(C)
Night Audit
(D)
Folio reconciliation
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2020 (107 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)
Espagnole
(C)
Hollandaise
(D)
Béchamel
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)
Night Audit
(C)
Folio reconciliation
(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)
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)
Hazard Analysis and Critical Control Points
(C)
Hazardous Allergens Critical Check Procedure
(D)
Health and Cleanliness Control Program
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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)
Yield manifest
(D)
Night Audit
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)
Hazard Analysis and Critical Control Points
(B)
Hospitality Assessment and Culinary Catering Protocol
(C)
Health and Cleanliness Control Program
(D)
Hazardous Allergens Critical Check Procedure
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2017 (121 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)
Velouté
(C)
Béchamel
(D)
Espagnole
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)
Espagnole
(B)
Velouté
(C)
Béchamel
(D)
Hollandaise
Show answer & solution
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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)
Health and Cleanliness Control Program
(B)
Hazard Analysis and Critical Control Points
(C)
Hazardous Allergens Critical Check Procedure
(D)
Hospitality Assessment and Culinary Catering Protocol
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)
Hazard Analysis and Critical Control Points
(B)
Health and Cleanliness Control Program
(C)
Hospitality Assessment and Culinary Catering Protocol
(D)
Hazardous Allergens Critical Check Procedure
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2015 (119 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)
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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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)
Yield manifest
(B)
Night Audit
(C)
Folio reconciliation
(D)
Point of Sale ledger
Show answer & solution
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