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100+ Free Haryana BSEH Secondary NSQF Tourism and Hospitality Practice Questions
Board of School Education Haryana (BSEH) Secondary Examination Class 10 NSQF Tourism and Hospitality (Code THT 976) practice questions are available now; exam metadata is being verified.
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Overall Secondary pass percentages are published with each BSEH result; no fixed standing subject-wise Tourism and Hospitality pass-rate figure is used here. Pass Rate
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2026 Statistics
Key Facts: Haryana BSEH Secondary NSQF Tourism and Hospitality Exam
976 / THT 976
Date-sheet / syllabus subject code (Tourism & Hospitality NSQF)
BSEH Secondary date sheet and Class 10 syllabus PDF
30 + 50 + 20
Theory (60/2) + Practical + Internal Assessment = 100
BSEH Class 10 Tourism and Hospitality syllabus 2025-26
2.5 hours
Official theory paper duration
BSEH Question Paper Design 2025-26 (THT 976)
33%
Typical BSEH Secondary pass threshold (confirm circular)
Standard BSEH Secondary passing criteria
THC/Q0307
Qualification Pack reference (Travel, Tourism and Hospitality)
BSEH Class 10 Tourism and Hospitality syllabus 2025-26
BSEH Secondary NSQF Tourism and Hospitality (THT 976 / code 976) is Haryana’s Class 10 hospitality skill paper: Theory 60→30 + Practical 50 + IA 20 = 100 marks, about 2.5 hours theory, typically 33% pass. Free English MCQ practice here covers customer service, etiquette, gender-age sensitivity, IPR, hygiene, safety, communication, and employability—not a full mixed-paper or practical simulation.
Sample Haryana BSEH Secondary NSQF Tourism and Hospitality Practice Questions
Try these sample questions to test your Haryana BSEH Secondary NSQF Tourism and Hospitality exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.
1In hospitality service, what is the primary purpose of a customer feedback form after a meal or stay?
A.To capture guest opinions so the outlet can measure satisfaction and improve service quality
B.To replace the need for a manager on duty
C.To calculate kitchen food cost percentages only
D.To register guests for mandatory loyalty membership
Explanation: Customer feedback forms collect structured opinions on food, service, ambience, and other touchpoints so the team can assess quality, fix weaknesses, and raise satisfaction. They support continuous improvement rather than replacing supervisors or solely tracking food cost.
2A guest says the soup is cold. Which customer-centric response best aims at satisfaction?
A.Argue that the recipe is correct and refuse a replacement
B.Apologise, offer a fresh hot portion promptly, and check back after service
C.Ignore the complaint because soup is a free starter
D.Tell the guest to leave a review online only
Explanation: Customer-centric service acknowledges the problem, corrects it quickly (fresh hot soup), and verifies recovery. Arguing, ignoring, or only pushing online reviews fails the goal of fulfilling the guest’s need for hot food and respectful service.
3Which action best shows ‘working towards achieving customer satisfaction’ in a restaurant?
A.Serving every table the same dish regardless of order
B.Rushing guests to leave so more covers can be seated
C.Listening to stated preferences, delivering accurate orders, and checking that expectations were met
D.Keeping menu prices secret until the bill arrives
Explanation: Satisfaction rises when staff understand needs, deliver correctly, and confirm the guest is happy. Identical forced dishes, rushing, or opaque pricing work against customer-centric goals.
4When assessing quality of service, which measure is most customer-centric?
A.Number of chairs in storage
B.Colour of the staff uniform fabric only
C.Age of the building’s foundation
D.Guest ratings on courtesy, speed, accuracy, and problem resolution
Explanation: Service quality from the guest’s view focuses on interpersonal courtesy, timely delivery, order accuracy, and how problems are fixed. Furniture storage, uniform fabric alone, or foundation age do not measure the service experience.
5A VIP high-tea event needs the most experienced server. What staffing approach fits customer-centric VIP service?
A.Deploy the most experienced staff member(s) for the VIP service as planned in the staff schedule
B.Assign only brand-new trainees to test them on VIPs
C.Leave the VIP table unattended until the end of the shift
D.Ask kitchen porters to take all VIP orders without briefing
Explanation: VIP service typically requires experienced associates who know etiquette, timing, and problem solving. Schedules should place skilled staff on high-priority service; trainees need supervision, not sole VIP ownership.
6Which statement best defines ‘fulfilling the customer’s needs and requirements’?
A.Selling the most expensive item regardless of preference
B.Matching products and service to what the guest requested and reasonably expects
C.Refusing special dietary requests as a rule
D.Completing only kitchen tasks and never speaking to guests
Explanation: Needs fulfilment means aligning offerings and delivery with what the guest asked for (and legitimate expectations). Pushing only expensive items, blanket refusals, or avoiding guest contact undermines customer-centric service.
7A hotel uses an escalation matrix for complaints. What does that mean in practice?
A.Every complaint is deleted after five minutes
B.Only the dishwasher handles all guest complaints
C.Unresolved or serious issues are moved to a higher authority level with defined steps and owners
D.Complaints are never documented
Explanation: An escalation matrix defines when and how a complaint moves from frontline staff to supervisors or managers so serious or unresolved issues get appropriate authority and follow-up. Deleting, misrouting, or never documenting breaks recovery and accountability.
8You survey ten nearby food outlets for best-selling items. How does this support customer-centric planning?
A.It automatically sets legal tax rates
B.It replaces food safety inspections
C.It proves competitors never change menus
D.It reveals local demand patterns so menus and stocking can better match guest preferences
Explanation: Market/guest preference surveys show what customers buy most, guiding menu design and inventory toward real demand. Surveys do not set tax law, replace hygiene inspections, or freeze competitor behaviour.
9Which behaviour shows poor customer dealing on a restaurant telephone?
A.Interrupting the guest, speaking unclearly, and hanging up without confirmation
B.Greeting clearly, listening fully, and confirming the reservation details
C.Offering a polite hold and returning promptly with information
D.Thanking the guest and providing the booking reference
Explanation: Telephone etiquette requires a clear greeting, attentive listening, accurate confirmation, and courteous closing. Interrupting and ending without confirmation creates errors and dissatisfaction.
10Customer satisfaction measurement is most useful when the questionnaire includes:
A.Only the manager’s favourite dish names
B.Clear rating scales and questions on service, product, and ambience that guests can answer honestly
C.Legal courtroom jargon only
D.Questions written only in a language none of the guests understand
Explanation: Useful questionnaires use clear, answerable items covering key experience dimensions so scores reflect real guest views. Manager bias, legal jargon, or unreadable language defeat measurement.
About the Haryana BSEH Secondary NSQF Tourism and Hospitality Practice Questions
Verified exam format metadata for Board of School Education Haryana (BSEH) Secondary Examination Class 10 NSQF Tourism and Hospitality (Code THT 976) is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.