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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 review concepts for the Haryana BSEH Secondary NSQF Tourism and Hospitality exam. 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 Exam

The Haryana Secondary NSQF Tourism and Hospitality examination is the Class 10 vocational skill paper conducted by the Board of School Education Haryana (BSEH). Date-sheet subject code 976 (THT 976) follows Qualification Pack THC/Q0307 (Travel, Tourism and Hospitality). The 2025-26 course structure assesses Customer-centric Services; Etiquette and Hospitable Conduct; Gender and Age Sensitive Service Practices; Intellectual Property Rights of an organisation and a customer; Health and Hygiene; Safety at Workplace; Importance of Language and Communication; plus Employability Skills (Communication, Self-Management, ICT, Entrepreneurship, Green Skills). Grand total is 100 marks: Theory 60 scaled to 30, Practical 50, Internal Assessment 20. Theory is a mixed written paper of about 2 hours 30 minutes—not pure multiple-choice. The 100 questions on this page are a free English-language MCQ study adaptation with explanations for self-assessment; complete practical, viva, and portfolio work with your school as required.

Exam sponsor: Board of School Education Haryana (BSEH). The requirements and fees below concern the certification or admission exam, separate from our free practice resources.

Assessment

Official (2025-26 BSEH syllabus/QPD): Theory 60 marks counted as 30 (60/2), Practical Examination 50 (practical work, written test, viva-voce, practical file/portfolio), Internal Assessment 20 (SAT exams, half-yearly, classroom participation, project, attendance). Theory paper ~2 hours 30 minutes with Knowledge 40%, Understanding 30%, Application 20%, Skill 10%. Local bank: English MCQ study adaptation with explanations.

Time Limit

2 hours 30 minutes for the theory paper (confirm the current BSEH Secondary date sheet for code 976 Tourism & Hospitality NSQF)

Passing Score

Typically 33% under standard BSEH Secondary subject passing rules; confirm external theory, practical, and aggregate requirements in the latest Board circular.

Exam / Certification Fees

Included in the annual BSEH Secondary examination fee notification.

Exam sponsor website

Reported exam pass rate: Overall Secondary pass percentages are published with each BSEH result; no fixed standing subject-wise Tourism and Hospitality pass-rate figure is used here.. Exam sponsor website

Fees, eligibility, and exam policies can change. Confirm them with the exam sponsor before applying or paying.

Our practice resources: topics covered

We aim to reflect publicly available exam outlines and topic information in our study resources. Coverage, format, and difficulty may differ from the actual exam, and we cannot guarantee that every detail is accurate or current. Confirm exam requirements, fees, and policies with the official exam sponsor.

13%

Customer-centric Services

Guest dealing and service quality assessment; customer satisfaction goals; identifying and fulfilling needs; feedback forms; complaint handling and escalation awareness in hotel/F&B settings (official Unit 1 — 8 theory marks).

12%

Etiquette and Hospitable Conduct

Hospitality meaning, components and goals; behavioural, personal and hospitality etiquette; professional respect; dealing with VIP, senior, child, lady, and difficult guests (Unit 2 — 7 theory marks).

5%

Gender and Age Sensitive Service

Women’s rights and workplace respect; facilities by age and gender; standard etiquette with women; anti-harassment policy awareness; child-friendly recreation ideas (Unit 3 — 3 theory marks).

15%

Intellectual Property Rights (IPR)

Why IPR matters; patents, copyright, industrial design, plant varieties, trademarks, trade dress, trade secrets; hospitality examples and basic implementation awareness (Unit 4 — 9 theory marks).

13%

Health and Hygiene

Workplace cleaning; personal and dental hygiene; food standards; hand washing; cleaning crockery, cutlery and glassware; waste handling; PPE in food service (Unit 5 — 8 theory marks).

17%

Safety at Workplace

F&B hazards and precautions; standard safety procedures; first-aid boxes; PPE; fire extinguishers; electrical and sharp tools; floor and lifting safety; safety signs (Unit 6 — 10 theory marks).

8%

Language and Communication

Language foundations; clear and precise communication; restaurant vocabulary and guest-arrival phrases (Unit 7 — 5 theory marks).

17%

Employability Skills

Communication Skills-II, Self-Management Skills-II, ICT Skills-II, Entrepreneurial Skills-II, and Green Skills-II as mapped in the official theory mark scheme (2 marks each).

Preparing for the Haryana BSEH Secondary NSQF Tourism and Hospitality Exam

What You Need to Know

  • Passing score: Typically 33% under standard BSEH Secondary subject passing rules; confirm external theory, practical, and aggregate requirements in the latest Board circular.
  • Assessment: Official (2025-26 BSEH syllabus/QPD): Theory 60 marks counted as 30 (60/2), Practical Examination 50 (practical work, written test, viva-voce, practical file/portfolio), Internal Assessment 20 (SAT exams, half-yearly, classroom participation, project, attendance). Theory paper ~2 hours 30 minutes with Knowledge 40%, Understanding 30%, Application 20%, Skill 10%. Local bank: English MCQ study adaptation with explanations.
  • Time limit: 2 hours 30 minutes for the theory paper (confirm the current BSEH Secondary date sheet for code 976 Tourism & Hospitality NSQF)
  • Exam / certification fees: Included in the annual BSEH Secondary examination fee notification. Official sources

Using Our Practice Resources

  • Work through all 100 available questions
  • Review every answer and explanation
  • Track weak areas and revisit them
  • Use our AI tutor for tough concepts

Haryana BSEH Secondary NSQF Tourism and Hospitality: Suggested Study Strategy

1Map each Unit 1–7 topic to real hotel/F&B scenarios: greeting, feedback, complaint escalation, and VIP service.
2Memorize the seven types of IP commonly listed in the syllabus (patent, copyright, industrial design, plant varieties, trademark, trade dress, trade secret) with one hospitality example each.
3Drill hygiene sequences: hand washing, personal grooming, crockery/cutlery/glassware cleaning, and safe waste disposal.
4Know fire extinguisher classes at a conceptual level, PPE uses, first-aid box readiness, and safe lifting—Unit 6 carries the highest vocational theory marks.
5Practise clear guest phrases and active listening; Unit 7 and Employability Communication Skills reinforce the same habits.
6Balance MCQ drills with written short/essay answers and school practical file work—the official paper is not pure MCQ.

Frequently Asked Questions

Is the official BSEH Secondary NSQF Tourism and Hospitality exam pure multiple-choice?

No. The official theory paper (THT 976 / code 976) is mixed-format: objective items (MCQs, fill-in-the-blanks, one-word, assertion–reason), very short, short, and essay questions for 60 marks (counted as 30 after 60/2 scaling), plus practical and internal assessment. The 100 questions on this page are an English-language MCQ study adaptation—not a full simulation of the official theory, practical, or viva.

What is the marks split and theory duration for BSEH Class 10 Tourism and Hospitality (NSQF)?

Per the BSEH 2025-26 syllabus/QPD for Class 10 Tourism and Hospitality (Code THT 976): Annual theory examination 60 marks scaled as 60/2 = 30, Practical Examination 50 marks, Internal Assessment 20 marks (Grand Total 100). Theory time is 2 hours 30 minutes. Practical components include practical work, written test, viva-voce, and practical file/portfolio—confirm current school/Board instructions.

What is the passing score for BSEH Secondary NSQF Tourism and Hospitality?

Under typical BSEH Secondary rules, candidates need about 33% to pass a subject. Confirm whether separate minima apply to theory, practical, and aggregate in the latest Board circular for your examination year.

What units are covered in the Class 10 THT 976 syllabus?

Vocational units: Customer-centric Services; Etiquette and Hospitable Conduct; Gender and Age Sensitive Service Practices; Intellectual Property Rights (IPR) of an organisation and a customer; Health and Hygiene; Safety at Workplace; Importance of Language and Communication. Employability Skills units cover Communication, Self-Management, ICT, Entrepreneurship, and Green Skills. Official reference includes Qualification Pack THC/Q0307.

How much does the BSEH Tourism and Hospitality NSQF exam cost?

The skill subject is not separately priced as a stand-alone open commercial exam on this site. The fee is included in the annual BSEH Secondary examination fee notification collected through schools. Check https://bseh.org.in for the current fee circular—do not rely on unofficial fixed rupee figures.

How should I use this free MCQ bank for a mixed theory-plus-practical subject?

Use these MCQs for daily concept drills on service quality, etiquette, IPR, hygiene, safety, communication, and employability. Also practise short and essay answers, complete practical demonstrations and your practical file/portfolio, and prepare for viva questions so you can perform under official mixed-format conditions.