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Free Practice Questions for Punjab PSEB Matric NSQF Travel Tourism and Hospitality

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Exam Review

Key Facts: Punjab PSEB Matric NSQF Travel Tourism and Hospitality Exam

40+50+10

Theory + Practical + INA marks under Scheme of Studies 2026–27

PSEB Scheme of Studies Class X

Code 86

Subject code for Travel, Tourism and Hospitality

PSEB Scheme of Studies 2026–27

F&B Service Assistant

Official job role for this NSQF trade

PSEB Class 10 TTH syllabus / Scheme of Studies

33%

Minimum separately in Theory, Practical, and INA (and in aggregate)

PSEB Scheme of Studies 2026–27

10 + 30

Employability Skills + Vocational Skills theory mark split

PSEB Class 10 Travel Tourism Hospitality syllabus 2026–27

School-level evaluation

NSQF subjects evaluated at school; papers sent by Board

PSEB Scheme of Studies notes

English MCQ adaptation

This free local bank is not the official mixed paper or practical exam

OpenExamPrep practice policy

PSEB Matric NSQF TTH (code 86, F&B Service Assistant) uses Theory 40 + Practical 50 + INA 10 = 100. Pass is 33% separately in each component and 33% aggregate. Fees are paid through schools. This free 2026 bank is an English MCQ study adaptation — not an official paper or practical simulation.

Sample Punjab PSEB Matric NSQF Travel Tourism and Hospitality Practice Questions

Try these sample questions to review concepts for the Punjab PSEB Matric NSQF Travel 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 guest-facing food and beverage service, which action best supports effective verbal communication?
A.Speaking clearly with a polite tone and confirming the guest’s request
B.Using only technical kitchen jargon so the guest learns industry terms
C.Interrupting the guest quickly to save time during peak service
D.Avoiding eye contact so the guest does not feel pressured
Explanation: Clear speech, a polite tone, and confirmation of the order or request reduce errors and show respect. Hospitality communication prioritises understanding the guest’s need and responding professionally.
2Which non-verbal cue most often signals that an F&B attendant is listening attentively?
A.Folding arms tightly and looking at the POS terminal throughout the conversation
B.Facing the guest, maintaining appropriate eye contact, and nodding when suitable
C.Standing with back turned while the guest finishes speaking
D.Checking a personal phone to show multitasking skill
Explanation: Attentive body language—open posture, facing the speaker, and appropriate eye contact—signals active listening. Non-verbal cues often communicate as strongly as words in hospitality settings.
3Feedback from a restaurant guest is best used to:
A.Argue with the guest to prove the kitchen was correct
B.Ignore comments because only sales figures matter
C.Identify strengths and gaps in service and improve future guest experience
D.Punish all staff equally regardless of the issue raised
Explanation: Guest feedback—positive or negative—helps teams improve product quality, service speed, and hospitality standards. Constructive use of feedback is a core customer-centric practice.
4When a guest is explaining a problem, the F&B assistant should first:
A.Immediately blame the kitchen before hearing details
B.Walk away to complete other tables first
C.Offer a discount before understanding the issue
D.Listen fully without interrupting, then acknowledge the concern
Explanation: Active listening without interruption builds trust and ensures the real problem is understood. Acknowledgement should come before solutions, compensation, or escalation.
5Which practice improves written communication with colleagues in a hotel F&B outlet?
A.Using clear, short sentences with specific times, table numbers, and item names
B.Writing only abbreviations no one else on the team uses
C.Leaving orders as vague notes such as “the usual”
D.Avoiding any written handover because verbal memory is enough
Explanation: Written notes (KOTs/BOTs, handover logs, allergy notes) must be specific so the next person can act correctly. Ambiguity causes wrong dishes, delays, and guest dissatisfaction.
6Upward communication in a hospitality team typically includes:
A.Only orders shouted from the kitchen to the dining room
B.Suggestions, grievances, and operational issues raised to a supervisor
C.Advertising campaigns sent to guests
D.Payroll calculations sent to tax authorities
Explanation: Upward communication flows from staff to superiors and may include ideas, complaints, and on-floor issues. Effective upward channels help managers fix problems early.
7Punctuality is important for an F&B service assistant mainly because:
A.It allows staff to skip grooming standards
B.It replaces the need for product knowledge
C.Service teams depend on each member being ready at station open and peak times
D.It guarantees every guest will leave a tip
Explanation: On-time arrival supports mise en place, briefing, and smooth peak service. Late staff force others to cover stations and lower service quality.
8Which personal presentation standard is most appropriate for dining-room service staff?
A.Heavy jewellery on both hands for a fashion-forward look
B.Open-toed sandals for comfort during long shifts
C.Strong perfume so guests notice the attendant from a distance
D.Clean uniform, neat hair, trimmed nails, and minimal strong fragrance
Explanation: Food service hygiene and professionalism require clean attire, controlled hair, clean nails, and limited fragrance that could affect guests or food perception.
9A useful self-management response when a shift becomes stressful is to:
A.Prioritise urgent guest needs, breathe, and ask for help using team protocols
B.Argue with guests to release tension
C.Leave the floor without informing anyone
D.Ignore the queue and only serve friends’ tables
Explanation: Stress management in service means prioritising safely, staying polite, and using team support. Walking out or arguing escalates risk and service failure.
10Maintaining a well-groomed personality in hospitality primarily supports:
A.Faster cooking times in the kitchen
B.Guest confidence in cleanliness and brand professionalism
C.Lower food cost percentages automatically
D.Elimination of all hygiene training needs
Explanation: Appearance is part of the product in hospitality. Guests associate neat grooming with hygiene and care; it reinforces brand standards.

About the Punjab PSEB Matric NSQF Travel Tourism and Hospitality Exam

Punjab PSEB Matric NSQF Travel, Tourism and Hospitality is the Class 10 skill-subject trade under the National Skill Qualification Framework with job role Food and Beverage Service Assistant (subject code 86). It prepares students for entry-level food and beverage service in hotels and restaurants, covering customer-centric service, hospitable etiquette, gender- and age-sensitive practices, intellectual property and guest privacy, health and hygiene, workplace safety, and language/communication skills, plus core employability skills. Official assessment is Theory 40 + Practical 50 + INA 10 = 100. Pass requires at least 33% separately in theory, practical, and INA plus 33% aggregate per the Scheme of Studies 2026–27. Fees and exact blueprints are notified by PSEB on pseb.ac.in. The 100 questions on this page are a free English-language multiple-choice study adaptation; they are not a full simulation of the official mixed paper or practical exam.

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

Assessment

Official PSEB Matric Travel, Tourism and Hospitality (code 86; job role Food and Beverage Service Assistant) is assessed as Theory 40 + Practical 50 + Internal Assessment (INA) 10 = 100 under the Scheme of Studies 2026–27. Theory is split into Part A Employability Skills (10 marks: Communication, Self-management, ICT, Entrepreneurial, Green Skills) and Part B Vocational Skills (30 marks: Customer-centric Service; Etiquette and Hospitable Conduct; Gender and Age Sensitive Service; IPR; Health and Hygiene; Safety at Workplace; Language and Communication). Question papers for NSQF subjects are sent by the Board; evaluation of NSQF subjects is at school level. Practical and INA are conducted as notified by the school/Board. English, Punjabi, and Hindi media may be available depending on school offerings. This practice bank is an English-language MCQ study adaptation for theory and employability knowledge — it does not simulate official attempt limits, long answers, or hands-on practicals.

Time Limit

Theory duration as notified on the year’s date sheet; practical and INA activities are separately timed at school level

Passing Score

At least 33% separately in Theory, Practical, and INA, and 33% in aggregate (Scheme of Studies 2026–27); verify the current pass criteria circular.

Exam / Certification Fees

As notified by PSEB and paid through schools for regular Matric sittings (no single fixed public subject fee for all categories).

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.

~6% of this local bank

Communication Skills (Employability)

Listening, verbal and non-verbal cues, feedback, and guest-facing clarity for hospitality workflows.

~4% of this local bank

Self-management Skills (Employability)

Punctuality, grooming, stress control, and professional self-presentation for F&B service roles.

~4% of this local bank

ICT Skills (Employability)

Basic computer and internet safety skills relevant to modern restaurant and hotel operations.

~4% of this local bank

Entrepreneurial Skills (Employability)

Entrepreneurship basics, customer value creation, and simple food-service business ideas.

~4% of this local bank

Green Skills (Employability)

Environment-friendly practices, waste segregation, and resource conservation in hospitality.

~14% of this local bank

Customer-centric Service

Customer types, service quality, satisfaction drivers, complaint handling, and needs fulfilment.

~12% of this local bank

Etiquette and Hospitable Conduct

Hospitality goals, social/telephone/eating etiquette, body language, and professional respect.

~8% of this local bank

Gender and Age Sensitive Service

Inclusive service for women, children, elderly guests, and respectful workplace behaviour.

~8% of this local bank

IPR of Organisation and Customer

Patents, copyrights, trademarks, confidentiality, and guest data privacy in hospitality.

~12% of this local bank

Health and Hygiene

Cleaning standards, personal hygiene for food handlers, HACCP ideas, and FSSAI food standards.

~12% of this local bank

Safety at Workplace

Hazard recognition, SOPs, fire/electrical safety, first aid, PPE, and safety sign colours/meanings.

~8% of this local bank

Language and Communication

English for guest service and common French hospitality expressions used in F&B operations.

~4% of this local bank

Hospitality and Tourism Basics

Industry overview, revenue sources, outlet types, and the Food and Beverage Service Assistant role.

Preparing for the Punjab PSEB Matric NSQF Travel Tourism and Hospitality Exam

What You Need to Know

  • Passing score: At least 33% separately in Theory, Practical, and INA, and 33% in aggregate (Scheme of Studies 2026–27); verify the current pass criteria circular.
  • Assessment: Official PSEB Matric Travel, Tourism and Hospitality (code 86; job role Food and Beverage Service Assistant) is assessed as Theory 40 + Practical 50 + Internal Assessment (INA) 10 = 100 under the Scheme of Studies 2026–27. Theory is split into Part A Employability Skills (10 marks: Communication, Self-management, ICT, Entrepreneurial, Green Skills) and Part B Vocational Skills (30 marks: Customer-centric Service; Etiquette and Hospitable Conduct; Gender and Age Sensitive Service; IPR; Health and Hygiene; Safety at Workplace; Language and Communication). Question papers for NSQF subjects are sent by the Board; evaluation of NSQF subjects is at school level. Practical and INA are conducted as notified by the school/Board. English, Punjabi, and Hindi media may be available depending on school offerings. This practice bank is an English-language MCQ study adaptation for theory and employability knowledge — it does not simulate official attempt limits, long answers, or hands-on practicals.
  • Time limit: Theory duration as notified on the year’s date sheet; practical and INA activities are separately timed at school level
  • Exam / certification fees: As notified by PSEB and paid through schools for regular Matric sittings (no single fixed public subject fee for all categories). 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

Punjab PSEB Matric NSQF Travel Tourism and Hospitality: Suggested Study Strategy

1Treat practical marks seriously — Practical is 50 of 100 marks; rehearse table setup, service sequence, hygiene, and safety drills at school.
2Memorise Part A employability units early; they are shorter but still contribute 10 theory marks.
3Build a one-page hygiene and safety cheat sheet: handwashing steps, PPE donning/doffing order, fire response, and safety sign colours.
4Practice guest complaint scenarios: listen fully, apologise, escalate correctly, and never interrupt the guest.
5Learn common French hospitality greetings (Bonjour, Bonsoir, Bon appétit) and why French culinary terms appear on menus.
6Do not invent legal article numbers or exact fee figures — focus on concepts tested in the vocational textbook and school notes.
7Use official PSEB model/sample materials when available, then use this MCQ bank for concept fluency between practical sessions.

Frequently Asked Questions

Is the official PSEB NSQF Travel Tourism and Hospitality exam pure multiple-choice?

No. Official assessment is Theory 40 + Practical 50 + INA 10 = 100 with mixed theory content and school-level practical/INA. This bank is an English-language multiple-choice study adaptation for concepts only — not an official paper or practical simulation.

What is the mark pattern for PSEB Class 10 Travel, Tourism and Hospitality?

Under the official Scheme of Studies 2026–27, the trade (code 86, job role Food and Beverage Service Assistant) is Theory 40 + Practical 50 + INA 10 = 100. Theory further splits into employability skills (10 marks) and vocational skills (30 marks) per the PSEB syllabus PDF.

What is the passing score for this NSQF subject?

Candidates must obtain at least 33% marks separately in Theory, Practical, and INA, as well as 33% in aggregate, per the Scheme of Studies 2026–27. Always verify the current result/pass criteria circular for your examination year.

How much does the PSEB NSQF TTH exam cost?

It is not sold as a separate marketplace product. Fees are notified by PSEB and paid through schools for regular candidates. Check pseb.ac.in for the current fee circular.

What syllabus does this bank follow?

It is aligned to the PSEB Class 10 Travel, Tourism and Hospitality (Food and Beverage Service Assistant) syllabus: Part A employability skills (Communication, Self-management, ICT, Entrepreneurial, Green Skills) and Part B vocational skills (Customer-centric Service; Etiquette; Gender and Age Sensitive Service; IPR; Health and Hygiene; Safety at Workplace; Language and Communication), plus core hospitality/F&B assistant basics.

Where can I find the official PSEB Class 10 NSQF TTH syllabus?

Use the PSEB syllabus index at pseb.ac.in/syllabus?catid=14, the Class 10 Scheme of Studies PDF, and the Travel Tourism and Hospitality syllabus PDF published on static.pseb.ac.in for the examination year (e.g. 2026–27).

Is evaluation done by the Board or the school?

Per the Scheme of Studies, question papers for NSQF subjects are sent by the Board, while evaluation of elective and NSQF subjects is done at school level. Practicals (other than Computer Science Board practicals) are conducted at school level.