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100+ Free Punjab PSEB Matric NSQF Travel Tourism and Hospitality Practice Questions

Punjab School Education Board (PSEB) Matric Class 10 NSQF Travel, Tourism and Hospitality (Food and Beverage Service Assistant) practice questions are available now; exam metadata is being verified.

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2026 Statistics

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 test your Punjab PSEB Matric NSQF Travel 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 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 Practice Questions

Verified exam format metadata for Punjab School Education Board (PSEB) Matric Class 10 NSQF Travel, Tourism and Hospitality (Food and Beverage Service Assistant) is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.