ISC 2025 Hospitality Management Question Paper for Class 12

About this paper

This is the ISC Class 12 Hospitality Management paper (code 880) from the 2025 board examination. It carries 70 marks, runs for three hours plus fifteen minutes of reading time, and has 12 compulsory questions in three sections. Section A totals 14 marks: multiple-choice and very short answers, an assertion–reason item and five true-or-false statements on planning, guest rooms and stock. Section B has seven four-mark questions, with an internal choice in two, on online travel agencies, safety for women guests, HRACC or the UNWTO, and the E.P. or M.A.P. room plans. Section C has four seven-mark questions, with an internal choice in one, on meet, greet and seat, mise en place or nutrients, soup, and a case study of the Grand Plaza hotel's falling occupancy.

Exam

ISC Class 12

Subject

Hospitality Management

Year

2025

Paper code

880

Maximum marks

70

Time allowed

3 hours + 15 min reading

Questions

12

Pages

7

Answers included

No, questions only

Paper pattern

• Section A

  14 marks

  Question 1 totalling 14 marks: multiple-choice and very short answers, one assertion–reason item, and five true-or-false statements

• Section B

  28 marks

  Questions 2–8, four marks each; internal choice in Questions 4 and 6

• Section C

  28 marks

  Questions 9–12, seven marks each; Question 12 is a case study on a five-star hotel losing occupancy; internal choice in Question 10

Topics covered

• Hotel planning
• Property management systems
• Types of guest rooms
• Food and beverage service
• Stocks and soups
• Customer service and complaints
• Online travel agencies
• Safety and security
• Hotel classification
• Meal plans
• Restaurant mise en place
• Front office

Questions from this paper

1. What is a guest room that consists of a bedroom and a kitchen facility called in a hotel?
2. What is the full form of O.T.A.? State any three reasons why customers prefer an O.T.A.
3. List any four safety and security measures to be followed by hotels when a female guest checks in.
4. What is the full form of HRACC? Mention any three functions of HRACC.
5. Discuss the concept of meet, greet and seat followed in the restaurant of a hotel.
6. Enumerate any seven essential points that a chef should consider while preparing a soup.