ISC 2026 Hospitality Management Question Paper for Class 12

About this paper

This is the ISC Class 12 Hospitality Management paper (code 880) from the 2026 board examination set by CISCE. 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 items, an assertion–reason question and five true-or-false statements on managerial skills, emergencies and banquets. Section B has seven four-mark questions, with an internal choice in two, on rapport building, cloud services, the “wow” factor and stocks. Section C has four seven-mark questions, with an internal choice in one, on communication, hotel classification by location or clientele, the planning and control desk, and a case about a booking the hotel changed on arrival. This copy has the questions only.

Exam

ISC Class 12

Subject

Hospitality Management

Year

2026

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 changed room booking; internal choice in Question 10

Topics covered

• Managerial skills
• Hotel departments and emergencies
• Banquets and events
• Property management systems
• Energy conservation and security
• Housekeeping and wall coverings
• Food and beverage service
• Cloud-based services and social media
• Customer care
• Menu planning and food cost
• Stocks
• Classification of hotels

Questions from this paper

1. Briefly discuss how the skill of rapport building helps a person become a successful manager in a hotel.
2. With any four points, explain how cloud-based services have helped the hospitality industry.
3. What is a “wow” factor in customer care? Mention any three ways by which it can be achieved.
4. Menu planning and food cost matter when a hotel organises an event. Briefly explain the importance of both.
5. Write a short note on stocks prepared by a chef.
6. Explain the classification of hotels on the basis of location.