B.H.M. DEGREE EXAMINATION, NOV./DEC Third Year HOTEL MANAGEMENT. Paper - I : Food & Beverage Management. Time : 3 Hours Maximum Marks : 75

Transcription

1 (DBHM31) Paper - I : Food & Beverage Management 1) Bring out the stages in the control cycle of a hotel. 2) Explain the determination of standards in hotels. 3) Describe the considerations in the selection of supplier. 4) What are different methods of pricing the issue of inventory? 5) State the objects of food costing and reports prepared for it. 6) Enumerate the application of menu engineering in hotel industry. 7) How do you formulate production plans. 8) Elucidate the use of computers in food cost control. 9) State the legal requirements relating to purchase of liquors. 10) Explain the techniques employed for Quality Control in liquors.

2 (DBHM32) Paper - II: Accommodation Operations 1) What are the functions of management? 2) Explain marketing condition approach to fixing room rates. 3) How do you prepare rooms dicision budget report? 4) Enumerate the daily and occupancy room reports. 5) Discuss the computation of average single and potential average double rates. 6) Give an account of local and area wide activities and special events in revenue management. 7) What are the tools employed in the selection of employees. 8) State the sources of recruitment. 9) Explain the incentive offered to motivate employees. 10) Bring out the techniques employed to appraise accommodation staff.

3 (DBHM33) Paper - III: Housekeeping Management 1) Describe the role of housekeeping in accommodation operations. 2) What are the duties and responsibilities of housekeeping personnel? 3) Bring out the relationship between housekeeping and guests dept. 4) State the importance of communication housekeeping operations. 5) Elucidate the electrical equipment used in cleaning. 6) Classify cleaning agents and considerations in their selection. 7) What are the standard contents of a guest room? 8) Give an account of cleaning routine. 9) Explain the cleaning of food service and employee areas. 10) Describe the cleaning of floors, walls and laminated surfaces.

4 (DBHM34) Paper - IV : Information Technology for Hotel Management 1) Explain the role of computers in hotel management. 2) State the applications of computers in hotel industry. 3) What are the features and functions of MIS? 4) Describe the methods employed in data processing. 5) State the stages involved in system development life cycle. 6) Describe the process of decision making. 7) Discuss the applications of MIS in marketing. 8) What are the features of DSS models? 9) Give an account of transaction processing system. 10) State the applications of MIS in the functional areas of management.

5 (DBHM35) Paper - V : Communication & Soft Skills 1) Explain various forms of business communication. 2) Define communication and state its objects. 3) Examine the tools used in communication. 4) What are the barriers to effective communication? 5) State the physical aspects of business communication. 6) Enumerate the uses of circular letters. 7) Elucidate the preparations required for holding meetings. 8) What are the essentials of a good report? 9) Explain the skills required for previse writing 10) Give an account of personal, inter-personal and functional skills.

6 (DBHM36) Paper - VI : Hotel Engineering & Maintenance 1) Elucidate the importance of maintenance department in hotel industry. 2) What are the advantages and disadvantages of contract maintenance. 3) State the circumstances under which equipment is replaced. 4) Bring out the economic replacement cycle for abruptly falling equipment. 5) Explain the base exchange method of water softening. 6) State the considerations in the purchase of taps and closets. 7) Elucidate materials used in the construction of ceiling, wall and flooring. 8) What are the causes for leakage. Suggest measures to prevent it. 9) Discuss the preparation of organization for a hotel. 10) Review the equipment replacement policy of Indian hotel industry.