Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
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Diploma in hotel management course annual examination
PAPER - I
front office management
TIME 3 HRS MARKS 100
Instructions:-
= 34 questions are there in total
= Write answers to each question in proportion to the mark allotted
= During the first 15 minutes read the questions carefully
=Write answers to all questions
I. Fill in the blanks: (10x1-10)
1. Communication is needed to —————————— basic human needs like
recognition, Self importance, Sense of belonging etc.
2. About 1760s the word ‘hotel’ was used in ——————
3. Operation of Chain hotels was introduced under the guidance of—————
4. A commercial hotel caters mostly to ————————
5. The department responsible for the sale of hotel room is known as ———
6. The Front Office receptionist reports to —————————— in a large hotel.
7. The room report is prepared by the ———————— department.
8. When a guest wants to leave a message, the information assistant hands him/ her a ——————
9. Telephone meter readings are controlled by the ——————
10. The person who departs without paying his bill is known as —————
II. Define the following : (5x3=15)
11. Traveller
12. F.I.T
13. Studio
14. V.I.P. Amenities
15. Lobby
III. Answer any five of the following within two or three sentences :
(5x3-15)
16. Draw up the lobby departmental hierarchy. .
17. Explain the term scanty baggage
18. Give the names of some credit cards.
19. What are the main functions of the information section ?
20. What does ‘Sale of rooms’* mean?
21. What is IATA.?
22. Explain the term “perception’
IV. Answer any six of the following in a paragraph : (6x5=30)
23. Qualities of P.O. Staff.
24. P.O. organisational hierarchy of a large hotel.
25. Knowledge of the products is an essential attributes for a P.O. Staff- Comment.
26. What is job description?
27. Explain the procedure in the event of a fire in the hotel.
28. Explain different types of rooms.
29 Explain guest departure procedure.
30. Departments co-ordinating with the loby
V. Write essay about any two of the following : (2x15=30)
31. Explain communication process and its barriers .
32. Explain the procedure of handling incoming mails in a hotel.
33. Explain the job description of P.O. assistant.
34. P.O. Procedures for emergencies.
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
|
|
Diploma in hotel management course annual examination
PAPER - II
hotel management & tourism
TIME 3 HRS MARKS 100
Instructions:-
= 38 questions are there in total
= Write answers to each question in proportion to the mark allotted
= During the first 15 minutes read the questions carefully
=Write answers to all questions
Fill in the blanks : (10x1-10)
1. Air transportation came in to existance in the year ——————————— .
2. The most famous sailors of western Europe were the————————— .
3. The first round of the world ‘Cruise5 was completed by————————— .
4. In 1807 ———————— constructed the first commercially successful steam ship
5. The first jetlines flew on the ———————— route in 1958 .
6. ——————— designed the first passenger railroad car.
7. The first successful solo crossing of the Atlantic by ———————— in 1927 sparked intense in aviation.
8. The ———————— charged with the co-ordination and developed of all
aspects of civil aviation was established in 1957
9. The Sarjent Committee which submitted its report in —————————
10. ITDC was established in ——————— as an autonomous public sector
coporation .
II. Match the following : 5x1=5
11. The welcome group - Boeing 707
12. DC 3 - 1936
13. First American jetairline - Indian Tobacco Company
14. Automobile - LK Jha
15. Adhoc Committee - Nicolas Cugnob
III. Define the following : 5x2=10
16. Tourist
17. Tourism
18. Airlines
19. Car rentals
20. Tour
IV. Write a short note about any five of the following : (5x3=15)
21. Automobile
22. Tour operator
23. Indian railways
24. Origin of hotel
25. What were the reccomendation of the Jha Committee for further improvement of Tourism in India?
26. Road Transport in India
V. Write a paragraph about any six of the following : (6x5=30)
27. What are the components of the Tourism and Travel industry?
28. What is the contribution made by Thomas Cook and Henry wells in Travel agency business?
29. What are the activities of the department of the Tourism ?
30. State briefly the accomodation of the Sarjent Committee (1946) for the improvement of Tourism in India
31. How does Tourism benefits the economy of a country ?
32. Write a short note about ITDC
33. Relation ship between Tourist and Tourism?
34. Eco Tourism
VI. Write essay about any two of the following : (2x15=30)
35. Positive and Negative impacts of Tourism
36. Ashok group of hotel
37. What are the Role of the trasnportation facility in Tourism?
38. Importance given to Tourism in the Five year plan?
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
|
|
Diploma in hotel management course annual examination
PAPER - III
house keeping & F &B Management
TIME 3 HRS MARKS 100
Instructions:-
= 33 questions are there in total
= Write answers to each question in proportion to the mark allotted
= During the first 15 minutes read the questions carefully
=Write answers to all questions
I. Fill up the blanks: (5x1=5)
1 > ——————— js the main communication centre of housekeeping
2. ——————— refers to preparing the environment of the area in order to make it pleasant, comfortable, safe and hygienic.
3. Mise-en-place means ——————————
4. ——————— is the hall mark of a good waiter
5. Tea is ————————— kind of beverage.
II. Explain the following terms : (10x2=20)
6. ALACARTE
7. APPETIZER
8. BEAT
9. VINDALOO
10. CROQUETTES
11. BATTER
12. CONSOMME
13. MOILEE
14. RAITA
15. CHOWDER
III. Write two or three sentences about any five of the following :
(5x3-15)
16. How do you select good qualities eggs?
17. Aim and objects of cooking.
18. Buffet Service
19. Personal hygiene is an essential attribute for a waiter - Explain ?
20. Explain the rules to be observed when waiting a table.
21. Write about Chef-De- Cuisine
22. Write a short note about English service
IV. Write with in a pargraph any Five of the following ; (5x6=30)
23. Cheerful a attitude towards work and people is more important. is it true?
24. Room service
25. What are the methods of cooking food ?
26. Write a short note about a Chinaware
27. Write down different types of cups and their measurment.
28. Write a note about making a bed
29. Write about banqueting
V. Write any two essays from the following : (2x15=30)
30. Write the following two recipe.
(a) Scotch eggs
(b) Cream of tomato soup
31. Make a break fast menu .
32. Write about the evolution of hotel industry
33. Write about grooming and briefing.