(PGDHM 01)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper I — FOOD AND BEVERAGE PRODUCTION
Time : Three hours
Maximum : 75 marks
Answer any FIVE of the following.
All questions carry equal marks.
1.
Explain briefly about standard recipies and
standard yields.
2.
Draw the format of purchase specification. Discuss
the process of selecting a supplier.
3.
Discuss briefly about FIFO and LIFO.
4.
Explain briefly the types of costs.
5.
Define Menu Engineering. Discuss its concepts
and applications.
6.
How do you control food cost in catering industry?
Explain.
7.
Explain in detail about the use of computers in
food cost control.
8.
Discuss briefly about purchasing of liquors. List
out the legal requirements.
9.
Write short notes on the following:
10.
(a)
Beverage dispensing equipment.
(b)
Standard cost control.
(c)
Quality control.
Discuss the aims and objectives of food costing.
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2
(PGDHM 01)
(PGDHM 02)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper II — HOUSEKEEPING MANAGEMENT
Time : Three hours
Maximum : 75 marks
Answer any FIVE questions.
All questions carry equal marks.
1.
Discuss the duties and responsibilities of Public
Area Supervisor and Floor Supervisor.
2.
Explain briefly about classification of Hotels and
different types of rooms.
3.
Draw the organsiation chart of house keeping
department of a large hotel and discuss its
importance.
4.
Discuss briefly the coordination of house keeping
department with front office, security and stores.
5.
Enumerate on the importance of communication in
house keeping department and list out the various
reports maintained by HK department.
6.
List out the commonly used Manual and Electrical
equipments used for cleaning. What are the
factors you consider while selection. Discuss
briefly about their storage.
7.
Classify various cleaning agents. List out the uses
of cleaning agents and the criteria for selection of
cleaning agents.
8.
Explain in detail the procedure for servicing/
cleaning a vacant room.
9.
Discuss the procedure for turn down service. List
out the standard guest room supplies and
Amenities.
10.
Explain the cleaning procedure for the following:
(a)
Metals
(b)
Glass
(c)
Lobby
(d)
Restaurant
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2
(PGDHM 02)
(PGDHM 03)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper III — FRONT OFFICE MANAGEMENT
Time : Three hours
Maximum : 75 marks
Answer any FIVE of the following.
All questions carry equal marks.
1.
Discuss briefly the different
Establishing Room Rates.
2.
Explain briefly
Management.
3.
What are the various reports maintained by front
office ? Discuss briefly about occupancy ratio and
room revenue analysis.
4.
Write short notes on the following:
5.
the
approaches
in
functions
of
various
(a)
Multiple occupancy percentage
(b)
Rate spread
(c)
Potential average rate.
How do you forecast room availability and room
revenue?
6.
Discuss briefly about the Internal and External
sources of Recruitment.
7.
Explain in brief, why communication is very
important in front office operations.
8.
Define Training. What are the advantages of
Training? Write briefly about the methods of
Training.
9.
Discuss briefly about performance appraisal.
10.
Explain briefly about types of Interviews.
———————
2
(PGDHM 03)
(PGDHM 04)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper IV — NUTRITION AND FOOD HYGIENE
Time : Three hours
Maximum : 75 marks
Answer any FIVE questions.
All questions carry equal marks.
1.
Discuss personal hygiene with regard to skin, hair,
hands and cosmetics.
2.
What are the causes of food borne diseases? List
out the various control measures.
3.
Classify different food commodities. Explain the
storage of different commodities basing on their
storage temperatures to present contamination.
4.
What precautionary measures are taken by the
food handlers in catering industry while receiving,
storing and preparing of food to prevent
contamination?
5.
Give the classification of carbohydrates. Discuss
briefly the functions and sources of carbohydrates.
6.
Discuss briefly about balanced diet. plan a 5
course diet menu for school going children.
7.
Discuss briefly the various methods of disposal of
wet garbage and dry garbage in catering industry.
8.
Define Hygiene. Discuss the precautions to be
taken in cleaning the premises and equipment
hygienically.
9.
Elucidate the importance of proteins and minerals.
10.
Write a note on importance of water to human
body.
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2
(PGDHM 04)
(PGDHM 05)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper V — KITCHEN OPERATIONS MANAGEMENT
Time : Three hours
Maximum : 75 marks
Answer any FIVE questions.
All questions carry equal marks.
1.
Define cooking. Discuss briefly the aims and
objectives of cooking.
2.
Write short notes on the following :
(a)
Boiling
(b)
Poaching
(c)
Baking
(d)
Frying
(e)
Roasting.
3.
Discuss briefly about cost control and portion
control in Kitchen Operations.
4.
Classify the kitchen equipment. Discuss briefly
about the maintenance of kitchen equipment.
5.
Draw the organisation chart of kitchen of a large
hotel and list out the duties and responsibilities of
executive chef.
6.
Explain briefly about the methods of purchasing.
7.
Discuss briefly about Budgetary controls in
kitchen operations.
8.
Write a note on convenience foods. List out the
advantages and disadvantages of convenience
foods.
9.
List out different stores you find in a 5 star hotel.
Explain briefly the importance of stores in large
kitchen operations.
10.
Draw a neat layout of kitchen of a 5 star hotel.
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2
(PGDHM 05)
(PGDHM 06)
P.G. DIPLOMA EXAMINATION, MAY 2011.
Hotel Management
Paper VI — IT FOR HOTEL INDUSTRY
Time : Three hours
Maximum : 75 marks
Answer any FIVE of the following.
All questions carry equal marks.
1.
Explain briefly about the role of computers in
management of Hotels in respect of Point of Sale.
2.
Define MIS. What are
characteristics of MIS?
3.
What are various Data Processing methods?
Explain.
4.
What do you mean by System Development?
Explain how it helps to increase of sale of rooms.
5.
What are various
importance?
6.
Explain about different Data Processing Methods
in brief.
types
the
of
functions
decisions
and
and
7.
The role of MIS in Production and Inventory
Management.
8.
Define Information System. What are the types of
information systems? Discuss.
9.
What do you understand about Decision Support
System? Write a note on different systems.
10.
Explain the following :
(a)
The difference between LAN and WAN
(b)
Office Automation System
(c)
Data Life Cycle
(d)
Importance of computers in Kitchen.
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2
(PGDHM 06)