Q.1. ‘First impression is the last impression which is created by front office department. Justify this statement. Front office/reception is the first place where guests/customers arrive and come in touch with the staff. Front office/reception is the mirror of a...
Q.1. Classify hotels on the basis of following: (a) Location Down Town Hotels/ City Centre Motels Suburban Hotel Airport Hotels Resort Hotel Floating Hotels Boatels Rotels (b) Types of service Economy/ Limited Service Hotels Mid- Market Hotels All- Suite Hotels First...
Q.1. What do you understand by tourism industry? What are its economic benefits? Tourism is an activity that is very generic in nature and as such has no standard definition. Many people and many organizations have defined tourism in various ways. Some of the common...
Q.1. With the help of a chart classify computers in detail. On The Basis Of Purpose General Purpose Computers These are designed to perform a range of tasks. They have the ability to store numerous programs, but lack in speed and efficiency comparatively. Special...
Q.1. Explain Data Entry & output devices. Give examples of each. Input Devices Input devices are necessary to convert our information or data into a form that can be understood by the computer. A good input device should provide timely, accurate, and useful data...
Q.1. What is topology? Explain with diagram. A network topology is the arrangement of nodes — usually switches, routers, or software switch/router features — and connections in a network often represented as a graph. The topology of the network and the relative...
Q.1. Discuss Network Topology. Enlist the various network software. Explain any one in detail. A network topology is the arrangement of nodes — usually switches, routers, or software switch/router features — and connections in a network often represented as a...
Q.1. Briefly explain the various sectors of Food & Beverage Operations. Hotels - Provision of food and drink together with accommodation, banqueting and conferences.Restaurants – Restaurant is an establishment that serves food & beverage to customers, to be...
Q.1. What are the different types of Catering Establishments? Explain Railway Catering in brief. Welfare Catering The provision of food and beverages to people to fulfil a social obligation, determined by a recognised authority, is known aswelfare catering. This grew...
Q.1. Explain various types of catering establishments. Welfare Catering The provision of food and beverages to people to fulfil a social obligation, determined by a recognised authority, is known as welfare catering. This grew out of the welfare state concept,...
Q.1. (a) Draw classification of catering establishments. (b) Explain railway catering. Railway Catering In the mid 19th century railway began in India. With travel made easier, people were transported from one part of the country to another- subsequently requiring...
Q.1. Outline the Organization Chart of housekeeping department in a five star hotel having 400 rooms. List the duties of guest room attendant. duties of guest room attendant. Clean and tidy rooms as per the sanitary regulations assigned.Change guestroom and bathroom...
Q.1. Housekeeping department plays an important role in the effective operation of a hotel. Justify. Importance of Housekeeping Hotel’s largest margin of profit comes from the sale of rooms because a room once made can be sold over and over again. Housekeeping helps...
Q.1. Discuss in detail the functions of the housekeeping department of a hotel. Housekeeping department in hotel ensures the cleanliness, maintenance, and aesthetic appeal of all rooms and public areas. The housekeeping department not only turnarounds (prepares and...
Q.1. Draw an organisation chart of housekeeping department of a large 5 star hotel with 600 guestrooms having a laundry on the premises. Explain the duties of floor supervisor and desk supervisor. duties of floor supervisor Supervise the handing over of soiled linen...
Q.1. What is maintenance and scope of maintenance in a hotel? Describe. Hotel maintenance is the upkeep of the various systems and components used in the hospitality industry. These systems include general building operations such as HVAC, electrical, and plumbing,...
Q.1. What is LPG? Explain its advantages and dis-advantages. LPG is mostly known as liquefied petroleum gas and is mostly used for cooking in kitchens both domestic and commercial. It’s synthesized by refining crude petroleum or “wet” natural gas. It is a colourless...
Q.1. (a) Draw an organisation chart of maintenance department of a 200 roomhotel. (b) Discuss in brief duties and responsibilities of maintenance department. Duties or Functions of Maintenance Department:(A) Inspection: (1) Inspection is concerned with the routine...
Q.1. (a) Mention ten important duties and responsibilities of Chief Engineer of a hotel. Duties & Responsibility of chief engineer Planning of manpower requirementsSelection, training and job delegation of maintenance staffPlanning of duty roastersPlanning of...
Q.1. How would you classify carbohydrates? Explain giving examples of each. What are effects of deficiency and excess of carbohydrates in diet? Carbohydrates are broadly classified into two categories i.e. simple carbohydrates and complex carbohydrates. Simple...
Q.1. Discuss the importance of food in maintaining good health. What we eat provides all the essential nutrients to our body. This supplies our body with the right amount of energy to do our daily work. And all these nutrients come only from healthy food, not anything...
Q.1. Explain BMR and enlist factor affecting individual BMR. The amount of energy required by the body for carrying out involuntary work and maintaining body temperature is known as the basal metabolic rate (BMR). The involuntary work includes the functioning of...
Q.1. While preparing food in hotels, where do we find the major nutrient losses occurring? Suggest ways to avoid these losses. Wash vegetables , fruits and rice in just sufficient amount of water. It is advisable either to cook in a minimum amount of water or to use...