Exam Details
| Subject | Basic Housekeeping Operation | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
Discuss the functions of housekeeping department in a Hotel. Draw lay-out of housekeeping department in a large hotel.
2.(a) Draw organisation chart of Housekeeping Department of a medium size hold. List the duties and responsibility of public area supervisor.
3. Describe uses, care and storage of cleaning agents.
4. "Desk control is the backbone of the housekeeping department. Justify the statement.
5.(a) Draw the format of housekeeping log book and lost and found register.
(b) Explain procedure for lost and found.
6. How does housekeeping co-ordinate with: Purchase Accounts Front office Food and Beverage Service
7. What is turn-down service? Explain the procedure for tum-down service in double room.
8. Write short notes on Manual key Floor key Master key Computerized key
9. Write a note on daily cleaning and spring cleaning procedure.
(b) Define Cleaning. What are the different methods of cleaning
10. Explain in one line (any ten) DND OOO
(c) Suite room Motel Studio Room Serviette Crib SB Pent House
Lanai Hand Caddy
2.(a) Draw organisation chart of Housekeeping Department of a medium size hold. List the duties and responsibility of public area supervisor.
3. Describe uses, care and storage of cleaning agents.
4. "Desk control is the backbone of the housekeeping department. Justify the statement.
5.(a) Draw the format of housekeeping log book and lost and found register.
(b) Explain procedure for lost and found.
6. How does housekeeping co-ordinate with: Purchase Accounts Front office Food and Beverage Service
7. What is turn-down service? Explain the procedure for tum-down service in double room.
8. Write short notes on Manual key Floor key Master key Computerized key
9. Write a note on daily cleaning and spring cleaning procedure.
(b) Define Cleaning. What are the different methods of cleaning
10. Explain in one line (any ten) DND OOO
(c) Suite room Motel Studio Room Serviette Crib SB Pent House
Lanai Hand Caddy
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
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- School of Performing Arts and Visual Arts(SOPVA)
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- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management