Exam Details
| Subject | Principles of Management | |
| 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
1. Discuss the nature and levels of management.
2. Write a note on the change in the management thoughts and philosophies over the years.
3. What is the importance of planning in an organisation? Discuss the steps and levels of planning in context to hospitality business.
4. What are the various types of organisations existing in the hospitality industry? Which type of organisation would you recommend for a small establishment? Why?
5. Write short notes on any two of the following:
Management Vs Administration
Centralisation Vs Decentralisation
Responsibility Vs Accountability
6. What do you understand by directing? Also explain the nature and characteristics of directing.
7. What are the different styles of Leadership? Which Leadership style is most suitable for the hospitality industry? Why?
8. What is the inter -relationship between job analysis, job design, job description and job evaluation? Explain with the help of suitable examples.
9. Define morale. What do you understand by morale incentives? Explain with the help of suitable examples.
10. Write short notes on any two of the following:
Staffing
Training
Herzberg's hygiene motivation theory
2. Write a note on the change in the management thoughts and philosophies over the years.
3. What is the importance of planning in an organisation? Discuss the steps and levels of planning in context to hospitality business.
4. What are the various types of organisations existing in the hospitality industry? Which type of organisation would you recommend for a small establishment? Why?
5. Write short notes on any two of the following:
Management Vs Administration
Centralisation Vs Decentralisation
Responsibility Vs Accountability
6. What do you understand by directing? Also explain the nature and characteristics of directing.
7. What are the different styles of Leadership? Which Leadership style is most suitable for the hospitality industry? Why?
8. What is the inter -relationship between job analysis, job design, job description and job evaluation? Explain with the help of suitable examples.
9. Define morale. What do you understand by morale incentives? Explain with the help of suitable examples.
10. Write short notes on any two of the following:
Staffing
Training
Herzberg's hygiene motivation theory
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)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- 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