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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
What is the scope of housekeeping department in hotel industry.
Explain the various sections of housekeeping department with the help of neat diagram.
2. Explain cleaning procedure of a occupied room with attached bathroom.
3. Describe uses, care and storage of cleaning equipments.
4. Why is the control desk crucial to the house keeping operation. Justify the statement.
5. List five records and registers maintained in Central Housekeeping.
How will you ensure safety of keys? Discuss in detail key handling procedure.
6. How does housekeeping co -ordinate with:
Kitchen
Engineering
Security
Accounts
7. Who is V.J.P. Enlist the service and amenities offered to V.I.P guest in a three star hotel.
8. Write short notes on
Grand master key
Sub -master key
Master key
Individual room key
Write a note on frequency schedules for cleaning.
Explain procedure of lost and found in housekeeping department. Draw relevant formats.
10. Differentiate between any four:
Disinfectant and Deodorant.
Turndown service and Second service.
Jacuzzi and Sauna.
Squeegee and Box sweeper.
Polish and Lacquer.
Explain the various sections of housekeeping department with the help of neat diagram.
2. Explain cleaning procedure of a occupied room with attached bathroom.
3. Describe uses, care and storage of cleaning equipments.
4. Why is the control desk crucial to the house keeping operation. Justify the statement.
5. List five records and registers maintained in Central Housekeeping.
How will you ensure safety of keys? Discuss in detail key handling procedure.
6. How does housekeeping co -ordinate with:
Kitchen
Engineering
Security
Accounts
7. Who is V.J.P. Enlist the service and amenities offered to V.I.P guest in a three star hotel.
8. Write short notes on
Grand master key
Sub -master key
Master key
Individual room key
Write a note on frequency schedules for cleaning.
Explain procedure of lost and found in housekeeping department. Draw relevant formats.
10. Differentiate between any four:
Disinfectant and Deodorant.
Turndown service and Second service.
Jacuzzi and Sauna.
Squeegee and Box sweeper.
Polish and Lacquer.
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