Exam Details
| Subject | hospitality sales | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T (Second Semester) EXAMINATION, 2018
AE-205 HOSPITALITY SALES
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions.
(ii All questions carry equal marks.
1. Explain the steps involved in Selling Process.
2. What is concept selling What is the role of intermediaries in
sales process.
3. Suggest any four hotel selling techniques.
4. Write the function of a sales manager. Differentiate between Sales
and Marketing.
5. Explain PMS and GDS as sales tools.
6. Explain lead development.
Explain the types of set ups which can be offered in Banquet
Sales.
AE-205 HOSPITALITY SALES
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions.
(ii All questions carry equal marks.
1. Explain the steps involved in Selling Process.
2. What is concept selling What is the role of intermediaries in
sales process.
3. Suggest any four hotel selling techniques.
4. Write the function of a sales manager. Differentiate between Sales
and Marketing.
5. Explain PMS and GDS as sales tools.
6. Explain lead development.
Explain the types of set ups which can be offered in Banquet
Sales.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations