Exam Details
Subject | accommodation operation—i | |
Paper | ||
Exam / Course | bhmct | |
Department | ||
Organization | savitribai phule pune university | |
Position | ||
Exam Date | April, 2018 | |
City, State | maharashtra, pune |
Question Paper
BHMCT (Third Semester) EXAMINATION, 2018
C-303 ACCOMMODATION OPERATION—I
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Q. No. 1 and 5 are compulsory. Out of the remaining
attempt two questions from Section I and any two questions
from Section II.
(ii Assume suitable data if necessary.
SECTION I
1. Write short notes on (any two)
Dry cleaning
Discard management
Jobs given on contract by Housekeeping
VIP Room inspection.
2. Draw and label the layout of a typical laundry. List any five
equipments that are present.
Explain the following methods of pricing of contracts
Cost plus fixed fee
(ii Unit Rate agreements.
[5371]-303 2
3. What are the precuations to be kept in mind for stain
removal
Draw and explain the checklist for guestroom inspection with
a neat format.
4. List the points to be followed while storing linen.
Explain guest laundry process with the help of a
flowchart.
SECTION II
5. Define the following terms (any five)
Check out
House count
BTC
No show
Guest folio
REVPAR.
6. Explain the process of departure in a fully automated
system.
What is city ledger account How does it differ from guest
account
7. What is the procedure for foreign currency exchange at the
front desk.
[5371]-303 3 P.T.O.
What are the credit control measures that are followed at
the front office to avoid losses
8. How are guest bills settled using credit cards
The Green Park Hotel has 110 rooms, out of which 100 are
double and 10 are suites. One 21st November, 2017, 94 double
rooms and 4 suits were occupied. The tariff for the rooms
is mentioned below
Double rooms — 5,200
Suite rooms — 8,800
(The above rates are inclusive of taxes)
Calculate the ARR and occupancy percentage of that day.
C-303 ACCOMMODATION OPERATION—I
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Q. No. 1 and 5 are compulsory. Out of the remaining
attempt two questions from Section I and any two questions
from Section II.
(ii Assume suitable data if necessary.
SECTION I
1. Write short notes on (any two)
Dry cleaning
Discard management
Jobs given on contract by Housekeeping
VIP Room inspection.
2. Draw and label the layout of a typical laundry. List any five
equipments that are present.
Explain the following methods of pricing of contracts
Cost plus fixed fee
(ii Unit Rate agreements.
[5371]-303 2
3. What are the precuations to be kept in mind for stain
removal
Draw and explain the checklist for guestroom inspection with
a neat format.
4. List the points to be followed while storing linen.
Explain guest laundry process with the help of a
flowchart.
SECTION II
5. Define the following terms (any five)
Check out
House count
BTC
No show
Guest folio
REVPAR.
6. Explain the process of departure in a fully automated
system.
What is city ledger account How does it differ from guest
account
7. What is the procedure for foreign currency exchange at the
front desk.
[5371]-303 3 P.T.O.
What are the credit control measures that are followed at
the front office to avoid losses
8. How are guest bills settled using credit cards
The Green Park Hotel has 110 rooms, out of which 100 are
double and 10 are suites. One 21st November, 2017, 94 double
rooms and 4 suits were occupied. The tariff for the rooms
is mentioned below
Double rooms — 5,200
Suite rooms — 8,800
(The above rates are inclusive of taxes)
Calculate the ARR and occupancy percentage of that day.
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