Exam Details

Subject accommodation techniques
Paper
Exam / Course b.sc. (hospitality studies)
Department
Organization savitribai phule pune university
Position
Exam Date April, 2018
City, State maharashtra, pune


Question Paper

Total No. of Questions—4] [Total No. of Printed Pages—2
Seat
No. [5320]-103
B.Sc. (Hospitality Studies) (Second Year) Sem.)
EXAMINATION, 2018
HS-203 ACCOMMODATION TECHNIQUES
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. All questions carry equal marks.
(ii Draw suitable diagrams wherever necessary.
1. Answer the following in one line each (any ten)
Contract Cleaning
Size of Bath Towel
Discard Management
Pest
Oyasis
Calendering Machine
Folio
Overstay
Aminity Voucher
House limit
GRE
Discrepancy Report
[5320]-103 2
2. Explain in brief (any two) 5 marks each
Explain the principles of flower arrangement.
Draw Layout of Linen Room and explain any two sections.
Write short notes on
Safety of Guest property
Short note of Par stock
3. Explain in brief (any two) 5 marks each
Write the formulas for
ARR
Room Occupancy Percentage
Overstay Percentage
Rev PAR
No Show Percentage
Write short notes on
Charge Privilege
Types of Guest Complaints
Explain various functions performed at Hospitality Desk.
4. Solve five questions 2 marks each
What are the contents of First aid box
How to take care of Plant materials
Valet Service.
Draw the format of High Balance Report.
Guest has complaint about theft of his cash from his room
as a GRE how will you handle the situation.
Explain the fully automated record-keeping system at front
office.



Other Question Papers

Subjects

  • accommodation operations-ii
  • accommodation services
  • accommodation techniques
  • advanced food production
  • advanced food services andmanagement
  • basic food production
  • basic principles of accounting
  • basic rooms division
  • beverage service methodology
  • beverage services
  • catering science-ii
  • catering science–i
  • communication fundamentals (skills)
  • communication skills-ii
  • communication skills(english/french)
  • computer fundamentals
  • entrepreneurship development
  • food and beverage operations
  • food and beverage service
  • food and beverage services and management
  • food production principles
  • food science
  • fundamentals of food and beverage service methodology
  • fundamentals of food production principles
  • hotel accounting
  • hotel engineering
  • hotel related law
  • human resource management
  • information systems
  • marketing management
  • principles of management
  • principles of nutrition
  • principles of quantity food production
  • quantity food production
  • rooms division services
  • rooms division techniques
  • specialised accommodation management
  • specialized food production
  • the science of hotel engineering
  • total quality management
  • tourism operations
  • travel and tourism