Exam Details
| Subject | principles of management | |
| 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—5] [Total No. of Printed Pages—1
Seat
No. [5320]-104
B.Sc. (Hospitality Studies) (Second Year) (First Semester)
EXAMINATION, 2018
H3-204 Principles of Management
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Attempt any four questions.
(ii All questions carry equal marks.
1. Explain the following terms (any five)
Organising
Management
Downward communication
Controlling
Planning
Staffing
2. Write in short the planning process.
Explain any two types of Leadership.
3. Explain any two types of organization.
Explain the need for co-ordination in Hotels.
4. What are the benefits of motivated employees
Write in brief Henri Fayol's Management Theory.
5. Explain the importance of communication for effective
operations.
Describe the process of controlling.
Seat
No. [5320]-104
B.Sc. (Hospitality Studies) (Second Year) (First Semester)
EXAMINATION, 2018
H3-204 Principles of Management
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Attempt any four questions.
(ii All questions carry equal marks.
1. Explain the following terms (any five)
Organising
Management
Downward communication
Controlling
Planning
Staffing
2. Write in short the planning process.
Explain any two types of Leadership.
3. Explain any two types of organization.
Explain the need for co-ordination in Hotels.
4. What are the benefits of motivated employees
Write in brief Henri Fayol's Management Theory.
5. Explain the importance of communication for effective
operations.
Describe the process of controlling.
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