Exam Details

Subject the science of hotel engineering
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—2
Seat
No. [5320]-106
S.Y. B.Sc. Sem.) EXAMINATION, 2018
HS-206 THE SCIENCE OF HOTEL ENGINEERING
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Answer any four questions.
(ii Neat diagram must be drawn wherever necessary.
(iii Use of electronic pocket calculator is allowed.
Assume suitable data if necessary.
1. Explain the following terms (any ten)
MCB
UPS
De-humidifiers
BTU
Ammonia
Ozone layer
WC
S Trap
Land filling
Split AC
Decibels
Faucets
[5320]-106 2
2. Answer the following (any two)
Explain vapour compression refrigeration system with the help
of a neat diagram.
Draw neat sketch of window A/c. Distinguish between Central
A/c and unitary A/c.
Give the importance of Engineering Department in Hotel.
3. Answer the following (any two)
Write Ammonia as a Refrigerant.
What are the sources of water pollution in Hotel
Write the factors affecting comfort of A/c.
4. Answer the following (any two)
Explain the types of fire extinguishers.
What are various Audio-Visual equipments used in a hotel
Explain maintenance of computers.
Calculate the electricity bill for the month of April with the
following electricity consumption
Tube light 20 W 3 Nos. 4 hrs/day
(ii Oven 1 kW 2 Nos. 2 hrs/day
(iii Music system 600 W 3 Nos. 1 hr/day
The cost of electricity is 6 per unit.
Or
5. Answer the following (any two)
Explain the importance of Energy Conservation in a hotel.
Name and draw any five plumbing fixtures.
Write a short note on uses of solar energy in Hotel Industry.



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