Exam Details
Subject | rooms division 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—10] [Total No. of Printed Pages—3
Seat
No. [5320]-13
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-103 ROOMS DIVISION TECHNIQUES
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Both the sections to be attempted in the same answer-sheet.
(ii Q. No. 1 and Q. No. 6 are compulsory questions.
(iii Out of the remaining questions, attempt any three questions
from each section.
Section I
1. Define the following terms (any five)
Cabana
DL
Front of the house areas
Johnny Mop
Weekly Cleaning
Crib bed
2. Classify the 'cleaning equipments'.
Explain the Job description of Executive Housekeeper.
[5320]-13 2
3. Explain the co-ordination of Housekeeping department with
Security department
Food and Beverage service department
Draw an 'Organisation structure' of Housekeeping department
of Large Hotel.
4. Explain the cleaning procedure of Vacant Room.
List down the 'Work routine' for Floor supervisor.
5. Write short notes on (any two)
Storage criteria for Cleaning Agents
Second service
Importance of Control Desk
Explain the control procedure for different types of keys.
Section II
6. Define the following terms (any five)
CIP
Duplex
Sleep out
Motel
Paging
VPO
[5320]-13 3 P.T.O.
7. Define and explain the classification of Hotel on the
basis of
List down 5 manual and 5 automated equipments used on Front
Desk.
8. Explain the various types of 'Room Rates'.
Describe the procedure for VIP arrival.
9. Draw and explain the following formats
Density chart
Message slip
Explain 'Safe Deposit' Procedure.
10. Write short notes on (any two)
Overbooking
Role of Bell Desk
Departure notification
Explain the procedure for 'Room Change'.
Seat
No. [5320]-13
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-103 ROOMS DIVISION TECHNIQUES
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Both the sections to be attempted in the same answer-sheet.
(ii Q. No. 1 and Q. No. 6 are compulsory questions.
(iii Out of the remaining questions, attempt any three questions
from each section.
Section I
1. Define the following terms (any five)
Cabana
DL
Front of the house areas
Johnny Mop
Weekly Cleaning
Crib bed
2. Classify the 'cleaning equipments'.
Explain the Job description of Executive Housekeeper.
[5320]-13 2
3. Explain the co-ordination of Housekeeping department with
Security department
Food and Beverage service department
Draw an 'Organisation structure' of Housekeeping department
of Large Hotel.
4. Explain the cleaning procedure of Vacant Room.
List down the 'Work routine' for Floor supervisor.
5. Write short notes on (any two)
Storage criteria for Cleaning Agents
Second service
Importance of Control Desk
Explain the control procedure for different types of keys.
Section II
6. Define the following terms (any five)
CIP
Duplex
Sleep out
Motel
Paging
VPO
[5320]-13 3 P.T.O.
7. Define and explain the classification of Hotel on the
basis of
List down 5 manual and 5 automated equipments used on Front
Desk.
8. Explain the various types of 'Room Rates'.
Describe the procedure for VIP arrival.
9. Draw and explain the following formats
Density chart
Message slip
Explain 'Safe Deposit' Procedure.
10. Write short notes on (any two)
Overbooking
Role of Bell Desk
Departure notification
Explain the procedure for 'Room Change'.
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