Exam Details
| Subject | total quality 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—8] [Total No. of Printed Pages—2
Seat
No. [5372]-64
B.Sc. (H.S.) (VI Semester) EXAMINATION, 2018
604 TOTAL QUALITY MANAGEMENT
(2008 PATTERN)
Time Three Hours Maximum Marks 70
N.B. All questions carry equal marks.
(ii Q. No. 1 is compulsory and attempt any five of the remaining.
1. Write short notes on (any four)
Pareto analysis
5
Quality circle
Business process Reengineering
HACCP.
2. Explain six basic concepts of TQM.
3. List down 14 principles prepared by Deming for TQM.
4. Explain the care values of Japanese management.
5. What is cost of quality What are the various costs involved in
maintaining quality.
[5372]-64 2
6. Explain any five methods of measuring customer satisfaction.
7. Explain the role of leadership in creating quality culture in
an organisation.
Explain only five elements of quality man.
8. Explain water and energy management in TQM.
Seat
No. [5372]-64
B.Sc. (H.S.) (VI Semester) EXAMINATION, 2018
604 TOTAL QUALITY MANAGEMENT
(2008 PATTERN)
Time Three Hours Maximum Marks 70
N.B. All questions carry equal marks.
(ii Q. No. 1 is compulsory and attempt any five of the remaining.
1. Write short notes on (any four)
Pareto analysis
5
Quality circle
Business process Reengineering
HACCP.
2. Explain six basic concepts of TQM.
3. List down 14 principles prepared by Deming for TQM.
4. Explain the care values of Japanese management.
5. What is cost of quality What are the various costs involved in
maintaining quality.
[5372]-64 2
6. Explain any five methods of measuring customer satisfaction.
7. Explain the role of leadership in creating quality culture in
an organisation.
Explain only five elements of quality man.
8. Explain water and energy management in TQM.
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