SUBJECT CODE: MHA-2 EXAM DATE: 28.11.2016
HM/NOV/ODDSEM/16-17/02 /NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of 2-year M.Sc. in HA
SUBJECT Hospitality Management
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Define quality alongwith its dimensions. Justify how TQM plays a significant role
in assessing challenges in hospitality industry with reference to daily operations.
OR
Elucidate in details with examples how CRM is beneficial in improving long term
profitability and customer retention.

Q.2. List various factors deemed necessary in Market Segmentation. Differentiate
between Product and Target Marketing.
OR
Define Budgetary responsibility. Classify budgets and figure out a budget
process flowchart.

Q.3. A fine dining restaurant is different from a casual dining restaurant. Justify with
examples.
OR
In today's turbulent competitive market scenario, it is very cumbersome to sustain
the growth and profitable business. What are the several pricing strategies you
would like to incorporate in your 5 star restaurant to enforce best quality and
quantity?

Q.4. State briefly about menu merchandising. List its advantages and disadvantages.
OR
WOW factor is considered as a prime quintessential feature in repeating
business. Justify this statement with reference to qualitative service oriented
sectors.

SUBJECT CODE: MHA-2 EXAM DATE: 28.11.2016
HM/NOV/ODDSEM/16-17/02 /NC Page 2 of 2
Q.5. Write short notes on any five:
ISO
Shop and Establishment Act
Corporate Social Responsibility
Apprentices Act 1961 and Employment Exchange Act 1959
Waste Management
Quality Assurance
BIS
HACCP

Q.6. Discuss the seven principles of HACCP. Develop a HACCP module with steps
for your organisation.

Q.7. What measures will you adopt for preventing fire hazards in your hotel?
Elucidate with the context of guest safety.
OR
Waste management plays a vital role in hotels. Justify the role of management
with examples and adopted policy measures.

Q.8. What do you understand by branding and re-branding? Discuss.

Q.9. Quality is planned not accidental. Discuss with examples from hospitality
industry.