Exam Details
| Subject | hotel engineering & maintenance | |
| Paper | ||
| Exam / Course | b.h.m. | |
| Department | ||
| Organization | Acharya Nagarjuna University, Centre for Distance Education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | andhra pradesh, |
Question Paper
Total No. of Questions 10] [Total No. of Pages 01
B.H.M. DEGREE EXAMINATION, MAY 2018
Third Year
HOTEL ENGINEERING MAINTENANCE
Time 3 Hours Maximum Marks 70
Answer any five questions
All questions carry equal marks
Q1) Discuss the types of maintenance.
Q2) Explain the advantages and disadvantages of contract maintenance.
Q3) Describe equipment replacement policy and circumstances under which equipment is
replaced.
Q4) Explain types of joint in detail.
Q5) Discuss reasons and preventions of leakage.
Q6) Explain types of plumbing equipment.
Q7) Discuss the economic replacement policy for abruptly falling equipment.
Q8) Explain the types of contract.
Q9) What are the materials used in construction of ceiling and flooring? Explain.
Q10) Explain water softening by base exchange method.
B.H.M. DEGREE EXAMINATION, MAY 2018
Third Year
HOTEL ENGINEERING MAINTENANCE
Time 3 Hours Maximum Marks 70
Answer any five questions
All questions carry equal marks
Q1) Discuss the types of maintenance.
Q2) Explain the advantages and disadvantages of contract maintenance.
Q3) Describe equipment replacement policy and circumstances under which equipment is
replaced.
Q4) Explain types of joint in detail.
Q5) Discuss reasons and preventions of leakage.
Q6) Explain types of plumbing equipment.
Q7) Discuss the economic replacement policy for abruptly falling equipment.
Q8) Explain the types of contract.
Q9) What are the materials used in construction of ceiling and flooring? Explain.
Q10) Explain water softening by base exchange method.
Other Question Papers
Subjects
- (i)-english paper – ii (part – i)
- accommodation operations
- accounting & finance for hotel management (part – ii)
- basic culinary preparation
- basic food & beverage service (part – ii)
- communication & soft skills
- english (paper – i)
- food & beverage management
- front office procedure
- hotel engineering & maintenance
- hotel law & hrm (part - ii)
- housekeeping management
- information technology for hotel management
- nutrition & food service
- quantity & advanced culinary preparation
- specialized food & beverage service