BHARAT SEVAK SAMAJ - bssve.in DIPLOMA IN HOTEL... · BHARAT SEVAK SAMAJ NATIONAL DEVELOPMENT ......

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BHARAT SEVAK SAMAJNATIONAL DEVELOPMENT AGENCY, PROMOTED BY GOVERNMENT OF INDIA

CENTRAL BOARD OF EXAMINATIONSBSS NATIONAL VOCATIONAL EDUCATION MISSION

HMTS002-BSS DIPLOMA IN HOTEL MANAGEMENT & CATERING SCIENCE

TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-01 COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS

TIME: 3 Hours Marks: 100

INSTRUCTIONS* 33 questions are there in total* Write answers to each question in proportion to the mark allotted* During the first 15 minutes read the questions carefully

I. FILL IN THE BLANKS 1 x 10 = 10

1) ..... Lotus is lovely flowers2) I am going ....... library3) 'Speak' is ......... verb.4) He is ..... manager.5) The 2nd hard disk of P.C. is called ..........6) A computer is an ..................... device capable of executing instruction developed and stored in

its memory7) The repair and maintenance of computer devices is called ...............8) Key board shortcut for undo command is ............9) ........................generation computer used to integrated circuits.10) WWW means--------------

II. DEFINE THE FOLLOWING 2 x 10 = 20

1) Define the adjectives words?2) Define kinds of verbs?3) Font4) Del Command5) E-mail use?6) Icons7) Object8) View9) Auto text10) Explain 'find', 'replace' and 'go to'.

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III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS 5 x 5 = 25

1) Explain informal letter?2) Explain few sentences using "do/does"?3) Explain few sentences using "shall, will"?4) Define modal verbs?5) Explain types of computer6) Custom filter7) Tool bar8) Memory

IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS 15 x 3 = 45

1) Write what in complex sentence2) Write the types of Charts in EXCEL.3) Write a mailmerge to invite your friend in your family function what are the procedure of the merge?.4) Describe the relevance of computerization in hospital field5) Create a worksheet using fill command

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TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-02 FRONT OFFICE MANAGEMENT - I




1) The guest may change his programmed visit to the hotel and may request for _______2) FIT refers to -------------.3) IR refers to --------------.4) ----------- then anticipated referred to as mortality rate.5) ----------- room is attached to the swimming pool with one sofa cum bed6) Contract rate - fixed discounted rate for long period is -----------.7) For hotel federation members -----------on room and food and beverage is given8) Commission is payable on -------------- rate9) Addition or reduction of ------------ that affects the number of ------- rooms.


1) Guest needs ?2) Aids used for the tasks of providing information ?3) Write the information about room a front office staff must know ?4) Write about arcade ?5) What are the general phrases are used while handling guests?6) Work performed by receptionist ?7) What is Information rack?8) Organisation hierarchy of Bell Desk & Receptionist ?9) Draw the message slip ?10) Draw the Reservation Form ?

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1) Write the duties of Front office manager?2) What steps and efforts you will take in case of fire at the hotel?3) Work performed by reservation section ?4) Explain different rates?5) Explain about sales promotion?6) Write about work performed by Front office cashier?7) Draw the Organisation chart of 250 room's hotel ?


1) Attributes of Front office staffs?2) What are the six steps taken to handle reservation and write about cancellation procedure?3) Explain scanty babbage procedure?4) Explain the job description of bell boy?5) Explain the job description of night auditor?

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TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-03 FOOD & BEVARAGE SERVICE MANAGEMENT - I




1) The size of the cover is -------------------.2) The French terms for brinjal are-----------.3) The height of the chair is----------- table is -----------.4) APC stands for -----------.5) French term for cauliflower is----------.6) The waiter is a ------------ of the restaurant.7) In -----------all the information and function details will be written and circulated to kitchen,

accounts, and Banquets captain.8) The size of a banquets table narrow is------------ broad table is --------.9) The French term for appetizers is --------------.


1) What is Railway catering?2) What is the accompaniment for Indian food?3) What is the accompaniment for Tandoori food?4) What is Roux?5) What is the boiling point of any liquid?6) What is the media for Roasting?7) How will you serve the black Tea?8) Name three non alcoholic beverage ?9) How do you receive the guest in the restaurant?10) Name two types of Napkin folding ?

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1) Bill settlements ?2) What is Consommé, Cream soup?3) Table d hotel ?4) Ala carte ?5) Jobs of a restaurant captain ?6) Jobs of a restaurant waiter ?7) Write names of four derivatives in each mother sauce ?


1) Write about the different types of restaurants and F&B outlets ?2) Draw the Organisation of F&B department and explain duties of the staff?3) Explain the Various Food Service Methods?4) Explain the Various Beverage service Methods?5) Explain the Management Principles?

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TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-04 ACCOMMODATION OPERATION MANAGEMENT -I




1) What are furniture used in hotel?2) What is upholstery?3) Enlist out grooming of H.K Staff4) Name any two vacuum cleaner used in India?5) Name the other name for bedspread?6) What are VIP supplies?7) Give Examples of different types of Mops?8) What is an alkali?9) The Executive housekeeper attends--------------meeting in daily bases.10) . --------------------- polish done to wooden furniture.


1) What is duty of a tailor in a hotel?2) What is desk control?3) What is a cloakroom?4) What is pent house?5) What are house cleaners trolley contains?6) What are advantages of occupancy report?7) Who is varlet, Explain about varlet service?8) Differentiate between dust and dirt?9) What is simplest cleaning agent?10) What is personal hygiene?

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1) How a Houseman faces when there is fire accident in a 3- floor building, which is situated on a high wayroad?

2) What is procedure for extra bed if the guest had requested for?3) What are the different types of cleaning followed in hotels?4) What is house cleaners' trolley, house cleaners bore, Explain about it?5) What are recycled inventories?6) List out what are the amenities placed in public area.7) What is flow of houseman duty or activity?8) How the floors are classified, Explain about them?


1) Explain the Qualities of House Keeping Staff?2) Explain the Types of Rooms?3) Explain the Room Cleaning Procedures?4) Expalin the types of Registers and Files maintained in House Keeping Department?5) Explain about Public Area cleaning?

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TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-05 FOOD & BEVARAGE PRODUCTION MANAGEMENT - I




1) The garnish for crème daubery is --------------------2) What is APC?3) French term for cauliflower is----------.4) Restaurant logbook maintain by-----------------.5) The French terms for onion ----------6) Parmesan cheese is from ----------country.7) Coffee shop service is --------- service8) English service is often referred to ---------9) French service is very ------ service10) A'La carte menu is individual dish and individual -------


1) What is Railway catering?2) Name two salad which is common in star hotels ?3) What is the accompaniment for Indian food?4) Name three non alcoholic beverage ?5) Define Inns ?6) What is Banquet?7) What is Dummy waiter?8) What is kitchen stewarding?9) To whom. Restaurant manager will report.10) Where the guest can have round the clock service

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1) Define hotel2) What is personal hygiene?3) What is snack bar?4) Write two attitudes for a good waiter5) what is the golden Rules for service?6) What is cona coffee?7) What is the duties of restaurant captain?.8) What is the responsibility of a restaurant waiter?


1) Explain the various types of Meals?2) Explain about french cuisine?3) Draw a organisational chart of Kitchen staff and exaplain thier duties and responsibilities of Each

staff?4) Draw a method of Cooking chart and explain?5) Expalin the Basic mother sauce and give four (4) derivative sauces for each sauces?

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TWO YEARS (FIRST YEAR) EXAMINATION NOVEMBER-2012HMTS002-06 TOURISM MANAGEMENT & PRINCIPLES OF MANAGEMENT




1) Managerial functions which comprises of -------, ----------, ---------------- etc.2) ------------ is known as the father of scientific management.3) One unit one plan" means-----------.4) Esprit de corps is the principles of -----------.5) All the managerial actions depend on ---------------.6) Advertising is the paid form of the---------------communication7) Communication is derived from the word------------8) Planning involves -----------------thinking9) Performance=-----------------10) Asst. F&B Manager is otherwise called----------------


1) Define Market2) What are the characteritics of profession?3) Define Social system approach?4) Concept of Distribution?5) Who is good leader?6) Types of Demand?7) Explain Nature of Motivation?8) Define the role of publicity?9) What are the importance of Management Studies?10) What are the benefits of Distribution?

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1) Define Organisation ?2) Types of Different Market?3) Explain the functions of Management?4) Explain the elements of Motivation?5) Explain the selection of appropriate tools of marketing?6) Explain new product Development?7) Distinction between Administration and Management?8) Explain the features of management?


1) What are the objectives and importance of Planning?2) Write briefly about the principles to be followed in developing good management?3) Explain the Qualities of Leader?4) Explain Distribution in Detail?5) Explain the communication and its functions?

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TWO YEARS (FINAL YEAR) EXAMINATION NOVEMBER-2012HMTS002-13 ACCOMMODATION OPERATION MANAGEMENT - II




1) Room built ontwo floors with an interconecting staircase is called ------ room2) DND---------------3) Lobbies comes under which area-----------------4) ------------service provide on the specific request of a guest5) Clock room attandent report to------------6) OOO--------------7) A room attached two single bed is called---------8) --------------room attached to the pool side9) A business louge will be found in a------------


1) Define Flower Room2) What is cabana?3) Define Green House?4) Write Lost and found procedure?5) What is Turn Down Service?6) Define Resortel7) Define Motel?8) How to preparing a Room report?9) Desk control Room10) Explain about Laundry Service?

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1) Give a notes on Executive Housekeeping?2) What are the advantages of job description?3) How to cleaning Swimming Pools?4) Give the types of room?Explain?5) What are the rules on a Guestfloor?6) Explain Bed making procedure?7) What are the records kept in the floor linen room?


1) Explain the Qualities of Housekeeping Staff?2) Explain about public area cleaning?3) Explain room cleaning procedure?4) Write briefly about Layout of Housekeeping department?5) Explain the Accommodation Procedures?

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TWO YEARS (FINAL YEAR) EXAMINATION NOVEMBER-2012HMTS002-14 FRONT OFFICE MANAGEMENT - II




1) All matters refuring to credit are handled by-----------2) Commercial air travel was first introduced in--------AD3) Swiss inns are called-----------4) The supersonic passenger plane developed by an Anglo-French collaboration was----5) By---------------BC lived in tribes and migrated from place to place6) A---------------is used to locate a guest in a specified area7) The room report is prepared by the------------------department8) The first Motel are called-----------9) ----------------is called as Dummy waiter10) The first Motel chain was--------------


1) What is IATA2) What does 'sales of rooms' mean?3) Why is the role of the front office important?4) What are the advantages of a job description?5) Define Inn6) Define business hotel7) Define Shifting8) Define allowance9) Define Hotel?10) Describe Job description

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1) What are the essential tasks of the reception assistant at night?2) Write about job description of front office staff?3) What are the basic components of front office operation?Explain these components.4) Explain the guest arrival procedure as concern the lobby?5) Explain about Lobby Desk?6) Explain front office cashier?7) What are the purpose of travel?8) What is "City Ledger"


1) Draw the front office organisation chart in a large hotel?2) Explain International and Domestic Travells?3) Explain the front office procedures for emergencies?4) Explain about staff function with diagram?5) Explain the attributes for Front office Staff?

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TWO YEARS (FINAL YEAR) EXAMINATION NOVEMBER-2012HMTS002-15 F & B PRODUCTION MANAGEMENT - II




1) In-----------sandwiches, thin slices of bread is used.2) Basic cold mother sauce is---------------3) The ideal storage of egg is---------------4) A flour with high percentage of ------------- is required for elasticity.5) Basic cold mother sauce is---------------6) The ratio of butter and flour for a beurre manie----------------7) --------------is a living micro organisam8) The correct utensil to pour food is-------------------9) -----------is a cold mother sauce.10) The Indian term for spices is-----------------


1) Define Appetiser?2) What is Mandilon?3) Write about steaming?4) Write about raising agents?5) What is meant by court bouillon?6) Define Braising7) What is Blanching8) What is Minching?9) What is Buffet10) Define Force meat?

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1) Draw the chart of Cooking method2) Give notes on types of meal?3) What are the Duties of Commis?4) Explain the importance of sauce in food preparation?5) Define Dressing?Give examples of Dressing and explain each?6) What are the advantages and disadvantages of Russian Service?7) Describe the following florst'oevvres? i)Caviar ii)Oysters iii)Smoked salmon iv)Egg mayonnaise v)Tuna

masinette8) Describe the classes of professional cookery?


1) Briefly explain about the duties of kitchen staff?2) What are the special points to consider when planning a menu3) Explain the methods of cooking with its basic rules?4) Explain Mother Sauce5) Draw flow chart of methods of cooking ?Explain each with basic rules?

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TWO YEARS (FINAL YEAR) EXAMINATION NOVEMBER-2012HMTS002-16 F & B SERVICE MANAGEMENT - II




1) American service is also known as------------------2) F.P Standard for-------------3) -----------means "put in place"4) Length of corone minor cigars-------------5) A.O.C stands for------------------6) Birth of the cocktail is--------------7) A normal cigar length-------------8) French term of Appetiser------------9) Wine is an alcoholic beverages obtain from the------------of fershly gathered grape juice.10) Wine is made from-------------


1) Define cocktail2) What is a catering establishment?3) Define the terms:mise-en-scene and mise-en-place4) Name any five grape varieties used in making wines?5) What banqueting?6) What is silver service?7) What is meant by Out-Door Catering?8) What is catering establishment?9) Write the three rules for laying a table?10) Define the terms of mise-en scene and mise-en-place.

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1) When is cheese served in a French classical menu and why?2) Explain purpose of napkin folding?3) Explain stages of wine making?4) Describe the various fire extinguishers and the fires they are used for?5) How to use the computer F&B Service Department?6) International Hotel chain-How did they function?7) Explain the function of Banquets Manager?8) Explain duties of Retaurant Manager?


1) quality od cigarettes2) Define cocktail and explain about i)how to make a presentable cocktail ii)rules to make a perfect

cocktail or Draw and explain about whisky making process.3) Explain the sanitation?4) What is the catering establishment and explain it?5) Trace the hieracy of the food and beverage service department and outline the job descriptions for each

grade?

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TWO YEARS (FINAL YEAR) EXAMINATION NOVEMBER-2012HMTS002-17 HOTEL ACCOUNTANCY & HYGEINE AND SANITATION




1) Account of assets are called----------------2) ----------is written document in support of transaction.3) Partnership is created by an--------------4) Debit which means---------------II.Match5) Nails should be cut regularly with the help of --------6) Use---------- to protect the sneeze or cough7) Portable water is the -------- of the catering industry.8) --------- and ----------- Sedimental settle down at the bottom of the water tank9) Chemically--------- mg calcium carbonates should have certain amount in water.10) -------- to-------- degree temperature is needed for fruits and vegetables.


1) What is Insects?2) Write the importance of Dress and Relaxation3) What is Water4) What is Chlorination?5) Write the Summary of Water Purification6) Define Credit?7) Who is Debitor and Creditor?8) Draw the format of single column cash book?9) Give the name of three countries and currencies?10) Draw the format of trading Account?

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1) Explain Trail Balance and its Methods?2) Write the list about two types of Cleaning Equipments?3) What is Carpet Beetles?4) Explain about Personal Grooming5) What is water taps and water supply for Catering establishments?6) Describe about Pest Control7) Write the Cleaning of Preparation Equipment8) What is Bacterial Condamination?


1) What is i)Wood Worms? ii)Ants? iii)Flyies iv)Head Lice v)Bed Bugs vi)Rats and mice2) What is First Aid? and Write the role of First Aid3) What is 'FIFO'and Write ten lines about Importance of stop Rotation4) Explain Various hygiene and Sanitation Methods?5) Explain the various instruments required for Hygeine and sanitation?

BHARAT SEVAK SAMAJ - bssve.in DIPLOMA IN HOTEL... · BHARAT SEVAK SAMAJ NATIONAL DEVELOPMENT ......

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