Paper-1 Hospitality Marketing
Q.1. Write the Definition of marketing ?
Q.2. what is the difference between marketing and selling ?
Q.3. what is core marketing concepts ?
Q.4. What is New Product Development ?
Q.5. Write the Classification of product ?
Q.6. Write the Factors influencing Pricing decisions ?
Q.7. Write the Pricing policies and strategies ?
Q.8. Define retailing ?
Q.9. Describe Forecasting and Demand Measurement ?
Q.10. Describe the Suppliers of Market Research and its process ?
Paper - 2 Human Resources & Organizational Behavior
Q.1. Describe HRM Functions ?
Q.2. What are the responsibilities of human resource management ?
Q.3. Write down the Human Resource Planning Concept & Process ?
Q.4. Define human resource Recruitment and Selection ?
Q.5. Explain Qualitative & Quantitative Methods ?
Q.6. Define Employee benefit and services ?
Q.7. write 4 Elements of Organizational Behavior with its Example ?
Q.8. Explain the Concept and significance of Organizational behavior ?
Q.9. Describe any three determinants of personality ?
Q.10. What is Trait Theory and Situational theory ?
Paper - 3 Advance Housekeeping Operation
Q.1. What is Manpower planning for housekeeping department and it's thumb
rules ?
Q.2. Explain Housekeeping supervision ?
Q.3. What is Contract services ? Write the advantages & disadvantages of contract
services ?
Q.4. Explain the Types of flooring use in hotel ?
Q.5. Explain Keys-types and their control ?
Q.6. Explain 5 types of Dealing with emergencies Situations Encountered in Hotels
?
Q.7. What are the Equipment and material required for flower arrangement ?
Q.8. What are the Principles of design for flower arrangement ?
Q.9. Explain Pest control management and it's procedures ?
Q10. Describe Eco-friendly practices in house-keeping department ?
Paper - 4 Basic of Food & Beverage Production
Q.1. Explain cooking art or science ?
Q.2. Write diffrent types of kitchen equipment ?
Q.3. Describe the Modern staffing in various category in hotels ?
Q.4. Explain the Role of Executive Chef and Duties & Responsibilities of various
chef ?
Q.5. write the Duties and Responsibilities of food production staff ?
Q.6. What is the methods of Preparation food ?
Q.7. What are the different ingredients and the action of heat on fat ? Explain ?
Q.8. Write a note on raising agents & sweetening agents ?
Q.9. Draw a Lay Out Explain Kitchen Organization ?
Q10. Write Kitchen Layout Advantages and Disadvantages ?
Paper 5 : Advanced Course in Front office Operations
Q.1. What is Mode of settlement of bills in front office ?
Q.2. Explain the Potential check-out problems and it's solutions ?
Q.3. Write the Duties and responsibilities of night auditor in front office
department ?
Q.4. What is the Process of night auditing ?
Q.5. Explain the Different modules of PMS use in front office operations ?
Q.6. Write a notes on :
(a) ADR
(b) ARR
(c) REVPAR
Q.7. Explain What is Yield management in hotel industry ?
Q.8. Explain the Elements of yield management ?
Q.9. What are the Role of front office in safety and security in hotel industry ?
Q10. Handling unusual events and emergency situations bomb, Robbery, Drunken
guest in hotel ?
Paper 6 : Tourism Resources of India
Q.1. Write down the list of top 10 UNESCO World Heritage Sites ?
Q.2. Describe Cultural heritage of India at list five ?
Q.3. Write the Performing arts of India: Dance, Music and Theater ?
Q.4. Difference between Culture and Ethnic Tourism ?
Q.5. Write down at list four Religious Centres ?
Q.6. Write five goa church ?
Q.7. What are wildlife, Sanctuaries and National Parks in india ?
Q.8. What are the mountainous region of the Himalayas ?
Q.9. Write the Himalaya Hill station and discribe it ?
Q.10. What is Southern Triangle and Golden Triangle ?
QUESTION PAPER OF FRENCH
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A IS COMPULSORY consisting of TEN question carring TWO marks
each .
2. SECTION-B contains FIVE question carrying FIVE marks each and students
have to attempt ant four .
3. SECTION-C contains THREE question carrying TEN marks each and students
have to attempt any TWO questions.
SECTION-A
Q.1 Answer Briefly :
a) Donner la forme plurielle de : Un tableau,Une cravate .
b) Traduisez en francais : Chicken, Vegetables .
c) Donner le contraire de : Doux,chaud .
d) Traduisez en francais : "It is 4 O'clock "
e) Ecrivez les chiffres Suivants en francais :-15,44.
f) Ecris deux mots expriment des encouragements .
g) Donner la traducation francaise pour : Fish and Lobster.
h) Donne deux mots expriment des encouragements.
i) Nommez deux fromages Francais .
j) Traduisez un francais : Here is my passport .
SECTION-B
Q.2 Ecrire le nom de 5 vins francais .
Q.3 Traduire en anglais :
a) Je voudrais du the`.
b) Avez- vous des fruits?
c) Allez- vous au cinema?
d) Elle est belle .
e) La chambre est grande.
Q.4 E`crivez 5 fruits en anglasis avee leur traduction francaise.
Q.5 Remettre les phrases donnees en order .
a) Madame.Monsieur au revoir.
b) Une chambre avez-vous ?
c) Du pain je desire.
d) Hotelier il est .
e) Londres allez- vous
Q.6 Ecrire 5 plats sucres en francais.
SECTION-C
Q.7 Redigez un menu en francais pour felt d 'un enfant de 10 ans avec au moins
10 e'le'ments .
Q.8 E'crivez une conversation entre un intendant et un invite tout en prenant la
commande ( 5 dialogue chacum )
Q.9 Discuss in the french gastronomy . Also write down eleven course menu in
French .
