(DBHM 31) 1. Write about the standard portion sizes in hotels. 2. What factors are influencing F & B standards?

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1 Paper I FOOD AND BEVERAGE MANAGEMENT (DBHM 31) 1. Write about the standard portion sizes in hotels. 2. What factors are influencing F & B standards? 3. How do you select a supplier for a hotel of your choice? 4. Explain the following : (a) FIFO (b) Inventory control (c) Bin card. 5. Write about the types of food cost reports. Paper I FOOD AND BEVERAGE MANAGEMENT (DBHM 31) 1. Discuss about the variance analysis. 2. Explain the measures to control wastage in a Hotel. 3. Explain about production planning and food purchasing. 4. Write about the standard cost control and standard revenue control. 5. State the equipment used for dispensing the beverages.

2 Paper II ACCOMMODATION OPERATIONS (DBHM 32) 1. What are the approaches for establishing room rates? 2. How do you prepare budget operations? 3. Explain about daily operations report. 4. Write about the room division income statement. 5. How do you measure potential average single rate? Give some examples. Paper II ACCOMMODATION OPERATIONS (DBHM 32) 1. Elucidate the elements of revenue management in Group room sales. 2. How do you manage the human resources? 3. Explain the following: (a) Prepare to train (b) Practice skills (c) Selection tools 4. What are the techniques of staff scheduling? 5. Explain the following: (a) Training (b) Communication (c) Performance appraisal.

3 Paper III HOUSEKEEPING MANAGEMENT (DBHM 33) 1. Write about the areas of house keeping responsibility. 2. What are the different types of guest rooms? 3. Explain about the Interdepartmental co-ordination and its importance. 4. Discuss the relationship between house keeping with guests. 5. Write about the uses of cleaning equipment. Paper III HOUSEKEEPING MANAGEMENT (DBHM 33) 1. Explain about the classification, uses and storage of cleaning agents. 2. Enumerate the manual procedure for cleaning. 3. Explain about servicing of departure rooms and vacant rooms. 4. Explain about the cleaning of lobbies, elevators and restaurants. 5. Bring out the process of cleaning of employee areas.

4 (DBHM 34) ASSIGNMENT - 1, MAY Paper IV INFORMATION TECHNOLOGY FOR HOTEL MANAGEMENT 1. Explain the role of Computers in Management. 2. State the application of Computers in Front office. 3. Write about MIS and its functions. 4. What are the features of Automatic Data Processing? 5. What is Management and state its functions? (DBHM 34) Paper IV INFORMATION TECHNOLOGY FOR HOTEL MANAGEMENT 1. Give an account of Programmable and non programmable decisions. 2. What are the applications of MIS in Marketing Management? 3. Write about the functional areas of Management. 4. Write about Data transformation package. 5. What are Transaction processing systems? Explain.

5 Paper V COMMUNICATION AND SOFT SKILLS (DBHM 35) 1. Write about the types of business communication. 2. What are the objectives of business communication? 3. Write about the instruments of communications. 4. Explain the breaking barriers in communication. 5. Describe the significance of written communication. Paper V COMMUNICATION AND SOFT SKILLS (DBHM 35) 1. What are the steps involved in preparation of sales letters? 2. Explain about the purpose of conducting seminars. 3. Explain about meetings with reference to communication. 4. Enumerate the steps involved in drafting a report. 5. Write about the categories of communication with reference to OJT.

6 Paper VI HOTEL ENGINEERING AND MAINTENANCE (DBHM 36) 1. Explain about duties and responsibilities of maintenance department. 2. Describe about different types of contracts. 3. Briefly discuss about the excessive maintenance of equipment replacement policy. 4. What are the steps involved in the maintenance of cold and hot water systems? 5. State the steps involved in the construction of celling and explain about the materials used in this process. Paper VI HOTEL ENGINEERING AND MAINTENANCE (DBHM 36) 1. What are the similarities and differences between the preventive and break down maintenance? 2. Elucidate the circumstances that necessitate the equipment inadequacy. 3. What is the usage of flushing cisterns water taps and other equipments in a water system? 4. Describe the features of rate contract and service contract. 5. What are the duties performed by the maintenance department in the hotel industry?