DMT14 Hospitality Management MA Question Bank : msuniv.ac.in

Name of the University : Manonmaniam Sundaranar University
Department : Tourism Management — (DD & CE)
Degree : M.A
Subject Code/Name : DMT14/Hospitality Management
Year : I
Website : msuniv.ac.in
Document Type : Question Bank

Download Model/Sample Question Paper :
Apr 2014 : https://www.pdfquestion.in/uploads/msuniv.ac.in/7791-apr2014.pdf
Apr 2015 : https://www.pdfquestion.in/uploads/msuniv.ac.in/7791-apr2015.pdf
Nov-2014 : https://www.pdfquestion.in/uploads/msuniv.ac.in/7791-nov2014.pdf
Nov-2013 : https://www.pdfquestion.in/uploads/msuniv.ac.in/7791-nov2013.pdf
Apr 2012 : https://www.pdfquestion.in/uploads/msuniv.ac.in/7791-apr2012.pdf

MS University Hospitality Management Question Paper

Sub. Code : DMT 14
M.A. DEGREE EXAMINATION, NOVEMBER 2013.
First Year — Non- Semester
Tourism Management (DD and CE)

Related : Manonmaniam Sundaranar University DSO23 Sociology Of Change & Development MA Question Bank : www.pdfquestion.in/7788.html

(For those who joined in July 2008-09 onwards)
Time : Three hours
Maximum : 100 marks
PART A : (5 ´ 5 = 25 marks)

Model Questions

Answer any FIVE questions out of Eight :
1. Explain in detail about early lnns.
2. Write short notes on
(a) Leisure linked catering
(b) Club catering.
3. Explain the importance of takeout service.
4. Explain the various functions of desk control section.
5. Write short note on pre-registration.
6. Explain different sources of room reservation.
7. List out the general rules for serving of food and beverage in a restaurant.
8. What are the points to be consider while purchasing service equipments?
PART B : (5 * 15 = 75 marks)
Answer any FIVE questions out of Eight :
9. Bring out the terms and conditions that hotels operate under a management contact.
10. Explain the growth and development of hotel industry in India.
11. Explain the different types of primary catering establishment.
12. Identify challenges that can be unfavorable to the primary catering business.
13. Discuss various departments in an approved hotel.
14. List out the duties and responsibilities of an executive housekeeper.
15. Explain in detail about uniformed service in front office.
16. Discuss the objectives of food and beverage control.

APRIL 2014

Sub. Code : DMT 14
M.A. DEGREE EXAMINATION,  :
First Year – Non-Semester
Tourism Management (DD&CE)
HOSPITALITY MANAGEMENT :
(For those who joined in July 2008–09 onwards)
Time : Three hours
Maximum : 100 marks
PART A : (5 * 5 = 25 marks)
Answer any FIVE questions out of Eight :
1. Explain the concept of franchising.
2. Write a note on Taj group of Hotel.
3. Explain the role of Indian railway catering in developing tourism.
4. Describe the role and importance of Horticulture in hotel industry.
5. What is Maids Carte? Explain its importance?
6. What are the functions of bell desk?
7. Bring out the procedure for check-in.
8. Write short note on popular restaurant outlets.
PART B : (5 * 15 = 75 marks)
Answer any FIVE questions out of Eight :
9. Discuss about the various amenities offered in a luxurious hotel.
10. Give a detail note on various types of plans and its importance in hotel industry.
11. Discuss different types of room in a hotel.
12. Write down the various task carried out by linen room in a hotel.
13. Elucidate the procedure for check-out.
14. List out the responsibilities of front office manager.
15. Discuss the importance of hygiene and sanitation in food service establishments.
16. List out the procedure for purchasing food and beverage in hotel industry.

NOVEMBER 2014

Sub. Code : DMT 14
M.A. DEGREE EXAMINATION,  :
First Year — Non-Semester
Tourism Management (DD & CE)
HOSPITALITY MANAGEMENT :
(For those who joined in July 2008-2009 onwards)
Time : Three hours
Maximum : 100 marks
PART A : (5 * 5 = 25 marks)
Answer any FIVE questions out of Eight :
1. Explain the concept of franchising.
2. Write a note on Taj group of hotel,
3. Explain the advantages of outdoor catering services.
4. Identify and explain food service operations in hotel.
5. Explain the responsibilities of a floor supervisor.
6. Draw the organization chart of the housekeeping department.
7. Give an account on the front office equipments.
8. Explain the procedure for storing alcoholic beverages.
PART B : (5 * 15 = 75 marks)
Answer any FIVE questions out of Eight :
9. Discuss the importance of hotel in tourism industry.
10. Write down the growth and development of Oberoi group of Hotel.
11. Describe some common attributes that a client may use to select a caterer.
12. What are the services that catering businesses can offer to both private and corporate customers?
13. Draw the organization chart of a luxurious hotel.
14. List out the duties and responsibilities of an executive housekeeper.
15. What are the reports generated by night auditor? Explain.
16. Explain the classification of food service equipments.