Periyar University 2008 Hotel Management and Catering science, Accommodation Management - Question Paper

S.No:48
06 UHM 17

(For the candidates admitted from 2006-2007 onwards)

B.Sc. DEGREE EXAMINATIOIN, OCTOBER/NOVEMBER 2008

Fifth Semester
Hotel Management and Catering Science

ACCOMMODATION MANAGEMENT

Time: 3 hours Maximum :75marks

PART A- (10X2=20 marks)
ans ALL ques.

1, What is meant by “job order”?
2. What is inventory list?
3. How is budget prepared?
4. What is meant by “pay roll” budget?
5 What is meant by bask time?
6. Give any 2 points in fire precautions.
7. Name the primary colours and the secondary colours.
8. How can we clean the plastic wall coverings?
9. What do you mean by monochrom?
10. Define” Moldiing”.

PART B – (5x4=20)
ans ALL ques.
11. a) Explain the classic colour scheme and maintenance
Or
b) Explain the special furnishing used in physically handicapped guest room.
12. a) Write short note on lighting in interior decoration.
Or
b) Explain the variety of Cartors
13. a) What are the advantages of using contract cleaning?
Or
b) What are the important points in accident reporting?
14. a) What is a budget? discuss its importance.
Or
b) Write a short note on the aims of good purchasing
15. a) Explain the selection of cleaning agents.
Or
b) What are the factors affecting the work plan in house keeping department?

..2..
PART C – (5x7=35)
ans ALL ques.
16 a) Enumerate job procedure, job allocation and work schedule.
Or
b) Explain the selection methods of cleaning equipment and cleaning agents.
17. a) How is the preparation of the budget carried out? Write in detail.
Or
b) Explain the storage control in house keeping department.
18. a) Define contract services. elaborate the guidelines for hiring contract services?
Or
b) List out the fire safety and fire fighting equipments.
19. a) Whar are the accessories used in the guest room decoration?
Or
b) Give a short note on subsequent heading:
i. Granolithic
ii. Terrazzo
iii. Bitumartic
iv. Ceramic files.
20. a) Explain the refurnishing and renovation in suit room.
Or
b) Explain the sizes of furniture used in restaurants and guest room.

Earning:   Approval pending.