Download PTU BTTM 2018 1st Semester 75421 INTRODUCTION TO HOSPITALITY INDUSTRY Question Paper

Download PTU (I. K. Gujral Punjab Technical University) Bachelor of Travel and Tourism Management (BTTM) 2018 Dec First Semester (1st Sem) 75421 INTRODUCTION TO HOSPITALITY INDUSTRY Question Paper.

1 | M-75421 (S2)-2299
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BTTM (2018 Batch) (Sem.?1)
INTRODUCTION TO HOSPITALITY INDUSTRY
Subject Code : BTTM-105-18
Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
iii. What is continuously rendered service?
iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
viii. What are the different kinds of linens used in hotel industry?
ix. Explain the terms Sommelier.
x. What is Spillage?

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1 | M-75421 (S2)-2299
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BTTM (2018 Batch) (Sem.?1)
INTRODUCTION TO HOSPITALITY INDUSTRY
Subject Code : BTTM-105-18
Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
iii. What is continuously rendered service?
iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
viii. What are the different kinds of linens used in hotel industry?
ix. Explain the terms Sommelier.
x. What is Spillage?

2 | M-75421 (S2)-2299
SECTION-B
Q2. Define Menu. What are different types of menus?
Q3. Draw neat layout of twin bedded standard room of 5 star hotels.
Q4. Explain the lost and found procedures carried out in a hotel.
Q5. Draw the organisation chart of Housekeeping department in a large hotel.
Q6. Explain the role of various ingredients in bread making.

SECTION-C
Q7. What are various food and beverage outlets in a large hotel? List the suitable forms
of service in each outlet.
Q8. What are the main responsibilities of a hotel management professional?
Q9. Briefly describe the growth of hotel industry in India.

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