Roll No. [ ] Total No. of Pages : 02
Total No. of Questions : 09
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BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-5)
HUMAN RESOURCE MANAGEMENT
Subject Code : BSCCA-504
M.Code : 74741
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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- Answer briefly :
- Incentives and rewards
- Application blank
- Reference check
- Manpower gap
- Third party interviews
- Stress interview
- HRD
- Salary and wages
- Staff supervision
- Manpower planning
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SECTION-B
- State the objectives of HR Planning.
- Explain the advantages for external sources of recruitment.
- Differentiate between a stress interview and probing interview process.
- Describe different types of promotion in workplace.
- Why incentive and rewards are important in an organization?
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SECTION-C
- Explain the steps in HR Planning with the help of a diagram / flowchart.
- Describe different types of employment tests.
- Write an essay on Staff motivation and its effects at workplace.
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NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Sc (Catering And Culinary Arts) 2020 March Previous Question Papers