Download PTU B.Sc (ATHM) 2020 March 4th Sem 71055 Hospitality Management (Focus F And B, Housekeeping) Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc Airlines Tourism and Hospitality Management (B.Sc ATHM) 2020 March Previous Question Papers

1 | M-71055 (S2)-1698
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(ATHM) (2014 to 2017) (Sem.?4)
HOSPITALITY MANAGEMENT
(FOCUS - F&B, Housekeeping)
Subject Code : BTA-23
M.Code : 71055
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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
1. Write a short note on :
a) Food court
b) American service
c) Vending Kiosks
d) Job description
e) Pub
f) Silver service
g) Organizational structure
h) Linen room
i) Public area
j) Suite room

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1 | M-71055 (S2)-1698
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(ATHM) (2014 to 2017) (Sem.?4)
HOSPITALITY MANAGEMENT
(FOCUS - F&B, Housekeeping)
Subject Code : BTA-23
M.Code : 71055
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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
1. Write a short note on :
a) Food court
b) American service
c) Vending Kiosks
d) Job description
e) Pub
f) Silver service
g) Organizational structure
h) Linen room
i) Public area
j) Suite room

2 | M-71055 (S2)-1698
SECTION-B
2. Differentiate between commercial and welfare catering establishments.
3. Differentiate between Mis-en-place and Mis-en-scene.
4. Explain the various duties and responsibilities of Food & Beverage Manager in the hotel.
5. Draw an organizational chart of a large hotel.
6. Discuss the co-ordination of Housekeeping department with Front office.

SECTION-C
7. Define Housekeeping. How does Housekeeping contribute to earning profits in a hotel?
8. What are the personal attributes of housekeeping personnel?
9. Discuss the interdepartmental relationship of Food and Beverage service with other
departments.










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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