PTU B.Sc (ATHM) 2020 March Previous Question Papers
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Roll No. HEEEEEEEEEE Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(ATHM) (2014 to 2017) (Sem.-4)
HOSPITALITY MANAGEMENT
Subject Code : BTA-23
M.Code : 71055
Time : 3 Hrs. Max. Marks : 60
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
a) Food court
b) American service
c) Vending Kiosks
d) Job description
f) Silver service
g) Organizational structure
h) Linen room
i) Public area
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Firstranker's choice FirstRanker.com 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.
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?
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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Roll No. HEEEEEEEEEE Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(ATHM) (2014 to 2017) (Sem.-4)
HOSPITALITY MANAGEMENT
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(FOCUS - F&B, Housekeeping)Subject Code : BTA-23
M.Code : 71055
Time : 3 Hrs. Max. Marks : 60
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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
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1. Write a short note on :a) Food court
b) American service
c) Vending Kiosks
d) Job description
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e) Pubf) Silver service
g) Organizational structure
h) Linen room
i) Public area
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j) Suite room1| M-71055 (52)-1698
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=| », FirstRanker.comFirstranker's choice FirstRanker.com 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.
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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?
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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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