BA Culinary Arts SEM I 2022 2023 Nov 2023 INTRODUCTION TO HOSPITALITY STUDIES Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 Attempt all the questions
   • A. EXPLAIN THE TERMS (1 x 1 MARKS) 5
   • a) Pantry
   • b) Dispense Bar
   • B. EXPLAIN THE BELOW. (1 X 1 MARKS) 5
   • a) Rooms located near the highway are called as “Motels”
   • b) Rooms located at the centre of the city are known as “Down down hotels”
   • c) Single lady traveller travelling alone is known as “Single lady guest” +The World’s 1* Travel agency was “Thomas Cook” which started a rail journey from Leicester to lough brough
   • e) The founder of Oberoi Group of hotels is Mr. Rai Bahadur Mohan Singh Oberoi”
   • C. MATCH THE FOLLOWING. (1 x 1 MARKS Primitive lodging house in America Located at the hill stations meant for leisure Primitive Lodging house in India 5
2. Q2 Answer the following Questions (Any 3) 15 marks
3. Q1 Explain the word “Tour” & “Tourist” also categories of Tourism
4. Q2 Write a note on Grand Tour
5. Q3 Write a note on evolution & growth of Hotel Industry in India
6. Q4 Write a note on travel organisers sectors along with functions of Travel Agency
7. Q5 Explain Managers role in Hospitality Studies
8. Q6 Explain the below terms
9. Q3 Answer the following Questions (Any 3) (1S MARKS)
10. Q1 Write a note on reason & need for people to travel
11. Q2 Discuss the impact of travel on the Hotel Industry
12. Q3 Explain various points to be observed while waiting at the table
13. Q4 List down various speciality equipment with their uses
14. Q5 Draw an English or an American hierarchy of a restaurant
15. Q6 Give advantages or disadvantages of Vending machine
16. Q4 Answer the following Questions (Any 3) 15 marks
17. Q1 Write a note on the evolution & growth of “The Oberoi Group”,
18. Q2 Write anoteon a. Division of Labour b. Span of Control
19. Q3 Draw a organization chart of a large hotel for Front Office department
20. Q4 Explain the below a. Down Town Hotels Sub Urban Resort Hotels
21. Q5 Explain the duties & responsibilities of Reception & Concierge
22. Q6 Explain the duties & responsibilities of Reservation & Bell Desk
23. Q5 Answer the following Questions (Any 3) Explain in detail Carlton Club Service 15 marks
24. Q2 Write Do’s & Don’t in the restaurant,
25. Q3 Draw the Organisation Structure of Food & Beverage Department
26. Q4 List down various trolley used in the restaurants
27. Q5 Explain various silver cleaning methods
28. Q6 Write duties of F&B Manager

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