bssve.in BSS Diploma Hotel Management Model Question Paper : Bharat Sevak Samaj
Organisation : Bharat Sevak Samaj
Exam : BSS Diploma In Hotel Management
Document Type : Model Question Paper
Subject : Hotel Management
Website : http://www.bssve.in/ModelQuestion.asp
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BSS Diploma Hotel Management Model Question Paper
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** National Development Agency, Promoted By Government Of India
** Central Board Of Examinations
** Bss National Vocational Education Mission
** Ahe027-Bss Diploma In Echo Cardiography & Cardiac Technology
Instructions
** 33 questions are there in total
** Write answers to each question in proportion to the mark allotted
** During the first 15 minutes read the questions carefully
Front Office Management – I
HMTS003-02 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) ____________________ is the basis of Control of reservation system.
2) Crib rate is applicable to children below ______________________ years.
3) Lobby staff – Five star hotel
4) ………….. is one of the essential quality of front office staff
5) A pre arranged tour with a group of people travel together with the guidance of a tour leaders is ……….
6) ………… has to check and sign the log book at the beginning of each shift
7) ………… comes under secondary travel trade
8) ……….. is manage all activities in the lobby area
9) Every hotel provide self locking room doors to avoid ………
10) Arrival errand card is filled by …………
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What do you mean by left luggage Procedure?
2) What are the Special Arrangement for Groups and VIP’s?
3) Write about Single Suite?
4) What is Room list?
5) Give name of some credit cards?
6) Types of plan?
7) What is job discription?
8) Define “Lost anf found procedure”
9) Define religious travel?
10) Budget hotel define
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) What does a travel does do?
2) Define Front office?
3) Describe about Reservation?
4) Describe about Occupancy Statistics?
5) What are the work performed by Night Auditor?
6) Draw the foreign Encashment Certificate?
7) How to Calculate the Room Position?
8) Explain the reception at night?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) What are the front office procedures for Emergencies?
2) What are the department that front office Co-ordinate with?
3) How does front office department handled informing message?
4) Draw the front office organisation chart in a large hotel?
5) Write the qualities of a front office staff
Food & Bevarage Service Management – I
HMTS003-03 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Three type of tea is ____________
2) A live band and dance floor is mandatory in a _________________
3) ———–, ————– and —————- or the three parts of cocktail shaker
4) Bith of the cocktail at——————-
5) The alcoholic percentage of table wine is ……….
6) Place water glass at the tip of ……….
7) The city hotel was opened in the year………..
8) ………. is provision of food and drink to people on the move
9) Russian service is a fairly elaborate service involving the use of a————-tolley in the restaurant.
10) The person who is responsible for calling out the order in a kitchen is known as ………..
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Define Misc-en-place
2) What is Menu?
3) Define Cocktail.
4) Define side station.
5) What is pipe tobacco
6) Name any three types of coffee and explain each.
7) Write about club catering.
8) Write the types of coffee
9) Duty of Bar man?
10) Write the three rules for laying a table?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain the function of Banquet Manager.
2) Define French cuisine , grilling and appetiser ?
3) How to use the computer F&B Service Department?
4) International Hotel chain-How did they function?
5) Define and role of a food and beverage manager?
6) List the basic rules for laying a table in a restaurant?
7) Breakfast and types
8) Duties of an F&B Manager
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Name and explain the course in a French classical menu.
2) Explain about the different types of services.
3) Explain characteristics of a menu.
4) Names and explain the course in a French classical menu?
5) What is the catering establishment and explain it?
Accommodation Operation B management
HMTS003-04 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Twin room provides ____________________ bed.
2) All the housekeeping department Employees supervised by ________________
3) Cloak room attendant report to ______________________
4) _____________________ is the main Communication off housekeeping department
5) ____________________ is used for leaning carpets Curtains upholstery and mattress.
6) ______________ is the minimum linen and uniforms required to meet the daily demands.
7) __________________ is a science of gardens and flowers.
8) _______________________ are used on beds, restaurant tables and bathrooms.
9) ____________________ is the greatest quality that housekeeping staff must have.
10) Lobbies comes under which area——————
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What is guest stationery?
2) What is breakfast knob cards?
3) Cabana?
4) What is twin Rooms?
5) Define briefing
6) Write the type of flooring?
7) Define Gumboots?
8) Hydro Extraction tumbler?
9) Define Green House?
10) Desk control Room
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) List out the duties of Executive Housekeeping?
2) What are the weekly cleaning procedures?
3) How to care and storage of out of service furniture?
4) How do clean the shopping arcade?
5) What is Sorting and Marking?
6) Describe about restaurant linen Exchange Procedure?
7) Exchange of linen & Uniform with laundry?
8) Give a notes on Executive Housekeeping?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) How are the following cleaned? (a) Guest elevators (b) Restaurants (c) Function Rooms
2) Procedure of Bed Making?
3) Explain the flow of laundry activity?
4) Explain the procedure of Exchange of linen and uniforms?
5) Write a brief note on Operational budget?
Food & Bevarage Production Management – I
HMTS003-05 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) _________________________ is a combination of roasting and stewing.
2) Whipped Egg white and sugar is called as _____________________
3) Cafe means————–
4) Eggs of fish is known as………..
5) Le foie means ……. of mutton
6) ……… is a good stock cooked with diced meat, vegetable rice barley , macroni etc………
7) Bombay duck is a ………..
8) Basic cold Mother source is ——————
9) When hydrogen gas is passed in a oil is called as———-
10) ………….. is the foundation of all good soup and sauce
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Define Poaching.
2) Define Roating methods.
3) Define entrée.
4) Write about bouillon.
5) Define Salamander.
6) Draw the organization chart of large Kitchen.
7) What is Macaroni?
8) What is Panneer?
9) Usage of eggs
10) Potage
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain Service available in F & B Service Department.
2) Explain Buffet Service.
3) Explain the types of Room Services.
4) Explain the functions of Restaurant Manager.
5) Explain the importance of sauce in food preparation?
6) Explain the importance of source in food preparation?
7) Caramelising stages of Sugar.
8) Write about structure of Meats
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Draw and explain the dummy waiter.
2) Explain Mother sauces and some of their derivatives.
3) Explain the special Methods of cooking.
4) Explain about Indian cuisine.
5) Define term Rechauffe and ten general direction for Rechauffe food?
Tourism & Principles Of Management
HMTS003-06 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Internal tourism may also called as ___________________
2) WTO was established in the year ___________________
3) The NTO of Singapore is ___________________
4) Expand ITDC ______________________
5) UFTAA was established in the year ______________________
6) KPN travels comes under ______________________ sectors of Roadways
7) Expansion of AWB _______________________
8) ______________________ is a long tunnel which is attached to the terminal building.
9) ___________ is a section where the baggage is left by the passenger for a specified time.
10) Passports are classified into ________________________
II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Explain work Permint VISA
2) Define Palace on wheels.
3) What is boarding pass.
4) What are the two types of bridge?
5) Define Service Panel?
6) Define Resorts?
7) What is ITTA fares?
8) Write about “Hyatt”
9) Types of Demand?
10) Explain professional Association?
III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) What are the characteristics of tourism.
2) What are the functions of ITDC.
3) Explain Royal orient.
4) Explain exit operations.
5) “India-the tourist destination”Explain
6) How important Tourism and Economy?
7) Explain the functions of Management?
8) Explain the selection of appropriate tools of marketing?
IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) What are the basic factors for classification of tourism?
2) Explain freedoms of Air agreements.
3) Explain the growth and development of Aviation in India.
4) Write about Tourism Industry?
5) Explain Market planning?