Name of the University : Alagappa University
Degree : B.Sc
Department : Hospitality And Tourism Management
Subject Code/Name : Resort And Theme Park Management
Document Type : Model Question Papers
Website : alagappauniversity.ac.in
Download Model/Sample Question Paper : April 2010 : https://www.pdfquestion.in/uploads/alagappauniversity.ac.in/4247.-BS%20%28H&TM%29.pdf
Resort & Theme Park Management :
B.S. DEGREE EXAMINATION, APRIL 2010
Duration : 3 Hours
Maximum : 60 marks
Related : Alagappa University Total Quality Management M.B.A Model Question Papers : www.pdfquestion.in/4267.html
Part – A (6 x 3 = 18)
Answer ALL Questions
1. Write a note on :i. Year – round resorts ii. Summer resorts
2. Briefly explain the economic impacts of resort development.
3. What is Resort Market Segmentation –
4. Write a note on the ‘Leisure Market” .
5. Draw a Chart to illustrate the functional divisions of a resort.
6. What is European Plan of meals in resorts –
7. Explain the characteristics of Resort Management.
8. What are the five phases of Resort Development. Explain.
9. What are the major recreational facilities that can
10.Write a note on employee relations and labour unions in resorts.
11.How can energy be conserved in resorts – Illustrate with examples.
12.Write a note on resort marketing and sales promotion.
13.Draw out a Marketing Plan for a Beach Resort in ‘Chennai” .
B.S DEGREE EXAMINATION, APRIL 2010
HOSPITALITY AND TOURISM MANAGEMENT
COMPUTER APPLICATIONS IN
HOSPITALITY INDUSTRY
1. What are the types of computers-
2. Write short note on Electronic Spread Sheet.
3. What is meant by Global Distribution Systems-
4. Why Electronic Locking Systems are used in Hospitality Industry-
5. Write the application of Food and Beverage System.
6. Explain Recipe management software and issues.
7. Write short notes on : a. Electronic data processing b. Hotel property
8. Describe about database management software and Input/Output units.
9. Explain the Central Reservation Systems and its advantages.
10.Write about the Room management module and Guest accounting module.
11.Describe the process of computer based guests checks and Pos order entry units.
12.Explain about Sales analysis and reservation management process in Hotel Industry.
13.a. Briefly explain the application of Food and
B.S. DEGREE EXAMINATION, APRIL 2010
HOSPITALITY AND TOURISM MANAGEMENT
MANAGERIAL ACCOUNTING FOR THE
HOSPITALITY INDUSTRY
Duration : 3 Hours Maximum : 60 marks
1. Explain ‘Accounting Cycle’
2. Define ‘cash from operation’
3. Explain CVP analysis.
4. State the objectives of working capital.
5. Define ‘Capital Rationing’.
6. State the advantages of leasing.
7. Describe the need of Management Accounting for tourism industry.
8. Explain the different kinds of ratios used for hospitality industry.
9. Explain the factors determining working capital.
10.Traders Ltd. are engaged in large scale retail
11.The expenses for an estimate of 500 occupancy in a hotel are given below :
12.There are two projects X and Y. Each project requires
13.The Balance Sheet of ABC Ltd is as follows :
B.S. DEGREE EXAMINATION, APRIL 2010
HOSPITALITY AND TOURISM MANAGEMENT
TRAVEL AND TOURISM MANAGEMENT
CP-3178 3.1
Duration : 3 Hours Maximum : 60 marks
Answer ALL Questions
1. Expand ASTA, PATA and LALA.
2. What are the qualities of a guide –
3. Who are all the agencies in Tourism planning –
4. What are the advantages of STA –
5. What is Tourism planning –
6. What do you understand by Heritage Hotels –
7. What are the various types of transport system –
8. Explain the functions of Travel Agency.
9. Discuss the various regulations of Government to
10.Explain the environmental impact due to Tourism.
11.Explain the different types of Tourism Planning.
12.What are the incentives and subsidies adopted by
13.Discuss the pros and cons of Tourism policy of India.
B.S. DEGREE EXAMINATION, APRIL 2010
HOSPITALITY AND TOURISM MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
Duration : 3 Hours Maximum : 60 marks
Answer ALL Questions
1. How are vegetarians divided into several types –
2. What are the three levels of Managers –
3. Differentiate Internal Selling and Internal Merchandising.
4. Explain line and staff manager.
5. Give three sources of Iron, Phosphorous and Iodine.
6. What is the difference between Publicity and Public Relations –
7. What are the three analysis typically included in an ongoing marketing research ?
8. What are the advantages and disadvantages of advertising through newspapers and magazines ?
9. What are the Managerial responsibilities and relationships towards primary and secondary groups ?
10.Write a note on Speciality Menus.
11.What are the advantages and disadvantages of :
a. Chain Restaurants
b. Franchisees
12.What is Management process ? Explain.