EHM301 Accommodation Management B.Sc Question Bank : uou.ac.in
Name of the University : Uttarakhand Open University
Degree : B.Sc.
Department : Hospitality & Hotel Administration
Subject Code/Name : EHM301 Accommodation Management
Year : II
Document Type : Old Question Papers
Website : uou.ac.in
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/uou.ac.in/4624-4619.-BHM-301,EHM-301.pdf
UOU Accommodation Management Question Paper
EHM301
Time : 3Hours
Max. Marks: 30/35
Note :
The paper is divided into three sections A, B and C. Notes for each
section are given in the section itself.
Related : Uttarakhand Open University BBA203 Company Accounts BBA Question Bank : www.pdfquestion.in/4765.html
Model Questions
Section- A
(Long Answer Questions)
Note : Attempt any 2 questions. All carry equal marks. 2X7½ =15 / 2X10=20
1. Define forecasting- Explain the procedure of forecasting in hotel.
2. Define budget- Explain various types of budget.
3. Write a detailed note on basic concepts of marketing in hotels.
4. What is Property Management System (PMS)- Explain various modules of any
Section- B
(Short Answer Questions)
Note : Attempt any 4 questions. All carry equal marks. 4X2½ =10
1. Explain various facilities and services offered by hotel.
2. Explain various types of room rates offered by hotel.
3. What is recruitment- Explain with example.
4. Write a note on computer application in hotel.
5. Hotel automation leads to the efficient management of hotel resources and to
greater guest satisfaction. Discuss- BHM-301/EHM-301 Page 2
6. What is revenue management-
7. What are the functions of Front Office department of hotel-
8. Write a short note on front office marketing.
Section- C
(Objective Questions)
Note : Attempt all questions. All carry equal marks. 10X ½ =5
True/False :
1. Front office is hub of hotel activity.
2. PMS stands for Profit Management System.
3. Forecasting is beneficial for hotel.
4. ADR means Average Daily Rate.
5. Revenue management practices increases revenue generation of hotel.
Fill in the blanks :
6. Hotel provides ___________, food, and recreational facilities to travellers.
7. HRD stands for___________________.
8. People who are visiting tourist destinations of their own country are known
as____________ tourist,
9. Head of front office department in hotel is known as ____________Manager.
10. _______________ section of front office is responsible for receiving and
welcoming all hotel guest.
Section- D
Note : Attempt any 4 questions. All carry equal marks. 4X2½ =10
1. Explain various facilities and services offered by hotel.
2. Explain various types of room rates offered by hotel.
3. What is recruitment- Explain with example.
4. Write a note on computer application in hotel.
5. Hotel automation leads to the efficient management of hotel resources
6. What is revenue management-
7. What are the functions of Front Office department of hotel-
8. Write a short note on front office marketing.
Food & Beverage Management
Section – A :
Q.1 Write a descriptive note on the importance of cost control in the hospitality organizations? Support your answer by highlighting prime techniques and methods of cost control?
Q.2 Write an essay on the Food & Beverage Control measures adopted in the luxury hotels?
Q-3 What do you mean by term “Inventory”. Explain inventory control in detail
Q-4 Write a detailed note on various types of fraud and its control in Hotel.
Section- B : (Short Answer questions)
Answer any four questions. Each question carries 21/2 Marks. (4×2 ½ = 10 Marks)
Q.1 Write a short note on the break even Analysis ?
Q-2 What do you understand from the different types of Budget ? Discuss in short.
Q-3 Discuss in short about the Yield Management ?
Q-4 What do you understand from the Standard Recipe ? Also discuss its importance and uses in Food and Beverage Control .
Q-5 Write a short about the measures adopted for food control in Hotel .
Q-6 Explain food sales control.
Q-7 Write a short note on standard field .
Q-8 Write a short note on Budget of Food and Beverage Department.
Section- C : (Objective type questions)
Attempt all questions. Each question carries ½ Marks. 10 x ½ = 5 Marks
Q.1 In Social welfare organization ‘contribution’ would be equal to ‘variable cost’ (True/False)
Q-2 Fixed costs change with the direct proportion to the output (True/False)
Q-3 Kitchen Percentage in the profit making organization is maintained about 30% (True/False)
Q-4 Buffet needs fewer service. (True/False)
Q-5 Job description has a profile of person doing a job. (True/False)
Q-6 Sorority and fraternity luncheons are professional banquets (True/False)
Q-7 Budgets are the plans expressed in financial terms (True/False)
Q-8 Standard………….. is used for making dishes in Hotel (Recipe/menu)
Q-9 Counting every article physically is known as ……….(Perpetual/physical ) inventory.
Q-10 Ladles are portion control equipments (True/False)