MB0044 - PRODUCTION & OPERATIONS MANAGEMENT -November Drive 2010(spring 2011)

ASSIGNMENT

MBA 2

nd Sem

Subject Code: MB0044

(4 credits)

Set 1

SUBJECT: PRODUCTION & OPERATIONS MANAGEMENT Marks 60

Note: Each Question carries 10 marks

1. Explain Quality Circles and its importance? Explain how CAD and CIM aid in reducing the concept to market time.

2. What is Differentiation Strategies? Briefly explain tools used for implementation of Operations.

3.

Differentiate between Automated flow line and Automated assembly line with example. Write a note on Rapid Prototyping.

4. Explain the different factors influencing plant location. Write a brief note on Product layout with an example.

5. Write a brief note on PDCA cycle, Juran's Quality Trilogy and Crosby's Absolutes of Quality. List all the Quality Tools.

6. Define project cycle, project management, and scope of project. List the various project management knowledge areas? What are the reasons for failure of a project?

ASSIGNMENT

MBA 2

nd Sem

Subject Code: MB0044

(4 credits)

Set 2

SUBJECT: PRODUCTION & OPERATIONS MANAGEMENT Marks 60

Note: Each Question carries 10 marks

1. Explain the various phases in project management life cycle. List the Domain Applications of SCM and the steps involved in implementation of SCM .

2. What is a Business Process Model? Explain why a business process needs to be modelled.

3. What is Value Engineering? Give a real life example of application of VE.

4. Discuss the Modern trends in Project Management. Write a note on macro issues of project management.

5. Explain the steps involved in Johnson's Algorithm and CDS Algorithm.

6. List the objectives of JIT. Explain briefly characteristics of JIT.

MB0045 – Financial Management - November Drive 2010

November 2010 Drive

Masters of Business Administration- MBA Semester 2

MB0045 – Financial Management - 4 Credits

(Book ID: B1134)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

1. A company has issued a bond with face value of Rs.1000 , with 10% pa coupon rate payable annually and a tenure of 10 years to maturity. At the end of 10 years, the bond will be redeemed at a premium of 10% to face value .

a) At what price would you buy the bond if the prevailing interest rate is 12% pa on investments of similar risk?

b) What is the YTM of the bond if the prevailing price is same as calculated in a) above.

c) What is the current yield of the bond at the given price?

d) If the coupon rate is paid semi-annually, at what price would you buy the bond at the 12% pa prevailing interest rate?

2. Given the following details for a company:

Net operating income 200,000

Overall cost of capital 20%

Value of the firm 1000,000

Cost of debt 15%

Interest 75,000

Market value of debt 500,000

Market value of equity 500,000

a) Given the assumptions of the net operating income approach, what will be the cost of equity, if the market value of debt is 200,000.

b) Given the assumptions of the net income approach, what will be the overall cost of capital with Market value of debt of 200,000.

3. Given the following projects , rank them on the basis of NPV, MIRR and Payback period if the cost of capital is 10% pa.

Project A Project B Project C

Year Cash flow Year Cash flow Year Cash flow

0 -10000 0 -10000 0 -10000

1 5000 1 5000 1 5000

2 7000 2 8000 2 8500

3 8000 3 6500 3 9000

4 15000 4 11000 4 12000 November 2010 Drive

4. Given the following information, calculate Degree of operating leverage, Degree of Financial leverage, Degree of total leverage.

Quantity sold 100,000 units

Variable cost per unit 200

Selling price 800

Fixed cost 10,000

Number of equity shares 50,000

Debt 1000,000 @ 15%pa

Preference shares 10,000 of Rs.100 each @ 10%

Tax rate 30%

5. Explain the following concepts :

a) Operating cycle

b) Total inventory cost

c) Price earnings ratio

d) Financial risk

6. Explain the Net operating income approach to capital structure theories.

November 2010 Drive

Masters of Business Administration- MBA Semester 2

MB0045 – Financial Management - 4 Credits

(Book ID: B1134)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

1. Given the following information, prepare a cash budget:

Month

Sales

Purchases

Wages

Production overheads

Selling overheads

Jan

100000

40000

10000

6000

6000

Feb

120000

45000

15000

6500

6500

March

150000

35000

18000

7000

6600

April

160000

30000

20000

7700

6800

May

175000

25000

22000

8000

6200

June

200000

20000

24000

8500

6300

MB0046 – Marketing Management - November Drive 2010(spring 2011)

November 2010 drive 1

Master of Business Administration – MBA Semester 2

MB0046 – Marketing Management - 4 Credits

(Book ID: B1135)

Assignment Set- 1

60 Marks

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Discuss the different marketing concepts with its merits and drawbacks. [10 marks]

Q.2 a) What are the features and objectives of marketing research? [5 marks]

b) Give a note on psychoanalytic model of consumer behaviour. [5 marks]

Q. 3 Silver Line Manufacturers produce several varieties of automobile components. They have 3 to 5 suppliers who supply materials regularly. Recently, procurement manager of Silver Line discussed in the meeting that they have to look out for new suppliers since they would be expanding their business operations to many places. How do you think Silver Line have to go about this situation? [10 marks]

Q.4 Briefly explain the bases for segmenting consumer markets along with examples. Do you think these bases are required for market segmentation? Why? [10 marks]

Q.5 Mention the forces in micro and macro environment that are likely to influence an organisation's working and functions. Is environmental scanning necessary for all organisations? [10 marks]

Q.6 Consider the company, Maruthi Udyog Limited. Elaborate on the company's marketing mix and give examples related to the 4 P's. [10 marks]

November 2010 drive 2

Master of Business Administration – MBA Semester 2

MB0046 – Marketing Management - 4 Credits

(Book ID: B1135)

Assignment Set- 2

60 Marks

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Explain the following: a) Product mix dimensions b) Product line strategies [10 marks]

Q.2 a) Assess the factors that are involved in setting up a distribution channel. [6 marks]

b) Give a note on Retailing. [4 marks]

Q. 3 Geo Ad Agency has many corporates as their clients. Due to lack of resources, it is planning to cut down work and reject certain clients. Further, they want to establish a concrete system in communication development and ad structure. What would be your advice to Geo Ad agency in this aspect? [10 marks]

Q.4 Discuss the objectives of training and training programme along with its significance. [10 marks]

Q.5 Management of Sai Systems Pvt. Ltd. has decided to enter international marketing scenario. What methods are applicable to the company to enter international markets and what should be the approach? [10 marks]

Q.6 a) Give a note on Product mix pricing strategies. [5 marks]

b) What is Brand development? How is it done? [5 marks]

MB0047 MIS - November Drive 2010(spring 2011)

Spring 2010(Jan-June)

Master of Business Administration-MBA Semester II

MB0047

Management Information System– 4 Credits

(Book ID: B1136)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 a. What are the characteristics of MIS? [5 Marks]

b. what is the impact of MIS on Managerial performance. Explain with a scenario [5 Marks]

Q.2 Explain in detail the type of information system with an example each. [10 marks]

Q.3 a. Explain Scott Morton five levels of complexity [5 marks]

b. Explain objects and its behavior with an example. [5 Marks]

Q.4 What are dataflow diagrams? Construct a DFD using the different conventions.

[10 Marks]

Q.5 Explain ERP in detail [10 Marks]

Q.6 a. Bring out the relationship between AI and Neural Network [5 Marks]

b. what is the difference between DSS and ES? [5 Marks]

Spring 2010(Jan-June)

Master of Business Administration-MBA Semester II

MB0047

Management Information System– 4 Credits

(Book ID: B1136)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 a. Compare between E-enterprise and conventional organizational design [5 Marks]

b. list the different business models with example [5 marks]

Q.2 What are the different types of decision and decision making systems? Explain in detail. [10 Marks]

Q.3 explain with an example of your own the difference between data, information, knowledge and wisdom [10 Marks]

Q.4 There are two investment plans in the market whose details are given below based on which you need to decide which investment plan you need to select. Suggest which investment plan you prefer and why? Particulars

Plan A

Plan B

Investment in Rs. Million

3

2.7

Savings/ gain per year in Rs. Million

1.0

0.75

No. of years savings or gain would occur

5

5

Discount Rate

12%

12%

MB0048 –Operation Research- November Drive 2010(spring 2011)

MBA SEMESTER II

MB0048 –Operation Research- 4 Credits

(Book ID: B1137)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions

1. Outline the broad features of the Judgement phase and Research phase of the scientific method in OR. Discuss in detail any of these phases.

2. Operation Research is an aid for the executive in making his decisions by providing him the needed quantitative information, based on scientific method analysis. Discuss.

3. A furniture manufacturer makes two products: chairs and tables. Processing of these products is done on two machines A and B. A chair requires 2 hours on machine A and 6 hours on machine B. A table requires 5 hours on machine A and no time on machine B. There are 16 hours per day available on machine A and 30 hours on machine B. Profit gained by the manufacturer from a chair and a table is Rs 2 and Rs 10, respectively. What should be the daily production of each of the two products?

4. Given a general linear programming problem, explain how you would test whether a basic feasible solution is an optimal solution or not. How would you proceed to change the basic feasible solution in case it is not optimal?

5. State and discuss the methods for solving an assignment problem. How is Hungarian method better than other methods for solving an assignment problem?

6. Compare and contrast CPM and PERT. Under what conditions would you recommend scheduling by PERT? Justify your answer with reasons.

MBA SEMESTER II

MB0048 –Operation Research- 4 Credits

(Book ID:B1137)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions

1. State the different types of models used in OR. Explain briefly the general methods for solving these OR models?

2. What are the meaning and role of the lower bound and upper bound in the branch and bound method?

3. (a) Give an algorithm to solve an assignment problem.

(b) Show that an assignment problem is a special case of transportation problem?

4. What is a game in game theory? What are the properties of a game? Explain the 'best strategy' on the basis of minimax criterion of optimality.

5. What do you understand by (i) Queue discipline, (ii) Arrival process (iii) Service process?

6. State two major reasons for using simulation. Explain the basic steps of Monte-Carlo simulation. Briefly describe the application in finance & Accounting.

Project Management – MB0049 - November Drive 2010(spring 2011)

Master of Business Administration-MBA Semester 2

Project Management – MB0049 - 4 Credits

(Book ID: B1138)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1

List and explain the traits if a professional manager.

Q.2

Describe in brief the various aspects of programme management?

Q.3

Compare the following:

a. Traditional Vs. Projectised Organization b. Reengineering Vs. E-engineering

Q.4

List out the macro issues in project management and explain each.

Q.5 Describe the various steps in risk management listed below:

a. Risk Identification

b. Risk Analysis

c. Risk Management Planning

d. Risk Review

Q.6

ABC Company implements got a very big project and they decided to allot the same to a new project manager, who joined the company recently. In order to execute the project successfully, what are the various phases in which the project lifecycle should be divided.

Master of Business Administration-MBA Semester 2

Project Management – MB0049 - 4 Credits

(Book ID: B1138)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1

Write a short note on the following:

a. Work Breakdown Structure

b. Estimation Approach

Q.2

List and define in Brief all the tools for Post Implementation Review

Q.3

Define the Basic categories of performance management.

Q.4

Write a short note on the following:

a. Professional Responsibility

b. Business Orientation

c. Personnel Productivity

d. Conflict Management,

Q.5

Comment on the following

a. Importance of DMAIS in project management cycle

b. Knowledge areas of project management

Q.6

What are the various SCMo soft wares available in project management? Explain each in brief.

MB0038 – Management Process and Organization Behavior - November Drive 2010(spring 2011)

Master of Business Administration-MBA Semester 1

MB0038 – Management Process and Organization Behavior - 4 Credits

(Book ID: B1127)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1

Explain controlling and also discuss different types of control [10]

Q.2

Veer Prabhakar is the Vice President of web bazaar, online portal for [10]

shopping of various products. He has team of 100 people at different

levels and departments. He is facing certain challenges.

Challenge 1

To maintain motivation levels of sales associated who are doing good sales

Challenge 2

How to deal with the supply chain associates who are not following up

properly for order delivery. (Currently, they are getting Cell Phone

allowance for consistence follow-up after office hours)

Challenge 3

To deal with the people who keep taking leaves without prior information.

Suggest suitable methods to shape employee behavior.

[10]

Q.3

Write a detailed note on Myers-Briggs type indicator [10]

Q.4

Explain the factors influencing perception [10]

Q.5

Describe the leadership Grid with the help of the diagram [10]

Q.6

Given below are certain observations done by an OD consultant for an organization dealing with manufacturing of tyres. She makes the following observations about two key people in the organization.

1. Mr. Raovikram – He is a very friendly person and encourages his team members by giving them recommendations and appreciation. This helps HR to decide about giving a bonus or promotion to employees.

2. Mr. Ranjan kumar- He is an aggressive person. He frequently loses his temper. Ritu observes that he frequently punishes the non-performers and also gives them warnings regarding suspension etc.Now explain what base of power Mr. Raovikram and Mr. Ranjan Kumar belong to. Explain the type of power they use often.

[10]

Master of Business Administration-MBA Semester 1

MB0038 – Management Process and Organization Behavior - 4 Credits

(Book ID: B1127)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1

Write a detailed note on management theories developed during classical Era. [10]

Q.2

. Write a short note on: [10]

(a) Contemporary work cohort (b) Alexithymia

Q.3

Mr. Khanna wants to improve his conflict management skills. He visits a consultant to help him. He gives the list of situations to the consultant.

The situations are

:

1. When quick, decisive action is vital (e.g., emergencies).

2. On important issues where unpopular actions need implementing (e.g., cost cutting, enforcing unpopular rules, discipline).

3. To merge insights from people with different perspectives.

 

4. When you perceive no chance of satisfying your concerns.

5. When issues are more important to others than to you - to satisfy others and maintain cooperation.

 

6. To gain commitment by incorporating concerns into a consensus.

7. On issues vital to company welfare when you know you are right.

MB0039 - Business Communication - November Drive 2010(spring 2011)

Master of Business Administration – Semester I

MB0039 - Business Communication (4 credits)

Assignment - Set 1

Marks 60

Note: Each Question carries 10 marks each

1. Briefly describe any situation in your own experience where the communication failed because the non-verbal behavior sent a negative message. Which aspect of non-verbal communication contributed to the failure? How would you correct this? (10 marks)

2. What are the biggest barriers that prevent you from listening effectively? Explain how you could overcome these barriers. (10 marks)

3. List and briefly describe the five most important guidelines, in your opinion, to be followed when making oral business presentations. (10 marks).

4. You are a management trainee reporting to the Marketing Manager of an organization. You have been asked to go through business publications and summarize articles related to Branding. Explain the purpose of reading in this case and the type of reading that you will be required to do. (10 marks).

5. In your opinion, what are the five most common mistakes made during business meetings. Justify your answer. (10 marks)

6. Select any article from a business publication and prepare a summary of it in one fourth its size.. Write this in the form of a one page memo, addressed to your professor. Attach the original article with your assignment.(10 marks).

Master of Business Administration – Semester I

MB0039 - Business Communication

(4 credits)

Assignment - Set 2

Marks 60

Note: Each Question carries 10 marks each

1. You are the Marketing Manager of a consumer durables company, manufacturing washing machines. Write a routine adjustment letter to a customer in response to his routine claim letter requesting replacement of a defective product (10 marks)

2. Write a one page press release, highlighting the launch of an innovative new product by your organization. (10 marks).

3. List and briefly explain ten guidelines for writing effective business reports.

(10 marks).

4. You have just completed your MBA from SMU. Write a job application letter in response to an appointment advertisement for a position in your area of specialization, addressed to the HR Manager of the organization. (10 marks).

5. What is a case-based group discussion? What are some of the skills required to participate in a case-based GD? ( 10 marks).

6. Write your resume with a specific career objective, including all the other standard components. (10 marks).

MB0040 – STATISTICS FOR MANAGEMENT- November Drive 2010(spring 2011)

MBA SEMESTER 1

MB0040 – STATISTICS FOR MANAGEMENT- 4 Credits

(Book ID: B1129)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions

1. (a) 'Statistics is the backbone of decision-making'. Comment.

(b) 'Statistics is as good as the user'. Comment.

2. Distinguish between the following with example.

(a) Inclusive and Exclusive limits.

(b) Continuous and discrete data.

(C) Qualitative and Quantitative data

(d) Class limits and class intervals.

3. In a management class of 100 students' three languages are offered as an additional subject viz. Hindi, English and Kannada. There are 28 students taking Hindi, 26 taking Hindi and 16 taking English. There are 12 students taking both Hindi and English, 4 taking Hindi and English and 6 that are taking English and Kannada. In addition, we know that 2 students are taking all the three languages.

i) If a student is chosen randomly, what is the probability that he/she is not taking any of these three languages?

ii) If a student is chosen randomly, what is the probability that he/ she is taking exactly one language?

4. List down various measures of central tendency and explain the difference between them?

5. Define population and sampling unit for selecting a random sample in each of the following cases.

a) Hundred voters from a constituency

b) Twenty stocks of National Stock Exchange

c) Fifty account holders of State Bank of India

d) Twenty employees of Tata motors.

6. What is a confidence interval, and why it is useful? What is a confidence level?

MBA SEMESTER 1

MB0040 – STATISTICS FOR MANAGEMENT- 4 Credits

(Book ID: B1129)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions

1. What are the characteristics of a good measure of central tendency?

(b) What are the uses of averages?

2. Your company has launched a new product .Your company is a reputed company with 50% market share of similar range of products. Your competitors also enter with their new products equivalent to your new product. Based on your earlier experience, you initially estimated that, your market share of the new product would be 50%. You carry out random sampling of 25 customers who have purchased the new product ad realize that only eight of them have actually purchased your product. Plan a hypothesis test to check whether you are likely to have a half of market share.

3. The upper and the lower quartile income of a group of workers are Rs 8 and Rs 3 per day respectively. Calculate the Quartile deviations and its coefficient?

4. The cost of living index number on a certain data was 200. From the base period, the percentage increases in prices were—Rent Rs 60, clothing Rs 250, Fuel and Light Rs 150 and Miscellaneous Rs 120. The weights for

 

different groups were food 60, Rent 16, clothing 12, Fuel and Light 8 and Miscellaneous 4.

5. Education seems to be a difficult field in which to use quality techniques. One possible outcome measures for colleges is the graduation rate (the percentage of the students matriculating who graduate on time). Would you recommend using P or R charts to examine graduation rates at a school? Would this be a good measure of Quality?

6. (a) Why do we use a chi-square test?

(b) Why do we use analysis of variance?

MB0041- Financial & Management Accounting - November Drive 2010(spring 2011)

Nov 2010

MBA- I semester

MB0041- Financial & Management Accounting – 4 Credits

Book ID- ( B1130 )

Assignment Set 1- (60 Marks)

Note: Answer all the questions.

1. Accounting Principles are the rules based on which accounting takes place and these rules are universally accepted. Explain the principles of materiality and principles of full disclosure. Explain why these two principles are contradicting each other. Your answer should be substantiated with relevant examples. (10 Marks)

2. Journalize the below transactions, prepare relevant ledger accounts and finally trial balance. . ( 6+6+3 = 15 Marks)

M/s Ventak Enterprise Pvt Ltd. 01.01.2009

Started business with cash Rs. 2,00,000 Goods Rs. 1,00,000 Furniture Rs. 50,000

01.01.2009

Opened Current Account with Rs. 1,00,000

02.01.2009

Placed an order with Ritik for the supply of goods of the list price of Rs. 1, 00, 00.In this connection, we paid 9% of the list price as an advance by cheque.

03.01.2009

Ritik supplied goods of the list price of Rs. 1, 00,000 less 12% trade discount. Packing and delivery charges Rs. 1,000.

04.01.2009

Purchased goods from Murali of the list price of Rs. 1,00,000 less 12% trade discount and paid him by cheque under a cash discount of 5%

05.01.2009

Received an order from Shyam for supply of goods of the list price of Rs. 1, 00,000 with an advance of 10% of list price.

06.01.2009

Supplied the above goods at 10% trade discount. Packing and delivery charges Rs. 1000.

07.01.2009

Goods costing Rs. 80,000 sold to Mr X at a profit of 20% on sales less 10% trade discount and 2% cash discount

08.01.2009

Goods (cost Rs. 3,000, Sales Price Rs. 4,000) taken away by the proprietor for his personal use.

09.01.2009

Shyam became insolvent and paid 80 paise in a rupee in full and final settlement

10.01.2009

Paid Ritik 80% on account.

11.01.2009

Goods (Cost Rs. 3,000 , Sales Price Rs. 4,000) stolen

12.01.2009

Paid Life Insurance Premium Rs. 1,000.

13.01.2009

Cash embezzled by an employee Rs. 1,000.

MB0045 – Managerial Economics - November Drive (spring 2011)

Masters of Business Administration- MBA Semester 1

MB0045 – Managerial Economics - 4 Credits

(Book ID: B1131)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

1. Explain what is price elasticity of demand and outline the determinants of price elasticity of demand with examples.

2. In the newspapers we read about mergers between companies in the same line of business. What are the economies of scale that can be availed of with mergers.

3. Discuss the features of monopolistic competition and the method of price determination in monopolistic competition.

4. If you were to buy a car, what are the factors that would affect the demand for your purchase.

5. When factors of production are combined to produce a particular level of output, what would be the effect on total product when all factors are kept fixed and only one factor is varied. For example, when the amount of land used for producing a particular crop is kept the same, and the other factors of production like labour, fertilisers, etc is increased.

6. A company wishes to project the production requirements of a particular product in the coming years. How will the company forecast the demand in the coming years, using the trend projection method.

Masters of Business Administration- MBA Semester 2

MB0042 – Managerial Economics - 4 Credits

(Book ID: B1131)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

1. The supply of a product depends on the price of the product. This determines the supply curve. What are the factors other than price that cause shifts in the supply curve.

2. Explain with examples the following types of costs:

a) Fixed costs

b) Variable costs

c) Marginal costs

d) average costs

e) short run costs

3. Indian railways is an example of monopoly in India. Discuss the factors that determine price in the different categories of travel in railways.

4. In the case of consumer durables, we find that when the product is introduced, the prices are high, but over time the prices reduce. What is the pricing policy followed?

5. In the long run, the long run average cost curve is an envelope of the short run cost curves. Discuss the concept behind the same.

6. A company wishes to introduce a new flavour of tea in the market. Discuss how the company can forecast demand for the new flavour of tea.

MB0043-– Human Resource Management - November Drive (spring 2011)

Nov 2010

Master of Business Administration-MBA Semester I

Subject Code – MB0043

Subject Name – Human Resource Management

4 Credits

(Book ID: B0909)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1

What are the functions that HR attempts to fulfill in any organization.[10 Marks]

Q.2

Discuss the cultural dimensions of Indian Work force. [10 Marks]

Q.3

Explain the need for Human Resource Planning system .[10 Marks]

Q.4

Elucidate the classification of wages in the Indian System.[10 Marks]

Q.5

Ms. S. Sharma is the General manager HR of a private educational group. She is planning for the promotion policy for the faculty members. The norms are also ruled by the government policy and criteria. Moreover the options to promote are limited. Suggest Ms Sharma the alternative way to vertical promotion. What are the challenges in implementing that option? [10 Marks]

Q.6

ABC is an organization that wants to revise the HR policies. Before doing that it want to have some details about the following:

 What the emplyees think about the company?

 What do they think ,in the company is going well?

 What practices in the company they think are not doing well?

 Get the feedback on managerial effectiveness.

Suggest the suitable method to collect the employee opinion and explain the method.

[10 Marks] Nov 2010

Master of Business Administration-MBA Semester I

Subject Code – MB0043

Subject Name – Human Resource Management

4 Credits

(Book ID: B0909)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.

1 Discuss the factors affecting recruitment? [10 Marks]

Q.

2 Right Time is a watch manufacturing company. It has hired 20 people recently for the company. They will be involved in manufacturing, assembling of watches. They will be using different machines and tools for this. What type of training is best for them. What may be the advantages and limitations of the training method? [10 Marks]

Q.3

Write a note on 360 degree appraisal method.[10 Marks]

Q.4

Given below is the HR policy glimpse of "ZoomVideo", a multimedia company

1. It offers cash rewards for staff members

2. It promotes the culture of employee referral and encourages people to refer people they know, maybe their friends, ex. colleagues, batch mates and relatives.

3. It recognizes good performances and gives good titles and trphies to the people who perform well and also felicitates them in the Annual Day of the company.

Identify what all aspects does it take care of, based on different levels of Maslow's Need Hierarchy ?

[10 Marks]

Q.5

Describe the emerging employee empowerment practices. [10 Marks]

Q.6

Write a note on directive, permissive and participative type of leadership. [10 Marks]

BBA- Sem 1-November-2010- Winter Drive-Assignment

Bachelor of Business Administration-BBA Semester 1

BB0001 – Marketing - 2 Credits

(Book ID: B0078)

Assignment Set- 1 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Give an example of a product category in the Indian market which is currently in the growth stage of the product life cycle, explaining why. What are some of the strategies being used by Indian marketers? [10 Marks].

Q.2 Explain why it is more beneficial for manufacturers to go through distribution channels, rather than selling directly to the consumer. [10 Marks]

Q.3 Describe the main differences between advertising and sales promotion. What are their relative advantages and disadvantages? [10 Marks]

Bachelor of Business Administration-BBA Semester 1

BB0001 – Marketing - 2 Credits

(Book ID: B0078)

Assignment Set- 2 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 "Marketing is not just a function of business, it is the function of business." Discuss. [10 Marks]

Q.2 Name a major force in the current Indian political, economic, social and technological environment and explain how each of these would affect marketing strategy. [10 Marks]

Q.3 Explain how the buying process for a product like soap would be different from the buying process for a luxury or durable item such as a car. [10 Marks] Nov 2010

 

Nov 2010

 Bachelor of Business Administration Semester 1

BB0002– Organization and Behaviour - 2 Credits

(Book ID: B0077)

Assignment Set- 1 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Discuss the models of organization behavior. [10]

Q.2 Explain the types of organization. [10]

Q.3 Jwala Refinery and FastFuel refinery are located in Gujarat. Mr Ram, a research scholer visits Gujarat to make a study of two refineries and the leadership patterns. His observations are as following:

a. in Jwala refinery most of the decisions are taken by the leader without consulting the group members. They permit very little freedom of action and the group members are dependent on their leader to establish goals and plan activities.

b. In the Fastfuel Refinery the authority and responsibility are delegated to group members. Two way communication is used by the leader. When the leader makes decisions he considers the attitudes and feelings of group members.

Help Mr Ram to identify leadership styles and explain the characteristics of the two leadership styles identified at Jwala refinery and FastFuel refinery. [10] Nov 2010

Bachelor of Business Administration -BBA Semester 1

BB0002 – Organization and Behaviour - 2 Credits

(Book ID: B0077)

Assignment Set- 2 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Discuss self concept and self image. [10]

Q.2 Explain the participant's intentions. [10]

Q.3 Given below are the patterns of three individuals, explaining how they interact socially.

Mr Rajeev- He is protective and controlling

Mr Roy-He is rational ,calculating and unemotional.

Mr. Shankar- He is spontaneous and dependent.

Classify their ego states and explain each ego state in detail. [10]

 

Nov 2010

 Bachelor of Business Administration- Semester 1

BB0003 – Organization Competition and Environment- 2 Credits

(Book ID: B0088)

Assignment Set- 1 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Discuss the objectives of organization in detail. [10]

Q.2 Explain economic role of government. [10]

Q.3 Write a short note on European monetary system. [10]

Bachelor of Business Administration-Ro-BBA-Ro Semester 1

BB0003 – Organization Competition and Environment- 2 Credits

(Book ID: B0088)

Assignment Set- 2 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Explain elasticity of demand. [10]

Q.2 Write a note on marketing environment. [10]

Q.3 Explain the common agricultural policy .[10]

 

Nov 2010

 Bachelor of Business Administration-BBA Semester 1

BB0004 – Communication Skills in English- 2 Credits

(Book ID: B0010)

Assignment Set- 1 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Write a two page essay on "India of my dreams" Pay close attention to sentence and paragraph construction. [10 Marks].

Q.2 Explain five barriers to communication and briefly suggest how to overcome each of these barriers. [10 Marks]

Q.3 Explain the difference in purpose and writing style/format between memos, circulars and notices, and reports. [10 Marks]

Bachelor of Business Administration-BBA Semester 1

BB0004 – Communication Skills in English- 2 Credits

(Book ID: B0010)

Assignment Set- 2 (30 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 Briefly explain the purpose of reading and the type of reading that would be required for each of the following activities.

a) Reading a news item

b) Reading a case study to prepare a case analysis

c) Reading an article in a business publication

d) Reading a chapter of a Management textbook before a class session

e) Reading fiction

 

[10 Marks]

Q.2 Explain the difference between "active" or focused listening and "passive" or casual listening. Describe two specific situations from your own experience (for each Nov 2010 of active and casual listening) where you felt that either type of listening was more appropriate. [10 Marks]

Q.3 What is the difference between writing general or personal letters and writing business letters? According to you, what are the five most important principles of business letter writing [10 Marks]

 

Nov 2010

 Bachelor of Business Administration-BBA Semester I

BB0005 – Computer Fundamentals – 4 Credits

(Book ID: B0425 & B0426)

Assignment Set- 1 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 When you create a word document,

a. What are the steps you follow to create a new word document?

b. Write the steps to insert an image which is stored in 'my computer E: / drive'

c. Write the steps to insert header and footer to the document

d. Write the steps to insert 3 columns in a table.

[10 Marks]

Q.2 Create your marriage invitation letter and mail it to 10 of your friends with different addresses. Write the steps involved in performing the above task. Also attach two letters for the sample. [10 Marks]

Q.3 What are macros? How do you create a macro? [10 Marks]

Q.4 What is a spread sheet? What are the features of Excel? [10 Marks]

Q.5 a. Explain the different addressing methods with an example each. [5 Marks]

b. Explain the different categories of functions used in Excel.

[5 Marks]

Q.6 What is a chart? Draw a 3-D bar chart choosing values for your own example and explain the different elements of the 3-D chart. [10 Marks] Nov 2010

Bachelor of Business Administration-BBA Semester I

BB0005 – Computer Fundamentals – 4 Credits

(Book ID: B0425 & B0426)

Assignment Set- 2 (60 Marks)

Note: Each question carries 10 Marks. Answer all the questions.

Q.1 What is the difference between LAN, WAN and MAN? Explain each of them by taking a case. [10 Marks]

Q.2 Convert the following:

a. 142(10) =? (2)

b. 840(10) =? (16)

c. 745.3241(10) =? (8)

d. A73.B (16) =? (8) [10 Marks]

Q.3

a. Copy the same diagram in your assignment paper and fill the question marks in the above figure by identifying the different components of a PC. [3 Marks]

b. In order to get our work done from the computers the basic requirement involves Nov 2010

Nov 2010

 Bachelor of Business Administration-BBA Semester 1

BB0006 – Financial Accounting an Introduction - 4 Credits

(Book ID: B0429)

Assignment Set- 1 (60 Marks)

Note: Answer all the questions.

Q.1a Why should a manager know accounting ? [5 Marks]

1b. Do you think the money measurement assumption is realistic? [5 Marks]

Q.2 On March 1,20XX Rina Motwala established a law firm and concluded the following transactions in the first month.

a. Motwala deposited Rs.35000 from her savings in the firm's bank account.

b. Bought office furniture on credit Rs.25000

c. Billed client for services Rs.19000

d. Bought office supplies for cash Rs.3500

e. Paid office rent Rs.1800

f. Provided services for cash Rs.9000

g. Paid electricity expenses Rs.900 and telephone expenses Rs.400

h. Collected payment from clients Rs.10100 (refer transaction ( c )

i. Withdrew cash for personal use Rs.7000

Analyze the effect of the transactions on the accounting equation [10 Marks]

Q.3 Explain the steps involved in accounting cycle. Create 5 transactions of a trading/ manufacturing firm and show the steps involved. Your answer should cover the entire accounting cycle [15 Marks]

Q.4 Differentiate between errors of omission and errors of commission [5 Marks]

Q.5 Write short notes on (a) Due Date (b) Endorsement of the bill [10 Marks]

Q.6 Explain depreciation accounting as dealt in AS-6 revised [10 Marks] Nov 2010

Bachelor of Business Administration-BBA Semester 1

BB0006 – Financial Accounting an Introduction -4 Credits

(Book ID: B0429)

Assignment Set- 2 (60 Marks)

Note: Answer all the questions.

Q.1 The following are the transactions of M/s.Karthik Enterprise for the month of Jan2009 01.01.2009

Started business with cash Rs. 2,00,000 Goods Rs. 1,00,000 Furniture Rs. 50,000

01.01.2009

Opened Current Account with Rs. 1,00,000

02.01.2009

Placed an order with Ritik Roshan for the supply of goods of the list price of Rs. 1, 00, 00.In this connection, we paid 9% of the list price as an advance by cheque.

03.01.2009

Ritik Roshan supplied goods of the list price of Rs. 1, 00,000 less 12% trade discount. Packing and delivery charges Rs. 1,000.

04.01.2009

Purchased goods from Murali of the list price of Rs. 1,00,000 less 12% trade discount and paid him by cheque under a cash discount of 5%

05.01.2009

Received an order from Shyam for supply of goods of the list price of Rs. 1, 00,000 with an advance of 10% of list price.

06.01.2009

Supplied the above goods at 10% trade discount. Packing and delivery charges Rs. 1000.

07.01.2009

Goods costing Rs. 80,000 sold to Mr X at a profit of 20% on sales less 10% trade discount and 2% cash discount

08.01.2009

Goods (cost Rs. 3,000, Sales Price Rs. 4,000) taken away by the proprietor for his personal use.

09.01.2009

Shyam became insolvent and paid 80 paise in a rupee in full and final settlement

10.01.2009

Paid Ritik 80% on account.

11.01.2009

Goods (Cost Rs. 3,000 , Sales Price Rs. 4,000) stolen

12.01.2009

Paid Life Insurance Premium Rs. 1,000.

13.01.2009

Cash embezzled by an employee Rs. 1,000.

 

three major stages. Explain those three stages with a neat diagram. [5 Marks]

c. Compare PROM, EPROM and EEPROM [2 Marks]

Q.4 If you want to install your PC with Windows NT/XP, explain what you will do step wise to complete your process of installation to activation of windows. [10 Marks]

Q.5 Explain what action you will do to perform the following:

a. To remove the recent documents

b. To change your background

c. Customize the toolbars

d. To delete a file permanently from the system [10 Marks]

Q.6 Explain in your own words how you would connect your computer to the internet.

[10 Marks] Nov 2010

 

B.Sc. HCM - Spring / February 2011 Session

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0001- Introduction to Hospitality - 2 credits

Assignment - 1 (30 marks)

 

1)       Draw an organizational chart of a small hotel. (3 Marks)

2)       Explain the role of tour operators in the functioning of the travel and tourism industry? (5 Marks)

3)       Explain the characteristics of the following hotels: (6 Marks)

a)       Downtown

b)       Heritage

c)       Time share

4)       Explain the features of the following Hotel rooms: (4 Marks)

a)       Quad Room

b)       Studio Room

c)       Cabana

d)       Lanai

5)       Draw a chart of various components that form the travel & tourism industry. (6 marks)

6)       Name any six international cruise ship industry. (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0001- Introduction to Hospitality - 2 credits

Assignment - 2 (30 marks)

 

1)      Briefly explain the role of sales and marketing department in a hotel (5 Marks)

2)      Explain the following:                   (3 marks)

a)       Industrial Catering

b)       Outdoor Catering

3)      Explain the following:                   (3 marks)

a)       Discrimination

b)       Sexual Harassment

4)      Explain any four segmentations of food service area? (4 Marks)

5)      What is Travel and Tourism industry? (3 marks)

6)      Explain the various techniques adopted by sales and marketing department to promote the hotel products? (6 Marks)

7)      Explain the role of ethics in the hospitality industry? (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0002 - Indian Constitution - 2 credits

Assignment - 1 (30 marks)

1)       Explain the importance of constitution for a state? (5 Marks)

2)       On what basis governments can be classified? (3 Marks)

3)       Briefly describe the special rights for women? (6 Marks)

4)       What are the important functions of the parliament? (4 Marks)

5)       Write a note on our Indian annual Budget? (5 Marks)

6)       Explain the special rights for different minority religions in India? (7 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0002 - Indian Constitution - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the basic features of the union council of ministers? (5 marks)

2) What are the power and functions of chief minister? (5 Marks)

3) What are the three important jurisdiction of the Supreme Court? (3 Marks)

4) Explain the following     (5 Marks)

        a) Judicial review

        b) Writs

5) Name at least six ruling chief ministers name of different states (6 Marks)

6) "The prime Minister of India of India occupies a pivotal place in the government system of our country". Justify this statement. (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0003 - Business English - 2 credits

Assignment - 1 (30 marks)

 

Answer the following questions:

 

1.     A regular customer of Hotel Hill Way has given his clothes for laundry.  He was told that he would get them by 12.30 p.m.  But he has not.  He has to attend a party at 8.00 p.m. So, he needs his black suit by 6.00 in the evening.  Write a dialogue between the receptionist and the customer in this situation in about 150 words, taking about ten turns.           [10 marks]                                                                                                           

 2. Rewrite the following sentences as directed.                                                      [5 marks]

       i.            You will miss the bus unless you hurry up (Use 'if…not')

      ii.            Can anyone count the stars in the sky?  (Change into passive voice)

     iii.            A passer-by said, "Can you tell me the way to the station?" (Change into indirect speech)

    iv.            I got very wet in the rain.  I had an umbrella (Combine into one sentence using        'though')

     v.            The day went on.  The weather got worse.  (Combine into one sentence using 'as')

 

2.        Read the following passage and answer the questions that follow:                            

In the culture of its origin, the Aztec, chocolate was referred to as the food of the gods.  Thus, it is not surprising in modern civilization that dark chocolate is good for the heart.  This discovery has two different, even contradictory, aspects to it.  In the modern West, chocolate has become an integral part of dating and courtship etiquette.  Chocolate has become part of dining habits; a box of mints or petit four after dinner is de regeur for fine dining.  But now, if the latest medical research is to be accepted, chocolate is acquiring functions which go far beyond the lover's gesture and the gastronome's delight.

A study published by the American Heart Association states that dark chocolate can actually lower blood pressure.  This action is a function of compounds, called flavonoids, found in chocolates.  Chocolates thus serve not only to win heart but they are good for heart in general.  No wonder the Aztecs, in their wisdom, held that chocolates were something that could be offered to the gods.  From sheer delight, chocolate is poised to become a medicine.  This will bring a smile to the faces of chocolate manufacturers and chocolate lovers.  This joy should not take away from what actually the medical research is saying.  Not all kinds of chocolates are good for the heart, but only dark chocolate is.   This point is not without importance.

Most of the common brands of chocolates that are readily consumed off the shelves are not of the dark variety.  They are what is known in the trade as "milk chocolate", which means that the cocoa content in those chocolates is low.  In India, milk chocolates mixed with other ingredients like nuts and fruits are so popular that dark chocolates are difficult to find.  Dark chocolates, like most good things of life, are an acquired taste.  Not many take to the pleasantly bitter taste of the dark brown chocolate.  Most prefer the sweetened form.  The Aztecs would have turned up their noses at such a concoction.  They drank their chocolate, and they drank it in its dark, unsweetened form.

Despite modern man's fascination with it, chocolate retains some of its ancient mysteries.  This is invoked in the name given to the latest discovery of the house of Valrhon.  The name is the Sanskrit word 'manjari' meaning bouquet.  It is made from 100 percent criollo beans, from a single plantation in the Indian Ocean, the location of which is a house secret.          

         

A.        Answer the following:                                                                                       [5 marks]

i)         What has chocolate become an integral part of in the modern west?

ii)        How has chocolate become a part of dining habits?

iii)       How does chocolate lower blood pressure

iv)      From where has the new variety of chocolate introduced by the house of Valrhon got its name?                        

v)       How did the Aztecs consume chocolate? 

                                   

B.       Say whether the following are True or False                                                                         [5 marks]

i)         All types of chocolates are good for the heart. 

ii)        To like dark chocolates, you have to acquire the taste.

iii)       Cocoa content is very high in milk chocolates

iv)      The chocolates of highest consumption in India is milk chocolate

v)       Aztecs believed that chocolates could be offered to gods.

 

C.       Find appropriate word which mean the same as described below:                     [5 marks]

i)                     Holding or consisting of an opposite view

ii)                    Without hesitation or without much difficulty

iii)                   To gain for oneself

iv)                  A mixture of many things put together

v)                   Anything that is kept secret or remains unexplained or unknown

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0003 - Business English - 2 credits

Assignment - 2 (30 marks)

 

Answer the following questions:

 

1.  You have noticed many stray animals on the road closer to the Hotel where you are the Manager, HR. Write a letter to the concerned authority in the municipality about the nuisance created by the stray animals and request remedy.                                 [5 marks]

2.  You are invited to 'Gourmet 2009', the National Food Festival organized by the SMU.  Write

      a letter of acceptance.                                                                                             [5 marks]

3.        You need some utensils for the kitchen of Hell's Kitchen where you are the Purchase Head.  Write a letter to your supplier to send the required items within one month.  Create the data that you require and write a request order letter to the supplier.             [10 marks]                                                                                               

4.        There is a vacancy for the post of Administrative executive in Hotel Hill Way, Amritsar, Punjab. The candidate needs to be a commerce graduate, who can handle correspondence independently.  The ideal candidate should be computer literate, should have a good command over spoken and written English. Write an application to the post.

                                                                                                                                                      [10 marks]

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0004 - Hospitality French - 2 credits

Assignment - 1 (30 marks)

 

1. Write a short note on the letters of the French alphabet and the importance of the 3 main accents with 1 example for each accent. (10 Marks)        

                                                                  

 

2. Give the French for the following: (1 x 7 Marks)

a.        Spring 

b.        The father-in-law

c.        The post office  

d.        An overcoat 

e.        The fingers

f.         window  

g.        A mountain

 

3. Answer the following:

 

i. Give the names of at least 2 countries which are not feminine though they end with the            

        letter 'e' (2 Marks)

 

ii. How is 1.00 a.m. written in French? (1 Mark)

 

iii.  Write 2 sentences using the correct form of 'être', one using 1st person singular and other using  1st person plural.  (2 marks)

 

iv. Write 2 sentences using the correct form of 'avoir', one using 2nd person singular and the other using 2nd person plural. (2 marks)

 

v. Write 2 sentences using the correct form of 'acheter', one using 3rd person singular and the other using 3rd person plural (2 marks)

 

vi. Write 2 sentences using the correct form of 'appeler', one using 1st person singular and the other using 2nd person plural (2 marks).

 

 vii. Write 2 sentences using the correct form of 'manger', one using 2nd person plural and                        the other using 3rd person plural. (2 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0004 - Hospitality French - 2 credits

Assignment - 2 (30 marks)

                  

1.   Write at least 5 sentences about yourself in French. (5)

 

2.    Give the equivalents of the following in French: (5)

 

a. O.K.

b. Nothing

c. See you soon

d. Of course

e. Please

 

3. a. Translate the following into English: (5)

        Bonsoir, Madame.  Nous sommes Monsieur et Madame Leblanc.  Nous avons rêservê

        une chambre pour deux personnes.

        Bonsoir, Madame, Bonsoir Monsieur.  Un instant, je regarde Madame Leblanc.

 

     b. Translate the following into English: (5)

         Je vous que l'hôtel est complet.  Vous n'avez vraiment plus de chambre ?  C'est

         impossible.

         Plus aucune, Monsieur.  Je suis dêsolê.

 

     c.  Translate into French: (1)

          All taxes included

 

4.   Write the following passage in the proper sequence: (6)

 

·          Avec les petits dêjeuners ?

·          500 euros la nuit. Monsieur

·          Oui, Monsieur. Prix net, service et taxes compris

·          Non, Monsieur, sans petit le petit dêjeuner

·          C'est une chambre à combien ?

·          Toutes taxes compris

 

5.  Write the following sentences in passé composê: (3)

          i.            Ils ont des enfants.

         ii.            Elle êcoute la radio.

        iii.            Nous sortons de la classe.

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0005 - Front Office Operations – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the components of Front Office Department? (5 Marks)

2)       Draw the format of Crew Wakeup Call List and Lobby Control Sheet (4 Marks)

3)       Explain the following (4 Marks)

a)       GDS

b)       Inter-sell Agencies

4)       Draw the format of Density Chart and explain its features (5 Marks)

5)       Draw the layout of Reservation Department and name each sections of the same

                                                                                                                  (6 Marks)

6)       Name six types of Credit Cards (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0005 - Front Office Operations – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1)     What are the main advantages of Call Accounting System? (5 Marks)

2)     What is Law of Contract and Value Added Tax? (4 marks)

3)     Draw the format of 'No-show Report' and 'Cancellation Report' (3 Marks)

4)     What are the legal rights of the hotelier (6 Marks)

5)     As a Front office Manager, what procedure will you follow, when a guest is found dead in the room? (6 Marks)

6)     Name the forms and formats maintained at front desk (6 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0007 - Accommodation Operations – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the following: (3 Marks)

a)       Job Description

b)       Job Specification

2)       Draw the format of Work Order Report (2 Marks)

3)       What are the different types of Vacuum cleaners? (5 Marks)

4)       Name any four Neglected areas in the guest rooms (4 Marks)

5)       Explain the selection criteria for the room line? (4 marks)

6)       Name the different types of carpets used in the hotels (6 Marks)

7)       Draw the layout of Housekeeping control desk (6 marks)


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - First Semester

HM0007 - Accommodation Operations – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1)          How will you establish a par stock level for room linen in the linen room? (6 Marks)

2)            What are the prevention and control measures for pests? (5 Marks)

3)            Explain the alternative schedule techniques? (5 Marks)

4)            What is cross training? (2 Marks)

5)            How will you develop a staffing guide for House Men? Explain with an example

        (7 Marks)

6)            How will you classify the fibers? (5 Marks)

 

 

 

 

 

 


Practical Guidelines – I Semester

All the practical related details pertaining to Front Office Operations – I (Practical) [HM0006] and Accommodation Operations – I (Practical) [HM0008] are furnished in the Practical Manual/SLM of the concerned subjects.

 

!!!

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0009 - Food Production and Bakery – I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Explain the following (5 Marks)

a)       Bisque

b)       Caviar

c)       Fettuccine

d)       Baghar

e)       Zest

2)       What are the types of sugar? (5 Marks)

3)       Explain the following (3 Marks)

a)       Hors d'oeuvre

b)       Potage

4)       Draw the organizational structure of a Kitchen department (5 Marks)

5)       Name six continental egg dishes (6 Marks)

6)       Write a note on shortening (6 Marks)

7)       Explain the following (5 Marks)

f)        Bisque

g)       Caviar

h)       Fettuccine

i)         Baghar

j)         Zest

8)       What are the types of sugar? (5 Marks)

9)       Explain the following (3 Marks)

c)       Hors d'oeuvre

d)       Potage

10)    Draw the organizational structure of a Kitchen department (5 Marks)

11)    Name six continental egg dishes (6 Marks)

12)    Write a note on shortening (6 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0009 - Food Production and Bakery – I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the following

        a) Cream horn

        b) Patisserie

        c) Bulk boiler

        d) Rolling pin

        e) Tweezers

2) Explain the uses of fats and oils? (5 Marks)

3) Explain the following (3 Marks)

        a) Lard

        b) Suet

4) What are the basic mother sauces? (5 Marks)

5) Name at least six béchamel based soups (6 Marks)

6) Name any six hard cheeses (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0011- Food and Beverage Service - I (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       What are the various types of trolleys used in F&B outlets? (5 Marks)

2)       Explain the principles of Menu Planning?(5 Marks)

3)       Draw the flow chart of vinification process? (5 Marks)

4)       Explain the following (3 Marks)

a)       Damask

b)       Potage

5)       Name six  international sparkling wines (6 Marks)

6)       Draw neatly the layout of 50 pax multi-cuisine restaurant (6 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0011- Food and Beverage Service - I (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1) Explain the following wine Terminologies (5 Marks)

a) Bodega

                b) Chaise

                c) Depot

                d) DOM

                e) Sekt

2) Name any 10 equipments required in a still room (5 marks)

3) On what basis cigars are classified (5 Marks)

4) Explain the following (3 Marks)

                a) Hock Mock

                b) Latakia

5) Name any six white grapes, which are used in the wine making? (6 Marks)

6) Write a note on Indian Cigars (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0013 - Hospitality and Hotel Accounting - 4 credits

Assignment - 1 (60 marks)

 

1.   State which account should be debited and which account should be credited according to traditional approach. (10 marks)

1.        Ramanujam commenced business with  cash Rs.1,00,000

2.        Purchased goods from Kashinath on credit Rs.10,000

3.        Sold goods for cash Rs.4,000

4.        Cash purchases Rs.1,000

5.        Sold machinery to Gajanan on credit Rs.4,000

6.        Withdrew cash from business for personal use Rs.300

7.        Paid rent Rs.1,500

8.        Cash paid into bank Rs.9,800

9.        Received loan from Rajaram Rs.5,000.

10.     Received commission Rs.400

 

2.     Journalize the following transactions (10 marks)

                    1.     2009 Jan 1 Mr. Sudhakar commenced business with cash Rs.4,00,000.

                    2.     Jan 2   Purchased goods on credit from Mr. Jeevan Rs.45,000.

                    3.     Jan 5   Paid into bank Rs.15,000.

                    4.     Jan 8   Bought goods for cash Rs.4,000.

                    5.     Jan 8   Sold furniture for cash Rs.6,000.

                    6.     Jan 9   Sold goods to Mr. Kiran on credit Rs.4,500.

                    7.     Jan 15  Bought goods from Rajesh on credit Rs.5,000.

                    8.     Jan 16  Bought furniture from Rakesh for Rs.3,000.

                    9.     Jan 25  Paid postage Rs.50.

                 10.     Jan 26   Withdrew cash from office for personal use Rs.200.

3.               Akshaykumar, owner of a hotel entered into the following transactions with Monishkumar on the following dates. Prepare ledger account of Monishkumar and the balance the same.                                                                                                                   (10 marks)

2009

Jan 2 Opening debt of Monishkumar to Akshaykumar Rs.1,500

Jan  4 Sold goods to Monishkumar  Rs.1,090

Jan  9  Monishkumar returned goods Rs.90

Jan 18 Sold goods to Monishkumar for cash and received Rs.1,000

Jan 22 Monishkumar became insolvent and Rama realized from his asset Rs.1,400

4.  Following is a Trial balance as on 31st March 2009, prepared by an incompetent accountant. You are required to re-write trial balance in its correct form. (10 marks)

 

Trial Balance

Sl.No

Particular

J.F

Debit

Credit

1

2

3

4

5

6

7

8

9

10

11

Capital

Wages

Purchases

Sale

Discount received

Salaries

Opening stock

Furniture and fixture

Cash

Machinery

Suspense A/c

 

-

2,600

12,300

 

 

2,400

 

 

 

23,600

32,800

40,000

 

 

17,200

100

 

100

14,300

2,000

 

Total

 

73,700

73,700

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.             What are the accounting principles? Briefly explain the important accounting concepts.                                                                                                     (10 marks)

6.             What are the importances of computer application in hospitality accounting?                                                                                                                                                                       (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0013- Hospitality and Hotel Accounting - 4 credits

Assignment - 2 (60 marks)

 

1.  Enter the following transactions of Happy Ice cream Parlor in Sales book, Sales returns book, Purchases book and Purchases returns book.                           (10 marks)

 

2008

July          5.             Sold on credit to Saraswati

                                10 units of Butter Scotch @ Rs.30 each

5 units of Vanilla @ Rs 20 each

                8.             Purchased on credit from Joy ice-cream

                                25 units of Dilkush @Rs.50 

                                10 units of   strawberry @ Rs.30

                10.    Purchased for cash from Mohan and co

                                10 units of chocolate ice-cream at Rs.40

                15.   Sold to Lalkrishna Bros. on credit

                                10 units of Dilkush @ Rs. 50

                                5 units of strawberry at Rs.25

18.  Returned to Joy ice-cream 5 units of Dilkush being spoiled.

26.  Lalkrishna Bros returned 1 unit of Dilkush as the same was spoiled.

 

2.  Enter the following transaction of a merchant in a three column cash book. (10 marks)

2009        Jan.     1      Commenced business with Rs.20,000

                            2      Paid into bank Rs.7,000

                            7.     Purchased goods by cheque Rs.3,000

                            10.   Paid rent Rs.400

                            11.   Purchased furniture by cheque Rs.3,000

                            16.   Gave to Gopal a cheque of  Rs.970 and allowed discount Rs.30

                            17.   Received from Narayana a cheque of Rs.1,500

                            25    Paid wages Rs.100

                            28    Drew for office use Rs.400

                            30    Withdraw for personal use by cheque Rs.150

3.             The following is the trial balance as on 31-12-2008 extracted from the books of  Sugama  Hotels. Prepare final accounts.                                                               (20 marks)

Opening stock

   15,500

Capital

   60,000

Land and Building

   35,000

Loan taken @ 9%

   30,000

Kitchen equipment

   50,000

Sundry creditors

     9,600

Salaries to the staff

11,000

Purchases returns

     2,100

General expenses

     2,500

Restaurant Sales

2,07,300

Cash at bank

6,400

 

 

Restaurant furniture

5,000

 

 

Rent for the premises

     3,000

Discount

     1,200

Postage and telegrams

     1,400

 

 

Stationery

     1,300

 

 

Wages

   26,000

 

 

Freight on purchases

     2,800

 

 

Carriage on Sales

     4,000

 

 

Repairs to restaurant

   furniture

     4,500

 

 

Dues from customer

   30,000

 

 

Bad debts

        600

 

 

Cash in hand

        100

 

 

Sales returns

     5,100

 

 

Purchases

1,06,000

 

 

 

 

3,10,200

 

 

3,10,200

 

The following further information is given:

1.        Wages for December 2008amounting Rs. 2,100 have not yet been paid

2.        Included in general expenses is insurance premium Rs.600 paid for the year ending 31st December, 2008

3.        Provision for doubtful debts @ 5% on debtors is necessary

4.        The loan was taken on 1st July 2008.  Interest has not paid yet.

5.        Value of stock on hand on 31st December 2008 was Rs. 14,900

 

4.     From the following details, prepare the visitors tabular ledger       (10 marks)

 

1.        Date 30-09

2.        Room No. 101

3.        Tariff

Room          Rs. 1200/-

Tea              Rs. 20/-

Coffee         Rs. 20/-

Lunch         Rs. 100/-

Breakfast   Rs. 75/-

Dinner        Rs. 150/-

4.        Check out time 12 noon

5.        Change service taxed at 10% on noon, food and alcoholic beverage on & sales tax on alcoholic beverages at 10% (excluding service charges) and 5% luxury tax

6.        Name of the guest Mr. Ramesh

7.        Opening debit balance Rs. 3000/-

8.        Details of charges to guest:-

        -- 6-30 am tea was served to all rooms and Room No. 101 had a guest  

-- 7-30 A.m Mr. Ramesh pointed out that the tea had gone cold L& demanded that  he  should not be   billed.  His claim was honoured .

-- 8.30 A.M Break fast was served to all rooms  Rom No. 101 had 3 guests

-- 9.00 A.M the following cheques were to be entered for Room No. 101:- Laundry Rs. 20/- and Newspaper Rs. 5/-

-- 1 P.M Lunch was served to all rooms.

-- 2 P.M two movie tickets for Rs. 150/- were purchased for Room No. 101

-- 6.30 P.m tea was served to all room Room No. 101 had 3 guests:-

-- 9 p.m dinner was served to all rooms.

 

5.             Write about the actual job done by a night auditor for one shift period – in detail, step by step process.                                                                                   (10 marks)


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0014 - Food Safety and Nutrition - 4 credits

Assignment - 1 (60 marks)

 

1) What are the stages involves in the implementation of HACCP? (6 Marks)

2) Explain the digestion process in the stomach? (8 Marks)

3) Write a note on RDA? (3 Marks)

4) How will you classify carbohydrates? (6 Marks)

5) Explain the classification of proteins? (6 Marks)

6) Write a note on energy yielding Foods? (6 Marks)

7)  Explain the following (5 Marks)

        a) Asepsis

        b) Sterilization

8) How will you preserve food items by the application of Low Temperatures? (10 Marks)

9) Explain the role of Calories in Dietary allowance? (10 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Second Semester

HM0014 - Food Safety and Nutrition - 4 credits

Assignment - 2 (60 marks)

 

1) How will you preserve food by the help of Drying? (6 Marks)

2) What is Adulteration? Name any 10 common adulterants used in the food items? (6 Marks)

3) Write a note on High fiber diet? (6 Marks)

4) Explain the factors that Influencing Food Intake and Food Habits? (12 Marks)

5) Write a note on protective clothing? (6 Marks)

6) Explain the following (4 Marks)

        a) Clean-as-you-go system

        b) clean-in-place system

7) write the cleaning procedure for (10 Marks)

        a) Hoods

        b) Ranges

8) How will you detect the adulterants in the following food items? (10 Marks)

        a) Tea

        b) Ghee

        c) Dal

        d) Tamarind

 

 


Practical Guidelines – II Semester

All the practical related details pertaining to Food Production and Bakery – I (Practical) [HM0010] and Food and Beverage Service – I (Practical) [HM0012] are furnished in the Practical Manual/SLM of the concerned subjects.

!!!

 


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0015 - Front Office Operations – II (Theory) - 2 credits

Assignment - 1 (30 marks)

 

1)       Neatly draw the format of Density Chart (5 Marks)

2)       Explain the following terms (3 Marks)

a)       Zeroing out

b)       ECO

3)       Explain various records that are used during the registration process of the guest? (10 Marks)

4)       How will you take a room reservation on telephone? (6 Marks)

5)       Draw at least three formats, which are used by the reservation department? (6 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0015 - Front Office Operations – II (Theory) - 2 credits

Assignment - 2 (30 marks)

 

1)       Neatly draw the format of Express Check-out slip (5 Marks)

2)       Name the documents which are generated during Guest Accounting (5 Marks)

3)       Explain  the following (8 Marks)

a)       Potential Average Single room

b)       Rate Spread

c)       Multiple Occupancy Percentage

d)       Yield

4)       Explain any six ethical issues involved in the front office department (6 Marks)

5)       Explain the role of Fidelio in Guest Accounting System? (6 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0017 - Accommodation Operations – II (Theory) - 2 credits

Assignment – 1 (30 marks)

 

1)       What is OSHA and its legal aspects? (5 Marks)

2)       What are the principles of design? (5 Marks)

3)       Write a note on construction of bed? (5 marks)

4)       Neatly draw the diagram of color wheel and explain the color schemes? (5 Marks)

5)       How can you prevent a theft in the hotel? Explain with an example? (5 marks)

6)       Neatly draw the layout of any two types of suite room (5 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0017 - Accommodation Operations – II (Theory) - 2 credits

Assignment – 2 (30 marks)

 

1) Explain the points that should be considered while selecting a floor covering? (5 Marks)

2) What are the different styles of flower arrangements?  (5 Marks)

3) How will you plan the work of the house keeping department? (5 Marks)

4) Explain the following (3 Marks)

                a) Capital Budget

                b) Operating Budget

5) How will calculate a productivity standard for General workers in the housekeeping department? (6 Marks)

6) Name any six Japanese flowers, which are used in the Japanese flower arrangements

(6 Marks)

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0019 - Principles of Management - 2 credits

Assignment – 1 (30 marks)

 

1)       Explain the Maslow's hierarchy of needs? (5 Marks)

2)       Explain the steps involved in planning? (7 marks)

3)       What are the types of Organization charts? (3 Marks)

4)       What is delegation? (3 marks)

5)       Differentiate centralization and decentralization? (6 Marks)

6)       Write a note on Management process? (6 Marks)

 


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0019 - Principles of Management - 2 credits

Assignment – 2 (30 marks)

 

1) Explain different sources of recruitment? (5 Marks)

2) What are the methods of training? (3 Marks)

3) What are the principles of Directions? (5 Marks)

4) Write a note on Leadership? (5 Marks)

5) Explain the role of elements in the communication process? (7 Marks)

6) Briefly explain the strategic control? (5 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0020 - Computer Applications - 2 credits

Assignment – 1 (30 marks)

 

Answer the following questions:

 

1. Briefly explain the uses of 'Window Accessories'.                                                  (10 marks)

2. Write a short note on the following:                                                                        (10 marks)

a) Windows XP

b) Booting

3. What is Clip Gallery? How to insert a picture from the Clip Gallery?                      (05 marks)

4. How to create a new document in 'word'?  What are the different methods to create a new document?                                                                                                                   (05 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0020 - Computer Applications - 2 credits

Assignment – 2 (30 marks)

 

Answer the following questions:

 

1. Write a short note on 'slide layouts'                                                                      (05 marks)

2. Discuss the different views of PowerPoint presentation.                                              (05 marks)

3. Write a brief note on the following functions of MS-Excel                 :                                           (10 marks)

          a) Upper ()

          b) Average ()

          c) Max ()

          d) Min ()

          e) Counta ()

4. What are the different types of logical functions? Explain.                                      (05 marks)

5. Write a short note on 'worksheets' & 'workbook'.                                                    (05 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0021 - Hospitality and Hotel Economics - 2 credits

Assignment – 1 (30 marks)

 

1)   Briefly explain wants? (5 Marks)

2)   Explain the term entrepreneur and the problem faced by an entrepreneur?

(5 Marks)

3)   What are the types of price elasticity of demand? (5 Marks)

4)   Define these following terms (3 Marks)

a)       Business economics

b)       Capital

5)   Law of demand is one of the most important laws in economics justify this statement? (6 Marks)

6)   Write a note on relevance of hotel industry in India? (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0021 - Hospitality and Hotel Economics - 2 credits

Assignment – 2 (30 marks)

 

1) What are the types of costs? (5 Marks)

2) Explain the features of perfect competition market structure? (5 Marks)

3) What are phases of business cycle? (5 marks)

4) What are the types of inflation? (3 marks)

5) Differentiate between short run equilibrium of the firm under monopolistic   competition and long run equilibrium of the firm under monopolistic competition?

   (6 Marks)

6) How will you segment the market? (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0022 - Business Statistics - 2 credits

Assignment – 1 (30 marks)

 

Note: Answer the following questions. Each question carries 6 Marks.

 

1. Elaborate the different characteristics of statistics in your own words?

2. Prepare a questionnaire to study the income and expenditure pattern of families of your city?

3. What are the different types of classification of data? Explain with the help of an example?

4. In a collection of nuts and bolts, the mean weight of nuts is 3 gms and the mean weight of bolts is 8 gms. If the combined mean is 4 gms, then calculate the proportion of nuts in the collection?

5. The following table gives agricultural production index(x) and the index of wholesale prices(y) in 5 years.

x

104

110

112

114

120

y

106

116

140

175

173

 

 

 

(i) Find rxy the correlation coefficient between x and y. Interpret the result.

(ii) Find the regression equation of wholesale price index on the agricultural production index.

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Third Semester

HM0022 - Business Statistics - 2 credits

Assignment – 2 (30 marks)

 

Note: Answer the following questions. Each question carries 6 Marks.

 

1. A room rent of Rs. 1000/- of a hotel grows at the rate of 8%, 10% and 11% in three subsequent years. Find the average growth of the room rent of the hotel?

 

2. Prices of 8 different types of drinks in a restaurant are as follows:

Price (Rupees): 208, 205, 212, 209, 207, 210, 208, 206

Calculate the quartiles?

 

3.  For the following distribution of number of students present in the class of Hospitality Management on different days, find the quartile deviation and the coefficient of quartile deviation.

Students present

75

76

77

78

79

80

Number of days

13

24

27

21

11

2

                   

4. The mean and standard deviation of a set of 10 values are 40 and 3 respectively. The mean and standard deviation of another set of 5 values are 46 and 2 respectively. Find the standard deviation of the complete set? 

                                     

5. What are the advantages and limitations of diagrammatic and graphical representation of a given data?

 

                                                        

Practical Guidelines – III Semester

All the practical related details pertaining to Front Office Operations – II (Practical) [HM0016] and Accommodation Operations – II (Practical) [HM0018] are furnished in the Practical Manual/SLM of the concerned subjects.

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fourth Semester

HM0023 - Food Production and Bakery – II (Theory) - 2 credits

Assignment – 1 (30 marks)

 

1.             Explain in brief the various international cuisines. (10 marks)

2.             Write down any 5 Mexican recipes with its method of preparation (10 marks)

3.             Classify carvings. Write the equipment and techniques used in each type of carvings

                                                                                                                                    (10 marks)


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fourth Semester

HM0023 - Food Production and Bakery – II (Theory) - 2 credits

Assignment – 2 (30 marks)

 

1.        Explain in detail the various bread making techniques (10 marks)

2.        Write down 17 course French classical menu with one example with appropriate accompaniment and garnish (10 marks)

3.        Write any 10 salad with recipe and methods of preparation (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fourth Semester

HM0025 - Food and Beverage Service – II (Theory) - 2 credits

Assignment – 1 (30 marks)

 

1.        Explain the production method of whiskey and give 8 international brand names of whiskey (10 marks)

2.        What is license? Explain each type of license relating to bar. (10 marks)

3.        Plan a 50 cover bar with space calculation & interior design (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fourth Semester

HM0025 - Food and Beverage Service – II (Theory) - 2 credits

Assignment – 2 (30 marks)

 

1.        Explain any 5 guéridon dishes with recipe and method of preparation (10 marks)

2.        Systematically put down all requirements for a state banquet. (10 marks)

3.        Define training. Explain the principles, aspects and factors affecting menu planning.

                                                                                                                   (10 marks)

 


Practical and OJT Guidelines – IV Semester

All the practical related details pertaining to Food Production and Bakery - II (Practical) [HM0024] and Food and Beverage Service - II (Practical) [HM0026] are furnished in the Practical Manual/SLM of the concerned subjects. Details on 'On-the-Job Training' (OJT) [HM0027] are mentioned in the 'OJT Manual' meant for the subject.

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0028 - Hospitality and Hotel Law - 2 credits

Assignment – 1 (30 marks)

 

1.        What is a negotiable instrument? Explain the various common devices used under negotiable instruments. (10 marks)

2.        On what conditions an inn keeper can refuse accommodation to the customer and evacuate an existing guest from the hotel room. (10 marks)

3.        Who is a food inspector and what are his Qualification, duties and powers. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0028 - Hospitality and Hotel Law - 2 credits

Assignment – 2 (30 marks)

 

1.        Define Industrial Dispute Act-1947and explain the authorities under the act. (10 marks)

2.        Define contract of insurance. Explain the principles of contract of insurance. (10 marks)

3.        What is consumer protection act? Explain the scope, objective and salient features of the act. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0029 - Human Resource Management - 2 credits

Assignment – 1 (30 marks)

 

1.        Define personnel management. Explain the various features of Human resource management. (10 marks)

2.        What is recruitment? Stare the sources of recruitment. Explain the selection procedure in detail. (10 marks)

3.        What is on the job training and explain the various methods of on the job training.

                                                                                                                         (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0029 - Human Resource Management - 2 credits

Assignment – 2 (30 marks)

 

1.        What is performance appraisal and how is it useful to an organization. Explain the problems faced by it. (10 marks)

2.        Explain the various methods of job evaluation with an example. (10 marks)

3.        What do you mean by conflict management? Explain the types of conflict situations with its relative mode of handling. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0030 - Hospitality Information System (Theory) - 2 credits

Assignment – 1 (30 marks)

 

1) What are the Characteristics of MIS? (5 Marks)

2) Briefly describe Information? (5 Marks)

3) What are the components DBMS? (3 Marks)

4) Explain the types of DSS? (5 Marks)

5) Write a note on Information system? (6 marks)

6)  What are the approaches of MIS development? (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0030 - Hospitality Information System (Theory) - 2 credits

Assignment – 2 (30 marks)

 

1) How will you classify the systems? (5 Marks)

2) What are the types of accounting information systems? (3 Marks)

3) What are the sources of manufacturing information? (5 Marks)

4) Explain the following (5 Marks)

      a) Point of Sale

      b) Applications of call accounting systems

5) SDLC is a framework for developing computer based information system" justify this statement? (6 Marks)

6) Name any six hotel property management softwares (6 Marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0032 - Environmental Studies - 2 credits

Assignment – 1 (30 marks)

 

1.        What do you mean by environment? Why is environment study necessary? How do the various environmental segments help the existence of human life? (10 marks)

2.        What do you mean by population growth? Note the present population statistics of the world and India. What are the impacts of population growth to the environment?

                                                                                                                         (10 marks)

3.        How does industry pollute the environment? What are the environmental implications of industrial pollution? Suggest some ways how you can prevent industrial pollution.

                                                                                                                        (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0032 - Environmental Studies - 2 credits

Assignment – 2 (30 marks)

 

1.        Explain the types of pollutants. Write down the points for prevention and control of air, water and soil pollution. (10 marks)

2.        What is eco tourism? What are the advantages of tourism to Indian environment?

                                                                                                                    (10 marks)

3.        Explain the various issues and trends of environment. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0033 - Facility Planning - 2 credits

Assignment – 1 (30 marks)

 

1.        Define facility management. Explain the various building construction material and types of construction. (10 marks)

2.        What is damp proofing? Explain the reason, effects and remedies of it. (10 marks)

3.        What do you mean by energy conservation in hotels and give the guidelines for energy conservation in major hotel areas. (10 marks)

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0033 - Facility Planning - 2 credits

Assignment – 2 (30 marks)

 

1.        What is waste management? Explain the disposable and source reduction methods for waste management in hotels. (10 marks)

2.        What do you mean by inventory control? Explain the objectives and various methods used for inventory control. (10 marks)

3.        Explain the type, size, layout location, and lighting & safety requirements of guestrooms. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0034 - Entrepreneurship Development - 4 credits

Assignment – 1 (60 marks)

 

1.        Explain the various common entrepreneurial traits. (12 marks)

2.        Explain the various entrepreneurial functions. (8 marks)

3.        Explain the need and role of training and development programmes for Entrepreneurs and the different phases in EDP. (10 marks)

4.        Find the statistics of women entrepreneurs in India and explain their problems. (10 marks)

5.        Differentiate between intrapreneurs & entrepreneurs and entrepreneur & enterprises. Classify entrepreneurs. (10 marks)

6.        What role does banks plays in entrepreneurship Development. Explain with examples how various banks help. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Fifth Semester

HM0034 - Entrepreneurship Development - 4 credits

Assignment – 2 (60 marks)

 

1.        Assume that you own a 3 star hotel in your neighborhood do the SWOT analysis for it. (10 marks)

2.        Prepare a project for a 3 star hotel in your neighborhood explain project life cycle relating to it. (10 marks)

3.        What is financial planning? What are its sources and how to choose the right source of finance? (10 marks)

4.        What is a business idea? What are the various sources of business idea? How do you convert a business idea into implementation? (10 marks)

5.        What is project report? Explain the information to be furnished for project description. (10 marks)

6.        What do you mean by project appraisal? How do you find the feasibility of the project? (10 marks)

 

 

 


Practical Guidelines – V Semester

All the practical related details pertaining to Hospitality Information System (Practical) [HM0031] is furnished in the Practical Manual/SLM of the concerned subject.

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0035 - Food and Beverage Management - 4 credits

Assignment – 1 (60 marks)

 

1.        Define cost & meaning of total cost. Explain the various elements of total cost.

                                                                                                                         (10 marks)

2.        Define standard recipe 7 meaning of "chaining recipes". Explain step by step procedure of developing standard recipe with example of one beverage or dish, with accurate ingredient quantities. (15 marks)

3.        Pick up a menu card and determine which category they belong to (plow horses, puzzles, stars & dogs) & explain the reasons, how the menu can be improved.

                                                                                                                               (20 marks)

4.        Explain the purchasing & receiving control system of any of your neighboring hotels. (15 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0035 - Food and Beverage Management - 4 credits

Assignment – 2 (60 marks)

 

1.        Explain in detail the various inventory control procedures used in the food & beverage industry. (15 marks)

2.        Explain the production, serving & revenue controlling procedures of a neighboring bar. ( 20 marks)

3.        Explain the various points to be considered while designing a restaurant.

                                                                                                             (10 marks)

4.        In the inventory list of a restaurant, at the end of the month there are 72 cases of tomato juice with a value of Rs. 63.00 per case and in delivery invoice it shows 21 cases of tomato juice with value of Rs 50.00 per case were purchased. Determine the value of tomato juice in inventory using various available methods. (15 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0036 – Sales and Marketing Management - 4 credits

Assignment – 1 (60 marks)

 

1.        What is the difference between marketing and selling? Explain the four P's in marketing. (10 marks)

2.        What is "S. W. O. T." analysis? Explain about the "S.W.O.T." analysis? Give an example of S.W.O.T. analysis to open a 3 star hotel in a tourist place in a remote village. (15 marks)

3.        What is consumer behavior? What are the factors influencing buying behaviour of consumer? (10 marks)

4.        What is marketing objectives? Explain the different marketing objectives? Give details about positioning in marketing? (15 marks)

5.        Define product marketing. What are the components of hotel product and explain about it. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0036 – Sales and Marketing Management - 4 credits

Assignment – 2 (60 marks)

 

1.        Give the principals of pricing of what are the different techniques using in pricing? Give the pricing of a 5 course menu for a birthday party in a four star hotel and mention the pricing techniques which you have used. (15 marks)

2.        Explain the marketing channels in the hotel industry? Give the current marketing trend in hotel and catering industry? (15 marks)

3.        What is promotional mix? Explain about merchandising for food and beverage operations? (10 marks)

4.        Explain distinction between public relation and publicity and advertising? What are the different types of advertising? (10 marks)

5.        What are the components of successful salesmanship? Explain about the sales task. (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0037 - Travel and Tourism Management - 2 credits

Assignment – 1 (30 marks)

 

1.        Define Tourism Statistics & measurement. State the latest measurement done by Indian government. (10 marks)

2.        Define air transport and explain its various regulations. (10 marks)

3.         Differentiate between guide and escort. Explain their duties and responsibility.

                                                                                                                   (10 marks)

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0037 - Travel and Tourism Management - 2 credits

Assignment – 2 (30 marks)

 

1.        Indian is a country of all seasons. Explain (10 Marks)

2.        Define tourism planning. What is the importance of tourism planning? What are the steps taken by Indian government towards tourism planning for 2009? (10 marks)

3.        Define Tourism impact. Explain the various tourism impacts briefly. (10 Marks)

 

 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0038 - Cultural Heritage of India - 2 credits

Assignment – 1 (30 marks)

 

1. Explain the continental character of Indian culture. (10 marks)

2. Differentiate between the religious life of Buddhism & Jainism. (10 marks)

3. Highlight the social stratification under the Chalukyas (10 marks)

 


 

Assignments for Spring / February 2011 Session

B. Sc. in Hospitality and Catering Management (B.Sc. HCM) - Sixth Semester

HM0038 - Cultural Heritage of India - 2 credits

Assignment – 2 (30 marks)

 

1.        Discuss in brief the various fairs, festivals, arts, dances, music, cinema, theatre & handicrafts of Karnataka state. (10 Marks)

2.        Explain the present status of handicrafts, state wise in India. (10 Marks)

3.        Write a brief note on various kinds of dances found in India. (10 Marks)