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)

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