B. Sc. (Hospitality Studies) (Semester - III),University Of Pune Question Paper,2010 Question Paper,HOTEL MAINTENANCE SERVICES

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
HOTEL MAINTENANCE SERVICES
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) All questions are compulsory.
(2) Answers to the two sections should be written in separate
answer-books.
(3) Black figures to the right indicate full marks.
(4) Neat diagrams must be drawn wherever necessary.
(5) Use of logarithmic tables, slide rule, Mollier charts, electronic
pocket calculator and steam tables is allowed.
SECTION - I
Q.1) Answer any two : [2x10=20]
(a) Explain duties and responsibilities of Chief Engineer of a Hotel.
(b) Define Unit of Refrigeration and explain Vapour Compression
Refrigeration System with block diagram.
(c) Describe types of Refrigerants and factors related to Human
Comfort.
(d) Give different Sources of Noise and its adverse effect on human
being and also give controlling steps.
Q.2) Answer any three : [3x5=15]
(a) Define Contract and give its advantages and disadvantages.
(b) Give Maintenance of Swimming Pool.
(c) Name any three Sanitary Traps and draw any one Water Closet.
(d) Draw a diagram for Downfeed Water Distribution System in Hotel
for cold and hot water.
(e) Explain with diagram different collection systems for Solid Waste
Management.
SECTION - II
Q.3) Solve any two : [2x10=20]
(a) Calculate electricity for the month of April having following
electricity load :
(i) 40W Bulb 20 Nos. 06 hrs./day
(ii) 750W Hair Dryer 02 Nos. 15 min./day
(iii) 3 kW Heater 02 Nos. 03 hrs./day
(iv) 1000W Oven 01 No. 01 hr./day
The Cost of Electricity is Rs. 3.50 per unit.
(b) Give energy conservation tips in Kitchen and Front Office.
(c) Give Classification of Fire and its symbols and draw diagram
for flame detector.
(d) Define :
(i) Calorific Valve
(ii) Fire Point
(iii) Ignition Temperature of Fuel
(iv) Dry Bulb Temperature
(v) Relative Humidity
Q.4) Solve any three : [3x5=15]
(a) Draw diagram for Softening of Water by Ion Exchange Process
and give its advantages.
(b) Differentiate between Fuse and Circuit Breaker and give types
of both.
(c) Name any five solid fuels with their calorific values and give
importance of LPG in Hotel.
(d) Explain Door and Valuable Security in Hotel.
(e) Draw diagram for Dry Chemical Powder Fire Extinguisher and
where its is used ?

PRINCIPLES OF MANAGEMENT,B. Sc. (Hospitality Studies) (Semester - III),University Of Pune Question Paper,2010 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
PRINCIPLES OF MANAGEMENT
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Answer any seven questions out of ten.
(2) All questions carry equal marks.
Q.1) Define ‘Management’. What is Henry Fayol’s Classical Management
Theory ? [10]
Q.2) Write short notes : (Any Two) [10]
(a) Levels of Management
(b) Types of Decisions
(c) Need for Co-ordination
Q.3) Define ‘Planning’. What is its importance ? Also state its
advantages. [10]
Q.4) What is Motivation ? Explain Maslow’s Theory of Need Hierarchy
with suitable examples. [10]
Q.5) Write short notes : (Any Two) [10]
(a) Role and Importance of Morale
(b) Process of Controlling
(c) Span of Control
Q.6) What is Leadership ? What are the different Styles of Leadership ?
Explain any two. [10]
Q.7) Define ‘Communication’. What are various Barriers to
Communication ? Explain the same. [10]
Q.8) What is the importance of Organising ? Also explain Nature of
Organising. [10]
Q.9) Define the following : (Any Five) [10]
(a) Decision-making
(b) Co-ordination
(c) Budgets
(d) Policies
(e) Formal Organisation
(f) Delegation
Q.10) (A) What is the significance of authority and responsibility in
Staffing ? [05]
(B) What are the characteristics of a Good Leader ? [05]

2010 Question Paper,ACCOMMODATION SERVICES,B. Sc. (Hospitality Studies) (Semester - III),University Of Pune Question Paper,

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
ACCOMMODATION SERVICES
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instruction :
Attempt any two questions from each section.
SECTION - I
Q.1) (A) Explain any two methods of Pricing a Contract ? [05]
(B) Explain prevention and control measures to be taken for : [05]
(a) Rodents
(b) Insects and Cockroaches
Q.2) (A) Explain role of Security in Guest/Employee Safety. [05]
(B) Give the weave and uses of : [05]
(a) Drill
(b) Damask
(c) Candlewick
(d) Satin
(e) Velvet
Q.3) (A) (a) Explain treatment of the following stains : [02]
(i) Mud
(ii) Blood
(b) What is the process of discarding Linen ? [03]
(B) What is Conditioning of Plants ? Suggest suitable Flower
Arrangement for the Conference Head Table and Front Office
Lobby. [05]
SECTION - II
Q.1) (A) Explain Management and City Accounts. [05]
(B) Give formulae for :
House Count and Double Occupany Percentage. What is
Credit Monitering. [2+3=05]
Q.2) (A) Draw and explain ‘Daily Report’ and ‘Discrepancy Report’. [05]
(B) Explain role of GRE in Repeat Business. [05]
Q.3) (A) Explain procedure for handling any Guest Complaint. [05]
(B) Explain the following terms : [05]
(a) Charge Privilege
(b) ARR
(c) Cash Sheet
(d) GHC
(e) Folio

University Of Pune Question Paper,BEVERAGE SERVICES,2010 Question Paper,B. Sc. (Hospitality Studies) (Semester - III)

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
BEVERAGE SERVICES
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instruction :
Attempt any four questions.
Q.1) Explain the following : (Any Ten) [10]
(a) Marc
(b) VDQS
(c) Single Malts
(d) Blanc de Noir
(e) Dubonnet
(f) Mezcal
(g) Olorosso
(h) Cava
(i) Zubrowka
(j) Campari
(k) Estufa
(l) Tequilla
Q.2) (A) List two Styles of Rum.
(B) List two Shippers of Sherry.
(C) List two Shippers of Champagne.
(D) List two Brands of Cognac.
(E) List two Shippers of Madeira. [10]
Q.3) (A) List four wine faults and four wine diseases with brief description. [04]
(B) Explain making of Red Wine. [06]
Q.4) (A) Explain the term Liqueur and classify with one example. [03]
(B) Write Base and Flavour of : [05]
(a) Drambuie
(b) Curaçao
(c) Tia Maria
(d) Advocaat
(e) Arrack
(C) Write in brief about the Service of Liqueurs. [02]
Q.5) What is Champagne ? Explain Champagne Method. [10]
Q.6) Write five Wine Producing Regions with two examples of each of
the following : [10]
(a) India
(b) France
(c) Italy
(d) Portugal
(e) Germany

B. Sc. (Hospitality Studies) (Semester - III),2010 Question Paper,University Of Pune Question Paper,QUANTITY FOOD PRODUCTION

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Neat diagram must be drawn whenever necessary.
Q.1) Define the following term : (Any Ten) [10]
(a) Gelatin
(b) Cephalopods
(c) Forcemeat
(d) Sauce Chaud Froid
(e) Game
(f) Icing
(g) Glaze
(h) Mousse
(i) Venison
(j) Fondant
(k) Aspic Jelly
(l) Bivalves
Q.2) (A) Explain Aging of Meat and there factors affecting Tenderness
in Meat. [05]
(B) Discuss Storage and Handling of Poultry. [05]
Q.3) (A) What are the types of Casings available for Sausage Making ? [05]
(B) Explain in detail the use of Milk Product and Sugar in Cake
Making. [05]
Q.4) (A) Draw a neat diagram of Cuts of Pork and approximate weight
of each. [05]
(B) What is the importance of proper purchasing and storing in
Industrial Canteen ? [05]
Q.5) (A) Define Convenience Foods. Give two advantages and disadvantages
of Convenience Food. [05]
(B) List and define five basic types of Forcemeats. [05]

HOTEL ENGINEERING,B. Sc. (Hospitality Studies) (Semester - III),2010 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
HOTEL ENGINEERING
(New 2008 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Answers to the two sections should be written in separate
answer-books.
(2) Use of logarithmic tables, slide rule, Mollier charts, electronic
pocket calculator and steam tables is allowed.
(3) Assume suitable data, if necessary.
SECTION - I
Q.1) Answer the following : (Any Two) [2x10=20]
(a) State responsibilities of Maintenance Engineer related to :
• Energy Conservation and
• Stores of Maintenance Section
(b) Draw sketch and explain Household Refrigerator.
(c) Compare : Window AC and Central AC with any five points
and a block diagram.
Q.2) Answer the following : (Any Three) [3x5=15]
(a) Define and explain in brief :
• Dehumidifier
• Ton of Refrigerator
(b) Describe Incineration Method used for Pollution Control in a
Hotel.
(c) State factors controlled in an AC System.
(d) Explain Maintenance Planning with an example from Hotel.
SECTION - II
Q.3) Answer the following : (Any Two) [2x10=20]
(a) Describe Cold Water (upfeed and downfeed) Supply System for
a Hotel.
(b) What is Earthing ? State its importance. Explain any one type
with sketch.
(c) State and explain any ten systems/devices in which energy can
be conserved in a Hotel.
Q.4) Answer the following : (Any Three) [3x5=15]
(a) Explain Trap, its use and types with neat sketches.
(b) Describe use of Solar Systems for a Hotel.
(c) Explain any one type of Fire Extinguisher with sketch.
(d) For a seminar organised in a hotel, a tea making machine (1 kW)
is used for 3 hours per day. An LCD is also used for 8 hours
per day, which has consumption of (0.7 kW). If both of them
are used for a five day seminar, what will be electricity charges
charged to Organiser ? (Assume Rate Rs. 5/kWH)