B. Sc. (Hospitality Studies) (Semester - VI), 2010 Question Paper,University Of Pune Question Paper,ENTREPRENEURSHIP DEVELOPMENT

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ENTREPRENEURSHIP DEVELOPMENT
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
SECTION - I
Q.1) Attempt any four : [10x4=40]
(a) Who is an Entrepreneur ? What are his inherent qualities ? Explain
in brief.
(b) Explain SWOT Analysis with suitable examples.
(c) What do you understand by Resource Mobilization ? Explain
your theory with two Financial Institution examples.
(d) List procedure of Fund Raising for a Large Scale Industry.
(e) What are the 4 ‘Cs’ for Marketing ? Give a comparative study
between 4 ‘Cs’ and 4 ‘Ps’ of Marketing.
SECTION - II
Q.2) Attempt any two : [15x2=30]
(a) What is Capitalization ? Differentiate between Over Capitalization
and Under Capitalization.
(b) What is a Project Report ? Explain Contents of a Project Report.
(c) How does Budgetary Control help in development of an
organisation ?
(d) What is a Market ? What are various techniques to assess
Market ? Explain with suitable diagram.

HUMAN RESOURCE DEVELOPMENT,University Of Pune Question Paper,B. Sc. (Hospitality Studies) (Semester - VI),2010 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
HUMAN RESOURCE DEVELOPMENT
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Q. No. 1 is compulsory.
(2) Solve any three from the remaining.
Q.1) Write short notes : (Any Two) [10]
(a) Importance of Performance Appraisal
(b) Fringe Benefits
(c) Collective Bargaining
(d) Labour Turnover
(e) Reasons for Transfer
Q.2) (A) Define HRM. Mention role of Human Resource Manager. [10]
(B) Differentiate between Job Description and Job Specification. Give
Job Description for Food and Beverage Manager. [10]
Q.3) (A) Explain various types of tests conducted during Selection
Procedure. [10]
(B) What is Training ? Differentiate between Training and Development. [10]
Q.4) (A) Explain various steps in Performance Appraisal Process. [10]
(B) What are various Regulatory Provisions governing
Compensation Structure ? [10]
Q.5) (A) Explain the term Grievance Handling. What are the causes for
Arousal of a Grievance ? [10]
(B) Define Discipline. Enumerate Causes of Indiscipline. [10]
Q.6) (A) What are the objectives and functions of Trade Unions ? [10]
(B) Give various sources and modes of Recruitment. [10]

2010 Question Paper,TOTAL QUALITY MANAGEMENT,University Of Pune Question Paper,B. Sc. (Hospitality Studies) (Semester - VI)

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
TOTAL QUALITY MANAGEMENT
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) All questions are compulsory.
(2) Assume suitable data and draw diagrams wherever necessary.
Q.1) Write notes : (Any Three) [30]
(a) Thoughts of Quality Guru – ‘Crosby’
(b) QMS - ISO 9001 : 2000
(c) Brainstorming - a Problem Solving Tool and Technique
(d) Organisational Culture and Leadership for TQM - ‘Vision’ and
‘Mission’
(e) Core Values of Japanese Management
Q.2) Attempt any four : [40]
(a) Explain Kaizen and continuous improvement :
(i) ‘5S’
(ii) Process Mapping and Improvement (5W and 1H)
(b) Explain briefly Concept and Methodology of Business Process
Re-engineering (BPR).
(c) Explain briefly how to measure and manage Customer Satisfaction ?
(d) Explain investors in people :
(i) Competence Gap
(ii) Training
(e) Explain Language Concept and effective ways of Role of
Communication in TQM.
(f) Explain the following Costs of Quality :
(i) Failure Costs
(ii) Preventive Costs
(g) Explain Green Service Quality :
(i) Water Management
(ii) Waste Management

University Of Pune Question Paper,2010 Question Paper,SPECIALISED ACCOMMODATION MANAGEMENT,B. Sc. (Hospitality Studies) (Semester - VI)

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
SPECIALISED ACCOMMODATION MANAGEMENT
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instruction :
Attempt any four questions.
Q.1) (A) Justify impact of colours on the psychology of the Guest. [05]
(B) Explain Functional Classification of Lights. [05]
Q.2) What are the advantages of : [2.5x4=10]
(a) Accesseries
(b) Soft Flooring
(c) Advertising Plan
(d) Revenue Report
Q.3) (A) Explain Selection Criteria for Carpets. [05]
(B) What are the factors considered while planning furniture placement
of any room ? [05]
Q.4) Differentiate between : [2x5=10]
(a) Valiant and Swag
(b) Wilton and Oriental Carpet
(c) Sales and Marketing
(d) Sales Mix Report and Revenue Report
(e) Curtains and Drapes

B. Sc. (Hospitality Studies) (Semester - VI),2010 Question Paper,ADVANCED FOOD SERVICES AND MANAGEMENT,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ADVANCED FOOD SERVICES AND MANAGEMENT
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Draw diagram if required.
Q.1) (A) Write short notes : (Any Two) [06]
(a) Sources of Finance required for starting a Fast Food Outlet
(b) Railway Catering
(c) Outdoor Catering
(B) Explain the Catering Consideration as an important aspect for
Speciality Restaurant. [04]
Q.2) (A) Explain following Yardsticks of performance measures :
(Any Two) [04]
(a) Average Spending Power
(b) Seat Turnover Ratio
(c) Sales Mix
(B) Describe procedure for taking booking for a Function. [04]
(C) State four records maintained for operating Bar. [02]
Q.3) (A) Explain with examples the importance of Lighting and Decor in
Restaurant Planning. [05]
(B) List four types of Bars and explain any one. [03]
(C) State importance of Back Bar in Bar Operation. [02]
Q.4) (A) State four Duties and Responsibilities of Banquet Manager. [04]
(B) Enumerate any four Symptoms of Customer Relation Problems. [04]
(C) List four Licenses required for operating Food and Beverage
Outlet. [02]
Q.5) (A) Explain the following with examples : [04]
(a) Capital Budget
(b) Operating Budget
(B) Explain Food Production Style for an Industrial Catering. [04]
(C) Define Budget. [02]
Q.6) (A) State four points to be considered while purchasing Equipments
for Food and Beverage Outlet. [04]
(B) Explain marketing consideration as a key to success in Fast Food
and Popular Catering. [04]
(C) State two Seating Arrangements for a Conference Setup for 100
Pax. [02]

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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ADVANCED FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) Figures to right indicate the full marks.
(3) Assume suitable data.
Q.1) (A) Classify Frozen Desserts and give one example of each. [06]
(B) Classify equipments used in a Five Star Hotel giving one
example of each. [04]
Q.2) (A) Discuss the following cuisines with respect to : (i) Culture and
Religious Beliefs, and (ii) Geographical Location.
Italian Cuisine [05]
(B) Discuss Process of Chocolate Manufacturing. [05]
Q.3) Explain principles to be followed while planning a Kitchen of a
Five Star Hotel. [10]
Q.4) (A) List various methods of Garbage Disposal and explain any two
of them in detail. [05]
(B) Discuss various Sources of Truffles and their cultivation in brief. [05]
Q.5) (A) Discuss importance of Kitchen Stewarding Department. [04]
(B) Write short notes : (Any Three) [06]
(a) Galontine
(b) Hot Puddings
(c) Importance of Receiving and Storage Area