B.H.M.C.T. (Seventh Semester),University Of Pune Question Paper,2010 Question Paper,705 : ENVIRONMENTAL MANAGEMENT

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
705 : ENVIRONMENTAL MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) From Question No. 1 answer any four (4) questions.
(ii) From Question No. 2 answer any six (6) questions.
(iii) Draw sketches wherever necessary.
1. Write any four out of the six : [10 each]
(a) Who are business partners ? How do they help the hospitality
industry to grow ?
(b) How does responsible purchasing help the environment ?
(c) What are the potential sources of air pollution ? How does
the hotels improve the air quality ?
(d) What important factors make an Ecotel different from other
hotels ?
(e) Explain with an example the decision-making processes for
investments in hospitality industry.
(f) What are Ecotels ? On what basis are they certified ?
2. Answer any six out of the eight : [5 each]
(a) How can the hospitality industry play an important role for
the Environment ?
(b) What do you understand by waste management ? How would
you classify waste ?
(c) Why is quality of water to be improved ? Who benefits from
it ?
(d) Why is energy important ? Explain the best practices followed
for managing energy in hotels.
(e) Define noise. Set up a programme to tackle noise.
(f) What is Hazardous material ? How would you deal with hazardous
materials in hotels.
(g) List down the principles of responsible purchasing.
(h) Explain the building of the future with the help of a material
and technology.

704 : HOSPITALITY MARKETING—II,2010 Question Paper,University Of Pune Question Paper,B.H.M.C.T. (Seventh Semester)

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
704 : HOSPITALITY MARKETING—II
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Q. No. 1 is compulsory.
(ii) Attempt any Five questions from Q. No. 2 to
Q. No. 8.
1. Write short notes on (any four) : [20]
(1) Recruitment of people in Hospitality Marketing.
(2) Duties of marketing manager.
(3) Line of interaction and Line of visibility.
(4) Relationship marketing.
(5) Managing demand in services marketing.
(6) Any two forms of marketing organization.
2. Explain management strategic for service business in hospitality
marketing. [10]
3. Explain the empowerment and motivation of people in hospitality
marketing. [10]
4. Explain the elements of physical evidence in hospitality
industry. [10]
5. Explain operation design for cost efficiency and services quality in
hospitality industries management process. [10]
6. Explain the Fine Gap Model in service quality. [10]
7. List and explain retaining customers and handling customer complains
in hospitality marketing. [10]
8. Write about the enhancing productivity in services marketing. [10]

B.H.M.C.T. (Seventh Semester),University Of Pune Question Paper,703 : HOTEL RELATED LAWS,2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
703 : HOTEL RELATED LAWS
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any three questions from the remaining.
(iii) Figures to the right indicate full marks.
1. Write short notes on (any two) : [10]
(a) Classification of contracts
(b) Powers of food inspector
(c) Essentials of valid sale
(d) Registration procedure under Shop and Establishment
Act.
2. (a) Payment of Wages Act provides for deductions from wages
of workers. Explain. [10]
(b) State and explain the provisions of Air (Prevention and Control
of Pollution) Act. [5]
(c) State the role of State Commission in grievance
redressal. [5]
3. (a) Discuss the role of food standards in prevention of food
adulteration. [10]
(b) What do you understand by ‘Capacity of Parties’ under the
Indian Contract Act ? [10]
4. Define the following : [20]
(i) Consideration
(ii) Retrenchment
(iii) Dependent
(iv) Shop and Establishment
(v) Unfair and Restricted Trade Practices.
5. (a) Explain the procedure of taking samples under Prevention of
Food Adulteration Act. [10]
(b) List any five health provisions under Factories Act. [5]
(c) Explain the procedure of renewal, suspension and termination
of licenses. [5]
6. (a) Who is consumer under Consumer Protection Act ? Explain
the procedure of lodging a complaint under the Act. [10]
(b) Discuss the internal authorities for settlement of industrial
disputes. [10]

2010 Question Paper,702-ORGANIZATIONAL BEHAVIOUR,B.H.M.C.T. (Seventh Semester),University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
702-ORGANIZATIONAL BEHAVIOUR
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any three from the rest of the questions.
1. Write short notes on any two of the following : [10]
(1) Maslow’s theory of motivation
(2) Delegation of authority
(3) Individual differences
(4) Perception.
2. (a) Differentiate between (any two) : [10]
(1) Formal group and Informal group
(2) Human Resources (HR) and OB
(3) Verbal and non-verbal communication.
(b) What are the essentials of successful communication ? [10]
3. (a) What are groups ? Explain the significance of group
Dynamics. [10]
(b) What are the sources of conflicts ? Mention the effective ways
of managing conflicts. [10]
4. (a) Mention the steps in decision-making with examples. [10]
(b) What are the basic approaches to OB ? [10]
5. (a) What is the basis of Attitude formation ? [10]
(b) What is stress ? Mention the types of stress and the strategies
to overcome it. [10]
6. (a) Explain the different styles of leadership with examples. [10]
(b) What are the various ways of motivating employees ? [10]

University Of Pune Question Paper,2010 Question Paper,B.H.M.C.T. (Seventh Semester),701-C : SPECIALISED ACCOMMODATION MANAGEMENT

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701-C : SPECIALISED ACCOMMODATION MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Q. No. 1 is compulsory.
(ii) Attempt any five questions from Q. No. 2 to Q. No. 7.
1. Answer in 2-3 sentences each (any five) : [10]
(a) What is split complementary colour scheme ?
(b) What is cornice lighting ?
(c) What are bonded carpets ?
(d) Name two types of Hard flooring with examples.
(e) State the sizes of : Twin Bed and Dressing Table.
(f) What is mercerizing ?
2. (a) Explain the manufacturing of Silk. [6]
(b) Draw and label the layout of Linen Room of a Large
Hotel. [6]
3. (a) What are the points to be considered while planning of a Laundry
within the Hotel ? [6]
(b) List down the specific physical requirement for Disabled
Guest. [6]
4. (a) While arranging for a conference what are the points will you
include into the Checklist ? [6]
(b) Draw the three types of windows and suggest the treatment
for it. [6]
5. (a) What is advertising ? What are the different means of
advertising ? [6]
(b) Which are the important points will you consider while planning
of a Lobby in a Five-Star Hotel ? [6]
6. (a) Why is training important ? What are the steps to be considered
while training programmes are developed ? [6]
(b) How is selection of furniture done ? [6]
7. (a) What are soft furnishings ? Explain any three in
detail .[6]
(b) What kind of Brochure will you design for Resort in Goa ?
(Please specify the type and designic prepare/draw). [6]

701(B) : SPECIALIZATION IN FOOD AND BEVERAGE SERVICES AND MANAGEMENT,B.H.M.C.T. (Seventh Semester),2010 Question Paper,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701(B) : SPECIALIZATION IN FOOD AND BEVERAGE
 SERVICES AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Assume suitable data wherever necessary.
(iii) Solve any five from Q. No. 2 to Q. No. 8.
1. Explain the terms (any ten) : [10]
(i) Generic liqueur
(ii) Mezcal
(iii) Margarita
(iv) Still wines
(v) Mead
(vi) Ale
(vii) Orgeat
(viii) Monk’s coffee
(ix) Steak tartare
(x) Sake
(xi) Gravlax
(xii) Drambuie.
2. List and explain the design consideration which need to be followed
by designer of a coffee shop with regards to : [12]
(a) Furniture
(b) Lighting and decor
(c) Colour.
3. Answer any three : [4×3=12]
(i) What are the records maintained in a Restaurant ?
(ii) Explain Ullage report and Inter-bar transfer records.
(iii) Enlist eight important bar equipments.
(iv) What steps would you take if a customer is irritated because
of his order being delayed ?
4. Explain the following dishes : [12]
(a) Tapas
(b) Fala-fel
(c) Baklava
(d) Sushi
(e) Bagel
(f) Sashmi
(g) Savarin
(h) Oeuf sur la plat
(i) Zabaglione
(j) Rissotto
(k) Quiche
(l) Penne alfredo.
5. Define MICE. Explain the concept of MICE. [12]
6. Write short notes on : [6×2=12]
(a) Suggestive selling and upselling
(b) Major types of menu merchandising.
7. (a) Assuming suitable data draw duty rota for a 50 covers coffee
shop.
(b) Explain the importance of training in catering organisations.
[6×2=12]
8. For a formal banquet, plan the following menus with suitable
wines : [6×2=12]
(i) French
(ii) American.

B.H.M.C.T. (Seventh Semester),University Of Pune Question Paper,701-A : SPECIALISATION IN FOOD PRODUCTION AND MANAGEMENT,2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701-A : SPECIALISATION IN FOOD PRODUCTION
AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) All questions carry equal marks.
(ii) Question No. 1 is compulsory.
(iii) Answer any six questions from the remaining.
1. Explain the following terms (any ten) : [10]
(1) Ham
(2) Terrine
(3) Truffle
(4) Aspic
(5) Ballotine
(6) Quenelles
(7) Paté
(8) Bacon
(9) Barquettes
(10) Smorgasbord.
2. Classify and explain (any four) : [2½×4=10]
(1) Preservatives
(2) Thickners
(3) Flavors
(4) Sweetners
(5) Colors.
3. (a) Differentiate between mousee and mousseline. [4]
(b) What precautions would one take while presentations of following
appetizers ? [4]
(1) Bruschetta
(2) Canape
(3) Crudites
(4) Vol-au-vents.
(c) Give uses of marinades and Brines. [2]
4. (a) What points should be considered while selection of kitchen
equipment ? [3]
(b) What points should be considered while designing of
kitchen ? [3]
(c) Explain classical chaud froid and Cream sauce chaud
froid. [4]
5. (a) Explain the following forcemeats : [6]
(1) Basic forcemeat
(2) Country style forcemeat
(3) Mousseline forcemeat
(b) Explain in detail any two kitchen layouts. [4]
6. (a) What care and maintenance should be taken of the following
equipments ? [6]
(1) Dough sheeter
(2) Gravity slicer
(3) Bone saw.
(b) List and explain any four classical hors d’oeuvres [4]
7. (a) Classify sauces with examples. [6]
(b) Give the 2 uses of the following ingredients in cake
making : [4]
(1) Eggs
(2) Fat
(3) Flour
(4) Sugar.
8. (a) Explain the different casings used in sausages. [4]
(b) Give the selection criteria for : [4]
(1) Shell fish
(2) Poultry.
(c) Explain use of binders in forcemeat. [2]

University Of Pune Question Paper,702 : ORGANISATIONAL BEHAVIOUR,B.H.M.C.T. (Seventh Semester),2012 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
702 : ORGANISATIONAL BEHAVIOUR
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Solve any five questions from the remaining.
1. Write short notes on (any four) : [20]
(a) Techniques of effective communication
(b) Types of decisions
(c) Relationship between OB and Psychology.
(d) Informal groups
(e) Objectives of OB
(f) Delegation of Authority
(g) Perception.
2. Explain the various methods for coping with the organisational
stress. [10]
3. Define Motivation. Explain McGregor’s Theory X and Theory Y. [10]
[4281]-74 2
4. What are the determinants of Organisational Culture ? Explain
in brief. [10]
5. Define Conflict. What are the various strategies to overcome
conflict ? [10]
6. Discuss the different styles of leadership seen in business
organisations. [10]
7. Explain the reasons for joining groups in an organisation. [10]
8. Explain the concepts of A-type and B-type personality. [10]

701-C : SPECIALIZED ACCOMMODATION MANAGEMENT,University Of Pune Question Paper,B.H.M.C.T. (Seventh Semester),2012 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
701-C : SPECIALIZED ACCOMMODATION MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any five questions out of the remaining.
1. Explain the following in two or three sentences (any five) : [10]
(a) Explain non-architectural lighting.
(b) Describe Hue and Value of Colours.
(c) Explain any two stiff window treatment.
(d) Explain the textural change in the fabric due to “Napping”.
(e) Why is wooden flooring preferred for dance floors ?
(f) How is day rate different from rack rate ?
2. (a) Explain the role of Sales and Marketing Dept. in the
Hotel. [6]
(b) Explain the importance of training for an employer. [6]
[4281]-73 2
3. (a) Write short notes on : [6]
(1) Explain the various types of soft furnishings and state
its uses.
(2) Explain Spinning and Roving in Yarn Manufacturing.
(b) Explain the components of MICE. [6]
4. (a) Draw a layout of an OPL and explain various equipments used
in that. [6]
(b) Explain the characteristics of Hard flooring. Suggest suitable
floorings for the Lobby and Guest Rooms. [6]
5. (a) Explain the elements of brochure designing. [6]
(b) What are the trends adopted to design a lobby of a 5 Star
Hotel ? [6]
6. (a) Explain the uses and advantages of the following wall
coverings : [6]
— Wall-paper
— Paints
— Metal.
(b) Explain the selection and care of carpets. [6]
[4281]-73 3 P.T.O.
7. Differentiate the following : [12]
(1) Orientation and Training
(2) Bay Window and Bow Window
(3) Track lighting and Cornice lighting
(4) Analogous and Complementary colour schemes
(5) Screens and Blinds
(6) Linen and Cotton fabric.
8. Give reasons for the following : [12]
(a) Passing of Hot Water Pipes should be avoided in Linen
Rooms.
(b) Grab bars and wider entrances for Guest Rooms are important
while designing a Guest Room for physically challenged guest.
(c) Forecasting is important for Front office department.
(d) Fabrics should have a firm selvedge and more thread count.
(e) Use of Baize for Restaurant table tops.
(f) During flower arrangement stems are cut diagonally.