University Of Pune Question Paper,PUBLIC INTEREST LAWYERING, LEGAL AID AND PARA LEGAL SERVICES,2011 Question Paper,(Sem. - VIII) 4th Year of 5 year law course

University Of Pune Question Paper
4th Year of 5 year law course
PUBLIC INTEREST LAWYERING, LEGAL AID AND
PARA LEGAL SERVICES
 (Sem. - VIII) (2003 Pattern) (Paper - 27)
Time : 3 Hours] [Max. Marks : 100
Instructions to the candidates :
1) Question No. 9 is compulsory. Out of the remaining attempt any five questions.
2) Question 9 carries 20 marks. All other questions carry 16 marks each.
P497
Q1) What is Amicus Curiae? Why do the courts appoint them?
Q2) ‘‘The Indian Judiciary has evolved important principles of Environmental Law
through public Interest Litigation’’. Discuss.
Q3) How are Computers useful for Legal Professionals?
Q4) Explain the concept of Lok-Nyayalaya (Lok-Adalat) and discuss its role in
India for settlement of disputes.
Q5) What do you understand by Legal Literacy? Discuss its object and the
measures of implementation?
Q6) State the composition and functions of National Legal Services Authority.
Q7) Discuss the difference between Public Interest Litigation, representative suits
and private interest Litigation.
Q8) How has Art. 21 been interpreted to ensure speedy justice in India?
[3939]-807 - 2 -
Q9) Write short notes on (any two):
a) Adhoc courts.
b) Role of N.G.O's in family matters.
c) The Maharashtra State Legal Services Authority Rules 1998.
d) Advocates duty to render Legal Aid.

2011 Question Paper,203 : HOUSEKEEPING OPERATION-II,B.H.M.C.T. (Second Semester),University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
203 : HOUSEKEEPING OPERATION-II
(OLD & NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Question No. 1 is compulsory.
(ii) Solve any three questions from the remaining.
1. Explain the following terms (any 10) : [10]
(1) On change room
(2) Shower mat
(3) Babbysitter
(4) Wash cloth
(5) Pent house
(6) Deep cleaning
(7) Floor pantry
(8) Log Book
(9) Re-sheeting
(10) Debriefing
(11) Bed-board
(12) Valet
2. (A) Write short notes on (any two) : [8]
(1) Dirty Dozen
(2) Turn down Service
(3) Discard Management
(4) Rules of the floor.
(B) Classify the Bed linen with their sizes (any two). [2]
3. Attempt any two questions (5 marks each) : [10]
(1) List out the reports and registers maintained in the Hollo
department and state the functions of each (any 5).
(2) Give the step by step daily cleaning procedure for an occupied
Guest room.
(3) Discuss the process of issuing and exchanging of uniform.
4. (1) What precautions should be taken while cleaning staircases ? [4]
(2) Draw a diagram of the Room Maid’s trolley, neatly labelling
each part of it. [4]
(3) What is Linen Coverage ? [2]
5. (1) Explain the procedure for lost and found articles, along with
a format of lost and found slip. [6]
(2) What is the work routine of Floor Supervisor ? [4]
6. (1) List any four equipments which are used in Linen room. [4]
(2) Define “Spring Cleaning”. What are the various tasks included
in a Restaurant cleaning ? [6]

202 : FOOD AND BEVERAGE SERVICE-II,University Of Pune Question Paper,2011 Question Paper,B.H.M.C.T. (Second Semester)

University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
202 : FOOD AND BEVERAGE SERVICE-II
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever applicable.
1. (a) Classify alcoholic beverages. [2]
(b) Explain different types of Meals. [4]
(c) Write the accompaniments for the following (any four) :
(i) Roast Turkey
(ii) Tomato Juice
(iii) Minestroni
(iv) Pomfret Colbert
(v) Roast Pork
(vi) Cheese. [4]
2. (a) Explain with the help of a neat flow chart the triplicate checking
system. [8]
(b) Draw a diagram of a K.O.T. and label it. [2]
3. Name and explain the courses in a French Classical Menu. Give
two examples for each course. [10]
4. (a) Classify the Non-Alcoholic Beverages and give suitable
examples. [3]
(b) Name 3 international and 3 national brands of Beer. [3]
(c) Name and explain the different types of Beer. [4]
5. Differentiate between :
(i) Continental Breakfast and Full English Breakfast. [5]
(ii) Table d’hote and A'
 la carte. [5]
6. Answer the following (any five) : [5×2=10]
(a) Explain the different methods of payments.
(b) Name two international brands of mineral water.
(c) Mention the ingredients used for manufacturing Beer.
(d) Explain briefly Brunch and Supper.
(e) Differentiate between Perry and Cider.
(f) Explain the following KOTs :
Suivant and Retour-Enplace.

B.H.M.C.T. (Second Semester), 2011 Question Paper,201 : FOOD PRODUCTION-II,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
201 : FOOD PRODUCTION-II
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
1. (a) Define stocks and state any four rules of stock making. [5]
(b) Name any five national soups with their country of origin. [5]
2. (a) Explain any three moist methods of cooking with examples. [5]
(b) Classify fuels giving two examples of each. [5]
3. (a) With the help of a chart show the various mother sauces
and 2 derivatives of each. [6]
(b) Give the composition of the following masalas :
(i) Goda Masala
(ii) Chat Masala [4]
4. (a) Explain textures and give two desirable and two non-desirable
textures. [5]
(b) What do you mean by special methods of cooking ? Give two
examples. [5]
5. (a) Differentiate between Accompaniments and Garnishes. [4]
(b) Name the following : [6]
(i) 4 flavoured butters
(ii) 4 Indian gravies
(iii) 4 Cream soups.

University Of Pune Question Paper,103 : HOUSE KEEPING OPERATION—I,B.H.M.C.T. (First Semester),2011 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
103 : HOUSE KEEPING OPERATION—I
(2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any 4 out of 6 questions.
(ii) All questions carry equal marks.
1. Define the following terms (any ten) : [10]
(a) Duplex
(b) DND
(c) Maids room
(d) Dusettete
(e) Disinfectant
(f) Swab
(g) Dust sheet
(h) Dutch wife
(i) Amenities
(j) Crinkle sheet
(k) Mincream
(l) Suite Room.
2. (a) Housekeeping department plays an important role in repeat
business. Explain. [5]
(b) Explain the co-ordination of Housekeeping with : [5]
(i) Seurity
(ii) HRD.
3. (a) What is maids room ? State its function. [5]
(b) List front of the house and back of the house areas in
hotel. [5]
4. (a) Differentiate between Supplies and Amenities. List at least
5 amenities placed in VIP room. [5]
(b) Write job description for a Room Attendant. [5]
5. (a) Explain selection criteria and maintenance of Mechanical
equipments. [5]
(b) List at least 5 sections of Housekeeping and explain the same
in brief. [5]
6. (a) Explain different types of keys used in Housekeeping
Department. [5]
(b) As a Housekeeping Supervisor how will you distribute and control
cleaning agent ? [5]

B.H.M.C.T. (First Semester),2011 Question Paper,University Of Pune Question Paper,106 : COMMUNICATION FUNDAMENTALS-I

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
106 : COMMUNICATION FUNDAMENTALS-I
(OLD AND NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question Nos. 1 and 5 are compulsory. Attempt any two
questions out of the remaining three from each Section.
(ii) Figures to the right indicate full marks.
(iii) Assume suitable data wherever applicable.
SECTION A
1. (a) Write an application for the post of a housekeeping supervisor
in a 5-star hotel. Also draft your curriculum vitae. Assume
necessary data. [10]
(b) Explain the advantages and disadvantages of written
communication. [5]
2. Hotel Sitara has its annual staff party in the month of June. The
President of the cultural committee would like to know who all
would like to participate and the kind of activities that the
staff know. Draft a circular, asking for relevant details from the
staff. [10]
3. A regular guest at The Rooftop restaurant had a smaller portion
of reshmi kebab served to him. He has complained about the same.
Draft a letter of apology to him as the restaurant manager. [10]
4. Place an order for the cleaning agents required for public areas
guest rooms. The hotel has 250 rooms; 10 banquet areas, 3 food
and beverage outlets. You as an executive housekeeper are placing
the order with the regular supplier. [10]
SECTION B
5. (a) Enumerate the process of communication with the help of a
diagram. [10]
(b) List down the various barriers in communication with a brief
explanation. [5]
6. A drunken guest has created damage to the hotel property in the
bar. As the bar manager write a detailed report to the F & B
Manager; in the schematic format. [10]
7. (a) Explain at least 5 points that speaker must consider while
preparing for a speech [5]
(b) What “do’s and don’ts” will you follow during a telephonic
conversation with a hotel guest ? [5]
8. The utility boy is not lighting the tandoors in time for the operations.
As the CDP of the Indian section, draft a memo to him. [10]

105 : CATERING SCIENCE—I,University Of Pune Question Paper,B.H.M.C.T. (First Semester),2011 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
105 : CATERING SCIENCE—I
(OLD AND NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four more questions from Q. No. 2 to
Q. No. 7.
(iii) Draw neat diagrams wherever necessary.
1. Define the terms with suitable example (any five) : [10]
(1) Boiling under pressure
(2) Food adulteration
(3) Emulsion
(4) Gel
(5) Smoking point
(6) Density
(7) Foam.
2. (a) Define ‘Cross-Contamination’. Explain any three ways to
prevent it. [5]
(b) Mention any five general guidelines for storage of all types
of food-stuffs. [5]
(c) Why is pest control necessary in catering establishment ? Give
any two control measures for each : [5]
(i) Cockroach
(ii) Housefly.
3. (a) Explain any two factors affecting the growth of micro-organisms
in food. Give any three uses of micro-organisms in food
industry. [5]
(b) Explain the importance of Hygiene and Sanitation in catering
industry. [5]
(c) Why are additives added to the food ? Explain any two food
additives used in food industry. [5]
4. (a) List any five requirements necessary to store food in refrigerated
storage area. [5]
(b) Explain the concept of HACCP in catering industry. [5]
(c) Mention any two spoilage indicators for the following foodstuffs
: [5]
(i) Fish
(ii) Milk
(iii) Spinach leaves
(iv) Egg
(v) Groundnuts.
5. (a) Give reason as to why : [5]
(i) Green and sprouting potatoes should not be used for
cooking.
(ii) Protective display of food is necessary.
(iii) pH level of foods affects cooking.
(iv) Personal hygiene is necessary in catering establishment.
(v) Mushrooms should be purchased from a licensed manufacturer.
(b) With the help of diagram explain the indirect transmission
of disease. List any two intestinal parasites. [5]
(c) Explain any five non-bacterial metal poisoning in food. [5]
6. (a) Explain the concept of Danger Zone in food industry. [5]
(b) Mention the food adulterant and the test to detect them in
the following food-stuffs : [5]
(i) Semolina
(ii) Turmeric
(iii) Sugar
(iv) Ghee
(v) Tea.
(c) Differentiate between food poisoning and food infection. [5]
7. (a) Write short notes on (any two) : [5]
(i) Staphylococcal food poisoning.
(ii) Importance of protective clothing for kitchen staff.
(iii) Physiological characteristics of Bacteria.
(b) Define undesirable browning in food. Give any three ways to
prevent it. [5]
(c) Mention any two sanitary practices while cooking food. What
is the importance of rest, recreation and exercise. [5]

University Of Pune Question Paper,104 : FRONT OFFICE OPERATIONS—I,B.H.M.C.T. (First Semester),2011 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
104 : FRONT OFFICE OPERATIONS—I
(OLD AND NEW PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions out of six.
(ii) All questions carry equal marks.
1. (a) Explain the following terms (any five) : [5]
(i) Goplan
(ii) Crib rate
(iii) Lead time
(iv) Duplex
(v) Downtown hotel
(vi) Sleep out
(vii) Suite Room.
(b) List down the equipments used in automated systems. [2]
(c) Give the classification of hotels based on size and
location. [3]
2. (a) Explain the coordination of Front office with the following
departments : [6]
(i) Food and Beverage
(ii) Housekeeping
(iii) Personnel.
(b) Explain any four meal plans. [4]
3. (a) Differentiate between : [6]
(i) Rack rate and Corporate rate
(ii) Conventional chart and Density chart
(iii) Convention hotel and Timeshare hotels.
(b) Explain the role and importance of bell desk. [4]
4. (a) State the procedures followed by front office in case of the
following : [6]
(i) A blacklisted guest comes to a hotel.
(ii) A message is received for a room guest.
(iii) Luggage handling of a group.
(b) State any four rules of the house for a guest. [4]
[4081]-104 3 P.T.O.
5. (a) Explain the procedure for the following with suitable format
(any one) : [5]
(i) Cancellation of reservation
(ii) Amendment of reservation.
(b) Explain with a flow chart the guest cycle and staff in contact
at each stage. [5]
6. (a) Explain the various sources of reservation. [4]
(b) Write short notes on (any three) : [6]
(i) Computerized reservation
(ii) Instant reservation
(iii) Overbooking
(iv) Guaranteed reservation
(v) Key control procedures at front office.

2011 Question Paper,103 : HOUSEKEEPING OPERATIONS—I,University Of Pune Question Paper,B.H.M.C.T. (First Semester)

University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
103 : HOUSEKEEPING OPERATIONS—I
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw suitable diagram wherever required.
1. (a) Explain the following terms (any five) : [5]
(1) Duplex
(2) U.R.
(3) Dust-sheet
(4) Yard Broom
(5) Skipper
(6) Duvet.
(b) What are the various functions of Housekeeping Department ? [5]
2. (a) Draw the layout of Housekeeping Department with its
sections. [5]
(b) Explain how Housekeeping co-ordinates with the following
departments : [5]
(1) Food and Beverage
(2) Front office.
3. (a) List down the attributes of the housekeeping staff. [5]
(b) Explain key control procedures. [5]
4. (a) Write the duties and responsibilities of a floor supervisor. [5]
(b) Mention amenities and facilities in a standard Five Star Guest
Room. [5]
5. (a) Classify cleaning equipments. Give suitable example of
each. [5]
(b) Explain any five types of rooms. [5]
6. (a) What are the factors to be kept in mind while selecting
cleaning agents ? [5]
(b) Differentiate between Job description and Job specification. [5]