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Assignment - 2 Sem - 1

This document contains assignments for multiple classes related to hotel management. It includes sections on front office management, food production, housekeeping, and food and beverage service. The front office management section defines industry terms and includes short answer questions. The food production section contains a quiz on the food industry. The housekeeping section lists room types and includes short answer questions. The food and beverage service section provides scenarios and true/false questions related to event planning.

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Manikant SAh
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131 views

Assignment - 2 Sem - 1

This document contains assignments for multiple classes related to hotel management. It includes sections on front office management, food production, housekeeping, and food and beverage service. The front office management section defines industry terms and includes short answer questions. The food production section contains a quiz on the food industry. The housekeeping section lists room types and includes short answer questions. The food and beverage service section provides scenarios and true/false questions related to event planning.

Uploaded by

Manikant SAh
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Department of Hotel Management

Assignment - 2
Class: HMCT
Semester 1
Front Office
Date of Assigning: Sept 23, 2016
Submission: Sept 26, 2016

Sub: Basics of
Date of

Section - A
1. Define following Term
a. Tourism
b. Suit Hotel
c. Referral Group
d. Skeleton Chart
e. Tariff
f. Duty Rota
g. Uniform Service
h. Job Description.

Section - B
1.
2.
3.
4.

Write short notes on handling VIP in hotels.


What are the attributes of front office personnel?
Explain the importance of Guest History.
Briefly explain the Duties & responsibilities of a front office Manager?

Class: HMCT

Semester 1

Sub: Basic of Food

Production
Date of Assigning: Sept 22, 2016

Date of Submission: Sept

26, 2016

1Q)
Today Cadbury uses high quality cocoa beans from which location?
a) South Africa
b) West Africa
c) North Africa
d) India
2. Question
What do you call Indian ice-cream?
a) Kheer
b) Kulfi
c) Gajar ka halwa
d) Suji ka halwa
3. Question

Department of Hotel Management


Assignment - 2
Which chocolate bar with a honeycomb centre was introduced in 1929?
a) Crunchie
b) Time out
c) Flake
d) wispa
4. Question
Chillies and Tobacco were introduced into India by
a) dutch
b) Britons
c) Portugese
d) Danes
5. Question
Within McDonalds restaurants, which level of individuals would train a new
employee on the customer service (cashier) station?
a) Team coordinator
b) Crew trainer
c) Swing manager
d) Customer service initiator
6.Question
Curries are made in different ways, according to the part of the country. If
you were served Madras-style curry, you should expect it to be
a) Mild
b) Hot
c) Fragrant
d) Fishy
7. Question
When was Milk Tray first introduced?
a) 1923
b) 1915
c) 1934
d) 1942
8 Question
Explain the term cooking?
9 Question
Explain the term cooking methods

Department of Hotel Management


Assignment - 2
10 Question
Explain the term seasoning agents & raising agents?
Class: HMCT
Semester 1
Housekeeping
Date of Assigning: Sept 23, 2016
Submission: Sept 26, 2016

Sub: Basics of
Date of

Section - A
1. What are the sub-section of House keeping
2. Uniform room
3. Lanai
4. Twin bedded room
5. Parlor
6. Double Double
7. Quad
8. Suite
9. Briefing and debriefing. Explain?
10.
What are the role of control desk during check in procedure?
Briefly explain.
*****
Class: HMCT
Semester 1
Service
Date of Assigning: Sept 23, 2016
Sept 26, 2016

Sub: F&B
Date of Submission:

The Smithson family has reserved a function room and requested that a food
buffet and a cash bar be set up. They will be using the room for three hours
to honor the retirement of a family member. What type of event are they
having?
A. Refreshment break
B. Reception
C. Wedding
D. Off-premises catering
Mina, a catering director, is ordering a gazebo for a wedding one of her
clients is hosting at the hotel. What element of a wedding reception is Mina
planning?
A. Menu and beverage
B. Disposables
C. Decor

Department of Hotel Management


Assignment - 2
D. Service
When planning a refreshment break, how many beverage stations should be
set up for a group of 300?
A. One to two
B. Two to three
C. Three to four
D. Four to five
How long do refreshment breaks usually last?
A. 5 to 10 minutes
B. 15 to 30 minutes
C. 30 to 45 minutes
D. 1 to 2 hours
Shawn wants to hold an open house for the seminar presenters at the annual
convention. He asks the hotel to set up a room where snacks and beverages
are available around the clock for two days. What type of service is he
requesting?
A. Refreshment break
B. Hospitality suite
C. Reception
D. Off-premises catering
True or False: Banquets are the only type of sales that a catering department
is involved with.
A. True
B. False
True or False: Most receptions need very little time to setup.
A. True B. False
True or False: Off-premises catering rarely adds much to a hotels bottom
line because of the equipment expenses involved with providing it.
A. True
B. False

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