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
