BHMCT

Total No. of Questions—5] [Total No.
of Printed Pages—2
[3981]-101
B.H.M.C.T. (First Semester) EXAMINATION, 2011
101 : FOOD PRODUCTION—I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any Four questions.
(ii) All questions carry equal marks.
1. (a) What are the aims and objectives of cooking food ? [3]
(b) Write down the co-ordination of Kitchen department with food
and beverage service department and stores department (two
points each). [4]
(c) List the different types of milk available in the market.
[3]
2. (a) List any eight heavy equipments used in the Kitchen. [4]
(b) List four Indian and four continental Herbs used in
cooking. [4]
(c) Enlist any six forms of sweeterners available in the
market. [2]
3. (a) List any four varieties of wheat available in the market and
write any four bi-products of wheat. [4]
(b) Give any two uses of butter and oil each. [2]
(c) Name any four bread spreads. [2]
(d) Sketch a neat labelled diagram of egg. [2]
4. (a) Give two examples of each Root, Leafy, Fruit and Tubor
vegetables. [4]
(b) Write down any four points of personal hygiene followed in
the kitchen. [2]
P.T.O.
(c) Name any two stone fruits and two fleshy fruits. [2]
(d) Match the following : [2]
(i) Chlorophyll — Beet-root
(ii) Carotenoid — Cauliflower
(iii) Anthocyanin — French Bears
(iv) Flavons — Tomato
5. Give local equivalents for the following (any ten) : [10]

(i) Moth Beans
(ii) Cow Peas
(iii) Pear
(iv) Mackeral
(v) Fenugreek
(vi) Radish
(vii) Colocassia
(viii) Sesame Seeds
(ix) Pomogranate
(x) Bombay Duck
(xi) Lady’s finger
(xii) Almond.
[3981]-101 2
Total No. of Questions—6] [Total No. of Printed Pages—2
[3981]-102
102 : FOOD AND BEVERAGE SERVICE—I
(NEW 2008 PATTERN)
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any three from the remaining questions.
1. Explain the terms (any five) : [2×5=10]

(i) Hot plate
(ii) Sommelier
(iii) Chef d’ tage
(iv) Holloware
(v) Automats
(vi) Kiosks.
2. (a) Classify catering establishment with the help of chart and give
suitable examples. [4]
(b) Explain the following F & B outlets : [6]
(i) Room service
(ii) Bar
(iii) Banquets.
3. (a) Explain the attributes of F & B personnel. [5]

(b) Enlist 10 provisions of still room. [5]
4. Differentiate : [2½×4=10]
(i) English service and American service
(ii) Mis-en-place and Mis-en-scene
(iii) TDH and a’ la carte
(iv) Snack Bar and Business centre.
P.T.O.
5. (a) Draw the organisation chart for a French classical
Restaurant.
(b) Explain the job description of maitre d’ hote. [5×2=10]
6. State the sizes and capacity of the following : [10]

(i) Hi ball glass
(ii) Main plate
(iii) Old fashioned glass
(iv) Cover size
(v) Pilsner glass
(vi) Serviette
(vii) Breakfast up
(viii) Beer tankard
(ix) Sweet plate
(x) Champagne saucer.
[3981]-102 2
[3981]-103
103 : HOUSEKEEPING OPERATIONS—I
(NEW 2008 PATTERN)
1. Write short notes on (any four) : [10]

(a) Amenities in a VIP guest room
(b) Purchase criteria for cleaning equipments
(c) Repeat business
(d) Duties of GRA
(e) Advantages of a vacuum cleaner.
2. (a) Explain in brief how does housekeeping contribute to earning

profits in a hotel ? [5]
(b) How does housekeeping coordinate with the following : [5]
(1) Front office
(2) Maintenance.
3. (a) Describe a room attendant’s cant with a neatly labelled

diagram. [5]
(b) Explain, which attributes are absolutely essential for house-
keeping staff. [5]
4. (a) Classify the cleaning agents with one example of each

agent. [5]
(b) Explain various types of keys. [5]
P.T.O.
5. Explain the following terms (any ten) : [10]
(a) OOO
(b) Faucets
(c) Dusttete
(d) EPNS
(e) Control desk
(f) Dutch wife
(g) Guest expendable
(h) Breakfast knob card
(i) Sari bin
(j) Zed bed
(k) Duplex
(l) Cabana.
[3981]-103 2
[3981]-104
104 : FRONT OFFICE OPERATIONS—I
(NEW 2008 PATTERN)


(1) Walk-in
(2) EP
(3) Duplex
(4) Crew Rate
(5) Overbooking
(6) Resort
(7) V.I.P.
(8) SPATT
(9) ‘O’
(10) Foyer
(11) Due out.
2. (a) Explain the co-ordination of Front office dept with Housekeeping

and Bell Desk. [5]
(b) Draw the layout of Front office Dept. [5]
3. (a) Explain the duties and responsibilities of Bell Captain. [5]

(b) Explain the various types of Meal Plans used in Hotels
(any five). [5]
P.T.O.
4. (a) Write short notes on : [5]
(1) Rules of House (For Staff)
(2) Paging.
(b) Explain the various equipments used at the front office
desk. [5]
5. (a) How is mail handled for Future Guest at the front

desk ? [5]
(b) Draw the formats for the following : [5]
(1) Density chart
(2) Advance letting chart.
6. (a) Draw the organizational chart of Large Hotel. (Front Office

department only). [5]
(b) What are the various modes of reservation ? [5]
[3981]-104 2
[3981]-105
105 : CATERING SCIENCE—I
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
(ii) Attempt any four questions from Q. No. 2 to Q. No. 7.
(iii) Draw diagrams wherever necessary.
1. Define the following terms (any five) : [5×2=10]

(i) Hygiene
(ii) Boiling point
(iii) pH
(iv) Undesirable browning
(v) Binary fission
(vi) Food additives.
2. (a) Match the following contents from Column ‘A’ with the contents
from Column ‘B’ : [10]
Column ‘A’ Column ‘B’
(1) Salt and sugar (a) Boiling under pressure
(2) Danger zone (b) Emulsion
(3) Darkening of Apple juice (c) Desirable browning
(4) Saccharomyces cerevisiae (d) 15°C – 21°C
(5) Mayonnaise (e) Class I preservative
(6) Steaming of Idli (f) Food poisoning
(7) Sodium benzoate (g) Enzymatic browning
(8) Typhoid (h) 5°C – 63°C
(9) Toasting of bread (i) Bread making
(10) Temperature of dry (j) Class II preservative
food storage area (k) Food infection
(l) Gel
P.T.O.
(b) Explain the concept of HACCP in catering industry. [5]
3. (a) Explain the importance of protective display of food. Give any

three suggestions about display of foods. [5]
(b) Explain any five factors affecting the growth of micro-

organisms. [5]
(c) List any two spoilage indicators for the following food-
stuffs : [5]
(i) Canned foods
(ii) Egg
(iii) Fish
(iv) Spinach
(v) Rice.
4. (a) Explain any five natural toxins occurring in food. [5]

(b) Explain the concept of Danger zone in catering industry.
[5]
(c) List any two control measures of cockroaches, two control measures
of flies and one control measure for rodents. [5]
5. (a) Explain the importance of (any two) : [5]

(i) Protective clothing in food industry.
(ii) Food standards in India with any two food standards

(iii) Food colours with two examples.
[3981]-105 2
(b) Give any five uses of different types of micro-organisms in
food industry. Give the names of micro-organisms. [5]
(c) Explain any five non-bacterial metal poisoning in food. [5]
6. (a) Discuss ‘Salmonellosis’ on the basis of : [5]
(i) Type of food borne illness
(ii) Responsible micro-organism
(iii) Any two foods involved
(iv) Any two preventive measures.
(b) Define ‘Cross-contamination’. Give any three ways to prevent
it. [5]
(c) Explain the morphology of yeast. Explain the role of heat in
controlling the growth of micro-organisms. [5]
Or
List five general guidelines for the storage of all types of
food-stuffs.
7. (a) Why is good health of staff important in catering
industry ? Give any two sanitary practices while preparing food
in kitchen. [5]
[3981]-101 3 P.T.O.
(b) List the food adulterant and the test to detect them in the
following food-stuffs : [5]

(i) Milk
(ii) Turmeric
(iii) Semolina
(iv) Sugar
(v) Tea.
(c) Differentiate between ‘Food poisoning’ and ‘Food infection’.

[5]
[3981]-105 4
[3981]-106
106 : COMMUNICATION FUNDAMENTALS—I
(OLD AND NEW PATTERN)
N.B. :— (i) Question Nos. 1 and 5 are compulsory.

(ii) Answer any two questions from the remaining three in each
Section.
(iii) Figures to the right indicate full marks.
(iv) Assume suitable data, wherever necessary.
SECTION I
1. (a) Explain communication process with the help of its five elements.
Draw a neat diagram. [10]
(b) Discuss any ten merits of oral communication. [5]
2. A staff a housekeeping is careless in handling his section keys. Draft

a memo from his supervisor about his negligence in the work, warning
him of serious consequences. [10]
3. Write short notes on any two of the following : [10]

(i) Gesture
(ii) Posture
(iii) Eye contact.
4. As a Purchase Manager, place an order to your regular supplier

for cutlery, crockery and glassware that is necessary for the new
40 cover Chinese restaurant in your hotel. [10]
P.T.O.
SECTION II
5. (a) The Taj Hotel, Mumbai requires Hotel Operations Trainees in
the various department of their hotel. They require fresh
B.H.M.C.T. Graduates with pleasing personalities, good com-
munication skills and computer literate. Write a letter of application
along with your resume addressed to the Personnel Manager
of the hotel. [10]
(b) Explain mechanical barriers with the help of its definition and
various examples. [5]
6. What points one must consider while transferring a phone call. Discuss
in detail. [10]
7. Discuss in detail preparation required for speech presentation.

[10]
8. There was a fire in ATK department which had caused injury to

some students. As CR, write a report to the coordinator giving
him all the information of this incident in detail with your suggestions
at the end. [10]
[3981]-106 2
[3981]-11
B.H.M.CT. (First Semester) EXAMINATION, 2011
101 : FOOD PRODUCTION–I
(2005 PATTERN)
N.B. :— (i) Answer any four questions.
1. (a) Draw a neat classification of a Five Star Hotel Kitchen Brigade.

(in English). [4]
(b) What are the safe practices must a food handler observe ? [2]
(c) Give two examples each of stone fruit and fleshy fruit. [2]
(d) What measures should one take in case a kitchen personnel
faints ? [2]
2. (a) Enlist the following : [2×3]

(i) Any four Indian herbs
(ii) Any four continental herbs
(iii) Any two uses of egg in cookery.
(b) Classify vegetables with appropriate examples. [4]
3. (a) What do you undersand by hydrogenation of fat ? [2]

(b) List four varieties of oils used for cooking. [2]
(c) What precautions would you take to enhance and retain the
colour of spinach while cooking ? [2]
(d) List down the various types of milk available in the market
and explain any two. [4]
P.T.O.
4. (a) Give two examples each of hot and cold food holding
equipments. [2]
(b) List down two forms of liquid sugar and two forms of sugar
used in cooking. [2]
(c) Draw a neat chart showing the classification of kitchen
equipments. [2]
(d) Give the local names for the following : [4]
(i) Maize
(ii) Millet
(iii) Rice
(iv) Red gram
(v) Black gram
(vi) Radish
(vii) Walnut
(viii) Apricot.

(i) Steeping
(ii) Marination
(iii) Blanching
(iv) Jointing
(v) Baghar
(vi) Bhurta
(vii) Kesari
(viii) Blending
(ix) Creaming
(x) Rennet
(xi) Payasam.
[3981]-11 2
[3981]-14
104 : FRONT OFFICE OPERATION—I
(2005 PATTERN)
1. Explain the following terms any ten : [10]
(i) Check Inn
(ii) Departure
(iii) Skipper
(iv) Walk Inn
(v) VIP
(vi) MAP
(vii) Pent House
(viii) FIT
(ix) Rock Rate
(x) Scanty Baggage
(xi) DND
(xii) AP.
P.T.O.
2. (a) Draw an organisation chart of Front Office department of a
5-Star Hotel. [5]
(b) Explain the coordination of Front Office with any two

Department of the Hotel. [5]
3. (a) Enlist the duties and responsibilities of a Front Office Assistant. [5]
(b) Write a note on Guest Cycle. [5]
4. (a) Explain different types of meal plans. [6]
(b) Write a note on Computerised Reservation System. [4]
5. (a) Name and explain any five types of Room. [5]
(b) Name any five Automated Equipments that are used in a

Front Office Department and explain their functions in
short. [5]
6. Write notes on any four : [10]
(i) Blacklist
(ii) Paging
(iii) Key Control Procedure
(iv) Mail Handling
(v) Concierge
(vi) Booking Diary.
[3981]-14 2
[3981]-201
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
201 : FOOD PRODUCTION—II
(NEW 2008 PATTERN)

1. (a) Classify soups and give one example of each. [5]

(b) What do you mean by texture ? In short write two desirable
and two non-desirable textures. [5]
2. (a) What are the different methods of heat transfer ? [3]

(b) Write advantages and disadvantages of microwave cooking.
[3]
(c) State four rules of stock making. [4]
3. Classify and briefly explain different methods of cooking. [10]
4. (a) Give one liter recipe for the following sauces (any two) : [6]
(i) Béchamel sauce
(ii) Espagnole
(iii) Veloute.
(b) Answer in short : [4]
(i) Name four root vegetables
(ii) Name two herbs and two condiments.
P.T.O.
5. (a) Write blends of the following Masalas (Ingredients only) : [6]
(i) Garam Masala
(ii) Sambar Masala
(iii) Chatt Masala.
(b) Explain the following terms (any four) : [4]
(i) Deglazing
(ii) Blanch
(iii) Zest
(iv) Beat
(v) Goulash
(vi) Roux.
[3981]-201 2
[3981]-202
202 : FOOD AND BEVERAGE SERVICE—II
(NEW 2008 PATTERN)
N.B. :— (i) All questions carry equal marks.

(ii) Solve any four questions.
(iii) Neat diagrams must be drawn wherever necessary.
1. Differentiate between : [2×5]

(i) Table D’ hote and A’ La Carte
(ii) Triplicate system and duplicate system.
2. (a) Explain cover and accompaniments for the following (any

two) : [5]
(i) Caviar
(ii) Cheese
(iii) Pate defois gras.
(b) Classify ‘Non-Alcoholic’ beverages with one example
each. [5]
3. (a) Explain manufacturing of ‘Beer’ and name any two Indian

Brands. [6]
(b) Explain any four points to be considered while planning a
‘Menu’. [4]
4. (a) Draw a flow chart of K.O.T. [6]

(b) Explain any four types of ‘Coffees’. [4]
P.T.O.
(i) Bill of fare
(ii) Rôti
(iii) Americano
(iv) Stilton
(v) Supper
(vi) Caviar
(vii) Ale
(viii) Lager
(ix) Café Complete
(x) Irish Coffee
(xi) Ice Tea
(xii) B.O.T.
6. Give four examples for the following terms (any five) : [5×2]
(i) Entree
(ii) National Soup
(iii) Coffee
(iv) Lager
(v) Cheese
(vi) Rôti
(vii) Hors D’oeuvres.
[3981]-202 2
[3981]-203
203 : HOUSEKEEPING OPERATIONS—II
(NEW 2008 PATTERN)
(ii) Solve any three questions from the remaining.
1. Define the following terms (any ten) : [10]

(1) Lounge
(2) Dinty dozen
(3) Inventory
(4) Lanai
(5) Par Stock
(6) Linen Chute
(7) Duvet
(8) UR
(9) Monogramming
(10) Periodic cleaning
(11) Crib
(12) Weft.
2. (a) Differentiate between evening and second service. [4]

(b) Explain the spring cleaning procedure for a guest room. [6]

(a) Rules of the floor
(b) Functions of control desk
(c) Records at the lost and found department
(d) Discard management
(e) Classification of linen with examples.
P.T.O.
4. (a) Calculate the linen required for a 200 guests rooms hotel of
Five Star Category. (Assume data wherever necessary). Rooms
are—50 singles, 10 suites, 140 double rooms. [5]
(b) How will you clean the following areas (any two) : [5]
(1) Bar
(2) Elevators
(3) Lobby area.
5. (a) Explain the daily cleaning procedure for a vacant room in a

hotel. [5]
(b) Draw a neat layout of a linen room. [5]
6. (a) Explain the weekly cleaning procedure for a guest room with
the help of examples. [5]
(b) Explain the work routine for a chamber maid. [5]
[3981]-203 2
[3981]-204
204 : FRONT OFFICE OPERATIONS—II
(NEW 2008 PATTERN)
N.B. :— (i) Solve any four questions.
(ii) Neat charts, diagrams to be drawn wherever necessary.
(iii) All questions carry equal marks.

(1) Room orientation
(2) Curtailment
(3) Siberian room
(4) VISA
(5) Plus position
(6) CVGR
(7) Blacklist
(8) Itinery
(9) Walk-in
(10) Message slip
(11) Guest folio.
2. Draw the formats for the following (any two) : [10]

(1) ‘C’ form
(2) Message slip
(3) Notification slip.
3. Write short notes on (any two) : [10]

(1) Safe deposit procedure
(2) Do and Don’t while handling credit cards at check-in
(3) Bell desk functions.
P.T.O.
4. Explain in detail the procedure for confirmed guest arrival at the
hotel. [10]
5. Explain the role of travel agent and different types of Passport.

[10]
6. (a) Explain the advantages of Express-check-out facility offered to

the guest. [5]
(b) What are the various types of registration ? [5]
[3981]-204 2
[3981]-205
205 : CATERING SCIENCE—II
(NEW 2008 PATTERN)
(ii) Attempt any four questions from Q. No. 2 to Q. No. 7.
1. Define the following terms (any five) : [5×2=10]

(i) Nutrient
(ii) Empty Calories
(iii) Balanced diet
(iv) Oedema
(v) Essential fatty acid
(vi) Hydrogenation of oil.
2. (a) Give reasons for the following : [5×2=10]

(i) Milk when heated for prolonged time turns brown.
(ii) Use of antioxidants in oil is necessary.
(iii) Energy requirement of a badminton player is higher than
a typist.
(iv) Children should be exposed to sunlight.
(v) Lime juice is preferable to Limca.
(b) Explain five basic food groups with suitable examples. [5]
P.T.O.
3. (a) Write short notes on (any two) : [5]
(i) Cholesterol
(ii) Rancidity of oil
(iii) Ill effects of excess intake of carbohydrate on human
health.
(b) Classify carbohydrates with suitable examples. [5]
(c) Explain the importance of sodium chloride in diet and state
its limitations. [5]
4. (a) Explain the importance of avoiding junk food. [5]

(b) Discuss ‘Iodine’ on the basis of : [5]
(i) Two functions
(ii) Two food sources
(iii) Name of the deficiency disease and its one symptom.
(c) Explain any five ways to preserve nutrients while cooking
food. [5]
5. (a) Explain the effect of heat on proteins, and list the essential
amino acids needed for an adult. [5]
(b) Write four foods to be avoided for the following disorders : [5]
(i) Cardiovascular disease
(ii) Peptic ulcer
(iii) Constipation
(iv) Fever and infection
(v) Kidney disorders.
(c) Explain any five functions of fat. [5]
[3981]-205 2
6. (a) Match the following : [5]
A B
(i) Vitamin K (i) Formation of haemoglobin
(ii) Vitamin D (ii) Prevents bleeding in gums and teeth
(iii) Vitamin A (iii) Regulation of thyroxine
(iv) Vitamin C (iv) Bone mineralisation
(v) Iron (v) Formation of Prothrombin
(vi) Vision
(b) Plan a balanced day’s menu for 42 year old office executive
who is non-vegetarian. [5]
(c) Write the importance of dietary fibre in the diet. Give any
four good sources of dietary fibre. [5]
7. (a) A balanced diet contains 20 g of fat, 280 g of carbohydrate

and 60 g of protein. Calculate the total energy content of
the diet. [5]
(b) Differentiate between (any two) : [5]
(i) Fats and oils
(ii) Kwashiorkor and Marasmus
(iii) Fat soluble vitamins and water soluble vitamins.
(c) Explain the concept of supplementary value of protein with
two suitable examples. [5]
[3981]-205 3 P.T.O.
[3981]-206
206 : BASIC FRENCH FOR THE HOTEL INDUSTRY
(NEW 2008 PATTERN)
N.B. :— (i) All questions are compulsory.
1. (A) Conjuguez les verbes au présent (any 5) : [5]
Conjugate the verbs in present tense :
(1) Je ......................... (être) contente d’y aller.
(2) Vous ......................... (écouter) de la musique classique.
(3) Nous ......................... (commencer) la répétition générale
dans une heure.
(4) (Finir) ......................... vite votre travail.
(5) Vous ......................... (remplir) la fiche à la réception.
(6) Est-ce que je ......................... (acheter) des légumes
aussi ?
(7) Nous ......................... (écrire) pour le journal de notre
collège.
(8) Nous ......................... (voyager) très souvent à l’étranger.
P.T.O.
(B) Écrivez la date (any 1) : [1]
Write the date :
(1) Sunday, 5th November
(2) Thursday, 14th August
(3) Friday, 23rd March.
(C) Quelle heure est-il ? (any 2) [1]
What time is it ?
(1) 8.15 am
(2) 2.30 pm
(3) 6.00 pm
(4) 3.40 am.
(D) Mettez la bonne mesure (any 2) : [1]
Put the correct measure :
(1) .................. de saumon
(2) .................. de la bière
(3) .................. de sel
(4) .................. de menthe.
(E) Ecrivez les nombres en lettres (any 4) : [2]
Write the numbers in words :
(1) 21st
(2) 30
(3) 42
(4) 87
(5) 11th
(6) 1st.
[3981]-206 2
2. (A) Planifiez un menu français de 5 cours en donnant un exemple
de chaque cours. [5]
Plan a 5 course French menu giving one example of each
course.
(B) Nommez deux vins de Corse. [2]
Name 2 wines from the Corse region.
(C) Expliquez les termes en anglais (any 3) : [3]
Explain the terms in English :
(1) doux
(2) crémant
(3) l’assiette
(4) la fourchette
(5) bien cuit
(6) à point.
3. (A) Expliquez les termes en anglais (any 8) : [8]

(1) confiture
(2) dorer
(3) foie gras
(4) duxelle
(5) paysanne
(6) ragout
(7) roulade
(8) timbale
(9) baguette
(10) brunoise
(11) célestine
(12) cocotte.
[3981]-206 3 P.T.O.
(B) Nommez le chef (any 2) : [2]
Name the chef :
(1) Prépare les fritures
(2) Prépare les sauces
(3) Prépare les légumes et les garnitures.
4. (A) Donnez les équivalents en français (any 4) : [4]

Give the equivalent in french :
(1) pineapple
(2) cumin
(3) game
(4) pork
(5) mussels
(6) butter.
(B) Donnez les équivalents en anglais (any 3) : [3]
Give the equivalents in english :
(1) concombre
(2) petits pois
(3) framboise
(4) agneau
(5) gingembre
(6) poivre.
(C) Représentez la brigade de restaurant par un organigramme. [3]
Represent the restaurant brigade with the help of a flowchart.
[3981]-206 4
[3981]-21
B.H.M.C.T. (SECOND SEMESTER) EXAMINATION, 2011
201 : FOOD PRODUCTION–II
(OLD 2005 PATTERN)
1. (a) Give the different methods of heat transfer. [5]

(b) Give the dry method of cooling, giving examples. [5]
(i) Microwave cooking
(ii) Pressure frying.
(b) Classify soups with two examples of each. [5]
3. (a) Explain textures and give two desirable and two non-desirable
textures. [5]
(b) Give any five proprietary masalas available in the market. [5]
4. (a) Give any five uses of sauces. [5]

(b) Give the thickening agents used in sauces. [5]
5. Name the following : [10]

(i) Moist method of cooking
(ii) Types of stocks
(iii) Five continental vegetables
(iv) Types of fuels used in the kitchen.
[3981]-21
[3981]-22
B.H.M.C.T. (SECOND SEMESTER) EXAMINATION, 2011
202 : FOOD AND BEVERAGE SERVICE–II
(OLD 2005 PATTERN)
(ii) Solve any four questions.
(iii) Neat diagrams must be drawn wherever necessary.
1. (a) Write cover used for the following (any three) : [3×2]
(i) Cherry
(ii) Smoked salmon
(iii) Roast leg of lamb
(iv) Banana flambé.
(b) Differentiate between table D’Hote Menu and A La Carite
Menu. [4]
2. (a) Classify ‘Alcoholic Beverages’. [2]

(b) Explain any four points to be considered while planning a
‘Menu’. [4]
(c) Suggest two names for the following breakfast menu : [4]
(i) Cereals
(ii) Egg preparation
(iii) Grilled vegetables
(iv) Meat.
3. (a) Explain manufacturing of ‘Beer’ with the help of flow chart

and name, any two international brands. [6]
P.T.O.
(b) Write any four reasons for flat beer. [4]
4. (a) Write four objectives of ‘control system’. [4]

(b) Differentiate between ‘Triplicate’ and ‘Duplicate’ system. [4]
(c) Write cover and accompaniments for ‘Cheese’. [2]

(i) Black pudding
(ii) Hi-Tea
(iii) Supper
(iv) Lager
(v) Cider
(vi) B.O.T.
(vii) Bill of Fare
(viii) Sake
(ix) Café complete
(x) Irish coffee
(xi) Espresso.
6. Write the following : [5×2]

(i) Four Indian Brands of Beer
(ii) Four International Brands of Beer
(iii) Four names of Cheese
(iv) Four types of Tea
(v) Four National Soups with their country.
[3981]-22 2
[3981]-24
204 : FRONT OFFICE OPERATIONS—II
(OLD 2005 PATTERN)
N.B. :— (i) Solve any Four questions.
(i) Room Orientation
(ii) Guest folio
(iii) Blacklist
(iv) Walk-in
(v) Late charges
(vi) DND
(vii) Skipper
(viii) VISA
(ix) Scanty Baggage
(x) Early departure
(xi) Message slip.
P.T.O.
2. Draw formats for the following (any two) : [10]
(i) ‘C’ form
(ii) Notification slip
(iii) Rooming list.
(i) Rules and regulations for Foreign Exchange
(ii) Left luggage handling
(iii) Procedure for safe deposit.
4. Explain the role of Travel Agent and different types of passports. [10]
5. Describe in detail the step by step procedure for a group arrival. [10]
6. (a) Differentiate between Express check-in and Normal check-in. [10]
(b) Explain the various types of Registrations.
[3981]-24 2
[3981]-25
205 : CATERING SCIENCE–II
(OLD 2005 PATTERN)
N.B. :— (i) Q. No. 1 is compulsory.
(ii) Answer any four more questions from Q. No. 2 to Q. No. 7.
1. Define the following terms (any five) : [10]

(i) Balanced diet
(ii) Health
(iii) Complete proteins
(iv) Oedema
(v) Food
(vi) Minerals.
2. (a) Match the following contents in coloumn ‘A’ with the contents
in column ‘B’. [5]
Column ‘A’ Column ‘B’
(i) Aerated drinks (a) Pellagra
(ii) Iodine (b) Kwashiorkor
(iii) Deficiency of protein (c) Empty calorie food
(iv) Salt & sugar solution (d) Goitre
(v) Vitamin A (e) ORT in dehydration
(f) Prevents constipation
(g) Nightblindness
P.T.O.
(b) A glass of strawberry milkshake provides 250 kcal approximately.
It provides 6 gm proteins, 4 gm fat, 100 mg calcium. Calculate
the amount of carbohydrate present in a glass of strawberry
milkshake. [5]
(c) Explain the importance of avoiding junk foods. Give various
reasons as to why cellulose/dietary fibre should be included
in our daily diet. [5]
3. (a) Explain basic five food groups and mention the main nutrients
involved in each group. [5]
(b) Differentiate between saturted fat and unsaturated fat with
one example each. [5]
(c) Explain the concept of supplementary value of protein with
two relevant examples. [5]
4. (a) Classify carbohydrates giving one example of each. [5]

(b) As a catering manager give any five ways to preserve nutrients
while cooking food. [5]
(c) Define ‘Rancidity of Oil’. Give any three ways to prevent it. [5]
5. (a) Explain Vitamin ‘C’ under the following headings : [5]

(i) Two good food sources
(ii) Scientific name
(iii) Deficiency disease with one symptom.
(b) Mention any two dietary sources of each of the following : [5]
(i) Water
(ii) Vitamin A
[3981]-25 2
(iii) Hydrogenated fat
(iv) Calcium
(v) Cholesterol rich food.
(c) Explain any five functions of proteins in the diet. [5]
Or
List the essential amino acids needed for a child. [5]
6. (a) Briefly explain the term cholesterol. Plan a low fat diet for
an office executive who is 40 years old and he is a non-
vegetarian. [5]
(b) Explain the importance of sodium chloride in the diet. Give
reason—it has to be taken in limited amounts. [5]
(c) Define ‘Vitamins’. Classify them. [5]
Or
How is water balance maintained in our body ? [5]
7. (a) Explain the ill-effects of excess consumption of fat in human
beings. [5]
(b) Enlist two foods to be recommended and two foods to be avoided
for the people suffering from various diseases : [10]
(i) Diabetes mellitus
(ii) Fever and infection
(iii) Peptic ulcer
(iv) Diarrhoea
(v) Cardiovascular diseases.
[3981]-25 3 P.T.O.
[3981]-26
206 : BASIC FRENCH FOR HOTEL INDUSTRY
(OLD 2005 PATTERN)
N.B. :— All questions are compulsory.
1. (a) Conjuguez les verbes au présent (any 5) : [5]

Conjugate the verbs in present tense :
(i) ................(trancher) les tomates en rondelles.
(ii) Vous..........(boire) du lait chaque jour.
(iii) Je..............(manger) de poisson.
(iv) Vous.........(remplir) la fiche à la récéption.
(v) Vous.......(téléphoner) à l’agence de voyages.
(vi) Nous........(jouer) de la guitare.
(vii) Je.......(préférer) des plats épicés.
(viii) Je.......(avoir) une grande maison.
(b) Ecrivez la date (any 1) : [1]
Write the date :
(i) Monday, 5th March, 2004.
(ii) Sunday 16th November, 2006.
(c) Quelle heure est-il ? (any 2) : [1]
What time is it ?
(i) 7.15 am
(ii) 2.40 pm
(iii) 9.50 am
(iv) 10.20 pm.
P.T.O.
(d) Mettez le bon mesure (any 2) : [1]
Put in the correct measure :
(i) ................de romarin.
(ii) .............de raisins.
(iii) ...........de lait.
(e) Écrivez les nombres en lettres (any 4) : [2]
Write the numbers in words :
(i) 100
(ii) 4th
(iii) 53
(iv) 77
(v) 86
(vi) 14.
2. (a) Planifiez un menu français de 4 cours en donnant un exemple

de chaque cours. [4]
Plan a 4 course French menu giving one example of each course.
(b) Nommez trois vins de Bourgogne. [3]
Name 3 wines from Bourgogne region.
(c) Expliquez les termes en anglais (any 3) [3}
(i) Côte de
(ii) doux
(iii) l’assiette
(iv) la chaise.
[3981]-26 2
3. (a) Expliquez les termes en anglais (any 8) : [8]
Explain the following terms in English :
(i) bistro
(ii) aspic
(iii) brioche
(iv) brûlé
(v) carafe
(vi) condé
(vii) farce
(viii) dariole
(ix) roulade
(x) zeste.
(b) Nommez le chef (any 2) : [2]
Name the chef :
(i) Prépare les glaces
(ii) S’occupe de petit—déjeuner

(iii) Prépare les hors d’oeuvre.
4. (a) Donnez l’équivalent en français (any 5) : [5]
Give equivalents in french :

(i) french beans
(ii) cucumber
(iii) cheese
(iv) mango
[3981]-26 3 P.T.O.
(v) garlic
(vi) lamb
(vii) squid
(viii) rabbit.
(b) Donnez l’equivalent en anglais (any 5) : [5]
Give the equivalent in English :
(i) le thym
(ii) l’ananas
(iii) le cardamome
(iv) le saumon
(v) le poussin
(vi) le navet
(vii) le chou-fleur
(viii) la crème.
[3981]-26 4
[3981]-301
B.H.M.C.T. (Third Semester) EXAMINATION, 2011
301 : FOOD PRODUCTION—III

(NEW 2008 PATTERN)
N.B. :— (i) Solve any Four questions.

1. (A) What do you mean by Institutional catering ? Plan a lunch

menu for the same. [4]
(B) Explain the functions of the following ingredients in bread
making : [6]
(i) Raising agents
(ii) Flour
(iii) Shortening agents.
2. With the availability of raw ingredients and their historical
background, plan a festival menu for the following cuisines

(any two) : [10]
(i) Punjabi
(ii) Kerala
(iii) Maharashtrian
(iv) Bengali.
P.T.O.
3. (A) List and explain any two methods for cake making. [6]
(B) What are the physical and chemical changes that take place
during baking ? [4]
4. (A) Enlist and explain any four equipments used in bakery and
confectionery. [4]
(B) Write the various stages of Bread-making. [4]
(C) In brief write the importance of charcoal in catering

industry. [2]
5. (A) Give reasons for the following : [5]

(i) Sticky Bread Texture
(ii) ‘X’ fault in cake
(iii) Hard bread rolls

(iv) Cake baked c peak top
(v) Fruits falls to the base of the cake.
(B) Explain the following terms (any five) : [5]

(i) Laal Maas
(ii) Ghevar
(iii) Rista
(iv) Blind Baking
(v) Strong flour
(vi) Oven spring

(vii) Dum phukta.
[3981]-301 2
[3981]-302
302 : FOOD AND BEVERAGE SERVICE—III

(NEW 2008 PATTERN)
N.B. :— (i) Attempt any four questions.

(ii) Figures to the right indicate full marks.
1. (a) Explain the following (any five) : [5]

(1) Noble Rot
(2) Chaptalisation
(3) Flor
(4) Remuage
(5) Aromatised Wine
(6) Eiswein.
(b) How is Madeira made ? Name and explain the system used
for the same. [5]
2. (a) Draw the flow chart of wine making process for the white
wines. [5]
(b) Write short notes on : [5]

(1) Two methods of growing grapes
(2) Strengths and sizes of cigars.
P.T.O.
3. (a) Explain briefly the Italian wine laws. [5]
(b) Explain the principles of matching food with suitable wine,
giving examples. [5]
4. (a) Answer the following (any five) : [5]

(1) French name for Noble Rot.
(2) A glass in which champagne can be served.
(3) Two Champagne shippers.
(4) Two grape varieties used for sherry making.
(5) Country where you would get QMP wines.
(6) Two sweet wines from France.
(b) Describe the traditional method of making Champagne. [5]
5. (a) What is an aperitif ? Classify and give one example of each. [5]
(b) Name the vine growing regions of France. Mention the districts
under the Bordeaux region. [5]
6. Explain the following in a sentence (any ten) : [10]

(1) Magnum
(2) Spumante
(3) Frizzante
(4) Grey Rot
(5) Elgin
(6) Taste de vin
(7) AbV
(8) Ring Gauge
(9) Humidor
(10) Vinho Verde
(11) Agrafe.
[3981]-302 2
Total No. of Questions—3+3] [Total No. of Printed Pages—4
[3981]-303
303 : ACCOMMODATION OPERATION—I
(NEW 2008 PATTERN)
N.B. :— (i) Any two questions from each Section.
(iii) Both the Sections are to be written on one answer-book.
SECTION I
(1) Weft
(2) Harmony
(3) Glazing
(4) Rats
(5) First Aid
(6) Twin Room
(7) Par Stock
(8) Floor Pantry
(9) UR
(10) Napery
(11) Squeezee.
P.T.O.
2. Answer any two questions : [10]
(a) Draw the layout of in-House Laundry. Explain the flow chart
process of the same.
(b) Explain what kind of floral arrangement will you keep at the
following places :
(1) Reception Counter
(2) VIP Room
(3) Lobby
(4) Buffet Table
(5) Head Table of the Conference Hall.
(c) Suggest suitable fabrics for :
(1) Bed Throw
(2) Sheer Curtain
(3) Bed Sheet.
(a) Write the advantages and disadvantages of contract cleaning.
(b) How would you prevent and control Moths and Dry Rot ?
(c) How does key control help in Guest Security ?
SECTION II
(1) Overbooking
[3981]-303 2
(2) DND
(3) CVGR
(4) Cabana
(5) Credit Card
(6) VPO
(7) Allowance
(8) Discrepancy Report
(9) City Ledger
(10) No-show
(11) Zero out.
(a) State the formulae for the following :
(1) ARR
(2) House Count
(3) Double Occupancy
(4) Room Occupancy
(5) Local Occupancy.
(b) Draw the formats of :
(1) Guest History Card
(2) Discrepancy Report.
(c) What are the precautions to be taken while accepting Traveller’s
cheque at the time of check-out ?
[3981]-303 3 P.T.O.
(a) Draw format of Cash Sheet and explain it in brief.
(b) State the personality traits required for Guest Relation
Executive.
(c) How will you handle the following :
(1) Theft in guest room (Guest’s expensive watch missing)
Or
(2) Fire in Room No. 403 (second floor).
[3981]-303 4
[3981]-304
304 : COMPUTER FUNDAMENTALS
(NEW 2008 PATTERN)
1. (A) Mention steps to apply animation effects to selected object

in a slide. [5]
(B) Explain different types of charts in MS-Excel. [3]
(C) Give the importance of Primary Key. [2]
2. (A) Explain the advantages and disadvantages of Internet. [5]

(B) Give the steps to set wallpaper and screen saver on
desktop. [2]
(C) Define table, records and fields. [3]
3. (A) What is virus ? Give precautions to keep viruses away. [5]

(B) Give the difference between LAN and WAN. [5]
4. (A) Explain step-by-step procedure to create a mail merge. [5]

(B) Explain the following commands in DOS (any five) : [5]
(i) CD··
P.T.O.
(ii) CLS
(iii) FORMAT
(iv) DIR
(v) TYPE
(vi) COPY
(vii) MD
(viii) VOL.
5. (A) What is Software ? Explain the types of Software. [5]

(B) Explain concept of SAP. [2]
(C) What are the basic rules followed while writing formula in
MS-Excel ? [3]
[3981]-304 2
[3981]-305
305 : FOOD AND BEVERAGE CONTROL
(NEW 2008 PATTERN)
(ii) Answer any three questions from Q. No. 2 to Q. No. 6.
1. Explain the following terms (any four) : [10]
(a) Rate of stock turnover
(b) Blind Receiving
(c) Master budget
(d) Bar cost system
(e) Standard yield.
2. (a) Define Budget. Write any two objectives of budgetary
control. [4]
(b) Explain the following : [6]
(i) Capital cost budget
(ii) Overhead cost budget
(iii) Budgeted P&L a/c’s.
P.T.O.
(c) With reference to food preparation explain the objectives and
importance of :
(i) Volume forecasting
(ii) Standard receipe. [10]
3. (a) Explain any two methods of purchasing food and two methods
of purchasing beverage. [10]
(b) With the help of format explain the following (any two) :
(i) Bin card
(ii) Standard purchase specification. [10]
4. (a) What are the objectives of receiving as a receiving clerk ? [5]
(b) Explain with the help of a format : [10]
(i) Request for credit note
(ii) Meat tag.
(c) How is a supplier rated by a Purchase Manager in a
hotel ? [5]
5. Explain the following : [20]
(a) ABC Analysis
(b) Daily food cost report
(c) Differential profit margin in Menu Pricing
(d) EOQ.
[3981]-305 2
6. (a) Define Food & Beverage controls. Explain the objectives of
F&B controls. [10]
(b) Explain the procedure for storing peristable and non-perishable
food item. [5]
(c) What are the various area of storage for Beverages ? [5]
[3981]-305 3 P.T.O.
Total No. of Questions—8] [Total No. of Printed Pages—4+2
[3981]-306
B.H.M.C.T (Third Semester) EXAMINATION, 2011
306 : BASIC ACCOUNTING
(NEW 2008 PATTERN)
N.B. :— (i) Attempt any six questions including Q. No. 1 which is
compulsory.
(iii) Use of pocket calculator is allowed.
1. From the following Trial Balance of Mr. Khan, prepare a Trading

and Profit and Loss Account for the year ending 31st March, 2002
and a Balance Sheet as on that date : [20]
Trial Balance as on 31st March, 2002
Debit Credit
Particulars
Rs. Rs.
Capital — 72,000
Drawings 6,000 —
Machinery 20,000 —
Printing charges 1,000 —
Purchases 55,000 —
Sales — 96,000
Salaries 9,300 —
Advertising 2,500 —
Bills Receivable 1,900 —
P.T.O.
Bill Payable — 2,700
Income tax 2,400 —
Opening Stock (1-4-2001) 24,000 —
Bank Loan — 7,300
Rent 3,00 —
Building 25,000 —
Wages 6,500 —
Sundry Debtors 30,000 —
Sundry Creditors — 12,000
Insurance Premium 1,400 —
Furniture 2,000 —
Total 1,90,000 1,90,000
Adjustments :
(1) Closing stock value at Rs. 27,500 on 31-3-2002.
(2) Salaries outstanding Rs. 1,500.
(3) Insurance premium Rs. 1,500.
(4) Depreciate machinery by 50% and building by 2%.
(a) Deferred Revenue Expenditure
(b) Dual Aspect concept
(c) Balancing of Ledger.
[3981]-306 2
3. Journalise the following transactions : [10]
2005
Nov. 1 Business started with cash Rs. 50,000 goods worth
Rs. 15,000 and building worth Rs. 50,000.
5 Deposited into the bank cash Rs. 31,500.
10 Purchased goods from M/s Kelkar & Sons for Rs. 45,000
at 2% cash discount term. Half of the amount paid
immediately.
15 Purchased goods on cash for Rs. 24,000 and paid by cheque.
20 Sold goods worth Rs. 33,000 and received a cheque.
23 Paid Rs. 22,000 by cheque to M/s Kelkar & Sons, in full
settlement of their claim.
25 Paid salaries to staff Rs. 4,000, paid electricity charges
Rs. 600.
28 Withdrew Rs. 2,000 from business for personal use.
30 Sold to Jaya goods costing Rs. 20,000 for Rs. 25,000. She
paid Rs. 15,000 as part payment and balance 15 days later.
4. (a) State with reasons whether the following statements are True
or False : [5]
(i) Cash book is a part of subsidiary book.
(ii) Balance sheet is an account.
[3981]-306 3 P.T.O.
(b) State whether the following accounts indicate Debit or Credit
Balance : [5]
(i) Closing stock
(ii) Capital
(iii) Bank charges
(iv) Loan of Mr. Jai
(v) Drawings
(vi) Goodwill.
5. Enter the following transactions in the three columnar cash book

and balance it : [10]
2008
Nov. 1 Balance of cash in hand Rs. 14,000 and in bank Rs. 10,000.
2 Received cash from Mohan Rs. 1,000 and allowed him
discount Rs. 30.
3 Paid into the bank Rs. 2,000.
4 Paid to Divakar by cheque Rs. 320 in full settlement of
their account for Rs. 350.
5 Received from cash sales, cash Rs. 275 and cheque
Rs. 225.
6 Paid for purchase by cheque Rs. 645.
7 Paid by cheque to Ravi Rs. 725 in full settlement of
Rs. 800.
8 Drew from bank for office use Rs. 900 and Rs. 100 for
personal use.
[3981]-306 4
6. (a) What is Bank Reconciliation Statement ? Write any two
methods. [5]
(b) With the help of examples explain Contra Entry and format,
explain special functions book. [5]
7. Enter the following transactions in the subsidiary books of
Sharmila : [10]
2006
Jan. 1 Sold goods to Meena @ 5% T.D. Rs. 40,000.
4 Purchased goods from Madhuri @ 4% T.D. Rs. 36,000.
8 Bought goods from Rao Rs. 39,000 @ 10% T.D.
10 Half of the goods purchased from Rao sold to Shilpa at
a profit of Rs. 2,450.
14 Meena returned goods of Rs. 1,900 (Net).
17 Goods of Rs. 1,000 returned to Madhuri (Gross)
21 Bought goods from Jaya Rs. 25,000 and paid ½ amount
in cash and ½ amount on credit
22 Sold goods of Rs. 24,000 to Ajay @ 7% Trade discount
23 Ajay returned goods of Rs. 2,400. (Gross)
27 Cash purchases Rs. 15,000 off 10% T.D. and 5% C.D.
[3981]-306 5 P.T.O.
8. Attempt any two of the following : [10]
(a) State the types of Trial Balance.
(b) With the help of examples, explain special functions book.
(c) Differentiate between Trade Discount and Cash Discount.
[3981]-306 6
[3981]-31
301 : FOOD PRODUCTION—III
(OLD 2005 PATTERN)
N.B. :— (i) Answer any Four questions.
1. (A) Explain the following terms (any six) : [6]

(i) Dhokla
(ii) Avial
(iii) Feni
(iv) Mangodi
(v) Chum-chum
(vi) Molasses
(vii) Gluten
(viii) Anarsa.
(B) List and explain any four physical and chemical changes taken
place during baking. [4]
2. (A) Give the role of the following ingredients in cake making

(any two) [4]
(i) Egg
(ii) Fat
(iii) Raising agent.
P.T.O.
(B) Briefly explain any four types of flour or sweetening agents
used in Bakery and Confectionary. [4]
(C) List stages in bread making. [2]
3. (A) Plan a festival menu for the following regions (any two) : [6]
(i) Punjab
(ii) Rajasthan
(iii) Kerala.
(B) Write a short note on Industrial Catering. [4]
4. (A) Explain any two methods of bread making. [6]
(B) Write down any four faults and remedies in cake making. [4]
5. (A) Write short notes on the following (any two) : [6]
(a) Formulas and measurements
(b) Special equipment and fuel used in Kashmiri cuisine
(c) Types of yeast doughs.
(B) Name the following : [4]
(i) Name two meat preparation from Rajasthan
(ii) Name two bread improver
(iii) Name two sweet preparation from Bengal
(iv) Name two veg preparation from Goa.
[3981]-31 2
Total No. of Questions—3+3] [Total No. of Printed Pages—4
[3981]-33
303 : ACCOMMODATION OPERATION—I
(OLD 2005 PATTERN)
N.B. :— (i) Attempt any two questions from each Section.
(ii) Neat charts, diagram to be drawn wherever necessary.
(iii) Both the Sections are to be written on one answer-book.
SECTION I
(i) Focal point
(ii) Warp
(iii) Penthouse
(iv) Silver Fish
(v) Par Stock
(vi) Bleach
(vii) Suzie
(viii) Discarded Linen
(ix) Pass Key
(x) Ikebana
(xi) Calendering.
P.T.O.
(a) Principles of flower arrangement
(b) Pest control
(c) Role of security in hotels.
3. Answer any two : [10]
(a) Define contract cleaning and list down jobs given on contract
by the hotels.
(b) How do you treat the following stains :
(i) Blood
(ii) Ink
(iii) Tea
(iv) Turmeric
(v) Grease.
(c) Explain with the help of flow chart the process of commercial
laundry.
SECTION II
(i) Understay
(ii) Blacklist
[3981]-33 2
(iii) Skipper
(iv) No-show
(v) DNA
(vi) VIP
(vii) Walk-in guest
(viii) SPATT
(ix) Occupied Room
(x) Late Charges
(xi) Scanty Baggage.
(a) Functions and Role of Hospitality Desk
(b) Credit Monitoring
(c) Automated systems in Hotels.
3. Answer any two : [10]
(a) Draw the format of :
(i) Daily Report
(ii) Discrepancy Report.
[3981]-33 3 P.T.O.
(b) State the formula of the following :
(i) Bed Occupancy %
(ii) ARR
(iii) Foreign Occupancy %
(iv) Double Occupancy %
(v) House Count.
(c) Write the necessary skills needed for dealing with guest
problems.
[3981]-33 4
[3981]-34
304 : COMPUTER FUNDAMENTALS
(OLD 2005 PATTERN)
1. (a) What is virus ? Explain any five types of viruses. [5]

(b) Explain the following : [3]
(i) Icons
(ii) File
(iii) Folder.
(c) Define table and fields in D.B.M.S. [2]
2. (a) Explain difference between broad-band and dial up Internet

access. [5]
(b) Explain the importance of forms in MS-Access. [5]
3. (a) Give steps to filter data in MS-Excel. [3}

(b) Explain any four uses of slide sorter view in PowerPoint. [4]
(c) Write short note on cell references in MS-Excel. [3]
4. (a) Explain Wildcard concept in MS-DOS. [3]

(b) What is hyperlink in MS-Word ? How can you set a hyperlink ? [5]
(c) Explain B-to-C concept in E-Commerce. [2]
[3981]-22 1 P.T.O.
5. (a) What is difference between copy paste and cut paste ? [3]
(b) List out any four names of charts in MS-Excel. [2]
(c) Explain the working of search engine. Give any two examples
of search engine. [5]
[3981]-34 2
[3981]-36
306 : BASIC ACCOUNTING
(OLD 2005 PATTERN)
compulsory.
(ii) Use of pocket calculator is allowed.
1. Following is the trial balance of Mohit Caterers as on 31st March

2011. [20]
Debit Balances Rs. Credit Balances Rs.
Drawings 65,000 Capital 10,00,000
Opening Stock 32,500 Creditors 45,000
Purchases 3,50,000 Sales 6,55,000
Carriage 5,000 Bills Payable 15,000
Salaries 75,000 Commission 10,000
Glass, China 1,25,000 Returns Outward 7,500
Building 5,00,000
Wages 15,000
Postage 15,000
Printing & Stationery 14,500
Kitchen equipments 2,50,000
Furniture 80,000
Insurance 36,000
Staff meals 22,000
Vehicles 45,000
Office expenses 20,000
Debtors 32,000
Cash in Hand 4,000
Cash at Bank 55,000
Returns Inwards 5,000
Total Rs. 17,32,500 Total Rs. 17,32,500
P.T.O.
Adjustment :
(1) Closing stock was valued at Rs. 35,000
(2) Outstanding expenses—Wages Rs. 25,000 and Salaries
Rs. 15,000
(3) Prepaid insurance Rs. 4,000
(4) Accrued commission Rs. 2,500
(5) Depreciate building @ 2%, kitchen equipment @ 7.5%, vehicle
@ 20% and Furniture @ 10%.
(6) Glass, China as revalued at Rs. 1,21,000
Prepate Trading A/c, Profit & Loss A/c. for the year ended
31st March 2011 and Balance sheet as on that date.

(a) Contra Entry
(b) Special Functions
(c) Money Measurement Concept.
3. Journalise the following transactions : [10]

2007
July 1 Started business with cash Rs. 2,50,000 and goods Rs. 30,000
’’ 3 Deposited into bank Rs. 50,000
’’ 9 Purchased goods of Rs. 25,000 at 10% Trade discount. Payment
made by cheque
’’ 12 Cash sales Rs. 20,000
’’ 16 Purchased Machinery of Rs. 75,000 from Vishal Sales by
cheque.
’’ 16 Paid Rs. 5,000 for transportation of Machinery purchased
from Vishal Sales
’’ 21 Purchased goods of Rs. 35,000 at 10% Trade discount and
2% Cash discount from Milind on Credit.
’’ 27 Paid to Milind 50% of the amount due by cheque and balance
in cash after adjusting cash discount.
’’ 29 Cash sales Rs. 55,000.
[3981]-36 2
4. (a) Fill in the blanks : [5]
(i) When credit side total exceeds debit side, it is
called...................balance.
(ii) Balance sheet is a...................but not an account.
(iii) ...................is a book of Original entry.
(iv) When goods are returned back to supplier...................note
is prepared.
(v) Goodwill is an...................asset.
(b) State whether the following account shows Debit or Credit
balance : [5]
(i) Staff meals.
(ii) Bank Overdraft
(iii) Capital
(iv) Carriage Inward
(v) Investment.
5. From the following information preparte analytical petty cash book : [10]
Sept 1 Cash in hand Rs. 210
’’ 1 Received from head cashier amount of Rs. 1,500
’’ 2 Paid for postage Rs. 120
’’ 3 Purchased stationery Rs. 95
’’ 4 Paid printing bill of last month to Anand Agencies of Rs. 65
’’ 6 Paid for local conveyance Rs. 40
’’ 15 Paid telephone bill Rs. 275
’’ 21 Paid to Amit on account Rs. 49
’’ 22 Paid for repair charges Rs. 105
’’ 26 Received from sale of scrap Rs. 190
’’ 26 Paid Taxi bill of Manager Rs. 217
’’ 29 Paid for carriage Rs. 110
[3981]-36 3 P.T.O.
6. Answer the following questions : [10]
(a) State the difference between Capital Expenditure and Revenue
Expenditure.
(b) State the reasons for the difference between Bank Balance
shown as per Cash Book and that of Pass Book.
7. (a) Enter the following transaction in proper subsidiary books. [5]

2009
April 1 Purchased goods of Rs. 30,000 @ 7.5% trade discount
from Sagar.
’’ 7 Sold goods to Manoj Rs. 50,000 @ 5% trade discount
& 2% cash discount on credit
’’ 12 Purchased goods from Ahmed of Rs. 37,000 @ 10% trade
discount
’’ 17 Returned goods to Ahmed Rs. 7,000 (Gross)
’’ 25 Sold goods to Jayant of Rs. 27,000 net value after
charging 10% trade discount on an invoice price of
Rs. 30,000
(b) Prepare a Trial Balance : [5]
Particulars Rs. Particulars Rs.
Debtors 52,500 Stock 92,450
Creditors 71,300 Building 2,20,000
Bills Payable 20,430 Furniture 52,425
Salaries 70,350 Investment 50,000
Bank Overdraft 50,525 Capital 3,95,470
[3981]-36 4
8. Answer the following (any two) : [10]
(a) Distinguish between Trade discount and Cash discount.
(b) Explain the double entry system of accounting.
(c) Define the following terms :
(i) Discount
(ii) Drawings
(iii) Balance
(iv) Debtors
(v) Insolvent.
[3981]-36 5 P.T.O.
[3981]-401
BHMCT (Fourth Semester) EXAMINATION, 2011
401 : FOOD PRODUCTION–IV
(NEW 2008 PATTERN)
N.B. :— Answer any four questions from the following, out of which
Q. No. 1 is compulsory.
1. Explain the terms (any ten) : [10]

(1) Croquembouche
(2) Univalve
(3) Steak
(4) Green meat
(5) Brown sugar
(6) Mille feville
(7) Sweet bread
(8) Drumsticks
(9) Marripan
(10) Ageing
(11) Tempering
(12) Gum paste.

(1) Fillings used in pastry
(2) Preservation methods for fish
P.T.O.
(3) Selection criteria for Lamb
(4) Factors affecting tenderness in meat
(5) Types of Icings.
3. (a) List different types of poultry and give the selection criteria
for goose. Give points to be considered for storage. [5]
(b) Explain with examples any 5 styles of cooling fish. [5]
4. (a) Classify pastries and give their ingredients with 2 examples

of each. [5]
(b) Define convenience food and give the different processing
methods. [5]
5. (a) Explain the different types of cookies. [5]

(b) With the help of a diagram show the cuts of beef. [5]
[3981]-401 2
[3981]-402
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2011
402 : FOOD AND BEVERAGE SERVICE–IV
(NEW 2008 PATTERN)
(iii) Draw neat diagram wherever necessary.
1. Explain the following terms : [10]

(a) Distillation
(b) Pot still
(c) Proof
(d) Worm
(e) High strength alcohol
(f) Foreshots
(g) Tequila
(h) Hearts
(i) Feni
(j) Calvados.
2. (A) Explain the working of patent/coffey still. [6]

(B) Explain spirits with distillation process. [4]
3. Differentiate between (any two) : [10]

(A) Sloe gin and plymouth gin
(B) Scotch and Bourbon
(C) Armagnac and cognac.
P.T.O.
4. (A) Give five special characteristics of scotch whisky. [5]
(B) Explain distillation of scotch with importance of malt. [4]
(C) Give four international brands of scotch. [1]
5. (A) Explain the term liqueur. Give any two methods of making
liqueur. [5]
(B) Give flavour and regcon/covatry of origin of the following : [5]
(i) Anesette
(ii) Bénédietine
(iii) Drambui
(iv) Kirsch
(v) Southern comfort.
6. (A) List 10 rules of making cocktails. [5]

(B) List any six important equipment used in mining cocktails. [3]
(C) Give recipe of the following cocktails (any two) : [2]
(a) Planters punch
(b) Black Russian
(c) BSB.
[3981]-402 2
[3981]-403
403 : ACCOMMODATIONS OPERATIONS-II
(NEW 2008 PATTERN)
N.B. :— (i) Attempt any two questions from each Section.
(ii) Assume suitable data wherever necessary.
SECTION I
(a) Basis for selection of supplier for linen
(b) Special designing needs for disabled guests in hotel rooms
(c) Factors to be considered for Housekeeping room cost.
2. (a) Discuss the different types of budgets with examples. [5]
(b) Explain the procedure undertaken prior to redecoration. [5]
3. (a) Discuss the principles to be followed to achieve good interior
design. [5]
(b) Draw neat formats for the following :
(1) Goods received note
(2) Snag list. [5]
P.T.O.
SECTION II
4. (a) Explain the Night Audit Process in brief. [5]

(b) What sales tools are used by the hotel to maximize room
occupancy ? [5]
5. (a) Draw neat formats for the following (any two) : [5]
(1) Discrepancy Report
(2) Guest History Card
(3) 5-day Forecast Sheet.

(b) What factors are considered for forecasting of room
availability ? [5]
6. (1) Write short notes on :

(a) Encouraging Return reservations
(b) Suggestive selling. [5]
(2) Define the following terms :

(i) Rule of thumb
(ii) Over-booking
(iii) High balance account

(iv) Repeat guest
(v) Lead time. [5]
[3981]-403 2
[3981]-404
B.H.M.C.T (Fourth Semester) EXAMINATION, 2011
404 : HOTEL ENGINEERING
(NEW 2008 PATTERN)
N.B. :— (i) Answer to the two sections should be written in separate
books.
(ii) Neat diagrams must be drawn wherever necessary.
(iv) Use of logarithmic tables, slide rule, Mollier charts, electronic
pocket calculator and steam tables is allowed.
(v) Assume suitable data, if necessary.
SECTION I
1. Answer any two of the following : 2×10=20
(a) What are the types of maintenance and give duties and
responsibilities of maintenance engineering department in hotel.
(b) Give name of any five refrigerants with their chemical formula
and chemical name with number and also give good properties
of refrigerants.
(c) Define unit of refrigeration and give factors affecting comfort
of airconditioning.
P.T.O.
2. Answer any three of the following : 3×5=15
(a) What are the sources of noise pollution and its controlling
measures.
(b) Differentiate between unitary AC and central Ac.
(c) Explain with diagram collection and disposal methods for solid
waste.
(d) Draw organisational chart for 3 star hotel for maintenance.
(e) Give classification of contract maintenance and its advantages
and disadvantages.
Section II
3. Answer any two of the following : 2×10=20
(a) Explain with diagram cold and hot water distribution system
and also name the types of pumps normally used for
distribution.
(b) Give classification of fire and explain any one fire detector
with diagram.
(c) Calculate electricity bill for the month of May having the
following electricity load if cost of electricity is Rs. 5.00 per
unit :
(1) 110 W refrigerator 02 Nos. 12 hrs/day
(2) 40 W tube light 12 Nos. 10 hrs/day
(3) 3 kW heater 01 No. 03 hrs/day
(4) 15 W pointer 03 Nos. 15 min/day
(5) 1.5 kW oven 02 Nos. 04 hrs/day
[3981]-404 2
4. Answer any three of the following : 3×5=15
(a) Give energy saving tips in kitchen.
(b) Differentiate between liquid and gaseous fuel on the basis of
calorific value, pollution cost and examples.
(c) Draw the diagrams of :
(1) Water closets (any one)
(2) Sanitary trap (any one).
(d) Differentiate between soft and hard water. Give the
disadvantages of hard water to hotel industry.
(e) Explain the importance of earthing and give its types.
[3981]-404 3 P.T.O.
*3981405* [3981] – 405
B.H.M. CT (Semester – IV) Examination, 2011

405 : PRINCIPLES OF MANAGEMENT
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
N.B.: All questions are compulsory.
1. Define the following (any five) : 10
a) Delegation
b) Authority
c) Span of control
d) Staffing
e) Morale
f) Controlling
g) Co-ordination
h) Planning.
2. Answer any three of the following : 30
a) Define management. Explain briefly external and internal factors that effect
management.
b) List and explain Henry Fayol’s classical management principles.
c) Explain step to step decision making process.
d) Describe ‘Managerial grid’ - Leadership theory.
e) Discuss McGregor’s theory ‘X’ and theory ‘Y’.
f) Explain types of communication.
P.T.O.
[3981] – 405 -2- *3981405*
3. Write notes on (any five) : 30
a) Barriers to communication.
b) Process of controlling.
c) Characteristics of a good leader.
d) Formal and informal organizations.
e) Types of plans.
f) Any two styles of Leadership.
g) Maslow’s theory of need hierarchy.
h) Benefits of motivated staff.
i) Need for Co-ordination.

—————––––––———
[3981]-406
B.H.M.C.T (Fourth Semester) EXAMINATION, 2011
406 : HOTEL ACCOUNTANCY
(NEW 2008 PATTERN)
compulsory.
(ii) Use of pocket calculator is allowed.
(iii) Assume suitable addition data, if necessary.
(iv) Figures to the right indicate full marks.
1. An authorised capital of ABC Ltd. consists of 5 lacks equity shares

of Rs. 10 each and 9%, 5,000 preference shares of Rs. 100 each.
The following is the Trial Balance of a Company as on 31st
March 2011 : [20]
Trial Balance
Debit Balances Rs. Credit Balances Rs.
Land & Building 4,50,000 Share Capital :
Goodwill 1,04,000 1,00,000 equity shares
Plant & Machinery 2,00,000 of Rs. 10 each 1,00,000
Furniture 32,000 9% 3,000 preference
Carriage 23,000 share of Rs. 100 each 3,00,000
Wages 2,14,000 Sales 8,56,000
Salaries 46,000 Returns Outwards 12,000

P.T.O.
Vehicles 1,60,000 Share premium 20,000
5% investment 2,50,000 Creditors 1,32,000
Bank Charges 1,000 P & L appropriation
a/c 1,60,000
Coal, Gas & Water 7,000 10% Debentures 1,00,000
Rent 8,000 General Reserve 60,000
Insurance 4,000
Purchases 5,17,000
Bills Receivable 12,000
General Expenses 19,000
Debtors 3,27,000
Preliminary expenses 28,000
Stock 1,20,000
Cash in Hand 35,000
Cash at Bank 83,000
Total 26,40,000 Total 26,40,000
Adjustments :
(1) Closing Stock was valued at Rs. 2,50,000.
(2) Depreciate-Vehicles @ 10%, Furniture @ 5% % Machinery
@ 2.5%.
(3) Charge full year’s interest on debentures and investment.
(4) Make a provision for tax @ 40% of the net profit.
[3981]-406 2
(5) Directors proposed the following :
(i) regular dividend to preference shareholders and 5%

dividend to equity shareholders
(ii) transfer Rs. 20,000 to general reserve.
Prepare Trading A/c, Profit & Loss A/c, P & L Appropriation

A/c for the year ended 31st March, 2011 and Balance Sheet
as on that date.
(a) Advantages of Budgets
(b) Equity Share
(c) Utility of Uniform system of Accounting.
3. Following is the information given to you :
Name of Hotel — Hotel Rajanigandha.
Name of Guests — Mr. & Mrs. Shekhar Gupta with 1 adult daughter.
Room Tariff — Rs. 3,000 with extra bed charges Rs. 500 per day.
E.M.T./A.N.T. — Rs. 40 per cup
E.M.C./A.N.C. — Rs. 50 per cup
Breakfast Rs. 90 per person
Lunch—Rs. 220 per person
Dinner — Rs. 270 per person
Service charge @ 10% on food and beverages
Checked in on 14 July 2007 at 7.00 p.m.
Desired to check out on 17 July at 10.00 p.m.
[3981]-406 3 P.T.O.
The following were the transactions during their stay :
July 14 Food sundries Rs. 135, Telephone Rs. 40, dinner for two
only, Deposited Rs. 15,000 in cash.
July 15 2 cups E.M.T., 1 cup E.M.C., breakfast with 1 guest,

cigarettes Rs. 55, Magazine Rs. 40, Local Tour Rs. 1,200,
food sundries Rs. 200, A.N.C. 2 cups, Dinner.
July 16 E.M.C. 3 cups, Laundry Rs. 110, Newspaper Rs. 20,

Medicine Rs. 75, Lunch for two only, A.N.T. 2 cups, soft
drink Rs. 50, Dinner, Deposited Rs. 2,000.
July 17 E.M.T. 2 cups, E.M.C. 1 cup, breakfast, Railway tickets

1950, Telephone Rs. 55, Lunch, A.N.T. 1 cup, Snacks
Rs. 75, Soft drink Rs. 100, Dinner for two only.
Mr. Gupta settled his account in cash. Prepare Guest Weekly

Bill. [10]
4. (a) Fill in the blanks : [5]
(i) ..........................provides a complete information of vari-

ous guests stay in a Hotel for a specific day.
(ii) Debentureholders are..................of a company.
(iii) Issued capital may be equal to or less than.......capital.
(iv) Final dividend is paid on .........................capital of a

company.
(v) V.A.T. is a replacement to.......................tax.
(b) Distinguish between Discount and Allowance. [5]
[3981]-406 4
5. (a) Draw a specimen of : [5]
(i) Allowance voucher;
(ii) V.P.O. Voucher.
(b) From the following information prepare Departmental income
Statement of Telecommunication as per schedule No. 3. [5]
Revenue — Local Rs. 1,75,000; Long distance Rs. 1,20,000.
Fax charges Rs. 65,000; Service Charges @ 10% of total revenue.
Cost of Sales — Local Rs. 70,000; Long distance Rs. 54,000;
Fax charges Rs. 10,000.
Payroll Expense — Salaries & Wages Rs. 1,40,000; Employee
Benefits Rs. 60,000.
Other Expenses — Printing & Stationery Rs. 8,000; Uniforms
Rs. 4,000;
Other expenses Rs. 2,000. [5]
6. Answer the following questions : [10]

(a) What is working capital ? Explain its importance to hotel
business.
(b) Distinguish between Guest weekly bill and VTL
7. From the following information prepare a consolidated income

statement in accordance with Uniform System of Accounting for
Lodging Industry : [10]
(a) Revenue — Total revenue earned by hotel amounting to
Rs. 25,70,000 out of which 40% was collected from sale of
rooms, 35% was collected from sale at restaurant and balance
from bar department.
[3981]-406 5 P.T.O.
(b) Budgeted cost of sales figures are 40% on sales in respect
of both food and bar department.
(c) Payroll expenses — rooms Rs. 77,100, food 49,475, bar
Rs. 31,000.
(d) Total advertisement expenses for the hotel were Rs. 2,57,000
to be borne by each department on the basis of sales of each
revenue producing department.
(e) Other cost — Administration Rs. 26,200, Insurance Rs. 19,320,
Repairs Rs. 35,700, Depreciation Rs. 25,000.
8. Answer the following questions (any two) : [10]
(a) State the need for granting of allowance to a guest.
(b) Define debentures and give the types of debentures.
(c) State the meaning and importance of V.A.T.
[3981]-406 6
[3981]-41
401 : FOOD PRODUCTION—IV
(OLD 2005 PATTERN)
N.B. :— (i) All questions are compulsory.
1. Solve any two of the following : [10]
(a) Give the factors affecting quality of meat.
(b) Classify fish in tabular form with two examples and local
names for each.
(c) Explain different types of cookies.
(a) Draw a neat diagram of pork with approximate of weight

of each.
(b) What are the principles one should follow while thawing and
storing poultry.
(c) Classify pastry in tabular form stating Ratio, Method, Baking

Temperature, By-products.
P.T.O.
(a) Give five advantages and disadvantages of convenience food.
(b) Draw and explain any five cuts of fish.
(c) Give five functions of Icing.
(a) Explain Do’s and Dont’s one should follow while preparing
pastries.
(b) Give recipe of fondant Icing, for 1 ltr.
(c) Terms (any five) :
(i) Blind fold
(ii) Spring oven
(iii) AFD
(iv) Trançon
(v) Chateaubriand
(vi) Eclairs
(vii) Royal Icing.
[3981]-41 2
[3981]-42
402 : FOOD AND BEVERAGE SERVICE—IV
(OLD 2005 PATTERN)
(iii) Draw diagrams wherever necessary.
1. (A) Differentiate between pot still and patent still. [5]

(B) Differentiate between generic liqueur and proprietary
liqueur. [5]
2. (A) Explain manufacturing of whisky by pot still method. [5]

(B) Explain any three types of rum. [3]
(C) Write four international brands of vodka. [2]
3. (A) Write any five rules of mixing cocktails. [5]

(B) Explain the following alcoholic beverages : [5]
(i) Absinthe
(ii) Feni
(iii) Calvados
(iv) Grappa
(v) Ouzo.
P.T.O.
4. (A) List any five important equipments used for making cocktails
and explain their use. [5]
(B) Explain maceration method of manufacturing liquer. [3]
(C) List any two orange flavoured liqueurs and name their alcohol
base. [2]
5. (A) Write the recipe with correct glass and garnish for the following
cocktails (any two) : [5]
(i) Screw driver
(ii) Pina colada
(iii) Egg nogg.
(B) Explain manufacturing process of cognac. [5]
6. (A) Explain the following mixed drinks : [5]

(i) Cobler
(ii) Daisy
(iii) Julep
(iv) Sour
(v) Toddy.
(B) Explain the following terms : [5]
(i) Congeners
(ii) Feints
(iii) D.O.M.
(iv) V.S.O.P.
(v) Angel’s share.
[3981]-42 2
[3981]-44
404 : HOTEL ENGINEERING
(OLD 2005 PATTERN)
N.B. :— (i) Answers to the two sections should be written in separate
answer-books.
(iv) Use of logarithmic tables, slide rule, Mollier charts, electronic
pocket calculator and steam tables is allowed.
(v) Assume suitable data, if necessary.
SECTION I
1. Answer any two : [2×10=20]
(a) Describe centralized air-conditioning system with diagram and
advantages.
(b) Give importance of maintenance department in hotel and give
types of maintenance with example where it is used.
(c) Define the terms :
(i) Dry bulb temperature
(ii) Wet bulb temperature
(iii) Tons of refrigeration
(iv) Relative humidity
(v) Sensible heat.
P.T.O.
2. Answer any three : [3×5=15]
(a) What are water pollution sources in hotel and how are they
controlled ?
(b) Explain with a diagram vapour compression refrigeration

system.
(c) What is global warming and gases responsible for it and

its disadvantages ?
(d) Define contract and give its advantages and disadvantages.
(e) What are the natural and manmade sources of air pollution ?
SECTION II
3. Answer any two : [2×10=20]
(a) Explain with a diagram Ion exchange process for softening of

water.
(b) What are the different safety devices used in electricity and
explain any one circuit breaker with diagram.
(c) A seminar has to be organise in an institute. The following

are the requirments :
(i) 1000 W spot light 04 Nos. 04 hrs/day
(ii) 750 W LCD 01 No. 03 hrs/day
(iii) 500 W PA system 01 No. 04 hrs/day
(iv) 10 W Pointer 01 No. 20 min/day
Cost of electricity is Rs. 7.50 per unit.
[3981]-44 2
4. Answer any three : [3×5=15]
(a) Give energy saving tips in guest room and sanitation.
(b) Give safety related with door and guest in hotel.
(c) Draw diagram for carbon dioxide fire extinguisher.
(d) Write notes on :
(i) LPG
(ii) Biogas.
(e) What are the properties of safe drinking water and give
names of purification methods.
[3981]-44 3 P.T.O.
[3981]-45
405 : PRINCIPLES OF MANAGEMENT
(OLD 2005 PATTERN)
(ii) Answer any five questions from the rest.
1. Write short notes on any four : [20]
(i) Morale—its importance
(ii) Span of control
(iii) Advantages of Delegation of Authority
(iv) Flat organisation
(v) Need for Co-ordination
(vi) Programmed Decisions.
2. What are the barriers to communication. [10]
3. With the help of a diagram explain Maslow’s theory of motivation. [10]
4. What is control ? Explain the process of control. [10]
P.T.O.
5. State and explain Taylor’s contribution to scientific management. [10]
6. What is Decision Making ? State and explain the different types

of decisions. [10]
7. What are the external and internal factors that affect management. [10]
8. What is Delegation of Authority ? What are its advantages. [10]
[3981]-45 2
[3981]-46
406 : HOTEL ACCOUNTING
(OLD 2005 PATTERN)
N.B. :— (i) Attempt any six questions including question no. 1 which
is compulsory.
(iii) Use of pocket calculator is allowed.
1. An authorized share capital of Portigue Hotel Ltd. Mumbai

consists of 10,000, 10% Preference Shares of Rs. 100 each and
30,000 Equity Shares of Rs. 100 each. Out of these shares company
has issued 5,000, 10% Preference shares and 10,000 Equity shares
for public subscription. Following is the Trial Balance as on 31st
March, 2011 : [20]
Trial Balance as on 31st March, 2011
Particulars Rs. Particulars Rs.
Goodwill 2,90,000 Deposit 52,000
Advertisement 22,000 Commission 10,000
P.T.O.
Cash at bank 36,000 Share Capital :
Land and Building 7,25,000 * Equity Share 6,50,000
Repairs 25,000 * Preference Share 3,50,000
Glass, China and Cutlery 92,000 Bills Payable 16,000
Kitchen Equipments 3,10,000 Creditors 95,000
Purchases 2,95,000 Sales 7,75,000
Opening stock 1,65,000 Profit and Loss A/c 70,000
Wages 45,000 Reserve Fund 50,000
Salaries 1,20,000 Share Premium 4,000
Banqueting Debtors 1,60,000 8% Debentures 5,00,000
Director’s fees 75,000
Cash in Hand 55,000
Interest on Debentures 20,000
Carriage outward 27,000
Power and Fuel 15,000
Furniture 80,000
Insurance 15,000
25,72,000 25,72,000
[3981]-46 2
Adjustments :
(1) Stock on 31st March 2011 was valued at Rs. 1,80,000 cost
price and Rs. 1,70,000 market price.
(2) Provide depreciation on Kitchen Equipments @ 7.5%, building
@ 2.5% and furniture @ 5%, Glass China was revalued at
Rs. 90,000.
(3) Provision for taxation to be made at Rs. 45,000.
(4) Outstanding salaries amounted to Rs. 4,000.
(5) Directors proposed the following appropriation :
(i) To declare 5% dividend on equity shares
(ii) Transfer Rs. 5,000 to reserve fund.
Prepare Trading A/c, Profit and Loss A/c, Profit & Loss
Appropriation A/c for the year ended 31st March, 2011 and Balance
sheet as on that date as per the Companies Act, 1956.
2. Write short notes on any two : [10]
(i) V.A.T.
(ii) Interim Dividend
(iii) Types of discount.
[3981]-46 3 P.T.O.
3. Mr. & Mrs. Philip arrived and occupied Room No. 507 on E.P.
@ 4,500 in “Hotel Savera” on 25th June, 2010 at 8.30 A.M. They
checked out on 28th June, 2010 at 4.30 P.M. Their charges and
credits items are given below. You are required to prepare weekly
bill for presentation.
June 25 Charge items—EMT, Breakfast, Laundry Rs. 110, Telegram

Rs. 60, Lunch, A.N.C., Snacks Rs. 300, Dinner was served
with one guest.
June 26 Charge items—EMT, Breakfast with one guest, Newspaper

Rs. 15, Cigarettes Rs. 55, Local tour Rs. 2,500, Dinner,
Wine bottle Rs. 1,000, Cash deposited Rs. 25,000.
June 27 Charge items—EMC, Breakfast, Rail booking Rs. 2,500,

Lunch for two only, A.N.T., Laundry Rs. 120, Magazine
Rs. 90, Total allowance of Rs. 25 was given by the manager
for mistake in the bill of snacks, dinner.
June 28 Charge items—Tea, Breakfast, Lunch for one person only,

ANC (one cup) Cigarettes Rs. 55, Newspaper Rs. 20.
Hotel Tariff— E.M.T./E.M.C. Rs. 40 per cup.
A.N.T./A.N.C. Rs. 60 per cup.
Breakfast Rs. 150 per person.
Lunch Rs. 325 per person.
Dinner Rs. 400 per person.
Service charge on Apartment and Food items @ 10%. Check out

time is 12.00 Noon. [10]
[3981]-46 4
4. (a) State with reasons whether the following statements are True
or False : [5]
(i) Preference shareholders receive a fixed rate of income.
(ii) All members in a company have equal rights.
(b) Draw specimens for the following (any two) : [5]
(i) Schedule of Room
(ii) Allowance Voucher
(iii) Profit and Loss Appropriation Account.
5. (a) Prepare Departmental Income Statement of Garage and Parking

as per schedule No. 5 : [5]
Particulars Rs.
Revenue 2,35,000
Cost of Sales 32,900
Uniform to Employees 8,300
Salaries and Wages 15,580
Operating Supplies 2,825
Licenses 4,000
Employee Benefit 5,000
Other Revenue 8,500
(b) Define Budget. Give the objectives of budgetary control. [5]
[3981]-46 5 P.T.O.
6. (a) What is working capital ? Give the factors of affecting
working capital. [5]
(b) What is Joint Stock Company ? Give the advantages of Joint
Stock Company. [5]
7. Prepare Income Statement as per Uniform System of Accounting
from the following data extracted from Osaka : [10]
Particulars Rooms Food Bar
(Rs.) (Rs.) (Rs.)
Payroll Expenses 85,000 2,06,000 60,000
Closing Stock 17,000 90,000 70,000
Sales 13,50,000 9,00,000 5,25,000
Opening Stock — 72,000 85,000
Purchase 3,95,000 3,30,000 2,05,000
Other Expenses 8,000 10,000 1,000
Fixed charges were as follows :
Depreciation — Rs. 28,500
Rates and Insurance — Rs. 37,000
Maintenance Fees — Rs. 10,950
[3981]-46 6
Undistributed Operating Expenses were as follows :
Advertising and Marketing — Rs. 41,000
Gas, Coal and Electricity — Rs. 45,000
Administrative and General Exp. — Rs. 35,040
Conveyance and Transport — Rs. 25,000
Tax was paid — Rs. 41,500
8. Distinguish between any two : [10]
(i) Shares and Debentures
(ii) Allowance and Visitors paid out
(iii) Income statement and Departmental Income statement.
[3981]-46 7 P.T.O.
[3981]-601
B.H.M.C.T (Sixth Semester) EXAMINATION, 2011
601 : ADVANCED FOOD PRODUCTION
(NEW 2008 PATTERN)
(ii) Attempt any four questions.
(iii) Draw neat diagrams wherever necessary.
1. (A) Enlist any five principles of making a good quality salad. [5]
(B) Explain any five duties and responsibilities of Larder chef of

a 5-star hotel. [5]
2. (A) Enlist any five points observed while preparing planted service
of Nouvelle Cuisine. [5]
(B) Plan and justify a North American of 5 courses. [5]
3. (A) Explain the following garbage disposal methods : [6]
(i) Burial
(ii) Mechanical disposers
(iii) Incineration.
(B) Explain any four principles of making salad. [4]
P.T.O.
4. (A) Discuss the role of a kitchen stewarding department in 5-star
hotel. [6]
(B) Explain the composition of a salad. [4]
5. (A) Explain the following ingredients and name the cuisine it is

used (any five) : [5]
(i) Galangal
(ii) Fillet of beef
(iii) Parsnip
(iv) Blood Pudding
(v) Jalapino peppers
(vi) Masa Harina.
(B) Explain culinary terms (any five) : [5]
(i) Tapas
(ii) Bean curd
(iii) Rémoulade
(iv) Tamale
(v) Wasabi
(vi) Zabaglione
[3981]-601 2
[3981]-602
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2011
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(NEW 2008 PATTERN)
(iii) Assume suitable data wherever necessary.
1. (a) Explain any two formats used in In-Room Dining. [4]
(b) Explain the importance of time management in In-room
Dining. [2]
(c) List and explain any two types of Bars. [4]
2. (a) State the duties and responsibilities of the Banquet Mâitre
d'hotel. [4]
(b) Explain the importance of the prefunction area in the Banquets
Department. [2]
(c) With the help of a neat format, explain the working of a
Banquet Booking Diary. [4]
P.T.O.
3. (a) Explain the following types of equipments used in gueridon
service : [2]
(i) Suzette Pan
(ii) Zester.
(b) Draw a neat labelled diagram of a carving trolley. [3]
(c) Explain the importance of a spirit and a liqueur for
Hambéing. [2]
(d) Explain the difference between a Pub and a Discotheque. [3]
4. (a) With the help of a neat diagram, explain the various parts
of a Bar. [6]
(b) Explain any two types of Buffets. [4]
5. (a) Explain the Carving Hygiene followed in Gueridon
service. [2]
(b) List and explain any two seating arrangements used in
functions. [4]
(c) Explain the difference between a Regular cocktail shaker and
a Boston shaker. [2]
(d) List four special equipments used in Buffets. [2]
[3981]-602 2
6. (a) With the help of a neat diagram, explain the working of a
function prospectus. [5]
(c) Write short notes on : [5]
(i) Airline catering
(ii) Sea catering.
[3981]-602 3 P.T.O.
[3981]-603
603 : PERSONALITY DEVELOPMENT AND
BUSINESS COMMUNICATION
(NEW 2008 PATTERN)
(iii) Assume suitable data wherever necessary.
1. (a) Explain the term ‘Personality’. [2]
(b) How will you use ‘SWOT’ analysis to improve your body
language. [8]
2. Distinguish between : [10]
(1) Positive body language and negative body language
(2) Pride and ego
(3) Internal motivation and external motivation
(4) Self-interest and selfishness.
3. List down the steps for building a ‘Positive Personality’. [10]
P.T.O.
4. A fire breaks out in Room No. 302 of Hotel Sana Inn, Nashik on
15th of March, 2011 at 1200 hrs. (12 pm). The floor supervisor
of the 3rd floor on that day is to write a report about this to
the Executive House-keeper. [10]
5. What is ‘Stress’ ? List down the causes of stress. [10]
(i) Success
(ii) Types of meetings
(iii) Advantages of self-esteem
(iv) Steps to build a positive attitude
(v) Expectations of recruiters.
[3981]-603 2
[3981]-604
604 : HOSPITALITY MARKETING–I
(NEW 2008 PATTERN)
(ii) Solve any five questions from the remaining.
1. Write short notes on (any four) : [5×4=20]

(a) Customer orientation
(b) Internal environment
(c) Cultural consumer behaviour
(d) Need for market segmentation
(e) Branding
(f) Internal affecting pricing
(g) Alliances.
2. Define marketing management. Explain the 7 P’s of

marketing mix. [10]
3. Explain the social and cultural business environment. [10]
4. What is meant by consumer behaviour ? Discuss the consumer behaviour

model. [10]
5. Define market segmentation. Explain the Geographic and Demographic

basis for segmentation. [10]
P.T.O.
6. Define product. Explain the new product development process. [10]
7. Describe any five General Pricing Methods. [10]
8. Define distribution. Explain the different channel levels of distribution

in Hospitality Industry. [10]
9. Explain in detail the 5 M’s of Advertising. [10]
10. Define Promotion. Explain publicity and public relation as tools and
opportunity in the hotel industry. [10]
[3981]-604 2
[3981]-605
605 : HUMAN RESOURCE MANAGEMENT
(NEW 2008 PATTERN)
(ii) Solve any six questions from the remaining.
(a) Objectives of Workers’ participation in Management
(b) Ways to maintain discipline
(c) Fringe Benefits
(d) Two types of tests used in selection process.
2. What are the various components of Wages ? Explain in
brief. [10]
3. Define Orientation process. Explain the process in detail. [10]
4. State the job description of a horticulturist. [10]
5. Explain any four methods of performance appraisals with the help
of formats. [10]
P.T.O.
6. State the steps that are recommended while dealing with an employee’s
grievance. [10]
7. Discuss the reasons for workers joining the Trade Unions. [10]
8. Differentiate between Training and development process. State the

importance of training. [10]
9. Discuss the steps involved in the human resource planning

process. [10]
[3981]-605 2
[3981]-606
606 : TRAVEL AND TOURISM
(NEW 2008 PATTERN)
1. Answer any four from the following : [4×5=20]
(1) Give the 4 ‘A’s of Tourism.
(2) Write a short note on Grand Circular Tour.
(3) Define Tour operator and types of Tour operators.
(4) Give the role and function of IATA.
(5) Give the role of a travel agent in promotion of Tourism.
(6) Explain in short the primary and secondary constituents of
Tourism.
2. Answer any five from the following : [5×10=50]
(a) Give the various types of travel agents and give their functions.
(b) Give the economic impact of tourism.
(c) Explain the different modes of transport.
P.T.O.
(d) Plan an itinerary for “Golden triangle” for 7 days.
(e) What are the various documents required to be completed for
undertaking overseas travel ?
(f) Explain who is a Guide and Escort. What are the qualities
of a Guide ?
(g) Explain the various types of Tourism.
[3981]-606 2
[3981]-61
601 : ADVANCED FOOD PRODUCTION
(2005 PATTERN)
(ii) Assume suitable data wherever necessary.
1. Explain in detail any five regions of Chinese cuisine with the

characteristics of each regional cuisine. [10]
2. (a) Differentiate between Haute Cuisine and Nouvelle Cuisine. [4]
(b) Explain in detail making process of the following : [6]
(i) Galantine
(ii) Pâté en crule.
3. (a) Give five functions of Larder department. [5]
(b) Write short notes on any two types of forcemeets. [5]
4. (a) Classify salads with one example each and name any two classical
salads with their major ingredients and dressings. [5]
P.T.O.
(b) Give five types of sandwichs with brief description and one
example of each. [5]
5. (a) List Garbage Disposal methods and explain any two of them
in detail. [6]
(b) Give hierarchy of Kitchen Stewarding Department for a five-

star hotel. [4]
[3981]-61 2
[3981]-62
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(2005 PATTERN)
(iii) Draw neat diagrams where applicable.
1. (A) With the help of a neat format, explain the working of

a Banquet function prospectus. [5]
(B) Define In-Room Dining. Explain the concept of a Minibar. [5]
2. (A) List four seating arrangements used in Banquets. Explain any

two seating arrangements briefly. [5]
(B) Draw the layout of an American Bar. Explain the Front bar
briefly. [5]
3. (A) Define Buffets. [2]

(B) “A Buffet display gives a chef a very good opportunity to
display his creativity.” Justify this statement. [3]
(C) List four types of Bars. Expain any one in detail. [5]
4. (A) With the help of a neat format, explain the working of a

Room Service Order Takers Sheet. [5]
(B) List the forms and formats used in Banquets. [5]
P.T.O.
5. (A) List four types of Buffets. Explain any one in detail. [5]
(B) “Planning and staff scheduling are of primary importance in

In-room Dining”. Justify this statement. [3]
(C) Explain informal functions. [2]
6. (A) Define Gueridon Service. [2]
(B) List four fuels used in preparation of foods on a Gueridon

Trolley. [2]
(C) Give the cover, accompaniments and service procedure for

the Gueridon service of the following dishes (any two) : [6]
(a) Smoked salmon
(b) Consommé aux xérès
(c) Poached salmon
(d) Beef stroganoff
(e) Banana flambé.
7. (A) Explain the administrative procedures followed in Banquets. [5]
(B) Explain sea catering. [5]
Or
Explain airline catering.
[3981]-62 2
[3981]-63
603 : PERSONALITY DEVELOPMENT AND
BUSINESS COMMUNICATION
(2005 PATTERN)
(ii) Attempt any three questions from Q. No. 2 to Q. No. 5.
(iv) Assume suitable data (if need be).
1. (a) Define (answer any five) : [5]

(i) Personality
(ii) Motivation
(iii) Gesture
(iv) Negative attitude
(v) Minutes of a meeting
(vi) Ego.
(b) State the advantages of the case study method and the technique
of analysing a case. [5]
2. (a) What is success ? [2]

(b) What qualities would make a person successful ? [8]
P.T.O.
3. (a) What are the advantages of high self esteem ? [2]
(b) State the characteristics of people with high and low self
esteem. [4+4]
4. (a) Why is “Report Writing” important in any business ? [2]

(b) Write a report of the food festival which took place in your
hotel at Pune to your head office. [8]
5. Write short notes on : [5×2=10]

(a) Any two ways of projecting positive body language.
(b) Any two recruiter expectations and how would you be prepared
for them.
(c) Any two differences between “Inspiration” and “Motivation”.
(d) Any two differences between “Self-interest” and “Self-
motivation”.
(e) Any two important preparations you would do before conducting
a business meeting.
[3981]-63 2
[3981]-64
604 : HOSPITALITY MARKETING-I
(2005 PATTERN)
(ii) Attempt any five questions from Q. No. 2 to Q. No. 8.
(1) Explain need, wants and demand.
(2) Political environment to analyse business environment.
(3) Draw consumer behaviour model.
(4) Product differentiation
(5) Alliances.
(6) Telemarketing as direct marketing tool.
2. Explain the 7P’s of service marketing mix. [10]
3. Explain the personal and psychological factors affecting consumer

behaviour. [10]
4. What is need for market segmentation ? Write about behavioural

segmentation. [10]
P.T.O.
5. What are the different general pricing methods used ? [10]
6. List out the different marketing intermediaries. Write in detail about

travel agents. [10]
7. Define product. Explain the product life-cycle. [10]
8. Define promotion. State its characteristics of promotion tools. [10]
[3981]-64 2
[3981]-65
605 : HUMAN RESOURCE MANAGEMENT
(2005 PATTERN)
(ii) Attempt any five questions from the remaining.
1. Write short notes on any four : [5×4=20]

(1) Components of a wage
(2) Indiscipline
(3) Functions of Trade Union
(4) Intelligence test
(5) External sources of recruitment
(6) Role of Human Resource Manager.
2. Explain the manpower planning process in brief. [10]
3. Discuss briefly the various training methods. [10]
4. Make a ‘Job specification’ for a front office supervisor. [10]
5. Write in short any five methods used for the assessment of an

employee. [10]
P.T.O.
6. Mention the Induction process for a new entrant in the hotel. [10]
7. Explain the collective bargaining process in detail. [10]
8. What is the promotion policy ? Discuss seniority Vs merit as a

basis for promotion. [10]
[3981]-65 2
[3981]-66
606 : TRAVEL AND TOURISM
(2005 PATTERN)
(ii) Attempt any three questions from Q. No. 2 to Q. No. 5.
(1) MICE
(2) Tourist
(3) Sustainable tourism
(4) Business tour
(5) Passport
(6) Inbound
(7) Food tourism
(8) Tour operator
(9) Guide
(10) Bird sanctuaries
(11) Senior citizen.
(1) Deccan Oddessy

P.T.O.
(2) Forex
(3) Infrastructure development
(4) PATA
(5) WTO.
3. Describe the role of Hotel Industry and Transport Industry in promotion
of tourism. [20]
4. (a) What are the functions of travel agents ? [10]
(b) What are the functions and qualities of a guide ? [10]
5. Give the social and political impact of tourism. [20]
[3981]-66 2
*398171* [3981] – 71
BHMCT (Seventh Semester) Examination, 2011

701 (A) : SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT
(2005 Pattern)
Time : 3 Hours Max. Marks : 70
Instruction : Solve any 7 question.
1. A) Explain any two forcements in detail. 6
B) Write short note on Han, Baccon and Gammon. 4
2. A) What precautions needs to be taken while preparing an Appetizers ? 5
B) Explain the flow of work in the kitchen. 5
3. A) What points to be taken in to consideration while selecting kitchen equipments

for Indian Restaurant ? 5
B) Classify sausages with examples. 5
4. Explain the following food additives : 10

i) Colouring Agent
ii) Preservatives
iii) Humectants and anticaking agents
iv) Sweetening agent
5. A) Define term Aspic jelly and explain the procedure for making Aspic jelly. 5
B) What are the different types of mousse ? 5
6. A) Draw a neat labelled kitchen layout plan, showing preparation, service and
wash up area. 5
B) Classify Appetizers with suitable example. 5

P.T.O.
[3981] – 71 -2- *398171*
7. A) Write step by step process of making Galantine. 5
B) Explain the following term : 5

i) Ballotine
ii) Brine
iii) Pate′
iv) Dry Baking
v) Flambe
8. What care and maintainance will you take while selecting following equipments ? 10
i) Buffalo chopper
ii) Combi oven
iii) Bone saw
iv) Bread slicing machine
v) Dough shetter
———————
[3981]-72
B.H.M.C.T. (VII Semester) EXAMINATION, 2011
701-B : SPECIALIZATION IN FOOD AND
BEVERAGE SERVICES AND MANAGEMENT
(2005 PATTERN)
(ii) Solve any five questions from Q. No. 2 to Q. No. 8.
(iii) Assume suitable data wherever required.
1. (a) List the courses of the French classical menu sequence. [5]
(b) Enlist with examples the rules to be followed while combining

wines and foods. [5]
2. List and explain the design considerations which need to be followed

by a designer of a speciality restaurant with reference to : [12]
(a) Furniture
(b) Lighting
(c) Colour and interior decor
3. Attempt any three : [12]
(a) Role of site selection while planning restaurants
(b) Customer handling

P.T.O.
(c) Inventory system of beverage control
(d) FLR 3
(e) Suggestive selling
(f) Attributes of a Restaurant Manager.
4. Explain the following dishes : [12]
(a) Jambalaya
(b) Chilli corn Carne
(c) Zakuski
(d) Clam chowder
(e) Kartoffel soup
(f) Tapas
(g) Bouillabaise
(h) Darsan
(i) Zuppa Pavese
(j) Mezze Platter
(k) Sui Mai
(l) Teppanyaki
(m) Pâtè Maison
(n) Gazpacho.
5. Define MICE. How are meetings planned and organised in hotels ? [12]
[3981]-72 2
6. (a) Explain the various parts of a Bar with the help of a diagram. [6]
(b) As a manager of a Bar, list the various steps which you will
take to control costs and increase profits. [6]
7. (a) Explain the importance of training to increase the efficiency
of the staff. [6]
(b) As a manager, plan the duty roster for a restaurant of 50
covers. Assume suitable data. [6]
8. Define menu merchandizing. What are the merchandising tools, which
a manager should use to promote sales of a restaurant ? [12]
Or
Plan a restaurant with regards to equipment, linen furniture, staffing.
[3981]-72 3 P.T.O.
[3981]-73
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2011
701-C : ACCOMMODATION MANAGEMENT
(2005 PATTERN)
(ii) Attempt any 6 questions from Q. No. 2 to Q. No. 8.
1. Answer in one or two sentences each (any five) : [10]

(a) What is Analogous colour scheme ?
(b) What are the parts of carpet ?
(c) State the size of King Size Bed and Bath Tub.
(d) State four characteristics of woollen fabric.
(e) What is corince lighting and concave lighting ?
(f) Where is semi-hard flooring used in hotels ?
2. Draw the layout of standard guest-room and state its furniture sizes
along with location. [10]
3. Draw and label the following along with their treatments : [10]
(1) Bay Window
(2) French Window
(3) Sky light
(4) Casement Window.
P.T.O.
4. (a) What are various types of soft furnishing ? Explain any two
in detail. [5]
(b) What are the objectives of interior design ? [5]
5. Explain the concept of MICE. [10]
6. (a) Draw the organization chart of sales and marketing
department. [5]
(b) Explain any two methods of training in detail. [5]
7. What are the points to be kept in mind while designing a Hotel
Brochure ? [10]
8. What are wall covering ? Suggest which coverings are most suitable
for the following areas and why ? [10]
(a) Bar
(b) Banquet hall
(c) Lobby
(d) Guest corridors
(e) Discothque.
[3981]-73 2
[3981]-74
702 : ORGANISATIONAL BEHAVIOUR
(2005 PATTERN)
N.B. :—All questions are compulsory.
1. Attempt any one of the following : [10]
(a) Define motivation. Explain “MacGregor’s theories of
motivation”.
(b) Define organisation culture. Explain organisation culture
characteristics.
2. Attempt any three of the following : [30]
(a) Define organisational behaviour. Explain objectives of organi-
sational behaviour.
(b) What do you mean by leadership ? Explain importance of leadership
and any one style of leadership.
(c) Explain communication process and barriers to communication.
(d) What are the reasons for conflicts ? How to overcome
conflicts ?
P.T.O.
(e) What are sources of stress ? How to overcome individual
organisational stress ?
(f) Explain process of decision-making.
3. Write notes on (any five) : [30]
(a) Verbal and non-verbal communication
(b) Types of decision-making
(c) Leadership skills
(d) Methods of improving communication effectiveness.
(e) Group dynamics and group decision-making
(f) Nature and dimensions of attitude.
(g) Delegation and decentralization.
(h) Personality-meaning and personality traits.
[3981]-74 2
[3981]-76
704 : HOSPITALITY MARKETING–II
(2005 PATTERN)
N.B. :—Attempt all three questions.
1. Write notes on (any two) : [10]
(a) Internal marketing.
(b) Relationship marketing
(c) Motivation of employees.
(d) Two characteristics of services.
2. Answer any three of the following : [30]
(a) Explain recruitment and training of employees in hospitality
industry.
(b) List and explain any two elements of physical evidence in hospitality
industry.
(c) What do you mean by process ? Explain operation design for
cost efficiency, service quality and customisation position which
plays important role in process in hospitality industry.
P.T.O.
(d) Briefly explain how to retain customers and handle customer
complaints in hospitality industry.
(e) Explain any five duties of a marketing manager in hospitality
industry.
3. Answer any three of the following : [30]
(a) Explain the set up and organisation of sales and marketing
department of a Five Star Hotel.
(b) Explain five gap model of service quality for customer satisfaction
in hospitality industry.
(c) Briefly explain any five points in managing supply in hospitality
industry.
(d) List and explain any five points in enhancing productivity in
hospitality industry.
(e) List and explain tools of managing demand.
[3981]-76 2
[3981]-77
705 : ENVIRONMENTAL MANAGEMENT
(2005 PATTERN)
N.B. :— (i) Answer any seven questions.
(iv) All questions carry equal marks.
1. What do we mean by ‘Improving water quality’ ? [10]
2. What is the staff’s responsibility in developing an environmental

message ? [10]
3. List down the guidelines for major use areas in the energy and
waste management. [10]
4. What are the basic approaches to improve indoor air quality ? [10]
5. Define ‘Noise’ and explain the programme for tackling it. [10]
6. What do you mean by waste management ? [10]
7. Write short notes on any two : [2×5=10]

(a) Hazardous materials
(b) Hotels and air pollution
(c) Current technology
(d) Recycling.
P.T.O.
8. What is product purchase ? List down the principles of purchasing. [10]
9. Explain in brief (any four) : [2½×4=10]
(a) Ecotels
(b) Building materials—cement, bricks, wall panels
(c) Water and the environment
(d) Energy conservation measures
(e) Potential sources of air pollution.
[3981]-77 2
[3981]-81
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2011
801 (A) : SPECIALISED FOOD PRODUCTION
(2005 PATTERN)
N.B. :— (i) Answer any seven questions.
(iii) Draw neat diagrams wherever necessary.
1. (a) Write short notes on (any two) : [5]
(i) Hot Puddings
(ii) Tempering of chocolate
(iii) Task analysis.
(b) Explain the concept of “Time and Motion Study” in kitchen

with suitable examples. [5]
2. Explain the manufacturing process of chocolate. [10]
3. (a) Classify Frozen Desserts giving examples of each. [5]
(b) Enlist the various aims of control. [5]
4. (a) Briefly explain the basic stages in preparation of Budgets. [5]
(b) Explain “Menu Engineering”. [5]

P.T.O.
(i) Budgetary control
(ii) Specification buying.
(b) State the importance of “Allocation of work” and “Duty Roaster”. [5]
6. (a) Explain the importance and necessity of laisining with customers

or guest. [5]
(b) Explain organoleptic and sensory evaluation of food products. [5]
7. Briefly explain the various types of budgets and state the objectives
of budgets. [10]

(1) Saltillage
(2) Ganache
(3) Baked Alaska
(4) S.P.S.
(5) Punches
(6) Creme Brûle
(7) Log book
(8) Panada
(9) Ice Milk
(10) Pastillage
(11) Sandesh
(12) Bitter Sweet Chocolate.
[3981]-81 2
*398182* [3981] – 82
B.H.M.C.T. (Eighth Semester) Examination, 2011
201-B : SPECIALIZATION OF FOOD AND BEVERAGES SERVICES
AND MANAGEMENT
(2005 Pattern)
Time: 3 Hours Max. Marks: 70
N.B. : i) Question No. 1 is compulsory.

ii) Answer any three questions from question No.2 to
question No.6.
iii) Assume suitable data wherever necessary.
1. Discuss about meal experience. Develop a policy to cater for a quality service
restaurant. 10
2. a) Determine the general trends in eating out a meal. 10
b) Define quality. Explain the techniques and approaches at every level i.e.
quality control. 10
3. a) Explain six basic stages in preparation of budget. 10
b) Devise financial consideration and mechanism to run a chain of fast-food

operation. 10
4. a) Define budget and state the objective of budgetary control. 10
b) Describe the catering consideration in relation to type of consumer, type of

menu, food production and food semi style. 10
5. a) Justify and enumerate 7P’s of marketing of a fast food outlet. 10
b) Compare organization and staffing in smaller hotel vis-a-vis larger hotel. 10
6. a) An industrial catering major wants to establish control and performance

measures. Design a policy. 10
b) With the help of a table explain the concept of menu engineering. 10

——————
[3981]-83
801-C : SPECIALIZATION ACCOMMODATION MANAGEMENT
(2005 PATTERN)
(ii) Attempt any five questions from Q. No. 2 to Q. No. 7.
1. Explain the following in 2 to 3 sentences each (any five) : [2×5=10]
(1) Job specification
(2) SOP
(3) BARS method of performance appraisal
(4) Buddy system of training
(5) Rev PAR
(6) Rainwater harvesting
(7) Sales mix report.
2. (a) Explain the measures taken in care and control of equipment
in housekeeping. [6]
(b) Explain the concept of time and motion study. State its importance
in Rooms Division. [6]
P.T.O.
3. (a) What are the components of expense budget for the housekeeping
budget ? [6]
(b) Explain any six ways of conserving water in hotels. [6]
4. (a) Define yield management. State its importance in front office. [6]
(b) Explain any six methods used in motivating employees. [6]
5. Write short notes on (any two) : [6×2=12]
(1) Softwares used in hotels
(2) Recycling of materials in housekeeping
(3) Revenue budget for front office.
6. (a) What is management information systems ? Explain any two
reports generated at housekeeping used for MIS ? [6]
(b) What is an ecotel ? As an executive housekeeper, suggest some
eco-friendly guest-supplies to be used in hotels. [6]
7. Calculate the staff strength required for a 100 room Five-Star Hotel.
Plan a duty chart for room attendants. [12]
[3981]-83 2
[3981]-84
803 : TOTAL QUALITY MANAGEMENT
(2005 PATTERN)

(ii) Attempt any five questions from Question No. 2 to
Question No. 9.

(1) Internal customer
(2) Right first time
(3) Diligence
(4) Process mapping and improvement
(5) Objectives of quality circle.
2. Define quality. Give the importance of quality management. [10]
3. Define HACCP. List down the steps of HACCP and how will it
be applied in the service industry. [10]
4. Explain the term ‘Vision’. List down the step by step procedure
of framing a vision statement. [10]
5. What is ‘Brainstorming’ ? Explain the ‘cause and effect’ diagram

with a suitable diagram and example. [10]
P.T.O.
6. Explain the term ‘Waste Management’. List down the steps on how
you as a hospitality professional will manage waste in a profitable
manner. [10]
7. Define Business Process Engineering. List down the steps in process

of BPR with a suitable example. [10]
8. Explain the method of measuring and managing customer satisfaction

in the hospitality industry. [10]
9. Explain the importance of training. How will training help in developing

a leader for tomorrow ? Explain with suitable examples. [10]
[3981]-84 2
[3981]-85
804 : MANAGERIAL ECONOMICS
(2005 PATTERN)
N.B. :— All questions are compulsory.
1. Attempt any one of the following : [10]

(a) What do you mean by the term ‘Demand’ ? Explain determinants
of individual demand and market demand.
(b) Define Micro-economics, Macro-economics, Plant Firm and
Industry.
2. Attempt any three of the following : [30]

(a) Define utility. Explain ‘‘The law of Diminishing Marginal
Utility.’’
(b) What do you mean by ‘‘Elasticity of demand’’ ? Briefly explain
measurement of price elasticity of demand.
(c) What do you mean by ‘‘Elasticity of Supply’’ ? What are the
factors affecting elasticity of supply ?
(d) What do you mean by Market ? Briefly explain different types
of market.
(e) Explain the Law of Variable Proportions.
(f) Explain briefly demand function and demand schedule in Demand
Analysis.
P.T.O.
3. Write notes on (any five) : [30]
(a) The Law of Equi-marginal Utility
(b) The Law of Demand
(c) Types of utility
(d) Types of elasticity of demand
(e) The Law of Supply
(f) The Law of Returns to Scale
(g) Problems of scarcity : Lionel Robbins definition of Economics.
(h) Types of demand.
[3981]-85 2
*398175* [3981] – 75
B.H.M.C.T. Examination, 2011

HOTEL RELATED LAWS
(2005 Pattern)
Time : 3 Hours Total Marks : 70
Instructions : 1) Answer any 7 questions.

2) Every question carries 10 marks.
1. How are contracts discharged ? 10
2. Explain the procedure for redressal of grievances before District Forum. 10
3. Explain the rights of an unpaid seller. 10
4. Explain the health and safety provisions of the Factory Act. 10
5. List down the authorities for settlement of industrial disputes. 10
6. Explain the authorized deductions in the Payment of Wages Act. 10
7. In the Workmen’s Compensation Act explain. (2×5=10)
A) Liability of the employer to pay compensation
B) Amount of compensation.
8. A) State the important provisions of the Water Act. (2×5=10)
B) Procedure relating to registration of Hotels, Lodges, Eating Houses in Shops
and Establishment Act.
9. Write short notes on any 2 : (2×5=10)
A) Licenses and permits
B) Powers of food inspector
C) Essentials of a valid contract
D) Essentials of a valid sale
E) Defect in goods and deficiency in service.
————————

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Total No. of Questions—5] [Total No.

5. Give local equivalents for the following (any ten) : [10]

1. Explain the terms (any five) : [2×5=10]

3. (a) Explain the attributes of F & B personnel. [5]

6. State the sizes and capacity of the following : [10]

1. Write short notes on (any four) : [10]

2. (a) Explain in brief how does housekeeping contribute to earning

3. (a) Describe a room attendant’s cant with a neatly labelled

4. (a) Classify the cleaning agents with one example of each

N.B. :— (i) Attempt any Four questions.

1. Explain the following terms (any ten) : [10]

2. (a) Explain the co-ordination of Front office dept with Housekeeping

3. (a) Explain the duties and responsibilities of Bell Captain. [5]

5. (a) How is mail handled for Future Guest at the front

6. (a) Draw the organizational chart of Large Hotel. (Front Office

1. Define the following terms (any five) : [5×2=10]

3. (a) Explain the importance of protective display of food. Give any

(b) Explain any five factors affecting the growth of micro-

4. (a) Explain any five natural toxins occurring in food. [5]

5. (a) Explain the importance of (any two) : [5]

(ii) Food standards in India with any two food standards

food industry. Give the names of micro-organisms. [5]

(c) Explain any five non-bacterial metal poisoning in food. [5]

6. (a) Discuss ‘Salmonellosis’ on the basis of : [5]

(i) Type of food borne illness

(ii) Responsible micro-organism

(iii) Any two foods involved

(iv) Any two preventive measures.

(b) Define ‘Cross-contamination’. Give any three ways to prevent

(c) Explain the morphology of yeast. Explain the role of heat in

controlling the growth of micro-organisms. [5]

List five general guidelines for the storage of all types of

7. (a) Why is good health of staff important in catering

industry ? Give any two sanitary practices while preparing food

following food-stuffs : [5]

(c) Differentiate between ‘Food poisoning’ and ‘Food infection’.

N.B. :— (i) Question Nos. 1 and 5 are compulsory.

2. A staff a housekeeping is careless in handling his section keys. Draft

3. Write short notes on any two of the following : [10]

4. As a Purchase Manager, place an order to your regular supplier

7. Discuss in detail preparation required for speech presentation.

8. There was a fire in ATK department which had caused injury to

1. (a) Draw a neat classification of a Five Star Hotel Kitchen Brigade.

2. (a) Enlist the following : [2×3]

3. (a) What do you undersand by hydrogenation of fat ? [2]

5. Explain the following terms (any ten) : [10]

104 : FRONT OFFICE OPERATION—I

Time : Two Hours Maximum Marks : 40

N.B. :— (i) Attempt any Four questions.

(ii) All questions carry equal marks.

1. Explain the following terms any ten : [10]

(i) Check Inn

(iv) Walk Inn

(vii) Pent House

(ix) Rock Rate

(x) Scanty Baggage

(b) Explain the coordination of Front Office with any two

(b) Write a note on Guest Cycle. [5]

4. (a) Explain different types of meal plans. [6]

(b) Write a note on Computerised Reservation System. [4]