Exam Details
| Subject | Front Office Management | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Discuss the importance of the night audit to the daily management of a hotel? List the steps involved.
2. Write the formulas for calculating occupancy percentage, double occupancy percentage and average daily rate? How do these help front office?
3. What is Yield Management? Why do hotels use this system?
4. Why is it necessary to prepare a room forecast? What are the components of this management tool? In addition to the front office manager, who else uses the room forecast?
5. What is upselling When is it appropriate? Discuss a few techniques used by a hotel to upsell to a guest.
6. Explain the functions of PMS, its advantages and limitations.
7. What are the rule of thumb approach and the Hubbart formula for establishing room rates How effective do you feel each one is in ensuring profit for a hotel
8. What steps can front office employees take to control understays and unwanted overstays
9. Discuss in detail the method used to process a reservation with a computerized system.
10. Explain the technological developments and changing trends which have taken place in Hospitality Industry.
2. Write the formulas for calculating occupancy percentage, double occupancy percentage and average daily rate? How do these help front office?
3. What is Yield Management? Why do hotels use this system?
4. Why is it necessary to prepare a room forecast? What are the components of this management tool? In addition to the front office manager, who else uses the room forecast?
5. What is upselling When is it appropriate? Discuss a few techniques used by a hotel to upsell to a guest.
6. Explain the functions of PMS, its advantages and limitations.
7. What are the rule of thumb approach and the Hubbart formula for establishing room rates How effective do you feel each one is in ensuring profit for a hotel
8. What steps can front office employees take to control understays and unwanted overstays
9. Discuss in detail the method used to process a reservation with a computerized system.
10. Explain the technological developments and changing trends which have taken place in Hospitality Industry.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management