Exam Details
| Subject | Hotel Engineering And Maintenance | |
| 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. Why is it important to have maintenance department in a hotel? Discuss.
2. What is contract maintenance? Discuss its advantages and disadvantages.
3. Explain the components of a tube light and its working.
4. Discuss different types of Boilers. Also discuss the uses and maintenance of boilers.
5. What is a refrigerant? Discuss different types of refrigerants.
6. List different types of refrigeration and explain anyone system of refrigeration.
7. Write an essay on importance of recycling of water.
8. Discuss fire safety regulations applicable to the hotels.
9. Write short notes on
Fire Alarms
Types of Fire
10. Explain briefly:
MCB
Fire Triangle
Pollution
Exhaust
2. What is contract maintenance? Discuss its advantages and disadvantages.
3. Explain the components of a tube light and its working.
4. Discuss different types of Boilers. Also discuss the uses and maintenance of boilers.
5. What is a refrigerant? Discuss different types of refrigerants.
6. List different types of refrigeration and explain anyone system of refrigeration.
7. Write an essay on importance of recycling of water.
8. Discuss fire safety regulations applicable to the hotels.
9. Write short notes on
Fire Alarms
Types of Fire
10. Explain briefly:
MCB
Fire Triangle
Pollution
Exhaust
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