Exam Details
| Subject | House Keeping 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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
1. Explain the procedure for stock taking of linen. Draw related proformas/formats used for stock taking of linen.
2. What is meant by par? How to establish par levels for inventories Explain with example.
3. Explain briefly:
Thread count
Outsourcing
Selvedge
Cross training
Mercerization
Task list
Ticking
Ergonomics
Warp
Detergent
4. What is first aid? Explain the components of a first aid box. How would you treat first degree burns of an employee?
5. How would you remove following stains:
Red ink
Turmeric
Shoe polish
Wax
Grease
6. Discuss wash cycle of a commercial laundry. Enumerate the laundry equipments required in a commercial laundry.
7. What types of services are outsourced Discuss the advantages and disadvantages of outsource services.
8. Write short notes on (any two)
Discard management.
Dry cleaning.
Role of security department in a hotel.
9. As a housekeeper, how will you deal with the following emergency situations
Bomb threat
Earthquake
10. Classify fibres with suitable examples. Give brief detail about characteristics of atleast 5 (five) fabrics used in the Hotel Industry.
2. What is meant by par? How to establish par levels for inventories Explain with example.
3. Explain briefly:
Thread count
Outsourcing
Selvedge
Cross training
Mercerization
Task list
Ticking
Ergonomics
Warp
Detergent
4. What is first aid? Explain the components of a first aid box. How would you treat first degree burns of an employee?
5. How would you remove following stains:
Red ink
Turmeric
Shoe polish
Wax
Grease
6. Discuss wash cycle of a commercial laundry. Enumerate the laundry equipments required in a commercial laundry.
7. What types of services are outsourced Discuss the advantages and disadvantages of outsource services.
8. Write short notes on (any two)
Discard management.
Dry cleaning.
Role of security department in a hotel.
9. As a housekeeper, how will you deal with the following emergency situations
Bomb threat
Earthquake
10. Classify fibres with suitable examples. Give brief detail about characteristics of atleast 5 (five) fabrics used in the Hotel 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