Exam Details
| Subject | Specialisation In Room Division 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. List and explain the business tactics used by Front Office Managers for maximizing occupancy and increasing revenue during low demand period for both transient and group business.
2. Explain how revenue management decisions are affected by
Group room sales
Food and beverage activity.
3. Write short notes on
Condominium International
RCI
Condominium concept in India.
Role of Government of India in Time share business.
Explain the features of flexible budget in comparison to fixed budget.
What are the objectives of budgetary control?
State the forecast formula and explain the individual components that are used in it.
What precautions hotel should take to prevent no -shows and skippers?
6. What are the advantages and disadvantages of time share business
7. What is yield management? What are the concepts applicable to room division?
8. Differentiate between
Discount and allowance.
Over stay and early departures.
Cheque and travellers cheque.
Guest ledger and city ledger
Rev PAR and ADR
9. What are the three popular approaches to pricing rooms? Explain.
10. Draw a neat format of a weekly forecast form.
2. Explain how revenue management decisions are affected by
Group room sales
Food and beverage activity.
3. Write short notes on
Condominium International
RCI
Condominium concept in India.
Role of Government of India in Time share business.
Explain the features of flexible budget in comparison to fixed budget.
What are the objectives of budgetary control?
State the forecast formula and explain the individual components that are used in it.
What precautions hotel should take to prevent no -shows and skippers?
6. What are the advantages and disadvantages of time share business
7. What is yield management? What are the concepts applicable to room division?
8. Differentiate between
Discount and allowance.
Over stay and early departures.
Cheque and travellers cheque.
Guest ledger and city ledger
Rev PAR and ADR
9. What are the three popular approaches to pricing rooms? Explain.
10. Draw a neat format of a weekly forecast form.
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