DIPLOMA IN CATERING AND HOTEL
ADMINISTRATION EXAMINATION, APRIL 2018
First Year
BASIC ACCOMMODATION OPERATION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. Define house man.
2. What is qusting?
3. Write five cleaning agents.
4. Explain evening service.
5. What is periodic cleaning?
6. Define valet.
7. Short note lounge.
8. Name five types of keys.
9. Write the meaning of public area.
10. How to prepare red slip?
Sub. Code
15
CP-8681
2
Ws9
Part B 5 25)
Answer all questions.
11. Explain the role of house keeping in hospitality.
Or
Draw a layout of medium and large hotel
organizational structure.
12. Write the job description of housekeeping personnel.
Or
Describe the qualities of housekeeping staff.
13. Write the configuration of rooms and explain.
Or
Describe the cleaning procedures and frequency.
14. Explain the bed making procedures.
Or
Describe key handling procedures and types of keys.
15. Describe lost and found procedures.
Or
Write the job description of executive house keeper.
Part C 10 30)
Answer all questions.
16. Explain about types of floors.
Or
Explain briefing in housekeeping.
CP-8681
3
Ws9
17. Draw and explain organisational structure of large
hotel.
Or
Write about international relationship in
housekeeping.
18. Draw a structure of medium hotel.
Or
Duties and responsibilities of bell captain.
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