Exam Details
| Subject | ticketing | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
BHMCT (Third Semester) EXAMINATION, 2018
SE-308 TICKETING
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions of the following.
(ii Figures to the right indicate full marks.
1. Write down the regulation for air travel.
Explain the concept of fare quotes.
2. Explain the following types of journey
Open jaws
(ii Round the journey.
Explain any two types pricing concept.
3. Describe the benefits of electronic ticketing.
What is weight system of check in baggage Write down
the necessity of security check of baggage.
4. Discuss the special meal offered by Airline.
Explain the concept of fare comparison website in air
ticketing.
P.T.O.
[5371]-308 2
5. Explain automated tickets and boarding pass.
Write down the refund policy for voluntary and lost
ticket.
6. Discuss the various types of fare.
Describe the history of air travel.
SE-308 TICKETING
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions of the following.
(ii Figures to the right indicate full marks.
1. Write down the regulation for air travel.
Explain the concept of fare quotes.
2. Explain the following types of journey
Open jaws
(ii Round the journey.
Explain any two types pricing concept.
3. Describe the benefits of electronic ticketing.
What is weight system of check in baggage Write down
the necessity of security check of baggage.
4. Discuss the special meal offered by Airline.
Explain the concept of fare comparison website in air
ticketing.
P.T.O.
[5371]-308 2
5. Explain automated tickets and boarding pass.
Write down the refund policy for voluntary and lost
ticket.
6. Discuss the various types of fare.
Describe the history of air travel.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations