Exam Details
| Subject | hospitality law | |
| Paper | ||
| Exam / Course | diploma in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
HOSPITALITY LAW
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is Tariff? And list out the various taxes.
2. Define strike and lockout.
3. What is Wages and Bonus?
4. Define and list out different types of contracts.
5. What is Food Safety Act? Explain.
6. Define Company and Organisation.
Part B x 8 32)
Answer any four questions.
7. Explain the various law applicable to Catering
Establishments.
8. List out the right and privileges given for
Registered Trade Union,
Social and
Security.
Sub. Code
32
CP-8448
2
sp5
9. Explain the payment of Gratuity act 1972.
10. What are the duties and rights of Bailor and Bailee?
11. Explain the food Adulteration Act.
12. What are the Duties and Rights of an Agent.
Part C x 10 10)
Compulsory.
13. Discuss the procurement of license and permits required
to operate hotels, restaurants and other catering
establishments.
———————
Catering and Hotel Administration
HOSPITALITY LAW
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is Tariff? And list out the various taxes.
2. Define strike and lockout.
3. What is Wages and Bonus?
4. Define and list out different types of contracts.
5. What is Food Safety Act? Explain.
6. Define Company and Organisation.
Part B x 8 32)
Answer any four questions.
7. Explain the various law applicable to Catering
Establishments.
8. List out the right and privileges given for
Registered Trade Union,
Social and
Security.
Sub. Code
32
CP-8448
2
sp5
9. Explain the payment of Gratuity act 1972.
10. What are the duties and rights of Bailor and Bailee?
11. Explain the food Adulteration Act.
12. What are the Duties and Rights of an Agent.
Part C x 10 10)
Compulsory.
13. Discuss the procurement of license and permits required
to operate hotels, restaurants and other catering
establishments.
———————
Other Question Papers
Subjects
- accommodation operation
- advanced food production
- basic accommodation operation
- basic accommodation operations
- basic food production
- basic food service
- basic front office operation
- basic room division operation
- basic system operation
- beverage service
- computer applications
- culinary arts and techniques
- food and beverage service management
- hospitality law
- principles of accountancy
- principles of management
- quantity food production
- room division management
- room division operation
- travel and tourism