Exam Details
| Subject | Hotel Economics | |
| 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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBHY-054I
BACHELORS IN HOTEL MANAGEMENT
o (BIHM)
o o Term-End Examination
December, 2016
BHY-054: HOTEL ECONOMICS
Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. What do you mean by Law of demand? Why does demand curve slopes downward to the right? Explain in detail.
2. Explain in detail 10x2=20
Income elasticity of demand
Survey of buyers intention
3. What do you mean by elasticity of law of supply? Define its types in detail.
4. What is the relationship among Average Revenue, Marginal Revenue, Total Revenue and elasticity of supply? Explain with relevant examples.
5. What do you understand by pricing policy? Define the objectives of pricing policy. 10x2=20
6. Write a note on:
Law of Demand
Opportunity Cost
7. What do you understand by cost of production? Describe how the various cost concepts influence the cost of production.
8. Write a note on
Law of variable proportion
Pricing for a rate of return
9. What do you mean by production function? Explain its types.
10. Explain various pricing methods. Elaborate in detail cost plus or full cost pricing with suitable examples.
BACHELORS IN HOTEL MANAGEMENT
o (BIHM)
o o Term-End Examination
December, 2016
BHY-054: HOTEL ECONOMICS
Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. What do you mean by Law of demand? Why does demand curve slopes downward to the right? Explain in detail.
2. Explain in detail 10x2=20
Income elasticity of demand
Survey of buyers intention
3. What do you mean by elasticity of law of supply? Define its types in detail.
4. What is the relationship among Average Revenue, Marginal Revenue, Total Revenue and elasticity of supply? Explain with relevant examples.
5. What do you understand by pricing policy? Define the objectives of pricing policy. 10x2=20
6. Write a note on:
Law of Demand
Opportunity Cost
7. What do you understand by cost of production? Describe how the various cost concepts influence the cost of production.
8. Write a note on
Law of variable proportion
Pricing for a rate of return
9. What do you mean by production function? Explain its types.
10. Explain various pricing methods. Elaborate in detail cost plus or full cost pricing with suitable examples.
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)
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- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
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- School of Performing Arts and Visual Arts(SOPVA)
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- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
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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