Exam Details
| Subject | Housekeeping Management | |
| Paper | ||
| Exam / Course | MBA In Hospitality Management | |
| 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 IMHY-OOSI
MBA IN INTERNATIONAL HOSPITALITY
MANAGEMENT
Term-End Examination
o December, 2016
o
MHY-005: HOUSEKEEPING MANAGEMENT Tillle hOllrs Maxi1Il111ll Marks 100
Note: Attempt allY five questions.
All questions carry equal marks.
1. Draw an organisation chart of Housekeeping Department of a 600 room Five Star Hotel having four restaurants and one coffee shop. Also justify man power requirement.
2. Explain the various points to be kept in mind while selecting and training Housekeeping staff.
3. Explain in brief various elements that are considered while planning the interior of a hotel.
4. Suggest and justify suitable flower arrangements for:
Reception Counter
Conference Table
5. Explain the importance of eco-friendly products and practices used by housekeeping department of a hotel.
6. Define inventory control. Explain importance of inventory control with special reference to linen.
7. List various records maintained in the Linen Room of a Hotel. Draw and explain any two records.
8. Write notes on any two of following:
SOP
Time and Motion Study
Duty Rota
9. List responsibilities of Executive Housekeeper of a Heritage Hotel.
10. Explain the procedure for storage and control of cleaning supplies and equipment.
MBA IN INTERNATIONAL HOSPITALITY
MANAGEMENT
Term-End Examination
o December, 2016
o
MHY-005: HOUSEKEEPING MANAGEMENT Tillle hOllrs Maxi1Il111ll Marks 100
Note: Attempt allY five questions.
All questions carry equal marks.
1. Draw an organisation chart of Housekeeping Department of a 600 room Five Star Hotel having four restaurants and one coffee shop. Also justify man power requirement.
2. Explain the various points to be kept in mind while selecting and training Housekeeping staff.
3. Explain in brief various elements that are considered while planning the interior of a hotel.
4. Suggest and justify suitable flower arrangements for:
Reception Counter
Conference Table
5. Explain the importance of eco-friendly products and practices used by housekeeping department of a hotel.
6. Define inventory control. Explain importance of inventory control with special reference to linen.
7. List various records maintained in the Linen Room of a Hotel. Draw and explain any two records.
8. Write notes on any two of following:
SOP
Time and Motion Study
Duty Rota
9. List responsibilities of Executive Housekeeper of a Heritage Hotel.
10. Explain the procedure for storage and control of cleaning supplies and equipment.
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
- Accounting for managers
- Business law
- Food Production Management
- Front Office Management
- Hospitality financial Management
- Hospitality Information Technology
- Hospitality marketing
- Housekeeping Management
- Human Resource Management
- Inter Cultural Management
- International tourism O business management
- Introduction to Hospitality
- Leadership
- Managerial Economics
- Material Management
- Restaurant Management
- Training and development
- Travel And Tourism Management