HOSPITALITY MANAGEMENT (1). (A) Give a brief explanation of the economic impact of tourism. Name two organizations that control or further the economic impact on tourism. (1). (B) Describe in brief all the 5 levels of Hotel and their why of hospitality? (10 Marks) (2). Explain the term Management Structure and with the help of chart, plan the working of Executive Committee for 5 star hotels. 1. How would handle the short-staffing issue? 2. What measures would you take to get the appropriate cooks in to work as soon as possible? 3. What would you do to ensure a smooth, successfully transition for the party of fifty? 4. How would you manipulate your floor plan to provide great service for the party of fifty? 5. What should you do to ensure that all the guests in the restaurant are happy? 6. What are some suggestions for training staff to handle unusual circumstances? 7. How do you ensure that suppliers are delivering the product at the price quoted? 8. What do you do with lazy employees? 9. How do you deal with employees who steal? 10. Describe the origin of coffee? (6). From the Diagram given below, brief out the importance of Controlling, Planning Organizing and Leading.

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HOSPITALITY MANAGEMENT

(1). (A) Give a brief explanation of the economic impact of tourism. Name two

            organizations that control or further the economic impact on tourism.                 

(1). (B) Describe in brief all the 5 levels of Hotel and their why of hospitality? (10 Marks)

(2). Explain the term Management Structure and with the help of chart, plan the working of Executive Committee for 5 star hotels.         

1.       How would handle the short-staffing issue?

2.       What measures would you take to get the appropriate cooks in to work as soon as possible?

3.       What would you do to ensure a smooth, successfully transition for the party of fifty?

4.       How would you manipulate your floor plan to provide great service for the party of fifty?

5.       What should you do to ensure that all the guests in the restaurant are happy?

6.       What are some suggestions for training staff to handle unusual circumstances?

7.       How do you ensure that suppliers are delivering the product at the price quoted?

8.       What do you do with lazy employees?

9.       How do you deal with employees who steal?

10.   Describe the origin of coffee?

(6). From the Diagram given below, brief out the importance of Controlling, Planning Organizing and Leading.