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Describe the various steps involved in menu planning.

www.answersheets.in<br>info.answersheets@gmail.com<br>info@answersheets.in<br> 91 95030-94040<br><br><br><br>Hospitality Management<br><br><br>Maximum: 100 marks<br><br><br>PART A- (4 x 5 =20 marks) Answer any FOUR questions.<br><br><br>1. What is the importance of indoor leisure in hospitality?<br>2. Write a note on bar-attached restaurants.<br>3. What are the functions of rooms department? ,<br>4. Outline a typical food service system and its subsystems.<br>5. What are the problems of food preparation?<br>6. Explain the marketing research process.<br><br><br><br>PARTB- (5 x 16 =80 marks) Answer any FIVE questions<br><br>7. Define the terms" Hotel" and" Hotel chains".<br>8. Write an essay on resort hotels.<br>9. Discuss the various theories on interdepartmental conflicts in hotel industry.<br>10. Discuss how a front office in a luxury hotel is administered.<br>11. Explain the types of room plans.<br>12. Describe the various steps involved in menu planning.<br>13. Explain the process of production and serving of any two varieties of lunch items.<br>14. Analyze the growth strategies meant for hotels.<br><br><br><br>www.answersheets.in<br>info.answersheets@gmail.com<br>info@answersheets.in<br> 91 95030-94040<br><br>

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Describe the various steps involved in menu planning.

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  1. Hospitality Managementinfo@answersheets.in+91 95030-94040

  2. Hospitality Management  Maximum:100marks  PART A- (4 x 5 =20 marks) Answer any FOUR questions. Q1.What is the importance of indoor leisure in hospitality? Q2. Write a note on bar-attached restaurants. Q3. What are the functions of rooms department? ,

  3. Q4. Outline a typical food service system and its subsystems. Q5. What are the problems of food preparation? Q6. Explain the marketing research process. PARTB- (5 x 16 =80 marks) Answer any FIVE questions Q7. Define the terms" Hotel" and" Hotel chains".

  4. Q8. Write an essay on resort hotels. Q9. Discuss the various theories on interdepartmental conflicts in hotel industry. Q10. Discuss how a front office in a luxury hotel is administered. Q11. Explain the types of room plans. Q12. Describe the various steps involved in menu planning.

  5. Q13. Explain the process of production and serving of any two varieties of lunch items. Q14. Analyze the growth strategies meant for hotels.

  6. www.answersheets.in info.answersheets@gmail.com info@answersheets.in +91 95030-94040

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