HCM438 - Hospitality Supervision and Quality Control

Last Updated on January 27, 2021

Noun Past Questions For HCM438 – Hospitality Supervision and Quality Control. Locate the download button below to download the Noun Past Questions for HCM438 – Hospitality Supervision and Quality Control.

NATIONAL OPEN UNIVERSITY OF NIGERIA

University Village, Nnamdi Azikiwe Expressway, Plot 91, Cadastral Zone, Jabi, Abuja

Faculty of Agricultural Sciences, Dept. of Agricultural Economics and Extension

PoP Exam Question October/November, 2019

Course Code: —- HCM 438

Course Title: — Hospitality Supervision and Quality Control

Credit Unit: —-2

Total Score: —-70 Marks

Time Allowed: – 2 Hrs

Instruction: Answer compulsory question 1 (25 mks) and any three (3) questions (15 mks each)

Question One

a. Define Hotels (3 mks)

b. Give four (4) classifications of hotels based on location. (4 mks)

c. Briefly explain each classification of the hotel as mentioned above (in 1b) (8 mks)

d. Explain six (6) benefits of staff planning (6 mks)

e. Mention four (4) benefits of the use of the centralized form of recruitment in the hospitality industry (4

mks )

Question Two

a. What is staff planning? (5 mks)

b. Enumerate any two (2) key elements of staff planning (4 mks)

c. As a hotel Manager, give four (4) reasons, the rationale for staff planning in your organization.(6 mks)

Question Three

a. Explain the term, recruitment process in an organization (4 mks)

b. Briefly explain the process of recruitment in an organization (4 mks)

c. Explain the meaning of a centralized recruitment (3 mks)

d. Explain how an organization can ensure an effective recruitment process (4 mks)

Question Four

a. What is Hotel Training ? (5 mks)

b. Mention four (4) general principles of training in the hospitality industry (4 mks)

c. Explain the role of training in improving the quality of service in a hotel. (6 mks)

Question Five

a. Briefly explain the term, ‘Leadership’ (5 mks)

b. Identify four (4) attributes of a good leader (4 mks)

c. List and describe four (4) popular types of leadership style (6 mks)

Question Six

a. What is quality in the hospitality industry? (4 mks)

b. Mention and describe two (2) quality – related functions in a business (5 mks)

c. Briefly explain four (4) basic functions of supervisors in a hotel business (6 mks)

					
						DISCLAIMER
			
						Pastquestionsforum is a global focused test-prep company. It is our duty to provide you with the most comprehensive study materials for your examination.  Our study materials are focused on extensive analysis, input from previous test candidates, and, on occasion, official/privileged study materials made available by examination bodies and testing agencies.