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<=Diploma in Catering and Accommodation Management Module III: Accommodation Operations Management II Theory past paper November 2017
Guest security is a priority for hotel management.
(i) Discuss the circulation and care of the master key.
(ii) Outline five precaution measures for guest safety.
(i) Discuss the circulation and care of the master key.
(ii) Outline five precaution measures for guest safety.
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Questions List:
1. Highlight four precautions to take to prevent employee theft in the housekeeping department
2. Outline five work habits that would prevent falls.
3. Explain the steps to take in the following circumstances: (i) Bleeding (ii) Fainting
4. Describe how to remove perspiration stains from a white cotton blouse.
5. Outline four practices for effective inventory control for linen.
6. Describe the procedure a room attendant uses when entering a guest room
7. State four purchase considerations when buying housekeeping equipment
8. Explain the use of abrasives in housekeeping
9. State three advantages of using carpets on floors
10. Discuss wallpaper as a method of finishing walls
11. Guest security is a priority for hotel management. (i) Discuss the circulation and care of the master key. (ii) Outline five precaution measures for guest safety.
12. Describe how blockage of a laundry sink can be avoided and procedure for unblocking.
13. Explain the use of the following liquid agents in housekeeping
14. Explain five problems which may be encountered by a room maid in the course of her job
15. Describe the following types of shift: (i) Straight (ii) Split: (iii) Rotating: (iv) Alternating
16. State four reasons for cleaning
17. Explain four factors to be considered when choosing a cleaning method.
18. Identify five finishing touches that make hotel housekeeping unique
19. Outline five considerations when carrying out hospital housekeeping
20. Explain five storage conditions for housekeeping equipment.
21. Highlight five points on how costs can be reduced in the housekeeping department
22. Outline five considerations made when scheduling staff.
23. Explain five reasons why discipline in housekeeping staff is important
1. Highlight four precautions to take to prevent employee theft in the housekeeping department
2. Outline five work habits that would prevent falls.
3. Explain the steps to take in the following circumstances: (i) Bleeding (ii) Fainting
4. Describe how to remove perspiration stains from a white cotton blouse.
5. Outline four practices for effective inventory control for linen.
6. Describe the procedure a room attendant uses when entering a guest room
7. State four purchase considerations when buying housekeeping equipment
8. Explain the use of abrasives in housekeeping
9. State three advantages of using carpets on floors
10. Discuss wallpaper as a method of finishing walls
11. Guest security is a priority for hotel management. (i) Discuss the circulation and care of the master key. (ii) Outline five precaution measures for guest safety.
12. Describe how blockage of a laundry sink can be avoided and procedure for unblocking.
13. Explain the use of the following liquid agents in housekeeping
14. Explain five problems which may be encountered by a room maid in the course of her job
15. Describe the following types of shift: (i) Straight (ii) Split: (iii) Rotating: (iv) Alternating
16. State four reasons for cleaning
17. Explain four factors to be considered when choosing a cleaning method.
18. Identify five finishing touches that make hotel housekeeping unique
19. Outline five considerations when carrying out hospital housekeeping
20. Explain five storage conditions for housekeeping equipment.
21. Highlight five points on how costs can be reduced in the housekeeping department
22. Outline five considerations made when scheduling staff.
23. Explain five reasons why discipline in housekeeping staff is important
