NATIONAL OPEN UNIVERSITY OF NIGERIA

University Village, NnamdiAzikiwe Expressway, Plot 91, Cadastral Zone, Jabi, Abuja

Faculty Agricultural Sciences

…………… Semester POP Exam Question ……(Month, Year)

Course Title: HOTEL SUPERVISION AND QUALITY CONTROL
Course Code: HCM 438
Credit Unit: 2
Total Score:  70 Marks
Time Allowed: 2 Hours
 
INSTRUCTION:
Answer Compulsory question 1 (25marks) and any 3 questions (15marks each)
 
1a. Define staff planning and state the reasons and key elements of staff planning.  (10mks)
b. List eight (8) benefits of staff planning  (8mks)
c. State the types of recruitment and list five (5) benefits of internal recruitment.        (7mks)
 
2ai. Define quality control and list the types.   (3mks)
ii. State the three major expectations of any customer taking part in a service encounter in the
hospitality industry.         (6mks)
b. State the benefits of quality control           (6mks)
 
3a. Discuss the general principles of hotel training      (11½mks)
b. Itemize the stages of the training process   (3½mks)
 
4a. Explain the term ‘Supervision’       (5mks)
b. State:  i. the types of Supervision. (3mks)
ii. five (5) foci of Supervision         (5mks)
c. List the qualities of a good Supervisor       (2mks)
 
5ai. Explain the term ‘Competitive Advantage’ (1½mks).
ii. List the five “competitive force”.  (2½mks)
bi. What is quality management system? (1½mks)
ii. List six (6) elements of quality management system. (3mks)
c. Define quality Management and state five (5) reasons for quality management.  (6½mks)
 
6. Categorize the barriers to communication and discuss any four (4) of them (15mks)
You can get the exam summary answers for this course from 08039407882

Check anoda sample below

NATIONAL OPEN UNIVERSITY OF NIGERIA

FACULTY OF AGRICULTURAL SCIENCES

SECOND SEMESTER EXAMINATION

JANUARY/FEBRUARY, 2018

 
Course Title: HOTEL SUPERVISION AND QUALITY CONTROL
Course Code: HCM 438
Credit Unit: 2
Total Score:  70Marks
Time Allowed: 2 Hours
 
INSTRUCTION:
Answer Compulsory question 1 (25marks) and any 3 questions (15marks each)
 
1a. Define quality (1mk)
bi. Explain the term ‘Supervision’      (6mks)
ii. List the qualities and the basic functions of a supervisor (4½mks)
ci. Discuss the concept for operation of a hotel         (12½mks)
ii. What is quality system management?  (1½mks)
 
2a. Discuss the general principles of hotel training     (11½mks)
b. Itemize the stages of the training process             (3½mks)
 
3a. Define “staff planning” and state its key elements           (6mks)
b. Itemize nine (9) benefits of staff planning       (9mks)
 
4ai. Define the term “hotel training” (1½mks)
ii. State the aims of evaluating the training process (5½mks)
b. List eight (8) elements of a Quality Management System   (8mks)
 
5a. What is a motel?    (4mks)
b. Mention and briefly explain the two types of hotels (5mks)
c. List and explain any four (4) fundamentals of quality     (6mks)
 
6. Categorize the barriers to communication and discuss any four (4) of them (15mks)
You can get the exam summary answers for this course from 08039407882

Check anoda sample below

NATIONAL OPEN UNIVERSITY OF NIGERIA

14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS

SCHOOL OF MANAGEMENT SCIENCES

MARCH/APRIL 2014 EXAMINATION

 
COURSE CODE: HCM 438
CREDIT UNIT: 2
COURSE TITLE: Hotel Supervision and Quality Control
TIME ALLOWED:     2hrs
Instructions:   1. Attempt question Number one (1) and any other two (2).
2. Question number 1 is compulsory and carries 30 marks, while the other questions carry 20 marks each
3. Present all your points in coherent and orderly manner
 
1a.       Explain the term ‘Supervision’
b.       List the qualities of a good Supervisor
c.       State:  i. the types of Supervision.
ii. the foci of Supervision.
d.        List ten (10) benefits of staff planning.
 
2.a.      List the styles of leadership.
b.      Discuss any two of the under listed:
i. Autocratic leadership
ii. Bureaucratic leadership
iii. Charismatic leadership
iv. Democratic leadership
 
3a i.What is staff planning?
ii. State the reasons and key elements of staff planning.
b.   State the types of recruitment and list eight (8) advantages of internal recruitment.
 
4a.       i.Define quality control and list the types.
ii. State the benefits of quality control.
b.       State the three major expectations of any customer taking part in a service encounter
in   the hospitality industry.
 
5a.       Define quality Management and state the reasons for quality management.
b.       What is quality management system?
List ten (10) elements of quality management system.
c.       i. Explain the term ‘Competitive Advantage’
ii. List the five “competitive force”.
You can get the exam summary answers for this course from 08039407882

Check anoda sample below