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Download HCM438 – Hospitality Supervision and Quality Control (october-2019)
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)
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