Description
Download HCM439 – Hotel Planning and Interior Decoration (October-2019)
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 439
Course Title: — Hotel Planning and Interior Decoration
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. Give three (3) reasons why effective planning is essential in the hotel industry (6 mks)
b. Briefly explain with three (3) points why sound decision making is a product of good judgement (3mks)
c. Explain the meaning of the following:
(i) Policy planning (2 marks)
(ii) Plan standards (2mks)
d. State the food and beverage services offered by the gaming and entertainment industry (4mks)
e. Describe the following classes of colours and give examples of each:
i. Primary Colours (2marks)
ii. Secondary colour (3marks)
iii. Tertiary Colours (3mks)
Question Two
a. Explain the meaning and importance of interior decoration (5marks)
b. State why government incorporated standards and qualifications of interior decorations (2 mks)
c. (i) Who is an Interior Designer? (4 marks)
(ii) Briefly explain the meaning of Interior Design Education (4 mks)
Question Three
a. Describe the following elements of design as they affect interior decoration
i. Line (3 mks)
ii. Texture (2 mks)
iii. Form/Shape (2 mks)
b. Explain the major function of the home:
i. Meeting Psychological Needs (2 mks)
ii. Giving a Sense of Belonging (3 mks)
iii. Maintaining Privacy (3 mks)
Question Four
a. Enumerate and explain four (4) pre – requisite in planning a food & beverage area (10 mks)
b. Mention and describe the three (3) major people involved in designing and constructing a hotel (5marks)
Question Five
a. Explain marketing from Hospitality point of view (6marks)
b. Briefly discuss with four (4) points the fact that Marketing is consumer oriented rather than product or
service oriented. (4mks)
c. Outline the process of feasibility report for marketing situation (5mks)
Question Six
a. Advance and expatiate five (5) characteristics of Management Information System (MIS) (10 mks)
b. State three (3) needs for Management Information system (MIS) in the hospitality industry (3mks)
c. Mention two (2) advantages of computers to hospitality managers (2mks)
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