Question Paper of Semester 1 - Economics in Hospitality & Tourism Industry 2018 Important Questions

Question Paper of Semester 1 - Economics in Hospitality & Tourism Industry Important Questions. These were the questions that came in the examination of Semester 1 2018. Examination Center was Amity University Noida and the date of the examination was 17 November 2018.



SECTION - A

 Question 1: Discuss the Relevance of Economics in Hospitality and Tourism.

 Question 2: Define and explain Inflation.

 Question 3: Distinguish between GDP and GNP.

 Question 4: What do you understand by Macro Economics in Tourism Industry?

 Question 5: Define Fiscal Policy and Monetary Policy.

 Question 6: Differentiate Economic Growth and Economic Development.


SECTION - B 

 Question 7: Discuss Indian Economy Market Structure in the Tourism Industry. 

 Question 8: Describe Fiscal Policy and its mechanism.

 Question 9: What are the applications of Forecasting?

SECTION - C

 Question 10:

 a) Discuss Demand Curve and Its Analysis.

 b) Write short notes on Macroeconomics and its significance in the Tourism Industry.

 c) Discuss the impact of Inflation in average price rise in General Economy.

 d) How does GNP affect the economy of a country?

Comments

Post a Comment

Popular posts from this blog

What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes

Image
What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes Voucher definition: A document detailing a transaction to be posted to a front office account; used to communicate information from a POS (Point of Sale) to the front office. Types of Voucher:  - Visitors Paid Out Voucher - Miscellaneous Charge Voucher - Cash Receipt Voucher - Telephone Call Voucher - Travel Agent Voucher - Commission Voucher - Guest Allowance Voucher - Restaurant/ Bar Check Voucher 1. Visitors Paid Out (VPO): The money paid by the hotel on behalf of guests. Reasons: Payment for taxi Florist charges Postage and courier charges Emergency medical expense  2. Miscellaneous Charge Order (MCO):  It is prepared for miscellaneous services and facilities like laundry, health club, beauty salon. MCO is to be signed by the guest before posting into the guest folio. 3. Cash Receipt Voucher:  It is an acknowledgement that a payment has been m...
Read more

Hierarchy of Hotel Staffs - Hotel Organization Chart

Image
Hierarchy of Hotel Staffs - Hotel Organization Chart. This chart includes the different levels or positions of employees in a Hotel and there can be further divisions in it, depending on the Hotel but this is mostly followed by a Hotel Organization. This Includes: * GENERAL MANAGER * ASSISTANT MANAGER * DEPUTY ASSISTANT MANAGER A) Financial Director Accountant Cashier B) Front Office Manager Assistant Front Office Manager Front Desk Agents Valet Parking C) HR Manager HR Assistant D) Food & Beverages Director Kitchen Manager - Executive Chef - Chef Lead Restaurant Manager - Food Runner - Waiter - Cashier E) Sales Manager Assistant Sales Manager Reservation F) Logistics Manager Purchase Manager Maintenance Manager Security Manager Driver
Read more

Question Bank on Cooking Methods - Food Production Questions & Notes

Image
Question Bank on Cooking Methods - Food Production Questions & Notes. This Page has Various Questions on Cooking Methods which are Boiling, Poaching, Steaming, Stewing, Roasting, Grilling, Broiling, Baking and  Frying. They are used in preparation of various Foods. Q 1: When Blanching Method is Used in Cooking? ANS: Blanching Method is used when Food needs to be precooked. Q 2: What is the temperature required in Poaching Method? ANS: 93 °  to 95 °  Celsius Q 3: Name two methods of Steaming? ANS: Indirect Steaming and Direct Steaming Q 4: Name 3 Methods of Roasting? ANS: Pot Roasting, Oven Roasting and Spit Roasting Q 5: Name Two Frying Methods? ANS: Deep Frying and Shallow Frying Q 6: What is Simmering? ANS: Simmering is heating the food when cooking just under Boiling temperature. Q 7: Name Two Foods which are cooked by POACHING METHOD? ANS: INKOKT LAX and KOTMIS SATSIVI Q 8: Name Two Foods which are cooked by STEAMING ...
Read more