Entrance Exams

Entrance Exams

Syllabus and Marking Scheme for Master of Hotel Management and Catering Technology

PUBLISH DATE 20th February 2024

Contents:-

 

Sr.

Topics

No of Questions

Mark per Question

Maximum Marks

Total Marks

1

Food and Beverage Operation

 

 

 

 

 

Food and Beverage Service Operations, related terminology, Inventory control, Food & Beverage equipment and infrastructure & Food and Beverage Operation Management.

 

10

 

02

 

20

 

2

Food Production

 

 

 

 

 

Food Production operations, Indian & International cuisines and related terminology, Bakery and Confectionary, Hygiene and Safety standards, Kitchen equipment and Infrastructure & Food Production Management.

 

 

10

 

 

02

 

 

20

 

3

Rooms division

Housekeeping and front office operations and related terminology, Planning & designing of hospitality organisations, Laundry operations and procedures & Rooms division Management.

 

 

10

 

 

02

 

 

20

 

100

4

English

Word meaning , comprehension, autonyms and synonyms, idioms and phrases, word spellings

 

10

 

02

 

20

 

5

Hospitality & Tourism Industry Types of tourism, hotel and restaurant brands           and             segments           ,             Airlines, hospitality terms, hospitality related organizations and regulatory bodies, Global trends & Hospitality & Tourism Management. Use of Technology in

hotels.

 

 

 

10

 

 

 

02

 

 

 

20

 

The test will comprise of multiple choice objective type questions (Four Options)

There is no negative marking System for this test.

Test Duration: 60 minutes

Medium of CET: English

Mode of Examination - Online or Offline as the case may be

 

Register for Free Mock Test

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