tutorial question for HM&O

Tutorial 1
 
1. Name the four hotel business cycles?
 
2. Describe the four hotel business cycles?
 
3. List the 10 factors that influence the organization of a lodging establishment. Describe the influences.
 
4. Describe the types of ownership in lodging?
 
 
Tutorial 2
 
1. Define Customer Relationship Management?
 
2. What are the benefits of using CRM?
 
3. List the criteria for Spa selection.
 
4. List any five sub-segments that makes up the spa industry?
 
5. List the 5 ways managers give structure to organizations?
 
6.What are the pros and cons for work specialization?
 
7. Explain the 3 different kinds of interdependant?
 
8. What are the strengths and weaknesses of a functional organization?
 
 
Tutorial 3
 
1. What is room rate?
 
2. List the categories of room rates.
 
3. Define what is rack rate?
 
4. What are family rates?
 
5. What are package rates? Give an example.
 
6. What is guaranteed reservations?
 
7. What are the methods of guaranteed reservations? Explain each method.
 
8. What is the reservation process?
 
9. List the factors that will affect the determination of room availability.
 
10. Define rooming lists.
 
 
Tutorial 4
 
1. What are the 3 phrases of guest cycle?
 
2. Explain the activity done in pre-arrival phase.
 
3. What do you mean by "Reg Card"?
 
4. Why is bell stand important?
 
5. What are the right attitudes in order to hire a bell staff?
 
6. Explain the 5 steps of registration process.
 
7. List the responsibilities of a concierge in assisting guests.
 
8. Who is a walked guest?
 
9. What are types of guest services provided by hotels?
 
 
Tutorial 5
 
1. List the titles that are commonly known as the executive housekeeper?
 
2. According to national standard, how many rooms a room attendant needs to clean in 8 hours?
 
3. What are the areas a hotel housekeeping department is responsible for?
 
4. When will a room be assigned to a guest?
 
5. Define what is linen?
 
6. Define what is terry?
 
7. What are the responsiblities of an Executive Housekeeper?
 
8. Who is a floor supervisor?
 
9. List the responsibilities of a floor supervisor?
 
10. What are the ways that can be done to build highly motivated and dedicated room attendants?
 
 
Tutorial 6
 
 
1. What are the responsibilities in the role of personnel?
 
2. Name and briefly describe the 2 staffing tools?
 
3. When a HR Manager develops Job Specification, what are the requirements he or she should consider?
 
4. Define "selection"?
 
5. What are the tools used by HR personnel in order to screen employee applicants? Briefly describe.
 
6. What is an employment agreement?
 
7. Briefly describe the methods of recruitment?
 
8. What is the purpose of conducting training in a hotel?
 
9. What are the goals for having performance evaluation on employees?
 
THE END
 
from, David Tan DHT1, H10 2008/ 2009
extracted from the Tutorial Questions given by Mr. Jo.

I could be possible....

For the English which is coming... 

Here are some possible questions might be given:

Letter complaint: 

-Illegal stall at housing & residential area
 
ESSAY:
-compare @ contrast watching sport on TV & watching sport at stadium
 
-Cause @ effect of Malaysian working oversea

Accounting tutorial class

Mr. E.D. Wong last class will be on 09th January 2009, MORNING CLASS ONLY. He wont be around anymore after that.... so wanna ask for tips that will be the final moment for it. No more Afternoon class for Mr. E.D. Wong. Thank you. 

YOU GUYS MUST GO TO RACHEL !

Class representative or class treasurer PLEASE DO COME ON SATURDAY CLASS AND SETTLE YOUR PAYMENT ! IF YOUR ACCOUNT IS CLEAR THAT'S FINE !BUT PLEASE CLEAR THE BIL BEFORE CNY! 

Exam slip

For the Exam slip.... office will be distribute it on tomorrow, since we're still gonna have our last class on saturday account class, I will giving out at that time. So come get your slip on Saturday 10th January 2008. Thank you. 

P/s : If u can't make it, ask your trust worthy friends to collect it for you and that will be fine as well. 

Photostat payment

halo..people..rachel here ya...ur course's treasurer...

jz wanna inform u guys about the payment that we need 2 settle ASAP

for the previous payment:

• H5 = RM17.20
• H6 = RM61.55
• H9 = RM64
• H10= RM35.80
• H12= RM37.50
• H13= RM1

As for the latest notes and tutorial questions that we get it today in DKABF,each group will have to pay:

Hospitality Accounting Chap.10Accounting Tutorial 11,Account for Inventory Chap 11

BM pass year question for H5 and English for communication for H9 and 12

• H1 = RM10.40
• H2 = RM11.60
• H3 = RM8.40
• H4 = RM12.40
• H5 = RM11
• H6 = RM10
• H7 = RM10
• H8 = RM10.80
• H9 = RM18.20
• H10= RM10
• H11= RM9.20
• H12 = RM17.40
• H13 = RM12.40

Class treasurer or class rep please settle the payment with me, kindly text call me to let me knw when u guys can pay me.This is my schedule:

Tuesday : 12-1 pm and after 2 and 4pm

Friday : 10am onwards

Saturday : In DKABF

TQ for ur cooperation

Chef Jafar will be goin back to Italy

For next week Chef Jafar is goin back to italy on next Tuesday (30th Dec 08)   and wednesday(31st Dec 08). Therefore for those who are having his class on that two day, will be defer or cancel.... 

Octobre -Francis Cabrel

Well as you request this is the french song that we had perform, Octobre by Francis Cabrel.

Enjoy~

what we do, why we do and how do we do it better ?

The powerful link between creativity and play

Philip Zimbardo: why do ordinary people do evil or good ?

kitchen tutorial question 4,5&6

kitchen tutorial question 3

TUTORIAL THREE

Topics:             Stocks, Soups,

Thickening agents and Sauces.

                        Introduction to cold sauces.

 

Section A

Answer all the questions.

1. Stock that has been cooked down to a gelatinous consistency is called __________.

A. coulis

B. curry

C. glaze

D. mirepoix

 

2. Which of the following is used in creamy sauce?

A. Blackpepper

B. Greenpepper

C. Pinkpepper

D. Whitepepper

 

3. The following seasonings, in vary quantities are commonly used for stocks, except __________.

A. thyme

B. bay leave

C. salt

D. parsley stems

 

4. __________ is a cooked mixture of equal parts of fat and flour.

A. Roux

B. Whitewash

C. Cornstarch

D. Breadcrumbs

 

5. Sauces are made of three kinds of ingredients, except __________.

A. a liquid, the body of the sauce

B. appearance (colour and shines)

C. a thickening agent

D. additional seasoning and flavourings

 

 

 

 

 

 

 

 

 

Section B

Fill the blank with one correct answer from below.

 

Beurre manié	Mayonnaise	Goulash
Vinaigrette	Boil	Espagnole
Roux	Sauce	Simmer
Poach	Mirepoix	Skim
Bisque	Béchamel	Stock

 

 

1. ____________________    A Hungarian stew flavoured with paprika.

 

2. ____________________    Vinegar + oil based of cold sauces.

 

3. ____________________    A flavourful liquid, usually thickened, that is used to season, flavour, and enhance other foods.

 

4. ____________________    To remove scum from stocks and soups.

 

5. ____________________    A cream soup made from shellfish.

 

6. ____________________    A mixture of equal parts raw butter and flour mixed together into a smooth paste.

 

7. ____________________    A white sauce made from white roux and milk.

 

8. ____________________    A sauce made of brown stock and flavouring ingredients and thickened with brown roux.

 

9. ____________________    A semisolid liquid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.

 

10. ___________________    To cook very gently in water or other liquid that is not hot but not actually bubbling, about 71°C to 82°C.

 

 

 

 

 

 

 

 

 

 

 

Section C

Answer all the questions.

 

1. Name four procedures for blanching bones.

2. List five qualities of the functions of sauces.

3. Three basic principles incorporating the roux.

4. Draw a structure of a “finished sauced.”

5. Briefly explain the following standards of quality for cream soups.

            i- Thickness

            ii- Texture

            iii- Taste

 

 

           

           

Section A

1. C
2. D
3. C
4. A
5. B

 

Section B

 

1. Goulash                                   
2. Vinaigrette                               
3. Sauce                          
4. Skim
5. Bisque
6. Beurre manié
7. Béchamel
8. Espagnole
9. Mayonnaise
10. Poach

 

 

           

Section C

1.         a) Rinse bones in cold water.

            b) Place bones in stock pot or steam-jacketed kettle and cover with cold water.

            c) Bring the water to a boil.

            d) Drain the bones and rinse them well.

 

2.         a) Moistness

            b)  Flavour

            c) Richness

            d) Appearance (colour and shine)

            e) Interest and appetite appeal

 

3.         I. Liquid may be added to roux, or roux maybe added to liquid.

II. The liquid may be hot or cold, but not iced cold. A very cold liquid will      solidify the fat in the roux.

III. The roux maybe warm or cold, but not sizzling hot. Adding a hot liquid to a very hot roux causes splattering and possibly lumps.

 

4.

	LIQUID+ THICKENING AGENTà BASIC SAUCES+ FLAVOURING SEASONING à FINISHED SAUCE

 

 

 

 

5.         i- Thickness: about the consistency of heavy cream. Not too thick.

            ii- Texture : smooth; no graininess or lumps (except garnish, of course)

iii- Taste : distinct flavour of the main ingredient (asparagus in Cream of asparagus, etc.). No starchy taste from uncooked roux.

 

kitchen tutorial question 2

TUTORIAL TWO

 

Topics: Equipment Identification

            The food Preparation Process

            Culinary terms

 

Section A (Answer all the questions.)

 

1. __________ are small boilers produce very high heat and consumes vast quantities of energy.

A. Salamanders

B. Grills

C. Microwaves

D. Deep fryers

 

2. Below are the proper positioning of guiding the knife, except __________.

A. holds the item being cut

B. guide the knife

C. try to catch the knife if it’s drop

D. protect the hand from cuts

 

3. Marinades have three categories of ingredients, except __________.

A. oil

B. breadcrumbs

C. acid

D. flavouring

 

4. A mixture of rough-cut or diced vegetables, herbs, and spices used for flavouring is __________.

A. Mise-en-place

B. Mache

C. Mirepoix

D. Jardieniere

 

5. The __________ is used mostly for grinding meats, although other moist food may be ground also.

A. food grinder

B. slicer

C. dicer

D. mixer

 

 

 

 

 

Section B

Fill the blank with one correct answer from below.

Marinate	Wire whip	Chinois
Griddle	Dredge	Bouquet Garni
Colander	Chop	Sheet pan
Cutting boards	Grill	Stone
Paysannne	Turned @ tourne	Bain marie

 

1. _______________              A hot water baths used for keeping food hot.

 

2. _______________              Flat, smooth, heated surfaces on which food is cooked directly, e.g. pancakes, toast, and eggs.

 

3. _______________              This mixing attachment is used for beating cream and eggs and making mayonnaise.

 

4. _______________              Important partner to the knife either made from woods or plastic.

 

5. _______________              To cut into irregularly shaped pieces.

 

6. _______________              To soak a food in a seasoned liquid.

 

7. _______________              A faggots of herbs: parsley, thyme and bay leaf usually tied inside pieces of leek and celery.

 

8. _______________              To cook on an open grid over a heat source.

 

9. _______________              China cap sieve, a fine conical strainer.

 

10. ______________               Vegetables cut into small thin triangles or squares.

 

Section C

 

1. Give five example of “Measuring devices” that we could find in most kitchen.

2. List four points of knife care and storage.

3. Give two purposes of coating food.

4. What are the four reasons for partial cooking or blanching?

5. What are the six factors should be considered when choosing cooking utensils.

6. Draw a sketch for the following food cuts:

            a. small dice

b. slice

c. croutons

d. sachet de epis

Section A

1. A
2. C
3. B
4. C
5. A

 

Section B

 

1. Brain marie.                                                  6. Marinate

2. Griddle                                                         7. Bouquet Garni

3. Wire whip                                                    8. Grill

4. Cutting board                                               9. Chinois

5. Chop                                                            10. Paysanne.

 

Section C (answer)

 

1. Scales, Volumes measures, measuring cups, Measuring spoons, Ladles, Scoops and Thermometers.

 

2.         I- knife block offers a good solutions in storing knife

            II- never uses the point of the knife to open any tin can.

            III- to clean and dry knife after used.

            IV- when cutting always uses cutting boards (on an even surface).

            V- any relevant points.

 

3.         I- To retain moisture and flavor in the product.

            II- to protect the food from absorbing too much fat.

 

4.         I. To increase holding qualities.

            II. To save time.

            III. To remove undesirable flavors.

            IV. To enable the product to be processed further.

 

5.         A. Cost of the equipment

            B. Metal that does not rust in the moist and hot atmosphere.

            C. Appearance.

D. Chemical reaction with food, e.g. high acidic or alkaline attack on copper ware      and aluminum pots and pans.

            E. Heat conductivity.

            F. Durable to withstand the kitchen heavy usage.

 

6. (Refer to the reference books)

kitchen tutorial question 1

TUTORIAL ONE

 

Topics: Introduction to Food Preparation

            The Food Service Professionals

            Sanitation and Safety

 

Section A

Answer all the questions.

1. Bacteria are one of the most common causes of foodborne disease in a food establishment because __________.

A. under ideal condition, they can grow very rapidly.

B. bacteria are found naturally in many foods.

C. bacteria can be easily transferred from one source to another.

D. All of the above.

 

2. Which of the following is NOT considered a potentially hazardous food group?

A. Red meats

B. Fish and shellfish

C. Poultry and eggs

D. Dried grains and spices

 

3. The key factor in the prevention of bacteria growth is ___________.

A. personal hygiene

B. menu evolution

C. time and temperature control

D. food quality

 

4. How frequently should a foodhandler wash his or her hands?

A. Once every hour

B. After handling raw food products

C. Before beginning work and after each break

D. After every possibility of contamination

 

5. The way of the kitchen is organized depends on the several factors, except  _________.

A. the menu

B. physical of the staff

C. types of establishment

D. size of the operation

Section B

Fill the blank with one correct answer from below.

 

Vitamin D	George Auguste Escoffier	Food infection
Undesirable bacteria	Executive chef	Sous chef
Food intoxication	Protein	Garde manger
Marie Antoine Careme	Trichinosis	The hat
Botulism	Vitamin B	The towel

 

1. ________________            The second highest level of possible in kitchen organization.

 

2. ________________            It caused by poison in the food that is reproduced by bacteria.

 

3. ________________            Responsible for cold foods, including salads and dressings, pates, cold hors d’ouevres and buffet item.

 

4. ________________            The functions of this vitamin are to assist in children’s growth and enables people to see well in the dark.

 

5. ________________            A disease that caused by tiny worm that become embedded in the muscles.

 

6. ________________            One parts of this uniform’s function is to prevent loose hair from dripping into food and to absorb perspiration.

 

7. ________________            Composed of different amino acid that is essential to the body and have to be provided by food.

 

8. ________________            A person also known as The Father of 20^th Century Cookery.

 

9. ________________            These are the bacteria that are responsible for food spoilage.

 

10. _______________            It caused by bacteria (or other organisms) that get into intestinal system and attack the body.

 

SECTION C

1. Give five of a standard of professionalism for good workers.

2. Explain the following factors food borne hazards

            i) Biological hazard

            ii) Physical hazard

3.  Identify the six kinds of nutrients in the food.

4. List five points of suitable cloth and uniform should have.

5. State 5 factors that determined why you eat or not.

Section A (answer)

 

1. D
2. D
3. C
4. D
5. B

 

SECTION B

 

1. Sous Chef                                                                6. The hat

2. Food Intoxication                                                     7. Protein

3. Garde manger                                                           8. George Auguste Escoffier

4. Vitamin A                                                                 9. Undesirable Bacteria

5. Trichinosis                                                                10. Food Infections

 

SECTION C

 

1.

a. positive attitude toward the job.

b. staying power

c. ability to work with people

d. eagerness to learn

e. a full range of skills

f. experience

g. dedication to quality and etc.

 

2.  I- it contaminated by these factors either by bacteria, parasites, yeasts, mold and virus.

     II- are hard or soft foreign objects in food that can cause illness and injury.

 

3.         A. Protein

            B. Fats

            C. Carbohydrates

            D. Minerals

            E. Water

            F. Vitamins

 

4.         I. protect body from excessive heat

            II. washable

            III. colour

            IV. light and comfortable

            V. strong- due to frequent washing

            VI. absorbent

 

5.         A. Age

            B. Sex

            C. Religion

            D. Individual

            E. Nutritional knowledge

            F. Food Itself

 

Tutorial Question for Food, ingredients and basic cooking methods

Well folks, I have insufficient time to finish those presentation slide notes for Food, ingredients and basic cooking methods.  

But I do have some tutorial question here hope it helps.

oh yes ... I have set up another blog for our Food, ingredients and basic cooking methods subject, just simply click on the link at your right side or log on to cooking-in-tarc.blogspot.com .

Check it out

Food ingredients and basic cooking method KHHM 1604

1. Consist of 50 Multiple  choice question. 

2. Please enter from the main door and exit to the side door of the lecturer hall.

3. DAte: 28th november 2008, Venue: Lecturer hall DK ABC.

4. Group 1-7 : 1600-1700

5. Group 8-13: 1700-1800 

6. Exam cover chapter 1-6.

GOOD LUCK!!

SBS night need our help !

I believe that you guys have heard of SBS are doing a Prom night or something like that... But they are lack of crew member to make it happen. therefore, they wish to have some of our assistance. The need 10 people to help them out.

SO for those that are interested and need for some details about it , you could call Mr. Ken at this number 012- 3313 987.

Thank you.

Never trust a girl that you met online. LOL!

Photos of Chef Mark students

For those who are having the kitchen practical training with Chef Mark, I believe he has took some Group photos with us, and now here you have it. 

H1

H5(a)

H5(b)

H9(a)

H9(b)

H13(a)

H13(b)

H13(c)

Feels like you wanna be somebody ? Well Join the SSH (SWC)!

Secretary of the SSH Student Welfare Committee(SWC):

"Starting tuesday till Thursday at 10am, for this week, we will be having interviews to choose the next SWC committee. It is open to anyone.

Interviews will be conducted at the SWC room above canteen 2. Any Enqires call me(Tabby:: 016-807 8523) or the vice Chairman of SWC 012-235 5003.

Thank you =)

Kitchen uniform (Correction)

Well I'm sorry for the late update.

-The remaining payment fort the kitchen uniform is RM61.

-You guys could collect your uniform in the College Restaurant.

-H1-H4 will be collecting their uniform on 15th oct Wednesday 

-H5-H7 will be collecting their uniform on 16th oct Thursday

-H9-H13 will be collecting their uniform on 17th oct Friday 

As Chef Mark concern there might be some student could not make it in that two days, so... 

- 17th oct Friday is the final day to collect the kitchen uniform.

Time: 1200-1600

Venue: College Restaurant

** Is important to have your kitchen uniform in this Semester, any missing part of your uniform, you might not able to get into the kitchen training.** 

Update for today...

Well because of the raining day today, some of the student couldn't make it to the lecturer class. 

For today class, we have started our first lecturer for Hotel management and Operation, for those who miss today, check out where we're at with your friends.

And next week, there might be some changes for the class, for that you might have to check with your class representative, see which classes has been defer(postpone). 

My big apologize ...

Here I'm sorry guys ... I just got to know that our language class(lecturer) starts this week... Therefore, look thru your timetable again... if you have any Language class for lecturer.

Once again I'm sorry for it.

Timetable

Here's the timetable from the School intranet, with better information that you need, so click on the schedule to enlarge it.

By the way, Our class will be starts on THURSDAY 9th of October 2008.

Comment from some of you guys:

Why Thursday ? We got lecturer class on Tuesday do we need to attend ? 

Answer:

If you could look closer to the schedule, there are two type of Lecturer class. There is one which is located in class rooms, Example: V102. That is what I call it a class Lecturer, and is for the individual group only. On the other one which is located in Lecturer hall Example: DK ABD that is a course Lecturer, and that is for the whole entire course. Therefore for this week, what we all need to attend is the Course Lecturer in the Lecturer hall, and thru all of the Group schedule we don't have any Course lecturer class until Thursday. 

Well, Say no more, our class is starting on this Thursday 9th OCT 2008, DK ABE 1600-1800, KHHM1204 Hotel Management and Operation, will be our first class for this semester. If my information is not wrong. 

Hopeful I explain it well.

H1

H2

H3

H4

H5

H6

H7

H8

H9

H10

H11

H12

H13