University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
705 : ENVIRONMENTAL ISSUES
705 : ENVIRONMENTAL MANAGEMENT
(2008 & 2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Attempt any seven questions.
(ii) All questions carry equal marks.
(iii) Draw neat sketches wherever necessary.
1. (a) As the Executive Chef of a Five Star Hotel mention the
steps you would take for energy savings in the food
preparation. [5]
(b) ‘Water is a precious commodity not to be wasted’.
Discuss. [5]
2. (a) As the Purchase Manager of a Five Star Hotel what are the
points to be borne in mind while purchasing the following any
two : [6]
(i) Office furniture
(ii) Lights
(iii) Refrigerator.
P.T.O.
[4281]-707 2
(b) (i) What is LEED Certification. [2]
(ii) What is TERI ? [2]
3. (a) Describe the procedure for improving water quality. [5]
(b) With the help of examples mention the guest participation
programmes carried out by any one of the Indian Ecotel
Hotel. [5]
4. (a) Explain the significance of indoor air quality in the Grill room
restaurant outlet of the hotel. [4]
(b) Mention the steps taken by hotels to curb noise pollution taking
place in the following areas : [4]
(i) Banquet hall
(ii) Generator room.
(c) What is energy audit ? [2]
5. (a) Discuss the steps taken by hotel to dispose off the
following : [5]
(i) Expired cleaning agents and lead batteries
(ii) Waste from guest rooms.
(b) State the effects of external air emission on human beings and
climate. [5]
[4281]-707 3 P.T.O.
6. Write short notes on any four : [10]
(i) Latest trends in water management
(ii) Significance of investment decisions for energy and waste
conversion.
(iii) Importance of waste management.
(iv) Potential sources of indoor air pollutants in kitchen.
(v) Sources of hazardous materials in hotel.
(vi) Role of food and beverage staff in developing an environmental
message for the department.
7. (a) Enumerate the practices followed by hotels to reduce water
wastages in the following areas : [6]
(i) Housekeeping department
(ii) Kitchen department.
(b) Explain the importance of eco friendly purchasing for a
hotel. [4]
8. (a) Explain the concept of smart building. [5]
(b) With the help of examples explain the role of hotels and their
business partners in developing an environmental message. [5]
[4281]-707 4
9. (a) Enumerate the positive and negative impacts of the following
building materials on environment : [6]
(i) Cement
(ii) Paints
(b) List four recycled products that are used by hotels. Also explain
the recycling process of any one.
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
705 : ENVIRONMENTAL ISSUES
705 : ENVIRONMENTAL MANAGEMENT
(2008 & 2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Attempt any seven questions.
(ii) All questions carry equal marks.
(iii) Draw neat sketches wherever necessary.
1. (a) As the Executive Chef of a Five Star Hotel mention the
steps you would take for energy savings in the food
preparation. [5]
(b) ‘Water is a precious commodity not to be wasted’.
Discuss. [5]
2. (a) As the Purchase Manager of a Five Star Hotel what are the
points to be borne in mind while purchasing the following any
two : [6]
(i) Office furniture
(ii) Lights
(iii) Refrigerator.
P.T.O.
[4281]-707 2
(b) (i) What is LEED Certification. [2]
(ii) What is TERI ? [2]
3. (a) Describe the procedure for improving water quality. [5]
(b) With the help of examples mention the guest participation
programmes carried out by any one of the Indian Ecotel
Hotel. [5]
4. (a) Explain the significance of indoor air quality in the Grill room
restaurant outlet of the hotel. [4]
(b) Mention the steps taken by hotels to curb noise pollution taking
place in the following areas : [4]
(i) Banquet hall
(ii) Generator room.
(c) What is energy audit ? [2]
5. (a) Discuss the steps taken by hotel to dispose off the
following : [5]
(i) Expired cleaning agents and lead batteries
(ii) Waste from guest rooms.
(b) State the effects of external air emission on human beings and
climate. [5]
[4281]-707 3 P.T.O.
6. Write short notes on any four : [10]
(i) Latest trends in water management
(ii) Significance of investment decisions for energy and waste
conversion.
(iii) Importance of waste management.
(iv) Potential sources of indoor air pollutants in kitchen.
(v) Sources of hazardous materials in hotel.
(vi) Role of food and beverage staff in developing an environmental
message for the department.
7. (a) Enumerate the practices followed by hotels to reduce water
wastages in the following areas : [6]
(i) Housekeeping department
(ii) Kitchen department.
(b) Explain the importance of eco friendly purchasing for a
hotel. [4]
8. (a) Explain the concept of smart building. [5]
(b) With the help of examples explain the role of hotels and their
business partners in developing an environmental message. [5]
[4281]-707 4
9. (a) Enumerate the positive and negative impacts of the following
building materials on environment : [6]
(i) Cement
(ii) Paints
(b) List four recycled products that are used by hotels. Also explain
the recycling process of any one.
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