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hotel management assignment style

Unit Title: Travel and Tourism Sector Unit Code: 37 Date Issued Student Name Student ID Submission dates Part 1: 28.02.2012 Part 2: 13.03.2012 Part 3: 17.04.2012 Part 4: 09.05.2012 Final submission: 23.05.2012 Lecturer Name: Jaya Govindaraj Internal Verifier Name Rules and regulations: Plagiarism is presenting somebody else’s work as your own. It includes: copying information directly from the Web or books without referencing the material; submitting joint coursework as an individual effort; copying another student’s coursework; stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by the College. Please see your student handbook for further details of what is / isn’t plagiarism. Coursework Regulations 1 Submission of coursework must be undertaken according to the relevant procedure – whether online or paper-based. Lecturers will give information as to which procedure must be followed, and details of submission procedures and penalty fees can be obtained from Academic Administration or the general student handbook. 2 All coursework must be submitted to the Academic Admin Office and a receipt must be obtained. Under no circumstances can other College staff accept them. Please check the Academic Admin Office opening hours. 3 Late coursework will be accepted by Academic Admin Office and marked according to the guidelines given in your Student Handbook for this year. 4 If you need an extension (even for one day) for a valid reason, you must request one. Collect a coursework extension request form from the Academic Admin Office. Then take the form to your lecturer, along with evidence to back up your request. The completed form must be accompanied by evidence such as a medical certificate in the event of you being sick. The completed form must then be returned to Academic Admin for processing. This is the only way to get an extension. 5 General guidelines for submission of coursework: a) All work must be word-processed and must be of “good” standard. b) Document margins shall not be more than 2.5cm or less than 1.5cm c) Font size in the range of 11 to 14 points distributed to including headings and body text. Preferred typeface to be of a common standard such as Arial or Times New Roman for the main text. d) Any computer files generated such as program code (software), graphic files that form part of the course work must be submitted either online with the documentation or on a CD for paper submissions. e) The copy of the course work submitted may not be returned to you after marking and you are advised to have your personal copy for your reference. f) All work completed, including any software constructed may not be used for any purpose other than the purpose of intended study without prior written permission from St Patrick’s International College. Remember to keep your coursework receipt. Outcomes and assessment requirements Learning outcomes On successful completion of this unit a learner will: Assessment criteria for pass The learner can: LO1 Understand the history and structure of the travel and tourism sector 1.1 explain key historical developments in the travel and tourism sector 1.2 explain the structure of the travel and tourism sector LO2 Understand the influence of local and national governments and international agencies on the travel and tourism sector 2.1 analyse the function of government, government sponsored bodies and international agencies in travel and tourism 2.2 explain how local and national economic policy influences the success of the travel and tourism sector 2.3 discuss the implications of political change on the travel and tourism sector in different countries LO3 Understand the effects of supply and demand on the travel and tourism sector 3.1 explain factors affecting tourism demand 3.2 explain how supply has changed to meet the effects of demand LO4 Understand the impacts of tourism 4.1 evaluate the main positive and negative economic, environmental and social impacts of tourism 4.2 explain strategies that can be used to minimise the negative impacts while maximising the positive impacts *Please see the Assignment Evaluation Sheet for Merit and Distinction criteria Case Study/Background Info – Part 1 You are required to write a report on you understanding of the history and structure of the travel and tourism sector. You report should include the following: 1. Explain the key historical developments in Travel and Tourism sector emphasizing on the factors that facilitated on each stage. 2. Explain the structure of the travel and tourism industry Individual work Report format Word count: 300+300 Feedback Strengths Areas for Improvement Lecturer Signature: Date: Case Study/Background Info – LO2 Part -1 You are group of trainee staffs of a Tourism Board/ Ministry of Tourism promoting organisation in your country. You have been asked by your manager to prepare a PPT to present to a group of students to explain the influence of Local, national and international agencies on the travel and tourism sector of your country. The areas to be covered by the PPTs are as follows: • Introduction to your chosen country giving more emphasis on its Travel and Tourism sector. • Mention the local, national and international agencies with their functions explained in detail. • Introduce the local and economic policies • Explain how it influences the success of the travel and tourism sector. Power Point Presentation Group work 15mins Part – 2 You are required to choose two different countries which have recently undergone political changes and explain the following: • Introduction to the chosen countries • Explain the political changes it underwent. • Explain in detail how the travel and tourism sector of each country is affected because of the political changes Individual work Essay format Word count: 400 words Case Study/Background Info – LO3 Part-1 Refer to the case study: The Chinese outbound boom. Read and answer the following: • Define the term Demand • Explain the factors that affect the tourism demand in China Part – 2 Refer to the Thomas cook Holiday brochures provided and answer the following question: Imagine that you are a travel consultant and you have two types of customers who want to go on Holidays 1. One is a customer looking for a Luxury holiday and the other one is a Budget holiday maker. 2. Explain what holidays you would recommend to them from the brochures. 3. Explain how each holiday meets their needs. Individual work Essay format 500 words Feedback Strengths Areas for Improvement Lecturer Signature: Date: Case Study/Background Info – LO4 You currently work for a Tourism NGO creating awareness of the impacts of Tourism in a popular Tourism destination. Your job is to prepare a booklet for the Host communities to understand the impacts of Tourism and how to cope with it either positive or negative. • A brief overview of the Tourism and its role in the community. • Impact of Tourism and its types – Theory • Evaluate the positive and negative impacts of the chosen destination • Introduce the strategies that can be used to minimize the negative impacts while maximizing the positive impacts with specific examples Individual work Booklet A5 Description of problem to be solved Deliverables 1. 2. 3. 4. 5. Feedback Strengths Areas for Improvement Lecturer Signature: Date:

DHM 192: The Global Hospitality Industry Examination – September 2007

SECTION A

Answer

all questions in this section. This section carries a total of 40 marks.

A1. List four of the characteristics of a budget hotel.

(2 marks)

A2. What business equipment would a business traveller expect to find in the

bedroom of a four or five star business hotel?

(2 marks)

A3

. Name four types of travel catering. (2 marks)

A4. What is meant by the term disposable income?

(2 marks)

A5. Define the term welfare catering.

(2 marks)

A6. List four places where alcohol is served.

(2 marks)

A7. Hospitality service is often seen as being intangible. What is meant by the

term intangible in this context?

(2 marks)

A8. In contract catering what is meant by the term cost plus management fee?

(2 marks)

A9. Define the term Restaurant.

(2 marks)

A10. List two categories of restaurants open to the public.

(2 marks)

A11. What is a Boutique Hotel?

(4 marks)

A12. Define a country resort hotel and list four of the products or services it may

provide.

(4 marks)

A13. A school provides its pupils meals at midday. What four issues should be

considered when designing the menu?

(4 marks)

A14. Conference venues often offer a day-delegate rate and a 24-hour delegate

rate. What would be included in each rate package?

(4 marks)

A15. What do university students expect to have included in their halls of

residence accommodation?

(4 marks)

 

DHM 192: The Global Hospitality Industry Examination – September 2007

SECTION B

Answer any

3 questions in this section. Each question carries a total of 20 marks.

B1.

a) What are the differences between independent, chain and franchised

restaurants? Give an example for each category.

(12 marks)

b) What is a fast-food restaurant? Why have they expanded so quickly in

the last 20 years?

(8 marks)

B2.

a) What is corporate hospitality?

(4 marks)

b) Why do companies spend money on corporate hospitality?

(6 marks)

c) Give five examples of corporate hospitality events a company may

participate in.

(10 marks)

B3.

Catering is offered in both commercial and non-commercial workplaces.

a) List different types of workplaces you may find foodservice

operations.

(4 marks)

b) What are the benefits to an organisation to offer food service to its

employees?

(8 marks)

c) What are the advantages and disadvantages of either entering into

a strategic alliance with a contract caterer or having an in-house

catering operation?

(8 marks)

 

DHM 192: The Global Hospitality Industry Examination – September 2007

B4.

a) What is hospitality?

(5 marks)

b) Define a catering establishment.

(5 marks)

c) Explain the differences between catering requirements in a motorway

service station and in an airport.

(10 marks)

B5.

Define each of the following terms with reference to the hospitality

industry and give examples for each.

a) What is yield management?

(6 marks)

b) What is supply chain management?

(6 marks)c) What is e-procurement? (8 marks)

DHM 192: The Global Hospitality Industry Examination – September 2007

DHM 192: The Global Hospitality Industry Examination – June 2007

DHM 192: The Global Hospitality Industry Examination – June 2007

SECTION A

Answer

all questions in this section. This section carries a total of 40 marks.

A1. The hospitality industry product includes services. Service is often seen as

being perishable. Explain what is meant by the term perishable.

(2 marks)

A2. Name two systems for providing room service in hotels.

(2 marks)

A3

. Name the two types of caterer engaged in outside catering provision. (2 marks)

A4. Explain the term decoupling with reference to hospitality operations.

(2 marks)

A5. What is the difference between a public house and a restaurant?

(2 marks)

A6. Name four sectors of travel catering.

(2 marks)

A7. Leading hotel groups are seeking to expand their networks across the world.

Briefly explain two advantages of being part of a large chain.

(2 marks)

A8. Apart from feeding people at work, contract caterers feed people in other

establishments. Name four other places where contract caterers operate.

(2 marks)

A9. Food may be served in a number of ways. Name four styles of service.

(2 marks)

A10. Name four factors apart from food which may contribute to the total meal

experience.

(2 marks)

A11. Management contracting is about the separation of asset ownership from the

operation. Explain what is meant by this.

(4 marks)

A12. What is franchising?

(4 marks)

A13. Name four sources of finance for international hotel development.

(4 marks)

A14. The licensed trade sector is divided into three sectors. Name two of them and

give a brief description of each.

(4 marks)

A15. In contract catering there are various types of contracts. Name four of them.

(4 marks)

DHM 192: The Global Hospitality Industry Examination – June 2007

SECTION B

Answer any

3 questions in this section. Each question carries a total of 20 marks.

B1.

According to Jones (2002), the decision about the location of a fast food outlet

is an important one. What are the factors that determine the potential of a

general trading area for a fast food outlet?

(20 marks)

B2.

a) Branded hotels are expanding and increasingly dominate the hotel industry.

What are the benefits for the customer and the owner?

(15 marks)

b) What are the advantages to smaller or independent hotels of joining

consortia?

(5 marks)

B3.

There are two ways in which an operator can go about selecting a site for a

restaurant. The first is the pre-selected location approach and the second is the

pre-selected concept approach. Explain what is meant by both of these terms.

(20 marks)

B4.

Explain the advantages and disadvantages that centralised meal production has

in welfare catering.

(20 marks)

B5.

Analyse the Country Resort Hotels in the UK in terms of their:

a) location

b) clients

c) range of facilities. (20 marks)

question of exmination of janaury 2009 of hospitality industry

SECTION A

Answer

all questions in this section. This section carries a total of 40 marks.

A1. What is a conference hotel?

(2 marks)

A2. What cultural influences can affect the hospitality and catering industry?

(2 marks)

A3

hotels.

. Name two technological innovations which have had positive effects on(2 marks)

A4. List four places where alcohol is served.

(2 marks)

A5. Name four of the main categories of customers of hostels.

(2 marks)

A6. List four factors that contribute to deciding on the location of a restaurant.

(2 marks)

A7. What is meant by the term disposable income?

(2 marks)

A8. What are resort hotels?

(2 marks)

A9. Name four sectors of travel catering.

(2 marks)

A10. Identify two key differences between economy flight catering and first

class flight catering.

(2 marks)

A11. List four factors that have encouraged growth in the demand for hospitality

and catering services.

(4 marks)

A12. The licensed trade is divided into three sectors. Name two of them

and give a brief description of each.

(4 marks)

A13. Name four of the features which set the leisure market apart from the

business sector.

(4 marks)

A14. What do managers of airport hotels need to consider when planning the

product offering and service standards?

(4 marks)

A15. What is yield management?

(4 marks)

 

DHM 192: The Global Hospitality Industry Paper A – January 2009

SECTION B

Answer any

3 questions in this section. Each question carries a total of 20 marks.

B1.

Define the following terms and give advantages and disadvantages of their

use in the hospitality industry.

a) Supply chain management

(8 marks)

b) Rooms inventory management

(6 marks)

c) E-procurement

(6 marks)

B2.

a) Employee catering can be provided through self-operated facilities

where an organisation is totally responsible for the catering provision,

or through a contract caterer. Discuss the two approaches and make

recommendations for one system over the other.

(10 marks)

b) Explain the advantages and disadvantages of centralised meal

production in welfare catering.

(10 marks)

B3.

How have changes in fashion, technology and business affected the

hospitality industry in recent years? Give examples of each to illustrate

your answer.

(20 marks)

B4.

a) Branded hotels are increasingly dominating the hotel industry. Using

your own examples, clearly explain how this benefits both the customer

and the owner.

(12 marks)

b) What are the advantages to hotels of joining a consortia?

(8 marks)

B5.

Compare the in-house services provided by a luxury, boutique city-centre

hotel with those of a budget resort hotel?

(20 marks)

DHM 192: The Global Hospitality Industry Paper A – January 2009

question of exsmination of june 2009 of hosptality industry

DHM 192: The Global Hospitality Industry Examination – June 2009

SECTION A

Answer

all questions in this section. This section carries a total of 40 marks.

A1. Give two aspects of the location of a resort hotel.

(2 marks)

A2. What kind of hotel is a motel?

(2 marks)

A3

and maintenance in a hospital?

. What title is given to the person responsible for the housekeeping, cleaning(2 marks)

A4. Identify two differences between commercial and welfare establishments.

(2 marks)

A5. Name two kinds of establishments that are part of the commercial sector.

(2 marks)

A6. Name two kinds of establishments that are part of the welfare sector.

(2 marks)

A7. List two legal requirements for an establishment selling alcohol.

(2 marks)

A8. Name two characteristics of boutique hotels.

(2 marks)

A9. What is important about the staffing of a boutique hotel?

(2 marks)

A10. Identify two hospitality brands which are well known for operating business

and conference hotels.

(2 marks)

A11. What is the purpose of corporate hospitality? Give two examples of events

which are used for corporate hospitality.

(4 marks)

A12. City centre hotels often rely on business customers during the week. Give

four examples of ways in which they might improve weekend occupancy.

(4 marks)

A13. Give two examples of different patterns of booking between a business hotel

and a resort hotel.

(4 marks)

A14. Give two advantages and two disadvantages of a buffet service of food.

(4 marks)

A15. Identify four facilities provided at a motorway service area.

(4 marks)

 

DHM 192: The Global Hospitality Industry Examination – June 2009

SECTION B

Answer any

3 questions in this section. Each question carries a total of 20 marks.

B1.

Define the following terms and give examples. Discuss the advantages and

disadvantages of their use in the hospitality industry.

a) Differential pricing structure

(5 marks)

b) Channels of distribution

(5 marks)

c) Global distribution systems.

(10 marks)

B2.

a) Define the term hospitality industry and give two examples.

(4 marks)

b) Explain the differences between the catering requirements in a railway

station, an airport and a shopping centre.

(16 marks)

B3.

Name four types of eating-out establishments available to the public. Give

an example of each and list the main features and the target market.

(20 marks)

B4.

How have changes in fashion, technology and business affected the

hospitality industry in recent years? Give examples to illustrate your

answer.

(20 marks)

B5.

Compare the in-house services provided by a luxury, resort hotel with

those of a three star business hotel located next to a motorway service

station. (20 marks)