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)

question of eximanation of janaury 2006 of global HOSPITALITY INDUSTRY

DHM 191: Understanding the Global Hospitality Industry–January 2006

SECTION A

Answer

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

A1. What is a cyclical menu?

(2 marks)

A2. Where would cyclical menus mainly be used? (

2 marks)

A3. What is the difference between a Boutique Hotel and a Chain Hotel?

(2 marks)

A4. Name two things that a family restaurant should provide for children

. (2 marks)

A5. Why does Europe have a low growth rate for hotels despite having over half

the world’s tourism?

(2 marks)

A6. What is a budget hotel?

(2 marks)

A7. Give two reasons why most countries have government restrictions on the sale

of alcohol.

(2 marks)

A8. What advantages does an independent operator have over a chain operation?

(2 marks)

A9 What is meant by the complete meal experience?

(2 marks)

A10. Give four features of the fast food that make it different to other products.

(2 marks)

A11. What is meant by the term commercial sector?

(4 marks)

A12. What are the main differences between a management contract and a franchise?

(4 marks)

A13 List any four needs of a female business traveller in a hotel.

(4 marks)

A14. Identify two internal and two external factors which could affect the success

of a business. (

4 marks)

A15. What are the main differences between welfare catering and retail catering? (

4 marks)

 

DHM 191: Understanding the Global Hospitality Industry–January 2006

SECTION B

Answer any

B1.

Hotel managers carry out staff training to develop employees’ knowledge and skills.

a) Examine how training can be of benefit to an hotel’s operation.

3 questions in this section. Each question carries a total of 20 marks.(10 marks)

b) Discuss how hotel management can develop the quality of existing

staff and thereby increase sales revenue

. (10 marks)

B2.

Hostels and Halls of Residence, (student accommodation), cater for the specific needs of a

certain group of people.

a) Who are these people and what are their specific needs? (

5 marks)

b) What are the advantages of a Hall of Residence for a student? (

5 marks)

c) Why are hostels and Halls of Residence not classed as Hotels?

(4 marks)

d) Student accommodation will vary from one country to another.

Describe what you would expect in your own country and another

country known to you.

(6 marks)

B3.

Residents travelling in their own country and foreign visitors generate the demand

for hotel accommodation. Examine the influences that have contributed to the

development of hotels in a country of your choice.

(20 marks)

 

question of eximanation of 2006 september

DHM 191: Understanding the Global Hospitality Industry – September 2006

SECTION A

Answer

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

A1. What is the main function of hotels?

(2 marks)

A2. How would a transit hotel differ from other types of hotel?

(2 marks)

A3. What is a boutique hotel?

(2 marks)

A4. What is a de-coupled system?

(2 marks)

A5. Give an example of a de-coupled system.

(2 marks)

A6. Name four sectors of travel catering.

(2 marks)

A7. Apart from feeding at work, give four other places where contract caterers

operate.

(2 marks)

A8. Most countries apply government controls on the sale of alcohol. Give two

reasons why they do so.

(2 marks)

A9. Why would an airport hotel have a 200% or more daily occupancy level?

(2 marks)

A10. Name two external economic influences that may have an effect on the

hospitality industry.

(2 marks)

A11. Name four main differences between a city centre hotel and a resort hotel.

(4 marks)

A12. Why is it difficult to classify restaurants in terms that are accepted globally but it

is easier to classify hotels in terms that are accepted globally?

(4 marks)

A13. What is Yield Management?

(4 marks)

A14. What are hoteliers hoping to accomplish when employing a Yield

Management System?

(4 marks)

A15. As society changes so the industry has to change. Explain an example of this

that relates to eating and drinking habits in a destination you know.

(4 marks)

 

DHM 191: Understanding the Global Hospitality Industry – September 2006

SECTION B

Answer any

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

B1.

Describe the positive and negative contributions to the international hospitality

industry made by the emergence of multinationals.

(20 marks)

B2.

Recent acts of terrorism have shown how susceptible the accommodation

industry is to influences from external factors. How can an economic decline

lead to a decrease in demand from overseas and leisure guests?

(20 marks)

B3.

Describe the differences between branded, chain and franchised restaurants.

(20 marks)

B4.

What impact will the Internet and Information Technology have on the

restaurant sector of the future?

(20 marks)

B5.

a) Describe the differences between the commercial sector and the catering

service sector of the hospitality and catering industry. Support your answer

with examples of outlets in the different sectors.

(10 marks)

b) Describe five current trends in eating that are affecting the preparation and

service of food in the hospitality and catering industry. (10 marks)

examination of june 2006

DHM 191: Understanding the Global Hospitality Industry – June 2006

SECTION A

Answer

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

A1. Give a definition of hospitality.

(2 marks)

A2. What is the main function of the hospitality and catering industry?

(2 marks)

A3. Give four of the main differences between welfare catering and retail catering. (2

marks)

A4. How could an airport hotel have an occupancy level of more than 100%?

(2 marks)

A5. Explain why Europe has a low growth rate for hotels despite having over

half the world’s tourism. (

2 marks)

A6. Why are hotels sometimes described as culturally bound?

(2 marks)

A7. Give two situations when food production and food service are separated. (

2 marks)

A8. How does a transit hotel differ to other types of hotel? (

2 marks)

A9. What is the difference between a public house and a restaurant?

(2 marks)

A10. Discuss the influences that contribute to deciding the location of a hotel.

(2 marks)

A11. How does catering differ on board trains, aircraft and cruise ships?

(4 marks)

A12.

that relates to eating and drinking habits in a destination or market known to you.

As society changes so the hospitality industry has to change. Give an example(4 marks)

A13. List four factors that have encouraged growth in the demand for hospitality

and catering.

(4 marks)

A14. List four different types of hotel. Provide a brief explanation for each type

of hotel. (

4 marks)

A15. Name four room plans suitable for a meeting and explain the difference

of each through the use of diagrams.

(4 marks)

 

DHM 191: Understanding the Global Hospitality Industry – June 2006

SECTION B

Answer any

3 questions in this section. Each question carries a total of 20 marks.B1.Describe five advantages for the franchisee. (5 marks)

b)

Describe five advantages for the franchiser. (5 marks)

c)

Describe five disadvantages for the franchisee. (5 marks)

d)

Describe five disadvantages for the franchiser. (5 marks)

B2.

The fast food industry has seen major growth over recent years.

a) Give a definition of fast food.

(2 marks)

b) Discuss the factors which have led to the popularity of fast food. (

10 marks)

c) Fast food has received criticism over its nutritional value in recent years.

Discuss the justification for this.

(8 marks)

B3.

The British Public House or Pub is a unique concept. Describe the features

which distinguish it, including both tangible and intangible factors.

(20 marks)

B4.

a) Define contract catering.

(2 marks)

b) List four ways that a client of a catering contractor can measure performance.

(8marks)

c) There are various types of contracts that can be used in contract catering.

Provide an explanation of three of these.

(10 marks)

B5.

Budget Hotels have seen a major growth over recent years.

a) Give a definition of a Budget Hotel.

(2 marks)

b) Discuss the factors which have led to the development of Budget Hotels.

(

10marks)

c) Budget Hotels are generally in prime locations. Discuss the reasons

for this. (8 marks)

DHM 191: Understanding the Global Hospitality Industry – June 2006

Franchising is a common method used in hotel and restaurant ownership.

McDonalds, KFC and Holiday Inn all use this method. Considering franchising;

a)

examination question of janaury 2008

SECTION A

Answer

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

A1. Describe two positive effects of the increased use of technology on a hotel.

(2 marks)

A2. What is the main function of the hospitality and catering industry?

(2 marks)

A3

hotel.

. Discuss four influences that contribute to deciding on the location of a(2 marks)

A4. What is the difference between a boutique hotel and a chain hotel?

(2 marks)

A5. Name two external economic influences that can have an effect on the

hospitality and catering industry.

(2 marks)

A6. Apart from providing meals at work, give four other places where contract

caterers operate.

(2 marks)

A7. Give two situations where food production and food service are separated.

(2 marks)

A8. What is meant by the term welfare catering?

(2 marks)

A9. Give two reasons why most countries have government restrictions on the

sale of alcohol.

(2 marks)

A10. What is a food court?

(2 marks)

A11. Name four main differences between a city centre hotel and a resort hotel.

(4 marks)

A12. Explain how airport hotels cater for a number of different sections of the

airport and airline passenger market.

(4 marks)

A13. What is Yield Management?

(4 marks)

A14. Give four features of fast food outlets that make them different to other

catering outlets.

(4 marks)

A15. As society changes so the hospitality industry has to change. Give an

example of this that relates to eating and drinking habits in a destination

you know.

(4 mar, 2007 3

DHM 192: The Global Hospitality Industry Examination – January 2008

SECTION B

Answer any

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

B1.

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

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

and the owner.

(14 marks)

b) What are the advantages to hotels in joining consortia?

(6 marks)

B2.

Transport catering (road, rail, air and sea) is distinguished from other

food and beverage catering by a number of characteristics. Discuss

these characteristics and give examples from your own experience

to illustrate your answer.

(20 marks)

B3.

Describe the positive and negative contributions to the international

hospitality industry made by the emergence of multinational hotel groups.

(20 marks)

B4.

a) What is contract catering?

(2 marks)

b) List four ways that a client of a catering contractor can measure

performance.

(8 marks)

c) There are various types of contracts that can be used in contract catering.

Provide an explanation of two of these.

(10 marks)

 

DHM 192: The Global Hospitality Industry Examination – January 2008

B5.

Budget Hotels have seen major growth over recent years.

a) Give a definition of a Budget Hotel.

(2 marks)

b) Discuss the factors which have led to the development of Budget

Hotels.

(10 marks)

c) Budget Hotels are generally in prime locations. Discuss the reasons

for this. (8 marks)

DHM 192: The Global Hospitality Industry Examination – January 2008