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)