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)