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)