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
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