A1. Name four major markets that contract caterers serve.
(2 marks) A2. The hospitality product includes services. Service is often seen as being intangible.
What is meant by the term intangible in this context?
(2 marks) A3
. Name four of the main categories of customers for hostels. (2 marks) A4. Increased customer participation is an approach that helps to reduce complexity
and enhance control in restaurant operations. What is meant by the term
increased customer participation?
(2 marks) A5. What is the complete meal experience?
(2 marks) A6. What is micro foot-printing?
(2 marks) A7. Contract caterers expand by providing services beyond food provision. Name two
services that they may offer.
(2 marks) A8. Why is revenue management important for hotels?
(2 marks) A9. What is a consortium?
(2 marks) A10. Give two advantages that consortium membership offers.
(2 marks) A11. According to Jones (2002), in Welfare Catering, “perhaps the most fundamental
decision in many situations is whether to centralise or decentralise meal
production.” Briefly explain this statement.
(4 marks) A12. Explain how airport hotels cater for a number of different sections of the airport
and airline passenger market.
(4 marks) A13. Why are business travellers important for larger properties in the main cities and
commercial areas?
(4 marks) A14. Name four of the features which set the tourist market (recreational travellers)
apart from the business sector.
(4 marks) A15. In contract catering there are various types of contracts.
a) What is a cost-plus contract?
b) What is a fixed price contract?
DHM 192: The Global Hospitality Industry Examination – January 2007
SECTION B
Answer any
3 questions in this section. Each question carries a total of 20 marks. B1.
Discuss how the features and characteristics of budget hotels make them a
product that can be franchised.
(20 marks)
B2.
There is a high proportion of small businesses (small hotels and guest houses) in
the accommodation sector. Explain the reasons for this.
(20 marks)
B3.
Explain the competitive advantages of small independent restaurants and large
chain restaurants.
(20 marks)
B4.
Employee feeding is provided through self-operated facilities (where an
organisation is totally responsible for the catering provision), through
contracted services. Discuss the two approaches above and explain the reasons
for changing the catering management arrangements.
(20 marks) B5.
Explain the features and benefits of production line fast food operations.
(20 marks)(4 marks) SECTION A
Answer
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