Professional Documents
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EXAMINATION
Instructions:
You are allowed TEN MINUTES to read through this examination paper before the
commencement of the examination. Please read the questions carefully, paying particular
attention to the marks allocated to each question or part of a question, and taking account
of any special instructions or requirements laid down in any of the questions.
Marks Allocation
Section A = 40% of the module grade
Section B = 60% of the module grade
SECTION A
Answer all questions in this section. This section carries a total of 40 marks.
A1. Describe two positive effects of the increased use of technology on a hotel. (2 marks)
A2. What is the main function of the hospitality and catering industry? (2 marks)
A4. What is the difference between a boutique hotel and a chain hotel? (2 marks)
A5. Name two external economic influences that can have an effect on the
hospitality and catering industry. (2 marks)
A6. Apart from providing meals at work, give four other places where contract
caterers operate. (2 marks)
A7. Give two situations where food production and food service are separated. (2 marks)
A9. Give two reasons why most countries have government restrictions on the
sale of alcohol. (2 marks)
A11. Name four main differences between a city centre hotel and a resort hotel. (4 marks)
A12. Explain how airport hotels cater for a number of different sections of the
airport and airline passenger market. (4 marks)
A14. Give four features of fast food outlets that make them different to other
catering outlets. (4 marks)
SECTION B
Answer any 3 questions in this section. Each question carries a total of 20 marks.
B1.
a) Branded hotels are increasingly dominating the hotel industry. Using
your own examples, clearly explain how this benefits both the customer
and the owner. (14 marks)
B2.
Transport catering (road, rail, air and sea) is distinguished from other
food and beverage catering by a number of characteristics. Discuss
these characteristics and give examples from your own experience
to illustrate your answer. (20 marks)
B3.
Describe the positive and negative contributions to the international
hospitality industry made by the emergence of multinational hotel groups.
(20 marks)
B4.
a) What is contract catering? (2 marks)
c) There are various types of contracts that can be used in contract catering.
Provide an explanation of two of these. (10 marks)
B5.
Budget Hotels have seen major growth over recent years.