Instructions to candidates:
a) Time allowed: Three hours (plus an extra ten minutes’ reading time at the start – do not write anything
during this time)
b) Answer any FIVE questions
c) All questions carry equal marks. Marks for each question are shown in [ ]
1. Tourism embraces the movement of people who travel on business as well as travel for leisure
purposes. Examine how the business travel market will differ from the leisure travel market. [20]
2. Rising affluence has increased the demand for leisure pursuits such as holidays and short breaks.
Discuss factors that will influence consumer expenditure in the hospitality industry. [20]
3. The purpose of a feasibility study is to evaluate the practicality of a proposed plan or method.
a) Identify the general trends that an economic feasibility study will investigate. [6]
b) Compare and contrast the advantages of refurbishing an existing building with the advantages of
developing a greenfield site. [8]
c) Describe how a new property’s unique selling point may be identified. [6]
4. A building contract is agreed during the initial planning stage of the construction of a hotel.
a) Specify factors that will influence how a building contract may be agreed. [4]
b) Describe EACH of the following categories of contract or procurement methods:
i Lump sum
ii Cost reimbursement
iii Design and build
iv Management [16]
5. The rooms division in a large hotel is often divided into separate operational areas. Examine FIVE
functional areas within the rooms division and, for EACH area, describe its purpose and the role of
the staff who work in that area. [20]
6. Food poisoning can be prevented in the hospitality industry. Compile a list of at least FOUR topics that
should be included in food hygiene training for food preparation staff. For EACH topic listed, explain
what should be covered during the training session. [20]
7. Research has found that the eating out market is growing (ref: Eating out – today and tomorrow, Sacla
2015).
a) Compare and contrast mainstream restaurants (i.e. non fast-food restaurants) with travel-related
catering. [10]
b) Examine reasons why the burger market remains one of the largest sectors in the fast-food
business. [10]
8. A contract between a catering company and a client will state how the caterer is to be remunerated.
a) Differentiate between a catering contract tendered on a fixed-fee system and a catering contract
tendered on a cost-plus terms basis. [15]
b) Explain why contract catering companies have increased their share of the market in recent years. [5]