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118-120 Great Titchfield Street, London, W1W 6SS

EXAMINATION

CTHCM Diploma in Hotel Management

Subject: The Global Hospitality Industry (DHM 192)

Series: January 2008

Time Allowed: 2.5 hours

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.

This Examination Paper contains TWO SECTIONS.


Answer ALL questions in Section A
Answer any THREE questions in Section B

On completion of your examination:


Make sure that your name, CTHCM membership number, and centre number are clearly
marked at the top of each answer sheet and on any other material you hand in.

Marks Allocation
Section A = 40% of the module grade
Section B = 60% of the module grade

©Copyright CTHCM 2007


DHM 192: The Global Hospitality Industry Examination – January 2008

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)

A3. Discuss four influences that contribute to deciding on the location of a


hotel. (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)

A8. What is meant by the term welfare catering? (2 marks)

A9. Give two reasons why most countries have government restrictions on the
sale of alcohol. (2 marks)

A10. What is a food court? (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)

A13. What is Yield Management? (4 marks)

A14. Give four features of fast food outlets that make them different to other
catering outlets. (4 marks)

A15. As society changes so the hospitality industry has to change. Give an


example of this that relates to eating and drinking habits in a destination
you know. (4 marks)

©Copyright CTHCM, 2007 2


DHM 192: The Global Hospitality Industry Examination – January 2008

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)

b) What are the advantages to hotels in joining consortia? (6 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)

b) List four ways that a client of a catering contractor can measure


performance. (8 marks)

c) There are various types of contracts that can be used in contract catering.
Provide an explanation of two of these. (10 marks)

©Copyright CTHCM, 2007 3


DHM 192: The Global Hospitality Industry Examination – January 2008

B5.
Budget Hotels have seen major growth over recent years.

a) Give a definition of a Budget Hotel. (2 marks)

b) Discuss the factors which have led to the development of Budget


Hotels. (10 marks)

c) Budget Hotels are generally in prime locations. Discuss the reasons


for this. (8 marks)

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