NAME: MERIADO, HANOPOL B.

SCORE _________

YR. & SECTION: BSHM-2 DATE ___________

CHAPTER 2- EXERCISE 1

THE CONCEPTUAL BASIS OF TOURISM AND HOSPITALITY ENTREPRENEURSHIP

I. Identification

TOURISM ENTERPRISE 1. A composition of products involving transport, accommodation, catering,

natural resources, entertainment and other facilities and services, such as shops and banks and other tour
operators.

TOURISM ENTREPRENEURSHIP 2. The professional application of knowledge, skills and

competencies and/or of monetizing a tourism related new idea, by an individual or a set of people by
launching a new enterprise or diversifying from an existing one thus, to pursue growth while generating
wealth, employment and social good.

NATURE-BASED TOURISM 3. It focuses on specific elements of the natural environment such as

wildlife, safari, and marine. Its other main purpose is to conserve and protect natural areas.

SPA AND WELLNESS TOURISM 4. This tourism caters to tourists traveling for health and well-being
reasons

ADVENTURE TOURISM 5. Activities for this tourism includes; Skydiving, hill climbing, bungee
jumping, cliff diving, rock climbing, mountain climbing, zipline, surfing, snowboarding, fishing,
horseback riding, camping among others.

THE F&B SERVICES 6. Providing businesses deliver food and beverages to their customers at a
particular location (on-premise) such as hotel, restaurant, or at the customer’s intended premises (off-
premise).

QUICK SERVICE RESTAURANTS (QSR) 7. These are the fast food outlets where the food is
prepared, purchased, and generally consumed quickly.

COASTAL TOURISM 8. Refers to land-based tourism activities including swimming, surfing, sun
bathing and other coastal recreation activities taking place on the coast for which the proximity to the sea
is a condition including also their respective services.

RELIGIOUS OR PILGRIMAGE TOURISM 9. This type of tourism is associated with spirituality

offerings to believers a facility to exercise their worshipping.

URBAN, CITY AND CULTURAL TOURISM 10. A type of tourism activity which takes place in an
urban space with its inherent attributes characterized by non-agricultural based economy such as
administration, manufacturing, trade and services and by being nodal points of transport .
OFF PREMISE OR OUTDOOR CATERING 11. This kind of service includes partial cooking,
preparation, and service at customer’s premises. It is provided away from the F&B Services provider’s
base on the occasion of major events which call for a large number of customers.

FULL SERVICE RESTAURANTS (FSR)12. They are fine dining, family, specialty, ethnic, or theme
restaurants where the food and beverage menu is wide and the customer’s expectations are high. They are
operated with customer satisfaction and experience as the key factors.

NON-COMMERCIAL 13. These F&B services mainly cater to their consumers with limited choice of
food and beverages. These establishments often run under contracts.

CATERING 14. Is the business of providing foods and beverage service to the people at a remote
location. It is a part of food and beverage service sector.

GUEST HOUSES, INNS, FARM HOUSES, BED & BREAKFAST 15. Small, family-style
environment with simple and limited operations where guests may share facilities and/or meals with their
host.

SELF-CATERING ACCOMMODATION 16. Combination of accommodation with additional

recreational areas and the facility to prepare food on a personal basis

ASSEMBLY AND EVENT MANAGEMENT 17. This form includes organizing and managing
meetings, incentive travel, conventions and expositions.

CAMPING &CARAVAN SITES 18. Travellers bring their own accommodation to the destination in
the form of tents, caravans or trailers

THE TYPE OF HOTEL 19. Determined primarily by the size and location of the building structure, and
then by the function, target market, service level, other amenities, and industry standards

RECREATION 20. The pursuit of leisure activities during one’s spare time and can include vastly
different activities. This form includes sports, leisure such as attractions and parks as well as, recreation
centers and gaming.

NAME _________________________ SCORE _________

YR. & SECTION _________________ DATE ___________

CHAPTER 2- EXERCISE 2

THE CONCEPTUAL BASIS OF TOURISM AND HOSPITALITY ENTREPRENEURSHIP

I. True or False

TRUE 1. An entrepreneurial environment typically has the lowest level of leakage and creates a new
framework for the hospitality industry as a whole.

TRUE 2. Hotel operators created rigid bureaucratic systems, entrepreneurs have the chance to push
creative ideas to advance the industry and gain attention from consumers.

TRUE 3. Every property, whether it’s a restaurant or a hotel, has its own specific market characteristics
which are determined by its location and by the services on offer.

TRUE 4. The lodging and accommodation play important roles in the overall economic contribution
which tourism makes at a local and national level.

FALSE 5. Tourism and Hospitality enterprises refer to the same forms of tourist and services related
business ventures permitted within the National Constitution

TRUE 6. Non-commercial operations are secondary businesses in alliance with the main business.

TRUE 7. The most known commercial catering establishments are — hotels, all kinds of restaurants,
lounges, cafeterias, pubs, clubs, and bars.

TRUE 8. Entrepreneurship is a driver of change, innovation and employment in tourism and hospitality
areas and is crucial to meeting the rapidly changing demands of consumers

TRUE 9. The tourism business is one of the largest, fastest growing sectors.

FALSE 10. Lodging and accommodation services can be defined as the pursuit of leisure activities during
one’s spare time and can include vastly different activities.