problem 1: The role of a retail travel agent is not always differentiable from that of a tour operator.
a) Compare the role of a travel agent with the role of a tour operator relating your comparison to the hospitality industry.
b) Outline the different requirements of the given categories of tourist:
• excursionist
• professional
problem 2: The demand for business travelers and leisure travelers will peak at different times throughout the week. Examine how the customer profile differs across each of the hotels category, the timeshare category and the caravan and camping category and propose motivational factors that might attract customers to each particular category.
problem 3: A feasibility study will help a hospitality manager when planning the future direction a business must take.
a) Describe the advantages of a feasibility study.
b) Identify aspects which will be found in a feasibility study.
problem 4: An understanding of issues influencing the construction and operation of a new hotel will be of great advantage to the hospitality manager.
a) Examine information needed to prepare an outline design brief for a proposed hotel.
b) Identify job titles and duties of professionals which will be appointed to help a client in the design and construction of an intended hotel.
problem 5: The hospitality industry constantly has to adapt to meet changing needs.
a) Describe reasons why hotels have made investments in the provision of leisure.
b) Describe how the development of club membership facilities in respect of its leisure provision can raise a hotel’s revenue.
c) Outline the range of facilities that might be offered by a hotel as part of its leisure provision.
problem 6: A financial policy will find out levels of profitability. Discuss how knowledge of EACH of the following would assist in the management of a food and beverage outlet:
a) Revenue analysis
b) Sales mix
c) Portion control
d) Purchasing specification
e) stock-taking
problem 7: New companies have been launched in recent years in the licensing sector of the hospitality industry.
a) Describe the concept of the tied house in the public house sector.
b) describe methods by which a pub company might assess the rent payable by a tenant.
c) Describe how the public house has emerged from a traditional male-dominated clientele to an atmosphere more appropriate to women and families.
problem 8: Hospitality managers are encouraged to make sure that resources are utilized in an efficient way. Describe policies that hospitality managers might adopt to minimize the use of natural resources (ex: water, gas, waste) and thus lessen long-term harmful effects on the environment.