BTEC Hospitality Revision

Questions in the Hospitality paper come in 3 different formats;

1) Questions where the answers are available and you have to choose the correct
answer(s).

TIP: Always make sure that you read the instructions carefully. Sometimes you may
need to identify more than one answer.

2) Questions where you are asked to give a short answer worth 1 or 2 marks.

TIP: Look carefully at how the question is set out to see how many points need to be in
your answer.

3) Questions where you are asked to give a longer answer- these will be worth up to
8 marks.
TIP: Make sure that you read the question in full and answer all parts of the question
that you have been asked. It is a good idea to plan your answer so that you do not
forget anything and remember to check your answer once you have finished.

Top Tips for Exam success

Ø Use the time before the test- check your pen works, read the instructions carefully
Ø Keep an eye on the time- make sure you have enough time to answer all questions
Ø Read and re-read the questions- do this before you answer it!
Ø Plan your answers- for the longer questions
Ø Read through and double check all answers- especially the longer ones
TOPICS

1. The structure and services of the hospitality industry

a. Hotels
b. Restaurants
c. Pubs, bars, nightclubs
d. Contract food services/ outsourcing
e. Hospitality Services (in-house)
f. Membership Clubs
g. Events
h. Scope and range of the industry
i. Scale and size of the industry
j. Products- food, drinks, accommodation, information
k. Services- facilities, events, vending

2. Business ownership within the hospitality industry

a. Different business ownership types- sole trader, partnership, limited company,
franchises

3. Type of support given by other industries to the hospitality industry

a. Industry support- travel agents, transport, banks, suppliers, personal services,
technology and communication, recruitment, waste removal, recycling, utilities
(gas, water, electric)

4. Operational Processes
a. Purchasing materials, goods and services- cash and carry, daily markets,
company nominated supplier, advantages and disadvantages of these
b. The Purchasing Cycle- purchase order > delivery note > returns note > credit
note > invoice > statement
c. Managing costs and prices- controlling costs and prices, estimating profit (gross
profit, net profit, gross profit margin)
d. Controlling staff- policies, procedures, grievance policy
e. Maintaining standards and quality- staff level, business level, the importance of
customer service.
5. Trends and issues affecting the hospitality industry and how the industry
responds to these
a. Issues concerning the hospitality industry- tourism funding, healthy eating and
lifestyle choices, alcohol licensing, minimum wage, handing food waste
b. Factors determining success in the hospitality industry- product quality, pricing,
distribution networks, innovative marketing
c. Social trends- population, labour market, community projects
d. Environmental issues and trends- renewable energy, reuse and recycling
facilities, reducing pollution, noise and waste
e. Ethical issues and trends- ethical concerns, animal welfare, carbon footprint,
food miles, disposable packaging/cutlery/crockery, fairtrade, equal opportunity
for staff
f. How hospitality businesses respond to trends and issues- changes in methods of
operation, development of new products, changes in marketing or promotions,
changes in price, increases or decreases in employees, changes in policy
Revision Questions (Multiple choice/ Question 1 style)

1. Tick all of the options that are an environmental issue or trend that affects the
hospitality industry.

Population Recycling facilities Increase in

increase minimum wage
Renewable Developing new Faitrade
energy marketing ideas

2. Simon is the manager of a pub which is owned by a brewery. What type of

ownership/management does Simon have?

Tenanted Free house Managed pub

3. Lisa owns and manages a club where members pay subscriptions as well as a joining fee
and have a strict application process for membership. The clubs operates on a
commercial, profit making level. What type of club is this?
Noon-profit members’ club Private Members’ club

4. KFC, McDONALDS, THE MARRIOTT HOTEL, are all examples of what type of
business?

National International

5. Beer and wine are a type of beverage provided by hospitality businesses. What is the
category name for beer and wine?
Soft beverages Alcoholic beverages Hot beverages

6. What type of business has two or more owners and has any number of employees?
Sole trader Limited company Franchise Partnership

7. What type of businesses is divided up into equal parts called shares?

Sole trader Limited company Franchise Partnership

8. Tick all the businesses that can support the hospitality business.

Travel agents Banks Trains Internet

Waste removal School Library Phones
Revision Questions (Short answer/ Question 2 style)

1. State 3 ways in which Telecommunications could help a hospitality business.[3]

a.
b.
c.
2. Explain how food being thrown away could affect a restaurants profit [2].
a.
3. In the purchasing cycle there are many documents. One is used if goods have been
returned to the supplier, which shows the business that they haven’t been charged.
What is the name of this document? [1]
a.
4. What is the term used to describe the income made from selling goods, minus all
costs related to those sales? [1]
a.
5. Describe the role of a mystery shopper? [2]
…………………………………………………………………………………………………………………………………………….
6. List 2 ways a restaurant could get their customers to make healthier food choices.
[2]
a.
b.
7. List 3 ways a hotel could reduce the amount of food waste. [3]
a.
b.
c.
8. List 2 ways that an increase in population can positively affect the hospitality
business. [2]
a.
b.
9. What does buying a ‘fairtrade’ product mean? [2]
………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………….

10. List 2 ways a hospitality business could attract more customers by changing prices/
giving special offers. Buy-one-get-one-free is an example.
a.
b.
Revision Questions (Longer answer/ Question 3 style)

ALL QUESTIONS ARE WORTH 8 MARKS

1. Sam owns a small restaurant that serves a range of British food. She received a
number of complaints last week about the quality of the restaurant’s food and waiting
staff. Discuss why it is important to maintain standards and quality, and the possible
impact on Sam’s restaurant if she does not maintain standards.

2. People living longer is one trend that has affected the hospitality industry. Explain and
analyse another trend that has affected the hospitality industry.

3. Alison is not happy with the quality of her bread that she buys for her restaurant
from the sole trader, “BREADS”. Instead, she is thinking of trying a local Franchise
called “Best Bread UK”. Discuss the advantages and disadvantages of both types of
business.

4. Restaurants are becoming increasingly popular. Billy would like to open a restaurant but
he doesn’t know what type. He lives in London where the local population are always
‘on-the-go’ and have moderate disposable incomes. Discuss the different categories of
restaurants, and suggest a type that Billy would be the most successful in.