Btec Hospitality and

Catering

Revision Guide and Practise

Questions

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

Use the time before the test- check your pen works, read the instructions

carefully

Keep an eye on the time- make sure you have enough time to answer all

questions

Read and re-read the questions- do this before you answer it!

Plan your answers- for the longer questions

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 increase

Recycling facilities Increase in minimum wage

Renewable

energy

Developing new

marketing ideas

Faitrade

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.

Mark Scheme: https://qualifications.pearson.com/content/dam/pdf/BTEC-Firsts/Hospitality/2012/External-

assessments/21541E_unit1_rms_20160824.pdf