ÉRETTSÉGI VIZSGA 2010. október 18. VENDÉGLÁTÓ- IDEGENFORGALMI ALAPISMERETEK ANGOL NYELVEN EMELT SZINTŰ ÍRÁSBELI VIZSGA 2010. október 18. 14:00 Az írásbeli vizsga időtartama: 180 perc Pótlapok száma Tisztázati Piszkozati NEMZETI ERŐFORRÁS MINISZTÉRIUM Vendéglátó-idegenforgalmi alapismeretek emelt szint írásbeli vizsga 0812 angol nyelven
Important Information Dear Examinee, This written examination comprises 3 different parts, which are designed to measure your knowledge in the following areas: The basics of catering and tourism, The basics of hotel management, and The basics of marketing. We recommend that you read through the exam before answering the questions and begin by answering the questions that easiest for you. To make sure that your exam is successful, we suggest that you pay attention to the following: In some of the questions we expect you to put down examples and typical characteristics. With regard to this type of question, please make sure that you read carefully how many of these examples, characteristics the question asks for, as no additional points may be awarded even if you list more items that expected. In some of the questions, we expect you to justify your answers. We kindly ask you to stick to what is relevant and to try and summarize your thoughts on the provided dotted lines. The last (back cover page) is reserved for evaluation; please do not write on that page! Apart from pens and calculators no additional aids may be used to answer the questions (e.g. course book, exercise book, book of formulas, manager calculator, calculators that are capable of storing formulas and functions etc.). With respect to correcting your answers, please, make sure that you indicate which of your answers you want evaluated. Otherwise you will not score any points for the question at hand. Answers written in pencil will not be accepted! Usage of any forbidden materials, device or resource results in the expulsion from the exam. Please, make sure you write in a legible manner and provide an easy-to-follow layout for your answers. Good luck! írásbeli vizsga 0812 2 / 16 2010. október 18.
Basics of Catering and Tourism 1. Define the following concepts. 6 points Tourism promotion: Economic competition (on the tourism market): Rebate: 2. Name two health resort towns/areas in Hungary. 1.... 2.... 2 points 3. Decide whether the following statements are true or false. Circle the correct answer. 5 points T F If supply exceeds demand, then economic competition becomes more intense. T F T F T F T F It is only true for active tourism that a part of it is organized. Fast-service hospitality industry shops should be rated. The simplified invoice should be issued, if there is cash payment or payment with a cash-substituting instrument. Ice cream parlours belong to the other catering business category. írásbeli vizsga 0812 3 / 16 2010. október 18.
4. List five reasons why the hospitality industry is relevant for the economy. 5 points 1.... 2.... 3.... 4.... 5.... 5. One of the most important forms of business relations maintained between tourism organizations is integration. List at least two examples for the possible advantages and disadvantages, as well as the goals that can be achieved via integration. 6 points The advantages of integration: The disadvantages of integration: Goals that can be achieved with integration: 6. List four aspects that need to be taken into account if you want to organize an everyday tourist activity such as sightseeing. 4 points 3.... 4.... írásbeli vizsga 0812 4 / 16 2010. október 18.
7. The manager of the Golden Oriole Inn (Sárgarigó Csárda) (Address: 8443 Bánd, Rigó u. 6.) lives in Bánd, on the northern part of lake Balaton. He mainly sells traditional and specialty (e.g. vegetarian) dishes. a) Judit Kiss the travel consultant of BándTours Travel Agency (Address: 8443 Bánd, Utazás u. 8.; Tel: 88 272-450; Fax: 88 272-451) requests a price quotation and a menu offer for a group of 35 adults for August 5, 2008. Twelve people in the group do not eat meat. Write a business letter requesting the above price quotation in the name of Judit Kiss. Make sure you follow the rules of business correspondence. 4 points írásbeli vizsga 0812 5 / 16 2010. október 18.
b) Prepare a 4-course menu of the Golden Oriole Inn for the vegetarian members of the group. 4 points írásbeli vizsga 0812 6 / 16 2010. október 18.
c) Prepare a flyer for the Golden Oriole Inn. The Inn mainly serves traditional and local dishes. Understanding the requirements of the age we live in, there are several vegetarian menus as well. The Inn serves alcoholic as well as non-alcoholic beverages, and its desserts are varied and tasty. The Inn is owned by a family and welcomes visitors to the Northern part of Lake Balaton. Restaurant data: Address: 8443 Bánd, Rigó utca 6. Open: every day from 11:00 a.m. through 11:00 p.m. Telephone: 06 88 272-450 Email: sargarigoband@tvnet.hu Website: www.sargarigoband.hu Underline the unique features of the Inn on your flyer, provide contact information and any other important information. The flyer should be eye-catching and informative. Make sure you do not forget about editing. Drawing is also allowed. 4 points írásbeli vizsga 0812 7 / 16 2010. október 18.
Basics of Hotel Management 1. Decide whether the following statements are true or false. Circle the correct letter and explain your answer. No explanations are necessary for true statements. 6 points T F The rules pertaining to the issuing, forwarding and treatment of strict accounting documents and other hotel data carriers are contained in the Labour Code, which is a part of the Office Regulations. Explanation: T F If the guest accidentally takes the room key with him/her, then the security service orders a spare key. Explanation: T F A commercial accommodation may not operate without appropriate rating and operating licence. Explanation: 2. You are a receptionist at the Hotel Tulipán in Budapest. A group of 30 is arriving to your hotel, where after checking in and occupying their rooms, the group is going sight seeing. After they have come back from sightseeing, one of the guests calls you very worriedly and says water is dripping from the ceiling of her room. What do you do in such a situation? List five tasks the receptionist would have! 5 points Tasks of the receptionist: 3.... 4.... 5.... írásbeli vizsga 0812 8 / 16 2010. október 18.
3. Define the following terms. 3 points Tourism tax: Negligent damage: Fixed cost: 4. In a hotel the maximum net sales revenue is HUF 525 000, the net room rate is 7000 HUF/day.During the year the room utilisation rate is 75%. a) Calculate the following and round off to whole numbers. 4 points Number of rentable rooms: Number of rented rooms: írásbeli vizsga 0812 9 / 16 2010. október 18.
b) If you were the director of the hotel, what kind of measures would you take to increase guest turnover? List at least three measures. 3 points Director s measures: 3.... 5. List three Front Office tasks related to the arrival of individual guests. 3 points 3.... 6. Define the following terms. 6 points Marquis: Partner party: Package: írásbeli vizsga 0812 10 / 16 2010. október 18.
Basics of Marketing 1. The following sentences each contain a statement (first part) and an explanation (second part). Decide which of the following is true for the statements. Write your answer on the dotted line. 6 points A. Both the statement and the explanation are true, there is a cause and effect correlation between them. B. Both the statement and the explanation are true; however there is no correlation between them. C. The statement is true, the explanation however is false. D. The statement is false, the explanation however is true. E. Both the statement and the explanation are false.... Marketing research is part of the Marketing Information System (MIR). Its purpose is to let consumers and organizational customers know about the situation of the company, based on the information coming from the company.... Questionnaires are the most frequently used process of secondary information gathering. They can be used for surveys on their own, but they can also be used for control purposes.... In the introduction phase of the product life cycle curve, the role of communication devices is most important, as in this phase the purpose is to make sure people know about the product. 2. Add the appropriate concepts, terms to the following definitions. 3 points.... is the only element in the marketing mix that results in income, all the other elements represent cost.. is an activity during which one tries to convince a target group to buy the product by engaging direct verbal contact. In case of a. sales route, the wholesaler performs a bi-fold task, as it also operates a retail network. írásbeli vizsga 0812 11 / 16 2010. október 18.
3. Determine the differences between the following concepts. 6 points Procurement oriented price market oriented price: impulse buying brand loyalty: 4. Name two market types according to market participants. 2 points 1.... 2.... 5. Put the steps of editing a questionnaire into chronological order. Write the corresponding numbers on the dotted lines. 2 points... Editing... Trial... Preparation... Finalisation írásbeli vizsga 0812 12 / 16 2010. október 18.
6. After finishing your hospitality industry studies, you decided to operate a restaurant. You have explored many possibilities and decided to operate a franchise self-service restaurant. a) Describe the franchise system. 4 points 3.... 4.... Advantages: b) What advantages can the franchise buyer expect by using a franchise system? List at least two advantages. 2 points c) What kind of internal PR tools and methods are employed in a fast food restaurant that operates in a franchise system. List five. 5 points 3.... 4.... 5.... írásbeli vizsga 0812 13 / 16 2010. október 18.
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Topic Basics of Catering and Tourism Basics of Hotel Management Basics of Marketing Question number Maximum points Points scored Maximum points of topic 1. 6 2. 2 3. 5 4. 5 40 5. 6 6. 4 7. 12 1. 6 2. 5 3. 3 4. 7 30 5. 3 6. 6 1. 6 2. 3 3. 6 4. 2 30 5. 2 6. 11 Points of written examination 100 Points scored in topic Jegyző / Notary Correcting teacher Date:... Vendéglátó-turizmus alapismeretek / Basics of Catering and Tourism Szállodai alapismeretek / Basics of Hotel Management Marketing alapismeretek / Basics of Marketing pontszáma egész számra kerekítve / Points rounded to a whole number programba beírt egész pontszám / Points (rounded to a whole number) entered into programme Javító tanár / Correcting teacher Jegyző / Notary Dátum/Date:... Dátum/Date:... írásbeli vizsga 0812 16 / 16 2010. október 18.