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S5 Tourism and Hospitality Paper: Airline Load Factor and Yield, Hotel Operating Indicators, F and B Cost, Tourism Multiplier and Source Markets (100 marks)
S5 Tourism and Hospitality – Operations Data
S5 Tourism and Hospitality paper: 6 questions, 24 parts, 100 marks, 60 minutes on airline load factor, hotel RevPAR, food cost, tourism multiplier and source markets.
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Paper details S5 Tourism and Hospitality practice paper on airline load factor, hotel RevPAR, food cost and tourism multiplier.
Section A: Airline Load Factor and Unit Revenue (18 marks)
An airline flight between Hong Kong and Bangkok offers 320 seats. The flight sold 288 seats at an average fare of 1,850 dollars over a sector distance of 1,200 km. Average variable cost per passenger is 1,300 dollars.
| # | Question | Answer and marking notes |
|---|---|---|
| 1 | Calculate the load factor of the flight. | Answer: 288 divided by 320 times 100 = 90 per cent. (Marking: 2 marks for the method and 2 marks for the value.) |
| 2 | Calculate the total passenger revenue of the flight. | Answer: 288 times 1,850 = 532,800 dollars. (Marking: 2 marks for the method and 2 marks for the value.) |
| 3 | Calculate available seat kilometres (ASK), revenue passenger kilometres (RPK) and yield in dollars per RPK, correct to two decimal places. | Answer: ASK = 320 times 1,200 = 384,000; RPK = 288 times 1,200 = 345,600; yield = 532,800 divided by 345,600 = 1.54 dollars per RPK. (Marking: 1 mark for ASK, 1 mark for RPK, 1 mark for the yield method and 2 marks for the value.) |
| 4 | Calculate the operating profit of the flight and suggest two practical ways to raise the load factor. | Answer: contribution per passenger = 1,850 minus 1,300 = 550 dollars, so operating profit = 288 times 550 = 158,400 dollars. Measures: (1) time-based fare discounts to stimulate off-peak demand; (2) sell through travel agents and package deals. (Marking: 2 marks for the profit method, 1 mark for the value and 1 mark for each measure.) |
Section B: Hotel Occupancy, RevPAR and Contribution (16 marks)
A hotel has 250 rooms. On a given day it sold 190 room nights at an average daily rate (ADR) of 980 dollars. Variable cost is 320 dollars per room sold and fixed cost for the day is 95,000 dollars.
| # | Question | Answer and marking notes |
|---|---|---|
| 5 | Calculate the occupancy rate for the day. | Answer: 190 divided by 250 times 100 = 76 per cent. (Marking: 2 marks for the method and 2 marks for the value.) |
| 6 | Calculate the room revenue for the day and revenue per available room (RevPAR). | Answer: room revenue = 190 times 980 = 186,200 dollars; RevPAR = 186,200 divided by 250 = 744.80 dollars, which also equals 980 times 76 per cent. (Marking: 2 marks for revenue, 1 mark for the RevPAR method and 1 mark for the value.) |
| 7 | Calculate the total contribution for the day. | Answer: total variable cost = 190 times 320 = 60,800 dollars; contribution = 186,200 minus 60,800 = 125,400 dollars. (Marking: 1 mark for variable cost, 1 mark for the method and 2 marks for the value.) |
| 8 | Calculate the profit for the day and explain the difference between ADR and RevPAR. | Answer: profit = 125,400 minus 95,000 = 30,400 dollars. ADR averages the rate over rooms actually sold and ignores vacancy, while RevPAR divides room revenue by all available rooms, so it reflects both price and occupancy. (Marking: 2 marks for profit and 2 marks for the explanation.) |
Section C: Food and Beverage Cost Ratio and Average Spend (16 marks)
A restaurant had food sales of 480,000 dollars with a food cost ratio of 32 per cent, and beverage sales of 120,000 dollars with a beverage cost ratio of 25 per cent. It served 15,000 covers.
| # | Question | Answer and marking notes |
|---|---|---|
| 9 | Calculate the food cost and the beverage cost for the month. | Answer: food cost = 480,000 times 32 per cent = 153,600 dollars; beverage cost = 120,000 times 25 per cent = 30,000 dollars. (Marking: 1 mark for each method and 1 mark for each value.) |
| 10 | Calculate the overall cost ratio for the month, correct to one decimal place. | Answer: overall cost ratio = (153,600 plus 30,000) divided by 600,000 times 100 = 30.60 per cent. (Marking: 1 mark for the numerator, 1 mark for the denominator and 2 marks for the value.) |
| 11 | Calculate the average spend per cover. | Answer: 600,000 divided by 15,000 = 40.00 dollars. (Marking: 2 marks for the method and 2 marks for the value.) |
| 12 | If the food cost ratio falls from 32 per cent to 30 per cent with unchanged food sales, how much food cost is saved? State two ways to control food cost. | Answer: saving = 480,000 times the 2 per cent reduction = 9,600 dollars. Methods: (1) standard recipes and portion control; (2) regular supplier price comparison and waste reduction. (Marking: 2 marks for the value and 1 mark for each method.) |
Section D: Tourism Multiplier, Employment and Carrying Capacity (18 marks)
A destination received 120,000,000 dollars of additional visitor spending in a year. Local marginal propensity to consume is 0.65 and the leakage ratio is 35 per cent. Tourism directly employs 1,500 people and the employment multiplier is 1.8. Peak-season arrivals reach 9,600 visits per day while social carrying capacity is 8,000 visits per day.
| # | Question | Answer and marking notes |
|---|---|---|
| 13 | Calculate the tourism multiplier, correct to three decimal places. | Answer: k = 1 divided by (1 minus 0.65) = 2.86. (Marking: 2 marks for the method and 2 marks for the value.) |
| 14 | Calculate the total economic impact of the additional spending. | Answer: 120,000,000 times 2.86 = 342,857,143 dollars. (Marking: 2 marks for the method and 2 marks for the value.) |
| 15 | After deducting 35 per cent leakage, how much stays in the local economy? | Answer: 342,857,143 times 0.65 = 222,857,143 dollars. Leakage comes from imported goods, repatriated profits and wages paid to outside staff. (Marking: 2 marks for the method, 1 mark for the value and 1 mark for the explanation.) |
| 16 | Calculate the total number of jobs supported by tourism. | Answer: 1,500 times 1.8 = 2,700 jobs. (Marking: 1 mark for the method and 2 marks for the value.) |
| 17 | Calculate the percentage by which peak arrivals exceed social carrying capacity and suggest one management measure. | Answer: (9,600 minus 8,000) divided by 8,000 times 100 = 20 per cent. Measure: use visitor quotas or divert flows to alternative sites to reduce pressure at one spot. (Marking: 2 marks for the value and 1 mark for the measure.) |
Section E: Package Tour Costing, Pricing and Gross Profit (18 marks)
A travel agent designs a four-day Bangkok package: return air ticket 2,400 dollars, hotel at 850 dollars per night for three nights, airport transfer 320 dollars and guide service 180 dollars. The agent marks up total cost by 22 per cent to set the selling price and pays agents a 10 per cent commission on that price. Each tour has 24 passengers.
| # | Question | Answer and marking notes |
|---|---|---|
| 18 | Calculate the total package cost per passenger. | Answer: 2,400 plus three nights at 850 plus 320 plus 180 = 5,450 dollars. (Marking: 2 marks for the three hotel nights and 2 marks for the total.) |
| 19 | Calculate the selling price, correct to one decimal place. | Answer: 5,450 times 1.22 = 6,649.00 dollars. (Marking: 2 marks for the mark-up method and 3 marks for the value.) |
| 20 | Calculate the net revenue after commission and the gross profit per passenger. | Answer: commission = 6,649.00 times 10 per cent = 664.90 dollars; net revenue = 5,984.10 dollars; gross profit = 5,984.10 minus 5,450 = 534.10 dollars. (Marking: 1 mark each for commission, net revenue, the profit method and the value.) |
| 21 | Calculate the gross profit for the whole tour, and the increase in gross profit if commission falls from 10 per cent to 8 per cent. | Answer: tour gross profit = 534.10 times 24 = 12,818.40 dollars. At 8 per cent commission net revenue is 6,117.08 dollars, so profit per passenger is 667.08 dollars, an increase of 132.98 dollars each and 3,191.52 dollars for the tour. (Marking: 2 marks for tour profit, 2 marks for the method and 1 mark for the increase.) |
Section F: Source Market Structure and Visitor Spending (14 marks)
In a year Hong Kong received 4,500,000 visitor arrivals: 2,700,000 from the mainland, 900,000 from short-haul markets, 600,000 from long-haul markets and 300,000 from other markets. Long-haul arrivals were 500,000 in the previous year. Average length of stay is 2.8 nights and per-capita spending is 6,500 dollars.
| # | Question | Answer and marking notes |
|---|---|---|
| 22 | Calculate the percentage share of total arrivals for each source market, correct to two decimal places. | Answer: Mainland 60.00 per cent, Short-haul 20.00 per cent, Long-haul 13.33 per cent, Others 6.67 per cent, which totals 100 per cent. (Marking: 1 mark for total arrivals and 0.75 mark for each share.) |
| 23 | Calculate the year-on-year growth rate of the long-haul market and suggest one possible reason. | Answer: (600,000 minus 500,000) divided by 500,000 times 100 = 20 per cent. Reason: new direct air routes or relaxed visa rules reduce transport and time costs for long-haul visitors. (Marking: 2 marks for the method, 2 marks for the value and 1 mark for the reason.) |
| 24 | Calculate total visitor spending and total visitor nights for the year. | Answer: total spending = 4,500,000 times 6,500 = 29,250,000,000 dollars; total nights = 4,500,000 times 2.8 = 12,600,000 visitor nights. (Marking: 2 marks for the spending method, 1 mark for the value, 1 mark for the nights method and 1 mark for the value.) |
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