Secondary 5 Tourism And Hospitality Studies Practice Paper: Guest Demand And Source Markets, Destination Appeal And Carrying Capacity, Hotel Room Operations, Food Service Costing And Safety, Itinerary Design And Exchange Rates, Sustainable Tourism And Guest Experience (100 Marks)

Secondary 5 Tourism and Hospitality Studies Practice Paper: Guest Demand and Source Markets, Destination Appeal and Carrying Capacity, Hotel Room Operations, Food Service Costing and Safety, Itinerary Design and Exchange Rates, Sustainable Tourism and Guest Experience (100 marks)

2026-11-14

Tourism and Hospitality Studies – Secondary 5 – Practice Paper

Secondary 5 Tourism and Hospitality Studies practice paper with 24 parts and worked answers on arrival growth, occupancy, source-market mix, tourism receipts,

Paper details　Secondary 5 Tourism and Hospitality practice paper: 24 parts with worked answers on occupancy, RevPAR, food cost, tour margin, exchange rates and carrying capacity.

Section A: Guest Demand and Source Markets

Show the working and give the units asked.

#	Question	Answer and marking notes
1	A destination received 2,500,000 visitor arrivals last year and this year the number rose by 8 per cent. Find this year arrivals and the increase.	Answer: this year = 2,500,000 x 1.08 = 2,700,000 arrivals; the increase is 2,700,000 – 2,500,000 = 200,000 arrivals.
2	A hotel has 320 rooms and sold 6,720 room nights in a 30-day month. Find the available room nights and the occupancy rate (1 decimal place).	Answer: available room nights = 320 x 30 = 9,600; occupancy = 6,720 / 9,600 x 100 per cent = 70.0 per cent.
3	Of 480,000 visitor arrivals, 45 per cent travel for business and 30 per cent to visit relatives; the rest are on holiday. Find the arrivals in each group and the share of holiday visitors.	Answer: business 480,000 x 45 per cent = 216,000, visiting relatives 480,000 x 30 per cent = 144,000, holiday 480,000 – 216,000 – 144,000 = 120,000, which is 25 per cent.
4	There were 150,000 arrivals with average spending of 6,800 dollars each; 40 per cent stayed overnight for 3 nights on average. Find total tourism receipts, overnight arrivals and room nights needed.	Answer: receipts = 150,000 x 6,800 = 1,020,000,000 dollars (about 10.2 hundred million); overnight arrivals = 150,000 x 40 per cent = 60,000; room nights = 60,000 x 3 = 180,000.

Section B: Destination Appeal and Carrying Capacity

Show the formula and the units.

#	Question	Answer and marking notes
5	A site has a carrying capacity of 3,500 visits a day; in a 92-day peak season it actually received 3,220 visits a day. Find the peak-season total and the capacity use rate.	Answer: total visits = 3,220 x 92 = 296,240; use rate = 3,220 / 3,500 x 100 per cent = 92 per cent, leaving 280 visits a day unused.
6	Direct tourism spending in a destination is 480,000,000 dollars and the local tourism multiplier is 2.6. Find the total contribution of tourism to the local economy.	Answer: total effect = direct spending x multiplier = 480,000,000 x 2.6 = 1,248,000,000 dollars (about 12.5 hundred million); the indirect and induced part is 1,248,000,000 – 480,000,000 = 768,000,000 dollars.
7	A site is 48 km from the city centre; the shuttle averages 32 km per hour and the group stays 150 minutes on site. Find the one-way travel time and the total excursion time.	Answer: travel = 48 / 32 = 1.5 hours = 90 minutes; total = 90 + 150 = 240 minutes = 4 hours.
8	Quarterly arrivals are 120,000, 150,000, 210,000 and 120,000. Find the annual total, the average per quarter, and the seasonality index of the peak and low quarters (2 decimal places).	Answer: annual total = 600,000; average = 600,000 / 4 = 150,000; peak index = 210,000 / 150,000 = 1.40; low index = 120,000 / 150,000 = 0.80.

Section C: Hotel Room Operations

Write the formula, substitute the values and give the units.

#	Question	Answer and marking notes
9	A hotel has 250 rooms, sold 5,250 room nights in 30 days and achieved an average daily rate of 880 dollars. Find the occupancy, total room revenue and RevPAR.	Answer: occupancy = 5,250 / (250 x 30) = 70 per cent; revenue = 880 x 5,250 = 4,620,000 dollars; RevPAR = 4,620,000 / 7,500 = 616 dollars, the same as 880 x 70 per cent.
10	The food and beverage department took 1,850,000 dollars and food cost was 620,000 dollars. Find the food cost percentage and the gross profit.	Answer: food cost = 620,000 / 1,850,000 x 100 per cent = 33.5 per cent; gross profit = 1,850,000 – 620,000 = 1,230,000 dollars.
11	A 250-room hotel runs at 80 per cent occupancy tonight. Each room attendant cleans 16 rooms a day and earns 16,500 dollars a month. Find the rooms to be cleaned, the attendants needed (round up) and the labour cost for the day.	Answer: rooms = 250 x 80 per cent = 200; attendants = 200 / 16 = 12.5, so 13 staff; labour cost = 13 x 16,500 = 214,500 dollars a month before spreading it over working days.
12	Annual revenue was 42,000,000 dollars from rooms, 18,000,000 from food and beverage and 5,000,000 from other sources, with departmental cost of 39,000,000 dollars. Find total revenue, the food and beverage share and the overall gross margin.	Answer: total revenue = 42,000,000 + 18,000,000 + 5,000,000 = 65,000,000 dollars; food and beverage share = 18,000,000 / 65,000,000 = 27.7 per cent; gross profit = 65,000,000 – 39,000,000 = 26,000,000 dollars, a margin of 40 per cent.

Section D: Food Service Costing and Safety

Watch the food-safety limits and the cost percentages.

#	Question	Answer and marking notes
13	A dish costs 38 dollars in ingredients and sells for 152 dollars. Find the food cost percentage and the gross profit per cover.	Answer: food cost = 38 / 152 x 100 per cent = 25 per cent; gross profit = 152 – 38 = 114 dollars per cover.
14	A 80-seat restaurant turns its tables 2.5 times at lunch and the average spend is 95 dollars. Find the covers served and the lunch revenue.	Answer: covers = 80 x 2.5 = 200; revenue = 200 x 95 = 19,000 dollars.
15	Hot-held food must be kept at 63 degrees Celsius or above but was measured at 58; reheating must bring the centre to 75. Find the shortfall and the rise needed, and state the right action.	Answer: shortfall = 63 – 58 = 5 degrees; rise needed = 75 – 58 = 17 degrees. The food must be reheated to a centre temperature of 75 and held above 63, otherwise it is discarded; adjusting the thermometer is not a remedy.
16	Each cover uses 180 g of an ingredient and 260 covers are served daily; the ingredient costs 62 dollars per kilogram and the restaurant opens 26 days a month. Find the daily quantity in kilograms, the daily cost and the monthly cost.	Answer: quantity = 180 x 260 = 46,800 g = 46.8 kg; daily cost = 46.8 x 62 = 2901.6 dollars; monthly cost = 2901.6 x 26 = 75,442 dollars.

Section E: Itinerary Design and Exchange Rates

Give money to the dollar or one decimal place and times in 24-hour form.

#	Question	Answer and marking notes
17	Per-person tour costs are 2,400 dollars for airfare, 3 hotel nights at 620 a night, 380 for local transport, 560 for meals and 420 for the guide. With a 20 per cent margin on the selling price, find the cost and the tour price per person.	Answer: hotel = 3 x 620 = 1,860 dollars; cost = 2,400 + 1,860 + 380 + 560 + 420 = 5,620 dollars; price = 5,620 / (1 – 20 per cent) = 7,025 dollars, giving a margin of 1,405 dollars.
18	A tour is priced at 1250 US dollars. Find the Hong Kong dollar price at 7.80 per US dollar, and the difference if the rate rises to 7.85.	Answer: 1,250 x 7.80 = 9,750 Hong Kong dollars; at 7.85 the price is 9,812 dollars; the difference is 9,812 – 9,750 = 62.5 dollars.
19	A flight leaves Hong Kong at 09:40 local time, flies 3 hours 25 minutes and lands where the local time is 1 hour ahead. Find the arrival time at the destination.	Answer: arrival on Hong Kong time = 09:40 + 3 h 25 min = 13:05; local time at the destination = 13:05 + 1 hour = 14:05.
20	Of a group of 30, 4 travellers cancel before departure; the cancellation charge is 35 per cent of the 7,025 dollar tour price. Find the total cancellation charge and the total refund.	Answer: charge = 4 x 7,025 x 35 per cent = 9,835 dollars; refund = 4 x 7,025 – 9,835 = 18,265 dollars, that is 4,566 dollars per person.

Section F: Sustainable Tourism and Guest Experience

Give percentages to 1 decimal place.

#	Question	Answer and marking notes
21	A site can take 2,800 visits a day but averaged 3,080 a day in the golden week. Find the excess and the percentage over capacity.	Answer: excess = 3,080 – 2,800 = 280 visits; the over-capacity rate is 280 / 2,800 x 100 per cent = 10 per cent.
22	200,000 arrivals generate 42 kg of carbon dioxide equivalent each on average. Find the annual total in tonnes, plus the target and the cut needed for a 15 per cent reduction.	Answer: total = 200,000 x 42 = 8,400,000 kg = 8,400 tonnes; target = 8,400 x 85 per cent = 7,140 tonnes; the cut needed is 8,400 – 7,140 = 1,260 tonnes.
23	Of 500 questionnaires, 420 were satisfied and 55 neutral, the rest dissatisfied; there were 18 complaints among 200,000 arrivals. Find the satisfaction rate, the number dissatisfied and complaints per 10 000 arrivals.	Answer: satisfaction = 420 / 500 x 100 per cent = 84 per cent; dissatisfied = 500 – 420 – 55 = 25; complaints = 18 / 200,000 x 10 000 = 0.9 per 10 000 arrivals.
24	Tourism receipts total 65,000,000 dollars, of which 68 per cent stays in the local economy. Find the amount retained, the leakage and its percentage, and give one way to reduce the leakage.	Answer: retained = 65,000,000 x 68 per cent = 44,200,000 dollars; leakage = 65,000,000 – 44,200,000 = 20,800,000 dollars, or 32 per cent. One remedy is to buy local produce and hire local guides so that the multiplier stays in the community instead of leaving as imports and foreign operator profit.

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