Secondary 5 Tourism And Hospitality Practice Paper (Set 2): Travel Demand And Visitor Behaviour, Air And Land Transport, Hotel Operations And Housekeeping, Food And Beverage Cost Control, Heritage Tourism, Sustainable Tourism (100 Marks)

Secondary 5 Tourism and Hospitality Practice Paper (Set 2): travel demand and visitor behaviour, air and land transport, hotel operations and housekeeping, food and beverage cost control, heritage tourism, sustainable tourism (100 marks)

2026-11-15

Tourism and Hospitality – S5

S5 Tourism and Hospitality paper 2: 24 questions with mark schemes on travel demand, transport, rooms division, food cost control, heritage tourism and sustainability.

Paper details　S5 Tourism and Hospitality practice paper set 2 with 24 questions and full worked answers: travel demand, air and land transport, hotel rooms division and housekeeping, food cost control, heritage tourism, sustainable tourism.

Section A Travel demand and visitor behaviour

This section uses a destination receiving 4,800,000 visitor arrivals a year. Cite data and concepts.

#	Question	Answer and marking notes
1	Explain three factors affecting tourism demand, and use price elasticity of demand to explain how business and leisure travellers react differently to a fare increase. (4 marks)	Answer: three factors such as disposable income, leisure time, exchange rates and relative prices, safety and visa policy (3 marks); business demand is more inelastic because travel is a work requirement at a fixed time and often paid by the employer, so a fare rise does not stop the trip (1 mark); leisure demand is more elastic and trips may be postponed or replaced by another destination.
2	The destination receives 4,800,000 arrivals a year, each staying 3.5 nights and spending HK$1,850 per night. Work out the total tourism receipts and express the answer in hundred million dollars to one decimal place. (4 marks)	Answer: receipts equal arrivals x nights x nightly spend = 4,800,000 x 3.5 x 1,850 = HK$31,080,000,000 (3 marks), that is 310.8 hundred million dollars (1 mark). A common error is to multiply arrivals by nightly spend only and omit the number of nights.
3	Arrivals were 4,500,000 last year and 4,800,000 this year. Calculate the percentage growth to one decimal place and the average spend per arrival. (4 marks)	Answer: growth equals (4,800,000 minus 4,500,000) divided by 4,500,000 times 100, giving 6.7 per cent (2 marks); average spend per arrival equals 3.5 x 1,850 = HK$6,475 (2 marks). Using this year as the denominator gives the wrong figure.
4	Business travellers make 1,152,000 arrivals. Calculate their share of all arrivals to one decimal place and explain what market segmentation means for hotel pricing. (4 marks)	Answer: the share is 1,152,000 divided by 4,800,000 times 100, giving 24.0 per cent (2 marks); the point is that business guests are less price sensitive and need flexible check-in and business facilities, so hotels can sell business floors at higher rates, while the 3,648,000 leisure arrivals respond to packages and low-season offers (2 marks).

Section B Air and land transport

This section compares high-speed rail, air and cross-border coach travel. Show formulas and units.

#	Question	Answer and marking notes
5	A route uses aircraft with 320 seats and operates 28 flights a week. Work out the weekly seat capacity, and the load factor if 7,616 seats are sold in a week, to one decimal place. (4 marks)	Answer: weekly capacity is 320 x 28 = 8,960 seats (2 marks); the load factor is 7,616 divided by 8,960 times 100, giving 85.0 per cent (2 marks).
6	High-speed rail takes 195 minutes with a fare of HK$480; flying takes 100 minutes plus 120 minutes of airport handling, with a fare of HK$1150. Compare door-to-door times and work out the rail fare as a percentage of the air fare to one decimal place. (4 marks)	Answer: door-to-door air time is 100 + 120 = 220 minutes (1 mark); rail is quicker by 25 minutes (1 mark); the fare gap is HK$670 (1 mark); the rail fare is 480 divided by 1150 times 100 = 41.7 per cent of the air fare (1 mark). Comparing flying time alone and ignoring airport handling is a common error.
7	Explain the high fixed cost and low marginal cost structure of airlines, and use it to explain low-cost carrier pricing and the practice of overbooking. (4 marks)	Answer: high fixed costs come from aircraft purchase or lease, crew pay, maintenance and airport slots, which do not vary with passenger numbers (1 mark); marginal cost is low because one extra passenger adds only catering, fuel and small handling cost (1 mark); pricing sells very low fares to price-sensitive leisure travellers and recovers yield through ancillary revenue such as baggage, seat selection and meals (1 mark); overbooking uses historical no-show rates to sell beyond capacity, cutting empty seats and raising the load factor (1 mark).
8	A cross-border coach runs 42 departures a day with 49 seats each at an average load factor of 78 per cent. Work out daily seat capacity and daily passengers, and state two constraints on adding departures. (4 marks)	Answer: daily capacity is 42 x 49 = 2,058 seats (1 mark); daily passengers are about 2,058 x 0.78 = 1,605 (1 mark); two constraints are border clearance time and quotas, vehicle and driver supply, and limited city pickup bays (2 marks).

Section C Hotel operations and housekeeping

This section uses a 300 room hotel open all year. Show the formula for every operating ratio.

#	Question	Answer and marking notes
9	The hotel has 300 rooms, opens 365 days a year and sells 80,235 room nights. Work out annual available room nights and occupancy to one decimal place. (4 marks)	Answer: available room nights are 300 x 365 = 109,500 (2 marks); occupancy is 80,235 divided by 109,500 times 100 = 73.3 per cent (2 marks).
10	The average daily rate is HK$880. Work out total room revenue and revenue per available room to one decimal place, then check RevPAR using ADR and occupancy. (4 marks)	Answer: room revenue is 80,235 x 880 = HK$70,606,800 (1 mark); RevPAR is 70,606,800 divided by 109,500 = HK$644.8 (2 marks); the check is 880 x (room nights divided by available room nights) = HK$644.8, which matches (1 mark).
11	Cleaning one room takes 28 minutes; a shift lasts 480 minutes with 60 minutes for meals and handover. Work out how many rooms one attendant can clean per shift, and how many attendants are needed for an average of 219.8 room nights a day, rounding up. (4 marks)	Answer: effective working time is 480 minus 60 = 420 minutes (1 mark); rooms per shift are 420 divided by 28 = 15 (1 mark); staffing needs 219.8 divided by 15 = about 14.65, rounded up to 15 attendants (2 marks). Forgetting the meal break gives 17 rooms and loses marks.
12	Name three housekeeping quality indicators and explain why cleaning time per room cannot be used alone as an efficiency measure. (4 marks)	Answer: three indicators such as room inspection pass rate, complaint and re-clean rate, room turnaround time from check-out to saleable, and linen and amenity consumption (3 marks); a short cleaning time may come from skipped steps or poor cleaning, and falling pass rates and rising complaints cancel the apparent efficiency, so time must be read together with quality measures (1 mark).

Section D Food and beverage cost control

This section uses a 80 seat restaurant serving about 180 covers a day.

#	Question	Answer and marking notes
13	Food cost is HK$48 per cover with a target food cost of 32 per cent. Work out the selling price, and the new food cost percentage if food cost rises to HK$52 with the price unchanged, to one decimal place. (4 marks)	Answer: the price is 48 divided by 0.32 = HK$150 (2 marks); the new food cost is 52 divided by 150 times 100 = 34.7 per cent (2 marks), which is 2.7 percentage points above target.
14	The restaurant serves 180 covers a day and opens 30 days a month. Using the price from question 1, work out monthly covers, revenue, food cost and food cost percentage to one decimal place. (4 marks)	Answer: monthly covers are 180 x 30 = 5,400 (1 mark); revenue is 5,400 x HK$150 = HK$810,000 (1 mark); food cost is 5,400 x HK$48 = HK$259,200 (1 mark); the food cost percentage is 32.0 per cent (1 mark).
15	In that month labour is 28 per cent of revenue, rent is HK$120,000 and other costs are 8 per cent. Work out monthly profit and net margin to one decimal place. (4 marks)	Answer: labour is HK$226,800 and other costs HK$64,800 (1 mark); profit is 810,000 minus 259,200 minus 226,800 minus 120,000 minus 64,800 = HK$139,200 (2 marks); net margin is 139,200 divided by 810,000 times 100 = 17.2 per cent (1 mark).
16	The restaurant has 80 seats and serves 180 covers a day. Work out the seat turnover and explain two ways to raise turnover with their risks. (4 marks)	Answer: seat turnover is 180 divided by 80 = 2.25 (2 marks); two measures with risks: shortening meals or setting a dining time limit, which lifts turnover but annoys guests and reduces return visits; pre-payment or digital ordering, which cuts waiting but adds system and staffing costs; or adding counter seats and small tables, which changes seat mix and comfort (2 marks).

Section E Heritage tourism

This section uses a historic site with a daily carrying capacity of 3,500 visitors.

#	Question	Answer and marking notes
17	The site has a daily capacity of 3,500 visitors but records 4,200 in peak season. Calculate the overshoot to one decimal place and state three consequences of overloading. (4 marks)	Answer: the overshoot is (4,200 minus 3,500) divided by 3,500 times 100 = 20.0 per cent (1 mark); three consequences are faster wear on structure and stonework, a poorer visitor experience with crowding and inaudible guiding, and disturbance and rising complaints from nearby residents (3 marks).
18	Adult tickets cost HK$60 and concession tickets HK$30, with concessions at 30 per cent of admissions. Work out daily ticket revenue at 3,500 admissions. (4 marks)	Answer: concessions are 3,500 x 0.3 = 1,050 admissions and adults 2,450 (2 marks); revenue is 2,450 x 60 plus 1,050 x 30 = HK$178,500 (2 marks).
19	Opening hours are extended from 9 to 11 hours a day with the same cap of 3,500 admissions. Work out the average admissions per hour before and after to one decimal place, the percentage fall, and assess the effectiveness of this spreading measure with two limitations. (5 marks)	Answer: before the change 3,500 divided by 9 = 388.9 per hour and after 3,500 divided by 11 = 318.2 (2 marks); the fall is 18.2 per cent (1 mark); the measure cuts crowding and wear per hour and lets more visitors come at off-peak times (1 mark); limits are higher lighting, security and staffing costs, and transport links and the daily routines of residents may not match later hours (1 mark).
20	Discuss the tension between conservation and tourism revenue in heritage tourism, and propose a concrete balanced plan. (5 marks)	Answer: the tension is that conservation needs visitor limits and controls while revenue depends on numbers and commercial activity; over-commercialisation damages authenticity yet over-restriction starves maintenance funding (2 marks); a scorable plan includes timed booking with a daily cap, a fixed share of revenue paid into a conservation fund, guided tours and exhibitions instead of new buildings, community participation with resident concessions, and regular structural monitoring with public reporting (3 marks). Slogans without concrete measures score nothing.

Section F Sustainable tourism

This section uses a four day three night package and a hotel with 80,235 room nights a year. Compute emissions and water use from the data.

#	Question	Answer and marking notes
21	A four day three night package emits 480 kg from transport, 54 kg from accommodation and 26 kg from activities. Work out total emissions per guest and emissions per guest per day. (4 marks)	Answer: total emissions are 480 + 54 + 26 = 560 kg (2 marks); per guest per day is 560 divided by 4 = 140 kg (2 marks). Transport accounts for 85.7 per cent, the dominant source.
22	Voluntary offsetting costs HK$0.18 per kg. Work out the offsetting fee per guest and explain two limitations of carbon offsetting. (4 marks)	Answer: the fee is 560 x 0.18 = HK$100.8 (2 marks); limitations are that offsetting compensates rather than reduces emissions and can encourage more flying, and that project verification and permanence are doubtful because forests may later be cut or burned, double counting occurs, and prices are too low to reflect real social cost (2 marks).
23	The hotel records 80,235 room nights a year using 480 litres per room night. Work out annual water use and propose three measurable water-saving measures. (5 marks)	Answer: annual use is 80,235 x 480 = 38,512,800 litres (2 marks); three measures are low-flow shower heads and taps with metered use per room night, key-card water control and linen changed on request, and laundry condensate recovery plus rainwater harvesting for irrigation (3 marks), each with a measurable target such as 400 litres per room night.
24	In a year 62 per cent of visitors arrive in 4 months. Work out the average monthly share in peak and in other months, and assess three measures to spread demand with their limits. (5 marks)	Answer: the peak months average 62 divided by 4 = 15.5 per cent a month and other months 38 divided by 8 = 4.75 per cent, a gap of about 3.3 times (2 marks); measures and limits: off-season fares and packages work fast but cut yield and damage the fare structure, moving festivals and conferences to low season fills demand but depends on dates and venues, and promoting secondary attractions relieves hotspots but those sites lack capacity and transport links (3 marks).

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A TutorZone practice paper; original questions and passages, not publisher material.