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Hong Kong Diploma of Secondary Education Tourism and Hospitality Studies study materials
Hong Kong Diploma of Secondary Education Tourism and Hospitality Studies study resources

Hong Kong Diploma of Secondary Education Tourism and Hospitality Studies: Hospitality Operations: Accommodation and Food & Beverage

Hong Kong Diploma of Secondary Education Tourism and Hospitality Studies · Work through your exam, one topic at a time.

All guide sections

Hospitality Operations: Accommodation and Food & Beverage

Accommodation operations

Learn the rooms division: front office (reservations, check-in, concierge, cashiering), housekeeping (cleaning, linen, laundry, maintenance reporting) and security. Know room types (single, double, twin, suite, connecting), rate structures (rack rate, corporate rate, group rate, seasonal rate), and key performance measures: occupancy percentage, average daily rate (ADR) and revenue per available room (RevPAR). Understand the guest cycle: pre-arrival, arrival, occupancy, departure, and post-departure.

Food and beverage operations

Distinguish commercial from welfare catering, and table service from counter, buffet, banquet and room service. Know the brigade de cuisine roles (executive chef, sous chef, chef de partie, commis) and front-of-house roles (restaurant manager, maître d', waiter, sommelier). Understand the flow of food through purchasing, receiving, storage, preparation, service and waste control.

Controls and documents

Be able to read a menu costing: food cost percentage = food cost ÷ selling price × 100. Understand stock rotation (FIFO), portion control, requisitions, and the difference between a bill and a folio.

Traps in questions

  • Calculating RevPAR incorrectly: RevPAR = ADR × occupancy expressed as a fraction, or total room revenue ÷ rooms available.
  • Confusing occupancy with yield; yield accounts for rate achieved.
  • Mixing back-of-house and front-of-house roles.

Rule of thumb

For any costing question, work in percentages of selling price. Worked example: a dish costs12currency units to make and sells for40. Food cost percentage = 12 ÷ 40 × 100 = 30%. If the target is 25%, the minimum selling price is12÷0.25=48currency units.

Reconcile the operating measures

For a hypothetical hotel with one hundred available rooms, seventy-five sold and room revenue of nine thousand currency units, occupancy is75%, ADR is120 and RevPAR is90. Multiply ADR by occupancy expressed as a fraction,0.75, rather than by75. Check that room status, date range and revenue definitions match. A high occupancy rate does not prove profit or justify selling a room that is unclean or out of order. Coordinate reception, housekeeping and maintenance so that the promise made to a guest can actually be delivered.