Unit Two Paper 1 Past Paper 2018

Which of the following strategies is/are adopted by tourism service providers to address the challenge of perishability

• Training

• Upgrades

• Honeypots

• Overbooking

The RATER framework is an acronym for

• Recognition, alacrity, timing, execution and reaction

• Results, assiduities, tangibles, endurance and recognition

• Reliability assurance, tangibles, empathy and responsiveness

• Resorts, apartments, townhouses eco lodges and restaurants

Good customer skills require that the service provider be

• Ready

• Reliable

• Realistic

• Reverend

Which of the following organisations coordinates tourism in the Caribbean

• World Tourism Organization

• Caribbean travel organisation

• Caribbean tourism organization

• Caribbean hotel and tourism organization

Organisations with staff members who are willing to help, but have no standard operating procedures are part of a type of service known as

• Factory

• Quality

• Freezer

• Friendly zoo

Which of the following types of tourism is most closely linked with the concept of agritourism

• Rural

• Urban

• Religious

• Health and wellness tourism

Qualities of a destination which satisfy the curiosity of tourists are referred to as

• Impacts

• Pull factors

• Push factors

• Tourism services

Which of the following objectives is not a reason for conducting environmental impact assessments

• To minimize the use of environmental resources

• To monitor the use of environmental resources

• To discourage unplanned tourism development

• To manage conflict through effective public participation

Which of the following qualities is the least important requirement of the ideal tourism professional

• The ability to multitask

• Competency with technology

• Diplomacy in conducting business

• Extensive knowledge of flora and fauna

The general manager of a hotel boasts that his hotel is the best on the island. However, online reviews are always negative. The most appropriate first step that the general manager should take in evaluating his service is to

• Train staff

• Increase marketing spend

• Measure customer feedback

• Implement a service quality programme