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Question 1:
Identify the raison d'etre and the relation of culture in hospitality. Use a diagram to illustrate the characteristics that influence the cultural environment and clearly explain what each characteristic reflects.
Question 2:
(a) Describe elements around which the hospitality concept is based.
(b) Referring to (part a), Hospitality organisations provide food and / or beverages and /or accommodation in a service context in a way that is to keep the mix of the elements of the hospitality concept. Provide elements that hospitality organizations use to market their products and services.
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Question 1: What do you understand by the term logistics? What are the five elements of logistics and why are they crucial to conference and events management? Question 2:
SAMPLING ERROR AND SAMPLING BIAS: Sampling error may be deiined as the difference between data obtained from random sample and data obtained from entire population. E
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QUESTION 1 E. Deming who was a quality guru stated that management need to adopt the 14 points philosophy. You are required to identify and explain these 14 points QUESTION
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