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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.
QUESTION (a) Derive and explain the Capital Market Line. Make and state all necessary assumptions (b) Explain clearly how you would test for- (i) the size effect (ii)
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Question 1: With the help of an organisation chart, explain the importance of: 1. The Front Office Department 2. The Reservation Office 3. The Housekeeping Department
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