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Question 1:
"One of the main challenges of hotel management today is the rapid changes in customer requirements, trends and tastes, resulting in the necessity for frequent extension and renovation." Discuss this statement and explain how cost effective design could help in long term cost reduction.
Question 2:
With relevant examples, explain the important considerations in the management of the following structures and equipment:
Question 3:
Discuss the key factors involved in designing kitchen floors for the hospitality industry.
Question 4:
If you are to set up a tourism and hospitality unit in your town or village, what are the various stages you will go through before coming up with a final plan for implementation?
Binning The goods on receipt are received by personnel at the project stores, verified and then accepted. The goods are stored properly following store procedures, in bins/sto
Releasing Work: Documents whose physical and technical processing have been completed are released for use at prescribed intervals, like once a week, once a fortnight, or on
Arranging Personnel: Planning for document selection should also cover the personnel or human factor. The people involved in the selection process are the librarian, the a
Question 1: (a) Support systems are essential in the change process. What are the different levels at which support has to be initiated, developed and nurtured? (b) Why is
Communities of Practice Differ and Structure Though a neighbourhood is called a community, not every community is called Community of Practice. Similarly, not everything which
why is it important for managers to understand macro economics
Information Sources, Resources and Services: The term 'Information sources' has two connotations. One is that of the stores or locations in which information kept Therefore, a
Cumulative Index Work: As the name suggests, it pertains to noting by entering down the announcement of cumulative index followed by entering the receipt of cumulative index
what would you suggest to avoid delays in dispatch of products
what is informal communication
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