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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?
Staff Activity Area of library building -library management Main activities carried out by the professional staff of the library are: Acquisition, Technical Processing (catalo
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1.Critically analyze Mr. Vincent’s reasoning. 2. If you were the professor and you knew what was going through Vincent’s mind, what would you say to Vincent
Question 1: You have just been appointed as Food & Beverage Controller of a major Food & Beverage operation within a medium-size hotel. Explain in detail the various areas you
HRD IN. INDIAN LIBRARIES AND INFORMATION CENTRES HRD as discussed in this Unit may seem to be somewhat irrelevant to the conditions prevailing in Indian libraries and informa
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