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Question 1:
(i) What are the determinant scarce resources a facilities planner and designer needs to consider before starting a proper feasibility study for the initial setting up of a tourist project?
(ii) Explain in detail the importance of such resources and why they require careful planning.
(iii) What are the main criteria in the allocation of such resources and how would you evaluate that such criteria are observed?
Question 2:
With relevant and detailed examples and in relation to facilities planning and design, explain the following:
(i) Functionality (ii) Esthetics (iii) Spill over effects (iv) Biodiversity (v) Gastronorm (vi) Landscaping
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
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Plan, design, deliver, and evaluate an original training or HRD development program that you might use in your organization or one that you are very familiar with.
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