Question 1:
Designs need to be practical, functional and rational. According to you and with appropriate examples from the hospitality industry, what are the common problems faced by management and staff as a result of poor designs and how can such problems be avoided and/or overcome?
Question 2:
If not properly managed and maintained, lifts, boilers and cold rooms can become serious hazards for users. Discuss the hazardous nature of these equipment and describe what are the legal requirements for hospitality establishments.