QUESTION 1
In Planning & designing facilities for the hospitality industry it is necessary to optimize scarce resources. What are these scarce resources and how should they be allocated during the various planning stages of a hospitality unit?
QUESTION 2
With relevant and detailed examples, explain the following
(i) Functionality
(ii) Esthetics
(iii) HVAC
(iv) Eco-system
(v) Gastronorm
(vi) Landscaping
QUESTION 3
Discuss the key factors involved in designing kitchen floors for the hospitality industry
QUESTION 4
Why is it necessary for hotels and restaurants to periodically invest in innovation?
QUESTION 5
The classification of hotels depends also on amenities & facilities amongst other factors
(i) What are the facilities for a first class hotel and how are they relevant to its category of clientèle?
(ii) Discuss the other aspects that could be considered for classification?