Reference no: EM131086334

Answer two of the following three questions.  In order to receive full marks for each question your answers must be well thought out, clearly supported and concise. Please limit you answers to approximately 750 words per question two to three pages double spaced.  As a point of reference this exam sheet is approximately 364 words and it is single spaces.

1. You have come along a great deal in the last 10 weeks and have clearly grasped the idea of what constitutes good design.   In spite of the fact that we have professionals who have devoted their entire lives to the understanding and execution of design elements in the hospitality industry we still sometimes get bad design!  Please explain what factors may go into having an operator ending up with "BAD DESIGN".  To receive full credit for this question you must not only give examples from this class, (you can use lectures, discussions, field trip(s), but you must also explain why bad design happens.

2. You have been tasked with developing a guest room in the year 2025, for the robust leisure market of the baby boomers, who now range in age from 60 to 80 years of age.  What components will you put in the room and why? How will this hotel room differ from ones that were popular in 2016?  How will they be the same? You may find it helpful to draw on your knowledge of functional areas of the guest room as well as some of the differentiating amenities we have seen between limited-service and full-service hotels. 

3. You are the general manager of the FANCY PANTS RESORT AND SPA (5 star) Sustainability is a huge issue in hospitality as we use so much water and energy. Given what we've talked about in class regarding sustainability practices  you've been asked to implement a sustainability program at your hotel.  You do not want your guest to feel as if their luxury experience is being compromised by an energy saving miser.  Write a memo to your staff how you are going to go about doing this.  In your memo, please let the staff know why sustainability is essential to our industry and what the benefits will be as we embrace it.