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Question 1:
Identify the raison d'etre and the relation of culture in hospitality. Use a diagram to illustrate the characteristics that influence the cultural environment and clearly explain what each characteristic reflects.
Question 2:
(a) Describe elements around which the hospitality concept is based.
(b) Referring to (part a), Hospitality organisations provide food and / or beverages and /or accommodation in a service context in a way that is to keep the mix of the elements of the hospitality concept. Provide elements that hospitality organizations use to market their products and services.
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PURPOSE OF SAMPLING: When the population is too large and spread oyer a vast area, sampling needs to be done for the economy of time, energy and cost. But it is also
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Charging Desk -Circulation Area in library building This is the key functional area of the library and a great deal of thought should be given to its location, size and shape
Macrowriting This term discover issues in written documents that have to do with the document as a whole. Important macrowriting parts include the overall company logics there
BINDING PROCESSES The, binding of books is both a craft and an art although the artistic aspect has receded to the background in modem binding, except for some special catego
Selection Procedure: There can be two sets of operations in the selection of periodicals: those relating to continuing titles, and those relating to new titles. i) Continuing
Total Marks – 40 (Note: The information for this question is based on the material contained in Hopkins, Andrew (1999) Managing major hazards: the lessons of the Moura Mine Disast
Question 1 What are special events? Give example. What is meant by vision statement? What are the components of a good vision statement? Question 2 Every bidding doc
Card Catalogue Cabinet -library furniture-library management This is perhaps the most important piece of equipment in a library used frequently by both the library staff and t
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