Question 1:
Explain why hotel managers today are expected to be well-versed in Facilities Planning and Design Management. What according to you could be the drawbacks of poor planning and designs? Support your answers with relevant examples from the industry.
Question 2:
With relevant and detailed examples, explain the following:
(i) Ratio of building to land
(ii) Esthetics
(iii) Public utilities
(iv) Biodiversity
(v) Feasibility study
(vi) Turnkey projects
Question 3:
One of the main constraints of restaurateurs today is space, especially due to high rent and other operational costs. Discuss the various methods at his disposal in order to maximize the use of space.