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?