Every aspect of the service environment should be managed; nothing should be left to chance.
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Q34: Seeing other guests enjoying their meals enhances
Q35: Signs must be
A) ubiquitous
B) located in obvious
Q36: With increased level of service comes an
Q37: Two guests who have different cultural values
Q38: Changing a hotel to simulate the experience
Q40: The attire of the hospitality organization's employees
Q41: Which of the following best describes how
Q42: A guest arriving in a _ mood
Q43: "Whn readng sentences, what we expct to
Q44: Event planners often keep the temperature cool
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