ECTION A (50 Marks) here are FIVE (5) questions in this section. Answer ALL questions, Discuss and give example on the following features of hospitality and tourism business operation: a) Fixed capacity. (2 Marks) b) Perishability. (2 Marks) c) Erratic demand. (2 Marks) d) Real time activity, (2 Marks) e) Product range (2 Marks) 2. Select an organization under franchise or supply chain which you are familiar with and list FOUR (4) key stakeholders for that organization. Discuss the relative significance and influence of each group on the strategic direction of the business. (10 Marks) 3. In normal circumstances, working capital will never go negative. Negative working capital is formed either when short term liabilities are used for long term purposes or current assets faces a blow. Specifically, a negative working capital indicate a bad sign and company has all the probabilities of facing financial distress or even bankruptcy. Based on the statement, you're required to answer the following: a) Define and identify the importance of good working capital (5 Marks) b) Negative working capital is a sign of bad managerial and operational inefficiency. Do you agree with the statement? Support your answer. (5 Marks) 4. a) Define and explain the importance of internal control. (4 Marks) b) List SIX (6) principles of control activities. (6 Marks) 5. Discuss TWO (2) pricing methods used by the hospitality industry. (10 Marks) = Notes Comments