1. You have been appointed the Operations Manager of Grand Hotel. The hotel was doing very well but for the last 2 years its revenues have been steadily declining. You have been hired to turn the situation around. The hotel has a nice restaurant capable of seating 50 people at a time and has 30 rooms. The restaurant accounts for 70% of the total hotel’s revenue while the rooms account for 30%. Recent customer satisfaction surveys show the following:COMPETITORSCustomer Satisfaction Survey of Grand HotelRating scaleRating scale1234512345Not at allVery goodNot at allVery goodgoodgoodReputation of hotelXXAccessability of the hotel from airportXXReception desk at the hotelXXCleanliness of roomsXXSize of roomsXXAmenities in the roomsXXRoom serviceXXRoom rentXXRestaurant receptionXXAmbience in the retaurantXXService XXWaiting time XXPresentation of foodXXTaste of food (bland)XXPrefer spicy foodXXCost of food XXEven though the cost of the chefs was high, the restaurant/hotel hired 2 chefs who can cook high quality food with great taste both spicy and otherwise. To help you decide which areas you will move forward with (QFD) in order to increase the performance of the hotel/restaurant, draw a simple House of Quality diagram and highlight the service features that you will focus on. Explain why you chose these features and not the others.