HOTL2007 Facility and Risk Management for Hospitality Operations
Questions:
Prior to commencing the assessment you will need to select a venue to assess. If you currently work in a hospitality venue, then it is recommended to choose this because of ease of access. Otherwise, you can choose a venue you are familiar with and have relatively easy access to. It is beneficial if you are able to speak with the proprietors/managers to gain proprietary information.
Part 1: Case History
You are required to write a brief case history of your chosen venue, and this should be considered as a prelude to Assessment 2. The case history should include;
- A description of the venue, its location, size and purpose.
- A history of the site, including any refurbishments or improvements. Providing values for these will add context and value.
- Current operating condition and maintenance schedule of the venue.
- A floor plan for the relevant Venue Condition Assessment
Part 2: Create a blank Venue Condition Assessment form, using the Microsoft Excel spreadsheet provided.
A VCA form is a record that allows the assessed condition of a venue to be measured. Its format is open to interpretation, however, a standard format may include;
- A table or spreadsheet in landscape format.
- A vertical menu on the left hand side that covers critical components of the venue. Section headings may include, for example, structure, fixtures and fittings, equipment, services. Details of each section should then be listed.
- A horizontal menu across the top will list how the venue will be assessed / evaluated and must include at least one theoretical framework.
Answers:
Part 1
Case History of Hotel Grand Chancellor- Brisbane
The venue that I intend to asses is Hotel Grand Chancellor which is a 4.5 Star hotel located in Brisbane CBD of address 23 Leichardt St, Brisbane City QLD 4000, Australia. The establishment is owned by Jack and Filesta of Australian origin and thus the food offered in the restaurant is of Australian blend. The enterprise was launched on April 2000 and is housed in a building of 10 years old in 250 square meter compound. According to Filesta, the building underwent thorough renovation and improvement to the current state of a 4.5 star hotel. The floors, ceilings and walls are modern and reflect a mixture of Australian cultures. Filesta further asserts that the restaurant has not experienced any fire emergency since it started its operations.
The hotel operates seven days a week 24 hours each day and its maintenance takes place every day such as pest control, dusting of ceilings and shelves etc. The primary maintenance is carried out twice in a month and it includes ensuring lighting is comprised of energy saving bulbs in addition to motion sensors that automatically turn off lights when not in use; inspection of boilers, chillers, freezers and other costly machines of abnormal sounds, leaks, and any other malfunctioning. The hotel can cater for 5 to 500 people at a time and its conference hall can comfortably accommodate a maximum of 1000 delegates at a go. The restaurant is centrally located within CBD and is the most famous hotel within Brisbane. As a result,
A floor plan of Hotel Grand Chancellor- Brisbane
Part 2
Venue Condition Assessment Form
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ITEMS |
Functionality |
Cleanliness |
Accessibility |
Overall Condition |
Renovations |
Item life cycle |
Facility Condition Index |
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Furniture |
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1 |
Kitchen cabinets |
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2 |
Bar stools |
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3 |
Tables |
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4 |
Chairs |
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5 |
Counters |
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6 |
Doors |
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Interior design |
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1 |
HVAC |
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2 |
Walls |
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3 |
Floors |
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4 |
Tables and seats |
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5 |
Ceiling |
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6 |
Window displays |
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Service Equipment |
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1 |
Glass racks |
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2 |
Glasses |
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3 |
Glass fillers |
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4 |
Beer dispensing tower heads |
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5 |
Chef's knives |
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6 |
Pizza screens |
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7 |
Ladles |
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8 |
Slicers |
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9 |
Mixers |
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Restrooms |
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Hand Wash Area |
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2 |
Water Closet |
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3 |
Urinals (for gents only) |
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Electricals |
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1 |
Projectors |
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2 |
Microphones |
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3 |
Auxiliary equipment |
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4 |
HVAC |
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5 |
Power circuit |
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6 |
Computer |
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Security |
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1 |
Emergency lighting |
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2 |
Fire extinguishers |
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3 |
Eye wash |
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4 |
Ladders |
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5 |
Forklifts |
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CCTV |
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Rating Criteria
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Criteria |
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Functionality |
Hygiene |
Accessibility |
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Poor- |
Item needs urgent replacement for safety purposes and no longer functions accordingly |
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Weak |
Item need urgent attention or entire replacement |
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Average |
Item is old but operates as design specifics |
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Good |
Item is functional as expected |
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Excellent |
Item is new optimally functional |
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