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PowerPoint Presentation Facility and Risk Management for Hospitality Operations Assessment 3 OVERVIEW Dr DJ Gleeson MNG01222 Assessment 3 ESSENTIALS You MUST have visited and observed the venue Analyse the same venue as that in Assessments 1 and 2 Academic sources, intext citations, and a Reference List Business Report Format – NOT an essay Plagiarism will attract strong penalties Assessment 3 ESSENTIALS Weighting: 50 per cent of Unit Due 11pm, Sunday 23 September 2018 Minimum 2,500 words plus/minus 10 per cent and EXCLUDES Cover Sheet Table of Contents References Appendices Assessment 3 REPORT STRUCTURE Table of Contents Executive Summary Introduction The notion of Risk Venue Risk Analysis Conclusion Recommendations References Appendix (ices) [if relevant] Assessment 3 EXECUTIVE SUMMARY Critical Part of the Report Succinctly summarises the venue, risk, risk analysis, conclusion, recommendations in the report It is not the same as an Introduction Ideal length: 5 to 8 per cent of the total word count Assessment 3 KEY PARTS The notion of Risk: 1,250 words Critically evaluate the concept of “Risk”. What is it? What is subject to risk in hospitality sector? Why is it considered essential for a hospitality business to implement a risk management process? Venue Risk Analysis 1,250 words This section requires you to demonstrate your understanding of how to practically apply a risk management process by conducting a risk assessment of your venue. Conclusion Recommendations Appendix (ices) [if relevant] Assessment 3: VENUE RISK ANALYSIS MUST CREATE a Venue Risk Analysis Form Fully complete with clear key/legend and explanation Tailor the VRA to your venue – be specific A generic or industry template is unsatisfactory Copy from a current or past student is Academic Misconduct There are two critical components to the second section; A Risk Ranking System – this is the “how” risks will be assessed. A Venue Risk Analysis (VRA) form – a tool to measure risk that is unique to your venue A suggested template – WHICH NEEDS TO BE MODIFIED – is available under WEEK 10 ASSESSMENT 3 GUIDELINES Assessment 3: VENUE RISK ANALYSIS Assessment 3: VENUE RISK ANALYSIS Arising from the VRA is to provide recommendations to management about that are succinct, yet provide enough details for management to act. Devise a risk summary sheet for your venue, administer this, and provide an overview of the analysis of your venue in terms of priority areas for action. Provide constructive recommendations, supported with evidence, which can be acted upon by the venue’s management team. Assessment 3: REFERENCES References (List) in alphabetical order by surname Only list those References cited intext Accurate and consistent use of SCU Harvard No need to number entries or put in bullet points False Reference List will attract strong penalties Assessment 3: WHAT YOU NEED TO DO Explain how and why risk assessment tools are employed by the hospitality industry Clearly explain how a risk assessment policy will benefit your chosen venue. Focus on how the key issue of 'risk’ relates to the hospitality industry. Discuss risk under appropriate sub-headings, e.g. physical, non-physical, WHS, Financial, Cyber Security, Human Resources, Corporate Reputation Chose one part of the venue Assessment 3: WHAT YOU NEED TO DO Include Venue Risk Analysis (VRA) Use scholarly and academic sources to support your writing and assessment Include accurate citations and a Reference List using Harvard Recommendations that align with the VRA Form Assessment 3 LATE & EXTENSIONS Late penalties apply @ 5 per cent per day: Papers submitted after 10 days (late) cannot be marked i.e. receive 0. Any applications for an extension i.e. Special Consideration must have verifiable documentation/evidence – apply online through SCU https://www.scu.edu.au/current-students/student-administration/special-consideration/ Work, other assessments etc are not valid reasons for an extensions MNG10723 Hospitality History Politics and Culture Assessment 3 Report Student Name Excellent Very Good Good Average Poor Comments HD D C P F Quality of 7 Excellent Very good Good written Adequate Poor written written grammar and grammar and expression. written expression. expression and written written Some expression, A lot of report expression. expression. grammar and Grammar and grammar and presentation, Meets word Meets word spelling spelling spelling Quality of written count count mistakes. Plus mistakes. Plus mistakes expression, Report Report or minus 10% or minus 20% Report grammar, spelling format with format with of word count of word count format not and Word Count. all parts very all parts well Report format Uses report used or parts Report format well done. done with all parts format with all missing given and parts given adequately but some not done. adequately done. Content and 12 Excellent Very good Good Fair Poor Reasoning discussion of discussion of discussion of discussion of discussion of the concept the concept the concept of the concept of the concept of home and of home and home and its home and its of home and its use by its use by use by use by its use by commercial commercial commercial commercial commercial operators operators operators operators operators supported supported supported with supported with supported with with appropriate appropriate with appropriate appropriate references references appropriate references references references Recommendations 15 Excellent Very Good Good Some basic Poor recommenda recommenda recommendati recommendati recommenda tions as to tions as to ons as to how ons as to how tion as to how your how your your your how your organization organization organization organization organization can use the can use the can use the can use the can use the concept of concept of concept of concept of concept of Home Home Home Home Home Research 8 More than 6 4-6 3-4Academic 2-3 Academic Less than 2 Evidence of Academic Academic references references Academic adequate depth references references given and given and references and breadth of used and given and industry industry research. industry industry sources used sources used sources sources used Referencing 3 Excellent, Very good, Good, uses Adequate, Poor Referencing: consistently uses standard some citations referencing Harvard style, uses correct standard referencing incomplete or technique, correct intext referencing referencing format most of mistakes in several referencing, format intext format the time format mistakes correct and LOR presentation of LOR Mark:Grade:Marker: Comments: