Risk Management report 3.I give you assessment 3 guide, and It's connected with assignment 1 and 2, so I give you 1 and 2 together.I already wrote table of contents in document 'facility assessment 3', so please use this.the due date is 27 of September 11pm, but I need to get it before 6pm on 27 september.Thank you.
Facility and Risk Management for Hospitality Operations MNG01222 Assessment 1 Student Name: Caleb Zhi Wei Leong Student Number: 23052071 Case History Description of the Venue, Location, Size & Purpose The venue that I have chosen to assess for this assessment is the front of house area of Papparich Parramatta. Papparich is a Malaysian franchise restaurant which serves authentic and quality Malaysian food to their customers (Papparich 2020). This popular Malaysian chain restaurant is located outside of Westfield Parramatta on the Argyle Street eating strip which is just below Events Cinema. The store can fit approximately 70 customers at a time. History of the Venue Westfield Parramatta was opened to the public in 1975 (Parramatta Heritage Centre). Subsequently, the popular Malaysian chain, Papparich, was opened in 2014. Current Operating Condition and Maintenance Schedule of the Venue Before the lockdown in Australia started, the opening hours for the store from Sunday until Wednesday are 11am until 9:30pm and 11am until 10pm from Thursday until Saturday (Papparich 2020). However, the closing time is uncertain at the moment due to the current Covid-19 situation. Therefore, they may close as early as 8:30pm depending on the crowd. For the safety of the employees of Papparich Parramatta and their customers, they are doing everything they can in order to provide a safe environment for everyone. Due to the social distancing restrictions, the capacity in the store at this time will only be 50 people as it is mandatory for public places to ensure that each patron must keep a minimum distance of 1.5 meters away from each other at all times. On the other hand, it is also compulsory for patrons to sanitize their hands before entering the store and to provide the store their contact details for contact tracing purposes. Venue Condition Assessment Form Floor Plan Reference List Papparich 2020, “About”, viewed 20 July 2020, https://www.papparich.net.au/about Papparich 2020, “Papparich Parramatta”, viewed 20 July 2020, https://www.papparich.net.au/store/parramatta Parramatta Heritage Centre 2017, “Australia’s retail history – Westfield Parramatta”, viewed 20 July 2020, https://arc.parracity.nsw.gov.au/blog/2017/09/29/australias-retail-history-westfield-parramatta/ SOUTHERN CROSS UNIVERSTY ASSIGNMENT COVER SHEET For use with online submission of assignments Please complete all of the following details and then make this sheet the first page of each file of your assignment – do not send it as a separate document. Your assignments must be submitted as either Word documents, text documents with .rtf extension or as .pdf documents. If you wish to submit in any other file format please discuss this with your lecturer well before the assignment submission date. Student Name: Hyuna CHO Student ID No.: 23354308 Unit Name: Facility & Risk Management for Hospitality Operations Unit Code: MNG01222 Tutor’s name: Greg Blair-Smith Assignment No.: 2 Assignment Title: Report Due date: 30th August 2020 Date submitted: 30th August 2020 Declaration: I have read and understand the Rules Relating to Awards (Rule 3 Section 18 – Academic Misconduct Including Plagiarism) as contained in the SCU Policy Library. I understand the penalties that apply for plagiarism and agree to be bound by these rules. The work I am submitting electronically is entirely my own work. Signed: (please type your name) Hyuna Cho Date: 30 August 2020 Executive Summary Using the Venue Design Analysis (VDA), the report evaluates the design of the Kanzi Cafe which is located in Chinatown, Sydney, and finds out recommendations for the café related with VDA. A variety of interesting facts are mentioned including the various benefits of VCA and the challenge parts of VCA. There are the VCA evaluation table is also listed at the end of this report. Taking a look at the contents of the report by referring the the table will very help to understand the overall content of the VCA. In addition, a logical description of the venue design and the characteristics of the venue design that should be referred to in this cafe. In this regard, recommendations for cafes related with venue design. In this part, this report also explains not only about the lack of venue design based on the café, but also stakeholders in facility design. Table of Contents 1.Venue Design Analysis 1 1.1.Principles and concept of venue design analysis1 1.2.Venue design as it applied to chosen venue 1 1.2.1.Design for function1 1.2.2.Design for stakeholders2 1.2.3.Deficiencies in the design of chosen venue2 1.3.Recommendations2 2.Venue Condition Analysis (VCA) 2 2.1.Principles and concept of venue condition analysis3 2.1.1.Purpose of VCA3 2.1.2.Challenges to effective VCA3 2.1.3.Benefits of VCA3 2.2.VCA for chosen venue – discussion3 2.3.Recommendations4 2.4.VCA Table4 Reference list 6 1. 2. Venue Design Analysis 1.1. Principles and concept of venue design analysis Revisit of customers, this is closely related with the design of the venue. Whether it’s an inconspicuous or perfect appearance, the appearance of the venue will give the first impression to the customers. Balancing images, styles, operational efficiency, and customer convenience is the starting point to making better venue design (MNG01222 Facility and Risk Management for Hospitality Operations 2018). Venue design analysis can be done in many ways. To explain only the parts to be used in this report, the first is a sensory design issue that includes lighting, sound, color, and smell. For instance, if rock music is played in a cozy café, customers can be offended or confused. The second is interior and exterior design. They should be tailored to the convenience, safety and movement of everyone including guests and staff. From an employee’s point of view, for example, if a milk-storage is placed away from a coffee machine, the barista must waste their copper wire to bring the new milk. The other is flexibility of use. This means the flexibility to make changes to all cases that may be needed during running an organization. Recently, for example, the social distinctions are required because of the coronavirus. At this time, flexibility is needed to change the design of the venue if necessary, utilize different spaces to widen space spacing between seats or changing the counter’s position. 1.2. Venue design as it applied to chosen venue 1.2.1. Design for function The place chosen from this report is Kanzi Café, which is located in Chinatown in Sydney, and they mainly serve coffee and Korean desserts. In the MNG01222 Facility and Risk Management for Hospitality Operations study guide (2018) states that images and styles are used to express the impression of a company to customers. The overall interior style of the café is retro, decorated with old objects. The design was also useful for consumer targeting. Demographic targeting includes many things, such as age, gender, ethnicity, religion, and so on (Clevinger 2020). The café’s retro design was useful in the age section, and it caught the eyes of older people who are familiar with the designs. Furthermore, for operational efficiency design is needed to minimize potential risk to both employees and customers, as well as to reduce operational costs (Australian Government n.d.). Kanzi café has warning signs, emergency exit signs, information posters for risks, etc. for this area. On the one hand, in 2015, the café built a ramp on side of the stairs, which increased convenience by being used for people with strollers, people who has uncomfortable bodies or luggage such as carriers, resulting in more profits. 1.2.2. Design for stakeholders Stakeholders in facility management are everyone who uses the company’s physical assets, and the interior should be familiar with their operational needs (MNG01222 Facility and Risk Management for Hospitality Operations 2018). In order to find out their needs, sufficient communication with them is necessary and interests must be established (Visitmonmouthshire n.d.). For example, the Kanzi Café’s stakeholders include many companies for coffee beans, milk, cakes, ice for snowflake and coffee machine repair. Their requirement for design is the provision of convenient passage for delivery. For their demands, the café provided a passage in the café hall that was no inconvenient for quite a large cart to pass through. Also, the requirement of Golden Century Restaurant, one of the café’s investors, was to give the back aisle of the café to their employees. Although not shown on the floor plan, the space from the toilet side to the outside stairs on the right side of the café was provided for them. 1.2.3.Deficiencies in the design of chosen venue The inadequacy of venue design causes potential loss of institutions and poses a threat to the business (MNG01222 Facility and Risk Management for Hospitality Operations 2018). As described earlier, the café has placed many antiques all over the café to express retro images. These were enough to express a retro atmosphere, but they made the café a bit messy, causing the café to not look neat. Furthermore, the latest pop songs from the café are somewhat out of tune with the atmosphere of the café. Rather, playing classical music or calm old pop songs is a sensuous design that goes better with this venue. This disorder caused some loss of their target market. In addition, the corridor of the spacious hall to meet the needs of some stakeholders made the tables distance narrow. This has made customers and serving staff uncomfortable, and on Friday evenings when the café is peak, complaints from customers and staff increased. 1.3.Recommendations After sufficient discussion with stakeholders, use the empty place on the hall to widen the distance between the tables. This will make it convenient for customers, employees and everyone who in the café. Moreover, by reducing the number of antiques, makes the messy atmosphere to cozy. In addition, plays quiet and old-fashioned music such as old pop and old Korean songs will attract the elderly, the target market. 2. Venue Condition Analysis (VCA) 2.1. Principles and concept of venue condition analysis Lewis, Payant & Ebrary (2001) mentioned that maintaining a building in a safe and economical manner that meets functional and mission requirements, sound architectural and engineering practices, reasonable appearance, etc. is a basic objective for venue condition analysis (VCA). This analysis is applicable to all types of buildings, such as buildings, administration, education, and operation. As shown in the checklist below, this is one of the analysis methods for checking condition of facilities. In a word, all the elements of an institution (such as building, structure, heating system, lighting, service equipment, etc.) required to analysis the condition of the facility can be evaluated. The maintenance standards in this analysis are related to safety, hygiene and damage, and if they do not reach