The facility and risk management for hospital

Running head: FACILITY AND RISK MANAGEMENT FOR HOSPITALITY
OPERATION
Facility and Risk Management for Hospitality operation
Name of the student
Name of the University
Author Note

FACILITY AND RISK MANAGEMENT FOR HOSPITALITY OPERATION1
1.1 Principle and Concept of venue design analysis
As put forward by Adelman-Larsen (2014), venue design analysis is a significant process
for venue managers to perform. It is mostly treated as the best interest for sustainability of
venue to deliver a memorable as well as fulfilling experience for events audiences. This is
most likely to lead to increased revenue for the revenue as well as overall positive outcome.
Venue design analysis is necessary because designing a venue may require significant
consideration. There are several things in venue which cause failure. This means there are
existing competition of venues that can lead hold events as well as if the venue implications
corrected, it could decrease venue’s attractiveness. Venue design is relatively a significant
aspect particularly in the facility management because the display of the interior design of the
venue can significantly generate venues which seems to be overwhelming and memorable
experience for diners.
It has been identified that design of any sort of establish remain significant that helps
venue to be more gorgeous and relatively attractive. This certainly add more values for
stakeholders and significantly influence venues’ success and profits. In the context of the
venue ‘Salt and Palm’, the front of house as well as dinning and bar are significantly
discussed. Therefore, the most significant principle can be applied, is that venue or the
restaurant has to be sustainable. Sustainability should be there to meet the satisfying needs of
the existing generation with the use of the resource in a manner that it does not compromise
with the future generation
1.1 Venue design as it is applied to chosen venue
It has been identified that venue design which is supposed to be applied for Salt & Palm
needs to be innovative along with the installation of technologies such as LED Screen and AI
controlling device for ordering the product items.

FACILITY AND RISK MANAGEMENT FOR HOSPITALITY OPERATION2
1.1.1 Design for Function
When it comes to venue design for functions, the Salt & Palm needs to be designed in a
creative manner; for example, two individual should be working at the front desk of the
venue to take the booking of the visitors along with the function of cashier. In addition, two
security individuals have to be installed at the front gate. Venue has to be designed with an
attractive courtyard. Interior functions should be designed with room décor equipment.
1.1.2 Design for stakeholders
It has been identified that opening of a new venue event in any kind of community but for the
people who have been individually engaged in planning, design as well as seeing the eventual
thing for higher significance. According to Gibbons, Boling and Smith (2014), whether a
community based project or venue, identifying project’s stakeholder is a very significant
process. This means that stakeholders need to be chosen to represent all the interest
associated with the design of the venue; for example, this may include different departments,
facilities, local government authorities, neighbours, the people of the community and
customers.
1.1.3 Deficiencies in the design of chosen venue
Even though there are always the scope for evaluation in venue design, venue design concept
is sometimes filled with errors. According to Darcy and Taylor (2013), limited venue
information prior to venue design is a challenge. In the context, Salt & Palm, the organization
faces the challenge of gathering information, this means communication appears to be a
significant challenge for venue design. So, the venue planners must have to learn about the
essential information about a venue to execute successful meetings, events and parties. This
might include venue capacity, availability of electrical outlets and other sort of equipment.