Facility and Risk Management: Strategies for Venue Design and Risk Assessment in Hospitality

In this document we will discuss about Facility and Risk Management and below are the summary points of this document:- Risk assessment is crucial in the hospitality industry to provide guests with a safe and enjoyable atmosphere. Camino Restaurant's design includes a Mexican theme, strategic location, well-maintained amenities, and entertainment features. Stakeholders at El Camino Restaurant have different roles to achieve the restaurant's objectives.

Running head: FACILITY AND RISK MANAGEMENT 1
Facility and Risk Management
Institution’s Name:
Student’s Name:

FACILITY AND RISK MANAGEMENT 2
Table of Contents
Part 1………………………………………………………………………………………………………………………………………………………2
Notion of risk………………………………………………………………………………………………………………………………………..2
Analysis for venue design……………………………………………………………………………………………………………2
Purpose for the design………………………………………………………………………………………………………………..2
Objectives of the stakeholders……………………………………………………………………………………………………2
Considerations of the design of the venue…………………………………………………………………………………2
Risk ranking system…………………………………………………………………………………………………………………….2
Part 2………………………………………………………………………………………………………………………………………………………3
Rationale and objective of the theory…………………………………………………………………………………………3
Problems and challenges…………………………………………………………………………………………………………….3
Benefits for the appraisal……………………………………………………………………………………………………………4
VCA form…………………………………………………………………………………………………………………………………….5
References……………………………………………………………………………………………………………………………………………10

FACILITY AND RISK MANAGEMENT 3
Part 1
Notion of risk
Risk is that probability of damage, liability or the negative occurrence which is caused
by vulnerabilities that are either external or internal. These vulnerabilities can be avoided
through certain measures. Despite most business leaders preferring the analysis plus assessment
of risk to be objective, the aptitude to form a rapid subjective risk valuation based on the feelings
and emotions can help during emergencies. Risk assessment is very important in hospitality
industry because the industry is always faced with many challenges. Therefore, the assessment
can play a greater role towards providing the guests with the atmosphere that is enjoyable and
safe at the same time. A strategy is therefore needed to identify these risks and how to eliminate
or prevent them.
Analysis for venue design
Purpose for the design
The Mexican theme given to Camino Restaurant plays a certain role. The team serves the
role of making the restaurant look very attractive. The planning for the restaurant is aimed at
achieving some specific objectives. The location at where the restaurant is built is very strategic.
The location is very historic within Sydney. The features and amenities of the restaurant are well
taken care of from time to time. This is achieved through servicing and refurbishing of the
amenities within the kitchen areas. The place where the restaurant is situated covers a very large

FACILITY AND RISK MANAGEMENT 4
area with colorful sombreros. On top of that, the infrastructure for the facility is designed in such
a way that it is able to cover the large space. The entertainment part is also well taken care of.
Good music system is fitted so that the visitors can get to enjoy themselves. The lighting system
is designed in such a way that it creates a certain attraction. The lights are of neon so that they
can give an ambience that is pleasant. The facility is also equipped with the latest machines
which are in line with technology. These machines are serviced and monitored regularly.
Generally, the equipment within facility is well maintained and kept up to date so as to help the
restaurant have a good look.
Objectives of the stakeholders
The stakeholders of El Camino Restaurant comprises of people from different fields of
specialization. The roles played by those people prove that the aim and objectives of the
stakeholders have been achieved. They comprise of Directors, Legal Consultants, Managers, the
Stockholders, Competitors within the same field, the suppliers, Government and its Agencies, the
Media, Local Authority, the Community and the Hospitals. They play different roles for the
facility so as to make the day to day activities run smoothly. The media plays a great role
towards attracting customers to the restaurant. For instance, Facebook and Twitter is used to
market services that are offered by the Restaurant. The area within the facility is being developed
so as to help in acquiring additional new machines that will help to run day to day activities. The
restaurant conducts internal analysis on a regular basis. This helps in generating revenue and
achieving job satisfaction for the employees within the facility. Generation of revenue and
ensuring of job satisfaction is achieved through the development of infrastructure and provision
of equipment that is needed. The health facilities within the Restaurant help in providing
emergency services to the customers in case there is any. The banking sector plays a role towards

FACILITY AND RISK MANAGEMENT 5
giving finances that will help to run all the activities within the Restaurant. The community helps
in providing manpower for all the activities conducted within the Restaurant. Directors also play
the role of giving guidelines and instructions that aid in managerial purposes. The suppliers help
in the supply of goods and commodities to the Restaurant.
Outsourcing of staff is also done for the maintenance of the Restaurant in terms of
cleanliness. The staff help in cleaning the facility on a daily basis. Cleaning of the facility on a
daily basis helps to maintain a conducive environment for the visitors. The management of the
Restaurant ensures that all the policies and regulations of the government are adhered to. The
furniture within the Restaurant is always serviced and refurbished so as to maintain a good look
that will attract more and more guests. The machines and systems are also serviced regularly to
avoid any breakdown. Therefore, looking at how the activities within the Restaurant are
conducted, it’s quit clear that all the objectives and the aims of the stakeholders have been fully
met.
Considerations of the design of the venue
During the time of designing the Restaurant, a lot of considerations should have been
taken. This is because some areas need to be renovated so as the facility to be in a perfect
condition. Starting with the restrooms, they are much squeezed hence they cannot accommodate
a large number of guests. Planning of these restrooms was not perfect since there is more space
within the rear side despite the restrooms being squeezed. The bathrooms are also small in size.
They should have more spacing too for comfortability purposes. The bar is not well designed.
This is due to many things ranging from furniture to lighting system. The number of seats and
chairs are not enough. The available seats and tables are not well designed so as to accommodate
large number of customers. The lighting system is very poor because not all the sides of the bar

FACILITY AND RISK MANAGEMENT 6
are well lit. There should also be different types of lights since it is a bar. The restaurant also
lacks safety mechanisms. For instance the Restaurant does not have fire extinguishers. It also
lacks emergence exists. The facility also does not have first aid kits that can be used during
emergence. The facility also lacks an alarm that can be used to notify people that there is an
emergency.
The staff lack a place to keep their personal belongs when working. The belongings need
to be kept in a safe place where they can only be accessed by the owners. The premise is not well
aerated. Therefore the management should take into consideration by renovating the premise so
as to improve aeration. If there is no enough aeration it may lead to suffocation considering the
fact that this is a place that holds many people at a time. The premise also lacks stores that are
big enough to hold the stock for the Restaurant. The stores should be renovated so as to increase
their spacing hence accommodating more stock. The stores should also be well aerated so as
prevent the spoilage of stored products. Therefore, the above considerations should be
implemented so as to increase service delivery and efficiency of the facility.
Risk ranking system
Certain methods will be used assess the risks that are related to the venue. The first step
will be identifying the hazards. This will entail looking into factors which may cause harm
within the premises. For instance, fire may cause some harm hence extinguishers are needed for
emergency purposes. The second step will entail looking at the people who may get harmed pus
how the people will get harmed. In this case, it will entail looking at the safety of the employees.
It will also entail looking at the extent of how the employees can be harmed in terms of injury or
suffocation. The third step will look at assessment of the risks and the action which can be taken
to prevent the risks. For example some safety measures need to be put in place. After assessing

FACILITY AND RISK MANAGEMENT 7
the risks the next step will be recording the findings. This will entail recording the views and
feedbacks from the staff. The final step will be reviewing risk assessment and putting the views
into use.
Part 2
Rationale and objective of the theory
Due to the location of the Restaurant, it has the capability of attracting many customers
within the region. The Restaurant is strategically located in a position that it can tap the tourists
who visit the area. Despite having other considerations of bettering the facility, the Restaurant is
constructed well in that it can attract and accommodate a large number of guests and customers.
The facility has features that are unique in nature as compared to those of their competitors
around. This helps to attract many customers than their competitors. The Restaurant has a perfect
ambiance. This helps in giving the customers maximum satisfaction (Denizci Guillet, and
Mohammed, 2015). It also helps to get customer feedback. Generally, the perfect ambiance helps
to attract more and more customers. Attracting many customers is the main aim and objective of
the Restaurant. The facility is designed and built in a modern way. The presence of ambiance
lights and perfect sound systems also plays a very important role towards bringing in more
customers. Due to the comfortability within the Restaurant, the customers are able to prolong
their stay within the Restaurant. This in turn helps to bring more revenue for the facility. The
systems and machines within the Restaurant are serviced regularly so as to avoid mechanical
breakdowns. Servicing of the machines also helps too run all the activities within the premise
smoothly. Due to the development of the area that is close to the facility, additional machines are
being acquired s as t improve the efficiency and effectiveness of service delivery within the
restaurant. The staff usually clean the premise regularly so as to maintain a conducive

FACILITY AND RISK MANAGEMENT 8
environment and maintain the attractive nature of the Restaurant. The staff is trained on how to
treat the customers. This plays a great role towards getting a positive customer feedback (Deery
and Jago, 2015). Maintaining positive customer feedback is one of the aims for the Restaurant.
This is because positive feedback helps to create customer loyalty (Boella and Goss-Turner,
2013).
Problems and challenges
Various challenges are being faced by the Restaurant due to inefficient information
regarding the operations of the facility. The main challenge is that of safeguarding the data for
day to day activities of the Restaurant. The gadgets used within the premises are always attacked
by virus hence leading to loosing of data (Roper and Payant, 2014). A good example of these
gadgets are; CCTV cameras, the computers and the accounting systems. On top of that, the
employees are found of tampering with the customer information. The employees vandalize the
systems due to the urge of manipulating the bills and records of the customers. Manipulation of
the systems leads to the loss of customer bills, giving wrong bills to wrong customers
(Legohérel, Fyall, and Poutier, 2013). This in turn leads to presenting wrong orders to wrong
customers. Generally it causes confusion and delays in service (Atkin and Brooks, 2014). The
other challenge that is faced by the Restaurant is that of supply. The supply of kitchen products is
not effective at all. The suppliers do not supply in time. On top of that, the staff do not handle
well the products hence leading to some products spoiling. All this is brought as a result of not
taking records and storing of the needed information for those products. Most of the employees
act selfish by trying to manipulate the system so that they can steal these products which is very
wrong.

FACILITY AND RISK MANAGEMENT 9
Miscommunications among the staff causes a lot internal wrangles. This has caused
ineffectiveness in service delivery (Brown, Arendt and Bosselman, 2014). Work operations have
been affected negatively due hatred amongst the staff. On top of that, the orders given from the
top most management are never communicated well by the junior staff. This is due to lack of
trust amongst the members (McNeil, Frey and Embrechts, 2015).
Benefits for the appraisal
Appraisal with a lot of benefits in relation to the plan of the floor and the development of
the Facility. One of the advantages is that the dining space has been increased. On top of that, the
cleanliness has been ensured. This has enabled to attract more customers. This has been achieved
through the contracts signed for outsourcing the staff who will perform the role of cleanliness. It
has also ensured that more tables and chairs have been bought. The tables and chairs bought are
designed a manner that creates comfortability. More space has also been created within the
dining. Through renovation, aeration has been improved within the premise. The spacing within
the restrooms has also been improved. Lighting system has also been improved within the bar
section. Security and safety measures have been put in place also. Fire extinguishers have been
bought. Emergency exists have also been put up (Xin and Huang, 2013).
VCA Form
S.N Objects Numb
er of
the
items
Condition (scores) Comments
Background Proficient Operational Life

FACILITY AND RISK MANAGEMENT 10
prospect
1 Walls 2 **** A 10 years Well decorated
2 Floor 2 **** B 10 years Wooden Floor
3 Ceiling 1 **** A 10 years Wooden
ceiling
4 Windows 10 ***** A 10 years fixed glass
5 Emergency
Exit and
Entrance doors
2 **** B 10 years Emergency
Exit need to
clear all the
time as it is
blocked by
chair.
Furniture and
linens
1 Tables 25 ***** A 5 years
2 Chairs 52 ***** A 5 years
3 Booth 8 ***** A 5 years
4 Waiter station 3 **** B 5 years Need to order
smaller
5 Curtains 4 ***** A 5 years
Electrical
Equipment

FACILITY AND RISK MANAGEMENT 11
1 Ceiling light 5 ***** A 5 years
2 Chips Station 1 ***** A 6 years
3 Music system 1 ***** A 5 years
4 Led lights 45 ***** C 5 years Many bulb not
working need
replacement
5 Power socket 10 ***** A 5 years
6 Computer &
TV
3&5 ***** A 5 years
7 Air conditioner 4 ***** A 5 years
Safety &
Security
1 Fire
extinguisher
3 ***** A 5 years
2 Smoke
detector &
sprinkles
5
& 20
***** B 5 years
3 CC camera 5 ***** A 10 years
Rating of Functionality:
A Decent functioning

FACILITY AND RISK MANAGEMENT 12
B Working is low needs renovation
C Needs renovation
Rating of Efficient Condition:
***** Excellent state with general operation
**** Excellent state can be used further frequently.
*** Fair condition requires routine cleaning and check.
** Poor condition needs deep cleaning.
* Too poor can be health hazard so needs immediate reaction.

FACILITY AND RISK MANAGEMENT 13
References
Atkin, B. and Brooks, A., 2014. Total facility management. John Wiley & Sons.
Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry:
A guide to best practice. Routledge.
Brown, E.A., Arendt, S.W. and Bosselman, R.H., 2014. Hospitality management graduates’
perceptions of career factor importance and career factor experience. International Journal of
Hospitality Management, 37, pp.58-67.
Deery, M. and Jago, L., 2015. Revisiting talent management, work-life balance and retention
strategies. International Journal of Contemporary Hospitality Management, 27(3), pp.453-472.
Denizci Guillet, B. and Mohammed, I., 2015. Revenue management research in hospitality and
tourism: A critical review of current literature and suggestions for future research. International
Journal of Contemporary Hospitality Management, 27(4), pp.526-560.
Legohérel, P., Fyall, A. and Poutier, E. eds., 2013. Revenue management for hospitality and
tourism. Woodeaton: Goodfellow Publishers.
McNeil, A.J., Frey, R. and Embrechts, P., 2015. Quantitative Risk Management: Concepts,
Techniques and Tools-revised edition. Princeton university press.

FACILITY AND RISK MANAGEMENT 14
Roper, K. and Payant, R., 2014. The facility management handbook. Amacom.
Singal, M., 2014. The business case for diversity management in the hospitality
industry. International Journal of Hospitality Management, 40, pp.10-19.
Sisson, L.G. and Adams, A.R., 2013. Essential hospitality management competencies: The
importance of soft skills. Journal of Hospitality & Tourism Education, 25(3), pp.131-145.
Wetzel, E.M. and Thabet, W.Y., 2015. The use of a BIM-based framework to support safefacility
management processes. Automation in Construction, 60, pp.12-24.
Xin, J. and Huang, C., 2013. Fire risk analysis of residential buildings based on scenario clusters
and its application in fire risk management. Fire Safety Journal, 62, pp.72-78.