Facility and Risk Management

Running head: FACILITY AND RISK MANAGEMENT
FACILITY AND RISK MANAGEMENT
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Table of Contents
Part 1:.........................................................................................................................................2
Venue design analysis:...............................................................................................................2
Has the intended purpose of the design been achieved?........................................................2
Have the objectives of the various stakeholders been met?...................................................2
Are there other considerations that were, or should have, been made in the design of the
venue?....................................................................................................................................3
Part 2:.........................................................................................................................................4
Rationale behind the theory as well as objective:..................................................................4
Challenges:.............................................................................................................................5
Benefits associated with the appraisal:..................................................................................5
References:.................................................................................................................................7

2FACILITY AND RISK MANAGEMENT
Part 1:
Venue design analysis:
Has the intended purpose of the design been achieved?
The El Camino Cantina restaurant has been given a Mexican theme in order to give it
an attractive look. The restaurant has been built in a strategic location, which is the most
historic CBT precinct within Sydney. The restaurant infrastructure covers a very large space
as well as colourful sombreros. It has good music systems for visitor entertainment. It is full
of neon lights to give it a pleasant ambience and is equipped with the latest machines and
state of the art technology that is monitored on a regular basis. The different furniture’s and
other infrastructure in the kitchen areas are well maintained and refurbished from time to time
to constantly improve and develop the amenities and restaurant features (Legohérel, Fyall and
Poutier 2013). Considering these facts, it can be said that the design of the El Camino Cantina
restaurant has been achieved as planned.
Have the objectives of the various stakeholders been met?
The main stakeholders of the El Camino Cantina restaurant are the Employees,
Directors, Managers, Customers, Suppliers, Bank, Local council /Authority, Stockholders,
Government, Media, Hospital, Community, Competitors, Legal Consultants. They have
different objectives. Internal analysis of the restaurant shows that generating maximum
revenue and ensuring optimum job satisfaction are the main aims of the Employees,
Directors, as well as Managers, which has been met by the excellent infrastructure of the
hotel (Denizci, Guillet and Mohammed 2015). The social media platforms such as Facebook,
Twitter has also successfully promoted the restaurant in order to attract more guests (Deery
and Jago 2015). Hospitals tied up with the restaurant in case of catering to customers during
emergency also derive quite good business. The machines and systems of the restaurant are