Facility and Risk Management for Hospitality

1
Facility and Risk Management for Hospitality
Student’s Name:
Professor’s Name:
Course Title:
Date:

2
Table of Contents
Case History of Cafe 63, Racecourse, Brisbane........................................................................3
Floor Plan of Cafe 63, Racecourse, Brisbane............................................................................4
Section 2: Venue Condition Assessment Form..........................................................................4
Evaluation System......................................................................................................................6
Appendices.................................................................................................................................7

3
Section 1
Case History of Cafe 63, Racecourse, Brisbane
The intended venue to be assessed is Cafe 63 located at 63 Racecourse Rd, Hamilton QLD
4007, Australia. The enterprise is owned by Hamish Watson, whose background is
Australian. Café 63 primarily offers coffee, lunch and dinner, and flowers which are a
combination of Australian food culture. Café 63, Brisbane has been in operation for seven
years and is located in a building that is 15 years old and is 33.00 x 15.00 meters in size.
Hamish, the business owner, asserts that a thorough renovation and improvement of the
building in which the establishment is housed was necessary to make it appear as it is today.
The exterior design of the hotel reflects a perfect combination of the Australian cultures, For
instance, the sitting shades and designs of the chairs and tables. The interior design including
the floors, the serving counter, and the ceiling are modern. The café has not experienced any
severe case of fire outbreak for the past seven years of its existence.
Café 63 serves approximately 2, 000, 000 customers per year and operates 24 hours a week,
seven days a week and thus its maintenance is carried out on a daily basis but late in the night
or early in the morning when customers are fewer. The regular maintenance practices involve
cleaning of floors, walls, serving counters, the dusting off shelves, seats, tables and pest
control. Major maintenance occurs on a monthly basis such as the examination of the boilers,
all refrigeration, and other machines.