Comprehensive Assessment of Hotel Grand Chancellor - Brisbane

The assignment provides an in-depth case history of the Hotel Grand Chancellor situated at 23 Leichhardt St, Brisbane City QLD 4000, Australia. It focuses on assessing various aspects such as furniture functionality, cleanliness, accessibility, and service equipment condition based on a detailed venue condition assessment form. The study includes evaluating the hotel's adherence to safety standards, maintenance routines like pest control and energy-efficient lighting, and its capability to manage large gatherings. Additional components of the analysis involve examining interior design elements, restroom facilities, electrical systems, and security measures such as emergency lighting and fire extinguishers. Rating criteria are established to determine functionality levels ranging from poor to excellent. The assessment aims to identify areas for improvement and ensure compliance with hospitality industry standards.

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

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Table of Contents
Case History of Hotel Grand Chancellor- Brisbane...................................................................3
A floor plan of Hotel Grand Chancellor- Brisbane....................................................................3
Venue Condition Assessment Form...........................................................................................5
Rating Criteria............................................................................................................................6
Appendices.................................................................................................................................7

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Part 1
Case History of Hotel Grand Chancellor- Brisbane
The venue that I intend to asses is Hotel Grand Chancellor which is a 4.5 Star hotel located in
Brisbane CBD of address 23 Leichardt St, Brisbane City QLD 4000, Australia. The
establishment is owned by Jack and Filesta of Australian origin and thus the food offered in
the restaurant is of Australian blend. The enterprise was launched on April 2000 and is
housed in a building of 10 years old in 250 square meter compound. According to Filesta, the
building underwent thorough renovation and improvement to the current state of a 4.5 star
hotel. The floors, ceilings and walls are modern and reflect a mixture of Australian cultures.
Filesta further asserts that the restaurant has not experienced any fire emergency since it
started its operations.
The hotel operates seven days a week 24 hours each day and its maintenance takes place
every day such as pest control, dusting of ceilings and shelves etc. The primary maintenance
is carried out twice in a month and it includes ensuring lighting is comprised of energy saving
bulbs in addition to motion sensors that automatically turn off lights when not in use;
inspection of boilers, chillers, freezers and other costly machines of abnormal sounds, leaks,
and any other malfunctioning. The hotel can cater for 5 to 500 people at a time and its
conference hall can comfortably accommodate a maximum of 1000 delegates at a go. The
restaurant is centrally located within CBD and is the most famous hotel within Brisbane. As a
result,
A floor plan of Hotel Grand Chancellor- Brisbane

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Part 2
Venue Condition Assessment Form
ITEMS Functionality Cleanliness Accessibility
Overall
Condition Renovations
Item
life
cycle
Facility
Condition
Index
Furniture
1 Kitchen cabinets
2 Bar stools
3 Tables
4 Chairs
5 Counters
6 Doors
Interior design
1 HVAC
2 Walls
3 Floors
4 Tables and seats
5 Ceiling
6 Window displays
Service Equipment
1 Glass racks
2 Glasses
3 Glass fillers
4
Beer dispensing tower
heads
5 Chef's knives
6 Pizza screens
7 Ladles
8 Slicers
9 Mixers
Restrooms
1 Hand Wash Area
2 Water Closet
3 Urinals (for gents only)
Electricals
1 Projectors
2 Microphones
3 Auxiliary equipment
4 HVAC
5 Power circuit

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6 Computer
Security
1 Emergency lighting
2 Fire extinguishers
3 Eye wash
4 Ladders
5 Forklifts
6 CCTV
Rating Criteria
Criteria
Functionalit
y
Hygien
e
Accessibilit
y
Poor- Item needs urgent
replacement for safety
purposes and no longer
functions accordingly
Weak
Item need urgent
attention or entire
replacement
Average
Item is old but operates
as design specifics
Good
Item is functional as
expected
Excellen
t
Item is new optimally
functional

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Appendices