Please check the attached document. This assignment is related to the previous assignment so it is attached.
SOUTHERN CROSS UNIVERSITY (THE HOTEL SCHOOL SYDNEY) Name: Krishna Keshav Shrestha Student id number: 22897598 Unit Name: Facility and risk management Unit Code: MNG01222 Tutor’s Name: Damian Gleeson Assignment: 2 Title: Report on Venue Design analysis and Venue Condition Assessment of ‘Motto Motto Japanese Kitchen’ Declaration: I have read and understand the Rules Relating to Awards (Rule 3 Section 18 – Academic Misconduct Including Plagiarism) as contained in the SCU Policy Library. I understand the penalties that apply for plagiarism and agree to be bound by these rules. The work I am submitting electronically is entirely my own work. Executive Summary The venue chosen for this report is Motto Motto Japanese kitchen which is located in the Macquarie Center, NSW, Sydney. This report explains about the venue concept of a venue design and why the design of a venue plays an important role for an organization as well as the customers. It also provides information about the design of the Motto Motto i.e. all the facilities and equipment it uses for its functionality. This report also focuses whether the design of the venue is planned well and meet the requirements of the various stakeholders as well as considerations that were or should have been made in venue design. There is also an analysis of the importance of the venue condition assessment, why is it necessary? And its objectives and what are the challenges the organization or the management has to face to conduct such inspections along with a VCA form of the Motto Motto restaurant. Contents Executive Summary2 Introduction4 Safe Venue Design4 Venue Condition Assessment5 Purpose of the Condition Assessment Program6 Challenges7 Venue Condition Analysis Form of the Motto Motto Japanese Kitchen7 Conclusion and recommendation9 References10 Introduction The physical assets of a property is responsible for sending a message to the market about the property’s quality or brand. The factors such as sound, color, smell furnishing, temperature have a huge influence in the customers perception and experience towards an organization and thus these factors needs careful considerations as lack of perfect execution of this service may have negative impact on guest experience. Substantial experiences and appropriate experiences are the two things that a hospitality businesses’ physical aspect should be aiming at as it focuses on question what is there and why is there respectively. Characteristics such as personality of a place personality of a user personality of function and space should be a design’s key function. (Mill 2001, pp. 107–109). Venue design and its importance: The term design is a combination of FORM and function where the form means the image, experience. Style of overall space and function means the overall general physical function like durability, maintenance and physical function. The product as well as the use of space both should be able to make a guest comfortable as a building that is not well designed may lead to customer service reduction because poorly designed building creates inefficiencies during operations Also today’s world is becoming more environmental conscious the designs must be environment friendly as issues in designs also effects on the consumption of the energy as well as water as this helps in saving natural resources as well as costs of operation. An organization should also be designed to minimize potential risks and hazard to customers and staff as well. Safe Venue Design Is concerned how a fixed facility of an establishment is arranged and ensures that the possible risks or hazard are eliminated or reduces by maximizing space and minimizing congestion. There is need to identify the current as well as potential hazard in the venue and therefore safe venue design helps eliminate hazard and control all possible risks related to health and safety. As mentioned above the venue selected here by the researcher is Motto Motto Japanese kitchen. The motto motto’s entrance is simple and designed as the logo of the restaurant using a display board of menu on the wall for the guests to be familiar with the cuisine thus making it attractive. The seating arrangements are quite comfortable as lots of tables have couch whereas few table in the middle with the wooden chair seems a bit uncomfortable but has created an impressive interior. Although the restaurant is new and all the equipment are well maintained and are in proper working conditions the restaurant somehow lacks in terms of space management as the area of both service and kitchen are little less spacious but there is ample of space for the storage of the raw materials. The venue has adequate amount of lightning that makes the restaurant bright, mild music and appropriate adjustment of temperature makes everyone feel comfortable. Also the combination of green and white colour on the venue makes it eye appealing and follows the colour of its logo. The seating arrangements are quite comfortable as lots of tables have couch whereas few table in the middle with the wooden chair seems a bit uncomfortable. The restaurant also has many safety signage that warns against possible hazards and has followed all the safety and health codes as per the law. Venue Condition Assessment It helps us understand about the overall design of the venue as well as the condition of the venue it determines about the priorities and helps conduct maintenance in order to minimize or eliminate future possible hazards and risks in the venue as well as helps increase the life expectancy of the facilities available. It also helps us to identify capital planning for long term issues as well as boosts up the service quality to those who use the facility.One of the main reason to conduct venue assessment is in order to improve the life of the facility as well maintained facilities have minimum possibility of future risk to the guests as well as staff.Also it helps to achieve future benefits as the investments in equipment are protected by the process of maintenance it is also a future investment. (Jang, 2008) In order to influence the facilities improvements various management activities have to be conducted. Inspections of all the system as well as equipment and the establishment are very crucial part of the management plan. At a certain interval of time each and every equipment and system inventory should be taken through inspections. Advance inspection programs helps in various planning and preparation. This evaluation impacts facility budgets as well as is important for planning capital asset replacement. These inspections should be scheduled in a proper manner. There are three types of inspections such as: · Mechanic inspections: a maintenance mechanic is responsible to perform or can be performed by staff as well this type of inspection it includes cleaning, and checking of wires .lubrications etc. it is normally done at the start and end of the day. · Preventive and predictive maintenance inspections: the purpose of this inspection is to reduce serious problems caused due to break downs of the equipment as equipment’s ages and breaks degrades. · Facility inspections: technically proficient personnel are responsible to conduct such inspections .It is done prior to the maintenance of the organizations facility and gives priorities to maintenance and overall budget for maintenance process Purpose of the Condition Assessment Program 1. There are various purpose for the Condition Assessment Program such as: 2. In order to understand the facility in a better way 3. To determine the priorities and build up maintenance. 4. Identify the problems before they turn into a major one in future 5. Increase the system life expectancy and energy efficiency and maintain tha value of the property 6. Assist in building transaction such as “due diligence” 7. Provide better service to facility occupants and Improve communication among maintenance personnel. (Payant, 2000) Challenges The VCA also has some challenges as it needs budgeting and should contain adequate details in order to support the required functions ,total cost of labor , material, and all other aspects has to be shown and total amount of work has to be identified. Also as the entire facility has to be examined in detail with available time and qualified personnel. despite of certain challenges the benefit of a VCA are it can estimated repairing costs by identifying the problems and informs about the current status of the facilities and equipment. Also differed maintenance items can be identified continuously that helps the financial decision makers to know the importance of maintenance.The condition assessment of the Motto Motto restaurant shows that the overall condition of the equipment as well as the facilities are all in good working condition but the use of energy efficient equipment such as solar panels for electricity could have been a better choice. Venue Condition Analysis Form of the Motto Motto Japanese Kitchen Scale: 5. Excellent 4. Good 3. Adequate 2. Marginal 1. Poor ITEMS Functionality Cleanliness Accessibility Overall Condition Asset Life Cycle Refurbishment Facility Condition Index (%) Furniture fixtures and equipment Age (years) Life Expectancy Year Cost ($) Freezers 5 5 5 5 6 8 2024 2,400 3 Storage Area 4 5 5 4 16 20 2034 3,000 2 Sinks 5 5 5 5 6 10 2024 700 3 Dishwasher 4 5 5 4 6 10 2024 1,200 4 Oven 5 5 5 5 6 10 2024 1,500 3 Grill 5 5 5 5 7 10 2025 700 2 Deep Fryer 5 5 5 5 8 10 2026 890 3 Fire extinguisher 4 5 5 4 9 10 2026 2,400 1 Microwave 4 5 5 4 8 10 2026 1,400 2 Mixture 5 5 5 5 8 10 2026 1,000 2 Boiler 4 5 5 4 12 15 2030 3,100 4 Refrigerator 4 5 5 4 9 10 2022 2,800 3 Rice Cooker Oven 5 4 5 5 12 15 2023 1,000 3 Ice-cream machine 4 4 5 4 10 12 2022 600 2 walls 5 3 4 5 25 30 2043 5,300 3 Glass window 5 3 5 5 25 30 2043 3,000 2 Cement floor 5 3 5 5 17 20 2035 5,900 3 wooden window 5 3 4 5 13 15 2031 2,000 2 Fridge 5 4 5 5 13 15 2031 2,000 2 Cool room 5 4 5 5 17 20 2035 4,000 2 Shelves 5 4 5 5 7 10 2025 1,000 2 Heating, ventilation and air condition Air conditioner 4 4 5 4 12 15 2022 2,000 3 Information technology Telephone 4 5 5 4 1 2 2033 400 3 Speaker 5 4 5 4 3 3 2021 400 4 Internet Router 4 5 4 5 4 4 2022 200 4 safety and security Smoke detector 5 4 5 5 8 10 2026 1,790 2 CCTV Camera 5 4 4 4 5 5 2023 4000 4 Emergency exit signage 5 4 5 5 2 3 2020 200 2 Conclusion and recommendation In conclusion, this report has analyzed Motto Motto restaurant’s design and condition assessment as well as informs that design plays an important role in guests’ perception of the restaurant as it creates an positive or negative impacts as well as well-designed property not only accomplishes the goal of