MNG 01222 Facility and Risk Management for Hospitality Operations

You are required to write a brief case history of your chosen venue, and this should be considered as a prelude to Assessment 2.  The case history should include;

• A description of the venue, its location, size and purpose.
• A history of the site, including any refurbishments or improvements. Providing values for these will add context and value.
• Current operating condition and maintenance schedule of the venue.
• A floor plan for the relevant Venue Condition Assessment

Create a blank Venue Condition Assessment form, using the Microsoft Excel spreadsheet provided.

A VCA form is a record that allows the assessed condition of a venue to be measured.   Its format is open to interpretation, however, a standard format may include;

• A table or spreadsheet in landscape format.
• A vertical menu on the left hand side that covers critical components of the venue.  Section headings may include, for example, structure, fixtures and fittings, equipment, services.  Details of each section should then be listed.
• A horizontal menu across the top will list how the venue will be assessed / evaluated and must include at least one theoretical framework.

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.