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MNG01222 Facility and Risk Management for Hospitality Operations

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MNG01222 Facility and Risk Management for Hospitality Operations

MNG01222 Facility and Risk Management for Hospitality Operations

 

 

Develop a Case history and a Venue Condition Assessment Form.


 Prior to commencing the assessment you will need to select a venue to assess. If you currently work in a hospitality venue, then it is recommended to choose this because of ease of access. Otherwise, you can choose a venue you are familiar with and have relatively easy access to. It is beneficial if you are able to speak with the proprietors/managers to gain proprietary information. The selected venue needs to be in the same town as the campus at which you are studying (except for online students). Unless you have the express permission of your tutor and/or the Unit Assessor, the venue MUST NOT be in country other than Australia.

 

There are two parts to this Assessment which assess the learning in Topics 2 – 5. Part 1: Case History (250 words)

 

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

 

Please note that it is insufficient to simply cut & paste information from the venue’s web site into your case history. You must use paraphrasing and properly reference the source of your information. Please see http://libguides.scu.edu.au/harvard

 

 

Special Note: Assessments 1 and 2 are linked. It is helpful to consider them as one large report separated into two assessments. Both assessments require analysis of the same venue. Read the guidelines for Assessments 1 and 2 concurrently and this will assist you with understanding their individual and collective requirements.

 

 

 

Part One: The notion of Risk 

 

Using the concepts and theory discussed in the readings and the study guide, critically evaluate the concept of “Risk”. For instance, what is it? What is subject to risk? Why is it considered essential for a hospitality business to implement a risk management process?

 

Part Two: Venue Risk Analysis 

 

This section requires you to demonstrate your understanding of how to practically apply a risk management process by conducting a risk assessment of a venue. It is suggested you use the venue selected for Assessments 1 and 2.

 

There are two critical components to this part;

 

A Risk Ranking System – this is the “how” risks will be assessed.

 

A Venue Risk Analysis (VRA) form – this the tool used to measure risk.

 

 



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