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Importance of venue design in overall managerial process

Using the theory in the readings and the study guide, explain the importance of venue design, and analyse whether proper design principles have been applied to your chosen venue. 

The randomized experimental designs are beneficial in statistically measuring the benefits of a venue design. It also reduces the effect of difficult parameters in the overall sampling. The design of the venue is important in overall managerial process of the organization. Good venue design increases the efficiency in the utilization of the office space as well as eases the day-to-day operations of the organization. In the below section, the design of the venue is assessed.

Issues

In the present report, Hotel Grand Chancellor, a 5 star hotel situated in Brisbane, Australia is analyzed. The objective of hotel is to offer fine dining experience with the food of mix of Australian blend. As it is situated in urban locality, it offers buffet for breakfast and dinner. The restaurant regularly conducts maintenance activities, which includes pest control and dusting of ceiling (Johannesson, 2008). The maintenance can be conducted twice a month, which includes inspection of boilers, chillers, and freezers so that the machines can be inspected for any abnormality. It can be posited that the projected aim of the design has been met as the restaurant can serve from 70 to 80 people and as it is centrally located, it is easily accessible to several people.

Purpose

There are different stakeholders of the hotels, such as employees, customers and management. While designing the venue, it is important to address the objectives of different stakeholders. It is necessary to make the venue design successful. The customers intend to have a peasant fine dining experience at the hotel. The hotel is renovated recently, and it provides an excellent ambience and warm atmosphere to different employees. It is a 4.5 star hotel the hotel is housed in a 10 years old, building in a 250 square meter compound (Xia, 2015). As it offers Australian cuisine, the floors, ceiling and the walls reflect the Australian culture. The designers have also considered the safety and the security of the building. Till date, the restaurant has not experienced any fire accident or emergency.

The manager or the owner of the hotel intends to get maximum benefits or profitability from the operations. The hotel has designed the building such that maximum benefits can be achieved from the building design. The building is designed so that it attracts maximum number of customers to the hotel. The hotel building is recently renovated and an attractive Australian-theme is used so that the customers become easily attracted towards the organization. The building is improved and renovated according to its purpose (Childs, 2013). The building is also designed in such a manner that the energy consumption is minimal in the hotel. It has used energy saving bulbs along with motion sensors, which automatically turns off the lights when they are not in use. Regular inspection of chillers, freezers and other costly machines is carried out so that any discrepancy in the organization’s operations can be identified. 

Analyzing Hotel Grand Chancellor in Brisbane

The employees are other significant stakeholders of the organization. In order to attain maximum customers, it is important to provide excellent customer service to the customers. The employees are responsible to provide adequate services to the customers. The organization has designed the venue such that it is convenient for the employees to offer different services to the customers. The refrigeration and the kitchen are located in a nearby location. It ensures that the dishes can be prepared and refrigerated easily. Other than that, the stock and the staff quarters are also placed side by side (Hensel & Nilsson, 2016). It ensures that minimal period is wasted in traveling or commutation. The time is a significant factor in the preparation of the dishes, which is minimized by the venue design. There are two customer representatives, one male, and female so that they can handle each type of customer. Other than that, there is a nearby office and the representatives can find assistance from there in case of any situation.

Designing a fine dining restaurant is a challenging task and requires thorough investigation of the business objectives and the design purpose. There are a large number of restaurants in Australia, which are desperately trying to differentiate themselves from each other. There are several factors, which are needed to be considered while designing the restaurant. It includes brand personality and brand promise (Piotrowski & Rogers, 2010). The underlying theme of the brand should be considered while designing the interiors and the exteriors of the restaurant. In the restaurant design, the designer must consider ventilation and washrooms. It can be critiqued that the restaurant has not designed washrooms or restrooms for the customers. The customers who arrives the restaurant from outside might need to freshen up. They have to use the employees’ washrooms and ask the management for it. However, it creates problem for the customers and decrease their satisfaction.

The venue condition analysis is an industrial term, which is used to analyze a facility or a venue in terms of construction methods and design. It provides a multidisciplinary review of various systems of facility or group of facility.

The primary objective of venue facility assessment is in decision-making (Baraban & Durocher, 2010). The administrator can estimate the reinvestment cost and the owner can take informed decisions regarding the allocation of resources. They can restore defective assets according to the goals and objectives of the organization.                                     

It can also create benchmark related to the current performance of the building, prioritize the projects for maintenance, and repair. In this regard, the present section analyzes the facilities and their conditions in the organization (Ryder, 2005; Inglis, 2012).

The venue condition analysis is conducted by the typical architects and the engineers. It can also be conducted by the skilled professionals of different disciplines as well as the technicians. However, the building construction and the architectural work is not part of the assessment and excluded from the examination. The focus of this assessment is the facilities and the comfort at the venue. The venue analysis can be conducted through inspection, mathematical modelling or with a combination of both. However, the most prevalent and the best manner is to examine the facility by face-to-face inspection. The facility is inspected by conducting a walk-through of the given area. The venue analysis is conducted by the government, public entities, commercial entities or the private companies. The commercial property assessment is focused on the products or the services offered at the venue (Ryder, 2005).

Consideration of different stakeholders in venue design

The private inspection is conducted like a typical home inspection and is conducted by a walkthrough of the particular venue. Another type of venue inspection is property or building inspection. The job of building inspector is to look at the facility at conduct the inspection. The building inspector also examines whether the facility complies with the building permit. The building permit must be compliant with the statutory requirements and the set of codes made by the government or the specific authority. There are immense applications of conducting venue facility assessment.

Firstly, a walk through has to be conducted which collects appropriate data related to the facility. After the data collection, a plan should be made to address the deficiencies in the building structure. When an estimate is conducted, the inspector has the choice of addressing these issues with the help of several strategies. After a typical inspection, the users will have several items, which will be needed to sort out and grouped together. The inspector will have to assure that these items will adhere to the guidelines set by the governing institute (Ryder, 2005). A computer assistance can be taken to make the products usable and increase the efficiency of the overall product. It is needed to be assure that the organization should address the issues in the facility arrangements of the organization. Most of the facility-intensive organizations such as military base, schools, and universities are required to conduct facility assessment. It is important that a budget be allocated for the maintenance and the repair of the organization.

The facility managers should analyze that the financial resources are allocated to address the requirements of the organization. The financial resources should be allocated in such a manner that all the requirements are addressed in the organization with optimal utilization of the resources. Therefore, the resource allocation in the facility planning process requires the financial planning. Firstly, a budget should be planned for the allocation of the resources. There are several stakeholders such as directors, property owners and the management, whose interest has to be taken into consideration, when the organization distributes the budget to different issues (Inglis, 2012).                                                                                         

ITEMS

Functionality

Cleanliness

Accessibility

Overall Condition

Renovations

Item life cycle

Facility Condition    Index

Furniture

1

Kitchen cabinets

Good 

Good

Good 

Good 

Not required 

 5- 10 years

Good  

2

Bar stools

Fair 

Fair

Fair 

Fair 

Not required 

10-15 years 

Good  

3

Tables

Good  

Fair

Fair 

 Fair

Not required 

10-15 years 

 Good

4

Chairs

Good

 Good

 Fair

 Good

Not required  

10-15 year 

Good  

5

Counters

 Poor

Poor 

Fair

 Poor

 Required

2 years 

Bad 

6

Doors

Good 

Fair

Fair

 Fair

Not required  

 7 years

Good 

Interior design

1

HVAC

good 

 Good

Fair  

Good  

Not required  

7 years  

Good 

2

Walls

good 

 Good

 Fair

Good  

 Not required  

 10 years

 Good 

3

Floors

good 

 Good

 Fair

 Good

 Not required  

20 years

 Good 

4

Tables and seats

 Fair

Good

 Fair

 Fair

 Not required  

 5 years

 Good 

5

Ceiling

fair 

Fair

 Fair

 Fair

 Not required  

 10 years

 Good 

6

Window displays

 Fair

fair 

Good

Fair  

 Not required  

 7 years

 Good 

Service Equipment

1

Glass racks

fair 

 Poor

Good  

Fair  

 Not required  

3 years  

Good  

2

Glasses

 Good

poor 

 Good

 Good

 Not required  

 2 years

Good  

3

Glass fillers

 Good

 Fair

 Good

 Good

 Not required  

2 years  

Good  

4

Beer dispensing tower heads

fair 

Fair  

 Fair

 Fair

Not required   

2 years  

Good  

5

Chef's knives

 Fair

 Fair

 Fair

 Fair

 Not required  

 4 years

Good  

6

Pizza screens

 Fair

 Fair

 Fair

 Fair

 Not required  

2 years

Good  

7

Ladles

 Fair

 Fair

Good  

 Fair

Not required   

 2 years

Good  

8

Slicers

 Fair

 Fair

 Good

 Fair

 Not required  

2 years  

Good  

9

Mixers

 Poor

Fair  

 Good

 Fair

 Not required  

 2 years

Good  

Restrooms

1

Hand Wash Area

poor 

 Critical

 Good

Good  

Not required   

1 year  

Good  

2

Water Closet

 Poor

Fair  

 Good

 Good

Not required   

1 year  

Good  

3

Urinals (for gents only)

 Critical

Poor  

Good  

 Poor

 Required  

 1 year

Good  

Electricals

1

Projectors

good 

Poor  

 Poor

 Poor

 Required   

3 years  

Good  

2

Microphones

good 

 Poor

 Poor

Poor

  Required  

3 years  

Good  

3

Auxiliary equipment

fair 

 Poor

 Poor

 Poor

  Required  

 3 years

Good  

4

HVAC

good 

 Fair

Good  

 Fair

 Not  Required  

 3 years

 Poor

5

Power circuit

good 

Fair  

Good  

Good  

 Not  Required  

3 years  

Good 

6

Computer

good 

 Fair

 Good

 Good

 Not  Required  

3 years  

Good  

Security

1

Emergency lighting

 Good

 Fair

Good  

 Good

 Not  Required   

3 year  

Good  

2

Fire extinguishers

fair 

 Fair

 Good

 Fair

 Not  Required   

2 years  

 Good 

3

Eye wash

fair 

Fair  

 Good

Fair  

 Not  Required   

2 years  

 Good 

4

Ladders

fair 

 Fair

 Good

 Fair

 Not  Required   

2 years  

Good  

5

Forklifts

Criticl 

 Fair

 Fair

Fair  

 Not  Required   

2 years  

Good  

6

CCTV

poor 

 Fair

 Fair

Fair  

Not required  

 1 year

Good  


It can be deduced that the hotel is in an excellent condition. The hotel is designed in such a manner that it can serve the purpose of the stakeholders. The venue design is developed after thorough investigation of the needs of different stakeholders. All the culinary items are also in appropriate condition.

Scale

Functionality

Condition and Cleanliness

Accessibility

1.goodThe item is new with no need of repairing

Have perfect functionality

Cleaned everyday

Easily accessible

Easily accessible

Easily accessible

2. fair

The. Good item meets the acceptable standard.

Some maintenance is required

Needs a Ladder

Easily accessible

4: Poor Items require immediate maintenance or eventual replacement.

Back of the house

5: Unsustainable Generally, this rating would indicate items require immediate replacement.

Difficulty in access

Conclusion

The Facility assessment is focused on increasing the overall efficiency of the venue. It can be done with computerization, increasing the capacity of the organization with facility development as well as increasing the storage capacity of the organization. The inspectors analyze the overall capacity of the firm and try to match it with the future requirements if the company. The venue condition analysis is essential in increasing the efficiency of the organization (Inglis, 2012). In the below form, different items are evaluated on the basis of their functionality, cleanliness, accessibility, overall condition, renovation and item life cycle. On the basis of them, a facility condition index is provided to each item. There are four parameters in the scale, namely, good, fair, poor, and critical

References

Baraban, R.S., & Durocher, J.F. (2010). Successful Restaurant Design. John Wiley & Sons.

Childs, M.C. (2013). Urban Composition: Developing Community Through Design. Princeton Architectural Press.

Hensel, M.U., & Nilsson, F. (2016). The Changing Shape of Practice: Integrating Research and Design in Architecture. Routledge.

Inglis, K. (2012). Asian Bar and Restaurant Design. Tuttle Publishing.

Johannesson, P. (2008). Information Systems Engineering: From Data Analysis to Process Networks: From Data Analysis to Process Networks. IGI Global.

Piotrowski, C.M., & Rogers, E.A. (2010). Designing Commercial Interiors. John Wiley and Sons.

Ryder, B. (2005). New Bar and Club Design. Laurence King Publishing.

Xia, J. (2015). Sustainable Buildings and Structures: Proceedings of the 1st International Conference on Sustainable Buildings and Structures (Suzhou, P.R. China, 29 October - 1 November 2015). CRC Press.

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