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Hello, this is the 2nd part of the previous assessment 1 which is done by someone in you group and i failed in that assessment. I only got 5 out of 15 in that assessment and now its very hard to pass...

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Hello, this is the 2nd part of the previous assessment 1 which is done by someone in you group and i failed in that assessment. I only got 5 out of 15 in that assessment and now its very hard to pass this unit so i need High Distinction anyhow to pass this unit.
Part 1 was a brief discussion of the hotel but in this assessment we need to explain only one department of the entire hotel i.e Housekeeping, Kitchen, Front Office etc. and i think kitchen depart will be easy to do.please have a look on details provided.
Answered Same Day Aug 21, 2020 MNG01222 Southern Cross University

Solution

Sangeeta answered on Aug 25 2020
132 Votes
VCA Form for Kitchen Department of Radisson Blu Plaza Hotel, Sydney
Executive Summary
To start with, Venue Design Analysis is basically conduction for documenting and reviewing the client base as well as the activity associated with the venue, its physical su
oundings, present furniture and installations and many others (Bowdin et al., 2015). Moreover, venue design analysis is considered as being highly significant procedure for the venue managers. It’s in the best interests for the venue’s sustainability for providing an unforgettable and enjoyable experience for event clients (Bowdin et al., 2015). Further, taking the above discussion into consideration this particular paper attempts to throw light upon the venue design analysis of the kitchen department of Radisson Blu Plaza Hotel, Sydney.
Contents
Introduction    4
Venue Design Analysis    4
Value Condition Assessment    8
Conclusion and Recommendations    11
References:    11
Introduction
To start with, Venue Design Analysis is basically conduction for documenting and reviewing the client base as well as the activity associated with the venue, its physical su
oundings, present furniture and installations and many others (Miles, 2012). Moreover, venue design analysis is considered as being highly significant procedure for the venue managers. It’s in the best interests for the venue’s sustainability for providing an unforgettable and enjoyable experience for event clients (Bowdin et al., 2015). Further, taking the above discussion into consideration this particular paper attempts to throw light upon the venue design analysis of the kitchen department of Radisson Blu Plaza Hotel, Sydney.
Venue Design Analysis
Radisson Blu Plaza Hotel, Sydney is located in the very center of CBD, standing witness to the bygone years of Australian history and a testimony to the country’s future. The hotel address is 27 O’CONNELL STREET 2000 SYDNEY NEW SOUTH WALES AUSTRALIA. Fairfax Newspaper Empire and the distinguished New South Wales Bank once had their headquarters in the same building, where now the majestic hotel stands, dominating Sydney’s skyline (Radissonblu, 2018). Radisson Blu Plaza Hotel is situated near Sydney Ha
or. It boasts of 364 guest rooms and suites spread over thirteen floors, equipped with all modern amenities and priceless luxury that one can only fathom. The hotel started in 1998 and inaugurated in July 2000. A complete interior refu
ishment was ca
ied out but some architectural pieces of historical importance were left untouched. Sir James Fairfax’s and Sir Warwick’s original offices are now the plush meeting rooms of the hotel. Public Hall at Hunter Street is now the Fax Bar. A multimillion dollar renovation was ca
ied out in 2010 coinciding with the hotel’s 10th anniversary, wherein the lo
y was completely transformed to further accommodate the reception, the lounge, the bar and the bell desk. In 2017 another refu
ishment amounting to $13.5 million was ca
ied out to renovate all guest rooms and party halls (Radissonblu, 2018).
The hotel has free Wi-Fi and LCD’s along with minibars. Some rooms have the added comfort of private balconies, whirlpool tubs and separate living rooms along with room service. The hotel also boasts other privileges such as an indoor pool, a hot tub, sauna, spa and a fitness center. Cu
ently the hotel operates 24X7, 365 days a year, offering utmost comfort and luxury to its esteemed customers (Radissonblu, 2018). Further. This particular paper focuses upon one particular department of the hotel i.e. Kitchen and provides VCA form for the same.
    ITEMS
    Functionality
    Cleanliness
    Accessibility
    Overall Condition
    Refu
ishment
    Asset Life Cycle
    Facility Condition Index
    
    
    
    
    
     Yea
    
Cost
     Age
    Life
Expectancy
    
    Kitchen
    
    
    
    
    
    
    
    
    
    Freezers
     5
     5
     ...
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