This assignment requires you to consider the risks to physical, non-physical, financial and human assets of a dining area in a “RESTAURANT”. The assessment should be written in an Executive Report format and there are two main parts in the body of this assessment.
Part One: The notion of Risk (1100 words)
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 ( 800 words)
This section requires you to demonstrate your understanding of how to practically apply a risk management process by conducting a risk assessment of a restaurant’s dining room.
There are two critical components to this part;
• A Risk Ranking System – explain what is it for? The benefits?.
• A Venue Risk Analysis (VRA) form – explain this as the tool used to measure risk.
Venue Risk Analysis Form
• Identify and explain the risk that can be found inside a dining room in a restaurant. A standard of 12 or more risks should be identified, covering the range of asset types.
• Categorize the different measures of Risk, according to one of the models you have already evaluated.