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Collaborative Oral Answer three questions and ask for examples. It must be simple, clear and colloquial. QUESTIONS 1) Regarding the items below, if you were building or using temporary seating such as igloos or tents for a restaurant to maintain business during Covid, what considerations would you have for each item? a. How do the items relate to each other? What others facility related items should you consider? – Ventilation -HVAC -General safety -Traffic flow -Waste and recycling -Safety protcols for managing Covid for guests and staff How would you monitor and adjust Covid measures that you implemented 2) Should a large hospitality facility, such a large hotel property resort have a manager level position responsible for health and safety that reports to the GM? 2. If so describe how this new role would relate to Food and Beverage, Rooms and Facilities? 3. Specifically who is responsible for occupational safety, training, record keeping and other safety related aspects of staff oversight? 4. If you do not believe a high level manager for health and safety is needed, describe how your property will make sure guests and staff are aware of and accountable for safety procedures, especially given Covid. 3) Using the attached drawings for the Shaw Hall project, discuss and answer the following questions. Assuming you were the general manager, using the criteria below discuss which option you would choose and why. Cost- which do you think would cost more and why? Think about the different systems we have talked about in class. Operational efficiencies and considerations Safety and traffic or flow considerations.
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