PDH301 Planning And Designing Hospitality Venues: Feasibility Study Report Assessment 1 Answer

Context:

This assessment is aimed at consolidating knowledge from Modules 1 and 2. It supports students in developing their skills in research and knowledge of hospitality venue planning. Students will apply research to validate a current hospitality venue’s feasibility and determine planning and design outcomes.

Instructions:

Students are required to visit and collect information on two (2) different types of hospitality venues, including restaurants, coffee shops, hotels, nightclubs, and shopping centre food courts. You will then develop a report to assess the feasibility of the two different venue types based on their physical planning and design aspects.

The report will include:

• A summary review of the venue types selected
• Details of the selected venues, including:
  • Business name
  • Location
  • Target market
  • Average customer spend
• Hours of operation vs. peak periods
• Type of licences required
• Competitive point of difference
• Management / employee skill set requirements
• Visual representation of the venues
• The impact of design planning on the business It is recommended that you use the following structure:
• Cover page
• Executive Summary highlighting the main findings of the report (not included in word count)
• Table of contents (not included in word count)
• Introduction that covers the background, aim and scope of the report
• Statement supporting the implementation of feasibility studies for hospitality venue planning
• Venue 1:
  • Short introduction to the selected venue, including a summary of its history and a critique of its position in market
  • Body of work – discussion on the venue’s alignment with planning and design paradigms and their impact on the customer service experience
• Venue 2:
  • Short introduction to the selected venue, including a summary of its history and a critique of its position in market
  • Body of work – discussion on the venue’s alignment with planning and design paradigms and their impact on the customer service experience
• Conclusion, summarising the main findings within the report
• Reference list (containing a minimum of 5 academic and 5 non-academic sources, APA referencing style)
• Appendices

Please review the Grading Rubrics for a detailed breakdown on how your work will be assessed.

Submission Instructions:

Submit report via the Assessment link in the main navigation menu in PDH301 Planning Designing Hospitality Venues. The Learning Facilitator will provide feedback via the Grade Centre in the LMS portal. Feedback can be viewed in My Grades.