just mention what the second floor has, only show the floor plan of the first floor. Also say the size of the main rooms so it is not need to be said on the interior components section.
Risk Monitoring:Risks are reviewed and evaluated on a consistent basis. The consistency depends on the necessity of the risk in question: this is a commonsensical factor. Review and feedback methods, as regards to the process of the mitigation of the risks in question, will consist of monthly meetings and the monthly evaluation, by the proper corresponding authority. The corresponding authority refers to the manager of the department where the risk(s) might occur, prior to the occurrence of meetings. The procedure for updating the “Top Risk List” will be as follows:Upon identification of a new risk, staff will complete the “New Risk form” below.Risk Number: Priority Level: (Low, Medium, High) Report Date: Description: Likeliness to Occur: Impact: First Indicator: Mitigation Approaches: Date Started: Date to Complete: Current Status: Contingency Plan: The above form will then be either dropped into a managers’/owners’ drop-box or given to them in person.This information will be analyzed by the manager/owner, or brought up at a meeting. This depends on whether the information is in need of a different perspective or not. This information gathered will then be evaluated, altered appropriately, and entered into the list of risks to be managed, and the processes will be filled out accordingly. -The effectiveness of the risk management strategy implemented will be evaluated after one month and two weeks from initial implementation-one risk we have identified : (we should fill this in as an example)!!!!!!!!!!!!!!!!!!!!!!!!
d. Safety and Security Considerations -off limits signs “staff only beyond this point”-safety clothes-safety procedures-staff have “serving it right” equivalent-warning signs-emergency exits-broken glass disposal bins-lights for nighttime illumination-damage deposits/credit card number (included in contract)-hired security guards for the protection of guests and workers alike-One of the number one safety considerations of a vineyard is its fermentation tanks. There are fermentation tanks that are open at the top and ones that are completely closed. The ones that are closed need to be cooled down on the outside, or the fermentation inside may cause the tank to explode. The tanks that are open have killed many people in vineyards because the co2 or carbon dioxide, that rises from the tanks into the air “knocks” them unconscious and they fall into the tank and drown.-Druiwe is located in south africa and needs security guards on the vineyard, who may even be park wardens as well.~spread of bacteria from guests shoes to vines~risk of a bad crop~visitors may hurt themselves in the vineyard~pests~over consumption~production facility locked at all times, guests wear appropriate clothing for tour, supervisor always accompanies visitors when in production facility.
e. maintenance – the vines and trellis’s need to be routinely checked and maintained - gardens should be free of weeds, without using chemicals-machines need cleaning and disinfecting after use; however, they must not be completely sterilized or the acetobacter which is a wanted bacteria for the making of wine may die, along with other helpful agents like. -cellars and winery must not be completely sanitized use only products that will not kill useful bacterias.-Fermentation tanks need to be monitored on a consistent basis-Oak barrels need to be disposed of after about 5 years because they no-longer have release a “woody’ quality into the wine, or may even begin to harbor brettanomyces (a wild yeast that makes wines taste like leather).-routine room cleaning schedule (clean-up after events) -update advertising at the end of each month to promote the next months’ upcoming events, as well as the events section of the Vineyards’ website.
~What is a vineyard?
~The importance of history and culture
Druiwe Vineyards will celebrate its’ 150th
anniversary by offering historical
ambience, an accredited programs and
events facility, with a team of dedicated
professionals who are educated in wine
and event organization who cater to
guests’ individual needs and expectations.
Druiwes’ mission is to create a positive environment that empowers
our employees who in turn allow guests an experience they’ll never
forget by providing some of the worlds’ finest quality wines from
five varietal plants, wine experts, and wine education. Druiwe
Vineyards aims to portray South Africas’ extraordinary history, and
cultures. The gardens will be a paradise to all visitors. Guests will
have little to do but “think wine”, enjoy the great weather, and lap up
the South African sunsets. Our ultimate goal is to have all guests
leave their heart behind, and go home feeling like part of the
To create a safe learning environment in a
To portray the cultures of South Africa
To mitigate our environmental impact
To uphold a standard of quality
~Provide winery tours, and tastings, in a modest way
~Constantly change the displays in the gallery/hall of Druiwe
House, and contact artists throughout South Africa to
construct sculptures which will be displayed throughout
~Lessen the impact by: recycling, using alternative energy,
and constructing water catchment cisterns throughout the
~Ensure all events programmed meet a certain standard
which will be stated on paper for constant referral.
~Sell wines that are produced using the grapes of Druiwes’
~Function will dictate the activities and timing of those
~Hours of operation/seasonal operation/high season/low season
~Hours operation: open from 9-5; however, this is flexible
depending on the needs of the event.
~Risks will be placed into the “risk list” through
evaluation either individually or in meetings.
Risk: Priority level(low/medium/high): Date:
Likeliness to occur: Possible impact on business:
Safety & Security
~Winery & Cellars