Risk Management

Every Event involves a certain kind of risk factor to it so it is important to take all sorts of outcomes
into account, as this is a first time event there is no sort of history attached to it so all sorts of potential
risks need to be taken into account. Some of the risks associated to our event are:

1- As this event will be having tables with candles, fire safety is also important,
hotel is ready with emergency fire equipment but instead of fire candles LED
candles to be installed with proper battery check before installing.
2- Staff to be aware of everything by heart, briefing to start one day prior to the
event so that everything is in motion.
3- As the event is being held one day before Independence Day so the security
revolving around needs to be very tight and special emphasis needs to be given
to the guests because anything may happen due to the Independence Day
celebrations inside or outside the hotel.

4- All the legalities need to be kept in mind while dong this event, like all sorts of
licences, should be taken and verified a week prior so that there is no problem
during and after the event. The one day alcohol license is needed to be taken
very seriously, no alcohol to be served after 10:45pm as a strict measure and the
IPRS license the live performance license needs to be kept in mind so that there
is no violation what so ever.

5- If the Food quality might go wrong and the food bloggers might not like it, so
compensation to be offered by keeping some vouchers or a 15% off on next stay
at the hotel.

6- Servers dependably should be mindful so as to pursue every single nearby law

when serving liquor. This incorporates ensuring that no minors are served mixed
drinks. It might likewise involve different issues, for example, cutting off people
 who are obviously inebriated. Based on our event setting, it might be simpler to
show people out or to parcel territories as beyond reach for minors. Dealing
with the circumstance at outsider area can turn out to be progressively confused,
however it is similarly as significant.
7- Foodborne sicknesses are a noteworthy hazard for everybody associated with
the food business. Food that isn't cooked and put away accurately may end up
defiled with microscopic organisms that can cause affliction or even demise,
and employees who don't wash their hands or keep a spotless work zone add to
this hazard. A solitary occurrence can result in both risk issues and harmed
notorieties for the organizations included. Because of the idea of cooking,
keeping food at the right temperatures turns out to be progressively
troublesome. The USDA expresses that hot food should be kept at or above
140°F, while cold food should be kept at or underneath 40°F. Temperatures
somewhere in the range of 40°F and 140°F fall into the "Risk Zone," where
dimensions of risky microorganisms can twofold in just 20 minutes. Complete
a spot check to guarantee your nourishment remains in the protected
temperature zone all through each progression of our event.
8- A detailed checklist should serve as an assessment aid in making key decisions
during the event. This will help us adequately prepare and understand associated
risks and make informed risk management and event decisions.