Free case study on hospitality lighting

According to Brian Atkin and Adrian Brooks (2009), facilities manager performs such functions as “ enabling the organization to deliver effective and responsive services”, “ allowing for future change in the use of space” and “ enhancing organization’s culture and image” (3-4). In other words, facilities manager should pay attention to ensuring hospitality of the organization he/she works for, especially in case it aims at providing customers with comfortable relaxation as restaurant usually do. To reduce complaints about lighting, management should analyze all the complaints, identify existing issues and try to find effective and cost saving solutions to cope with the issues. Furthermore, improvements in lighting should be made to make a contribution into general atmosphere of the restaurant area, which is designed to meet customers’ needs and wants.
Secondly, if management sees some kind of decision, it should decide on potential suppliers. Thereafter negotiations with potential suppliers should be launched in order to make a final decision on the supplier, based on design offers, terms, conditions and costs of services. After reinvention, it is worth concentrating on pros and cons of new design and conducting an evaluation and find out whether some other changes in space organization are needed to support conducted changes.
Concluding, I would like to emphasize particular importance of keeping an eye on clients’ complaints and addressing them timely.

Works cited

Brian Atkin, Brooks Adrian “ Total facility management”. 3rd ed. Chichester: Wiley-Blackwell. 2009. Print
Chiasson Diana “ Ten tips for restaurant lighting”. Web. 06 March 2012