George Brown College Week 9 Omni King Edward Hotel Paper We are talking about The Omni King Edward Hotel ( Toronto DT ) . You can research it on the google

George Brown College Week 9 Omni King Edward Hotel Paper We are talking about The Omni King Edward Hotel ( Toronto DT ) . You can research it on the google. The restaurant usually never open at night, but we came there night, the bar name The Consort Bar You have write one and half page for each part. Assignment: Risk Assessment – worth 10% – to be done in groups of 3-4 people.
Given in Week 9 (Class 9) and Due in Week 10 (Class 10).
Make sure you give me the FULL names of ALL group members.
Part One: As a group, visit a restaurant and assess it for safety risks. Just look around and make note of things
such as (use others as necessary):
•
•
•
•
Entrance/foyer
Washrooms
Stairways (if applicable)
Lighting fixtures
•
•
•
•
Door handles
Railings
Floors/carpets
Wall hangings
… and whatever else is applicable. Write a short report about whatever risks or safety problems you can
(potentially) see.
Part Two: This is basically the opposite of above. As a group, visit a hotel and make note of what measures
they have taken to ensure the safety of their guests in the public areas (ie NOT in guest rooms). What evidence
can you see of the Hotel’s efforts to stop problems/stave off lawsuits BEFORE they happen?
Basically: Part One of this assignment is: What SHOULD the establishment do to protect themselves from
lawsuits (and to keep their customers safe), and Part Two is: What has this establishment already DONE to
make it a safe place (which will avoid potential lawsuits).
NOTE: For both parts of the assignment, you are NOT allowed to visit hotels or restaurants on King St. I’ve
given this assignment before and I can’t bear the thought of reading any more about Gabby’s or the King
Eddy ☺
You will likely do a page or so for each part. Maximum for this assignment is 4 pages.
Also: Please remember that this assignment has to do with NEGLIGENCE and LIABILITY. You will probably want
to discuss things like handicap (accessible) washrooms… but you shouldn’t. Accessibility is NOT the point of this
assignment (we dealt with accessibility in week 2 with Human Rights law – now we’re interested in torts and
negligence). But but but… you may consider accessibility from a negligence/liability perspective. For
example, a wheelchair ramp like this
would probably be safe and easy to use, but a wheelchair ramp angled like this
would likely be risky and hazardous to the person and to others.
Finally, comfort is nice and lovely, but keep in mind, the focus here is safety, risk and
potential liability. If washrooms are small and feel a bit cramped – well, that sucks a bit, I
guess, but does it mean the washroom poses a danger? Maybe yes… maybe no…
Assignment: Risk Assessment – worth 10% – to be done in groups of 3-4 people.
Given in Week 9 (Class 9) and Due in Week 10 (Class 10).
Make sure you give me the FULL names of ALL group members.
Part One: As a group, visit a restaurant and assess it for safety risks. Just look around and make note
of things such as (use others as necessary.)
• Entrence/foyer: automatic door safe. (They have a special entrance for accessibility, but it is
usually locked, so if anyone needs it, they have to go around and enter that entrance)
● Washrooms: doesn’t have washroom inside the restaurant, it’s in the lobby. They will clean it
every 2h or depend on the busy of the business.
● Stairways (if applicable): small, enough for 1 person, dark.
● Lighting fixtures: easy to fall
● Floors/carpets: Always be clean, never let any drop water on it.
● Candle: using fuel (oil), and glasses, so its easy to get fire if it fall down to the wood floor and be
broken.
… and whatever else is applicable. Write a short report about whatever risks or safety problems you can
(potentially) see.
Part Two: This is basically the opposite of above. As a group, visit a hotel and make note of what
measures they have taken to ensure the safety of their guests in the public areas (ie NOT in guest rooms).
● Entrance/foyer: automatic door, safe and no door handle. (They have a special entrance for
accessibility but it locked, so if anyone needs it, they have to go around and enter that entrance).
● Wall hanging: Easy to fall
● Floors/carpets: Always be clean, never let any drop water on it.
● Railings: Clean, nice, no broken
● Lighting fixtures: Look luxurious
● Stairways (if applicable): safe, big.
What evidence can you see of the Hotel’s efforts to stop problems/stave off lawsuits BEFORE
they happen? security, fire sth, plan once a month, training, bomb, chemical,
Basically: Part One of this assignment is: What SHOULD the establishment do to protect themselves
from lawsuits (and to keep their customers safe), and Part Two is: What has this establishment
already DONE to make it a safe place (which will avoid potential lawsuits).
NOTE: For both parts of the assignment, you are NOT allowed to visit hotels or restaurants on
King St. I’ve given this assignment before and I can’t bear the thought of reading any more
about Gabby’s or the King Eddy ☺
You will likely do a page or so for each part. Maximum for this assignment is 4 pages.
Also: Please remember that this assignment has to do with NEGLIGENCE and LIABILITY. You
will probably want to discuss things like handicap (accessible) washrooms… but you shouldn’t.
Accessibility is NOT the point of this assignment (we dealt with accessibility in week 2 with Human
Rights law – now we’re interested in torts and negligence). But but but… you may consider
accessibility from a negligence/liability perspective. For example, a wheelchair ramp like this
would probably be safe and easy to use, but a wheelchair ramp angled like this
would likely be risky and hazardous to the person and to others.
Finally, comfort is nice and lovely, but keep in mind, the focus here is safety, risk and potential
liability. If washrooms are small and feel a bit cramped – well, that sucks a bit, I guess, but does
it mean the washroom poses a danger? Maybe yes… maybe no…
THE CONSORT BAR | DINNER MENU
DAILY SPECIALS MENU
SMALL BITES
Kale or Traditional Caesar Salad 14
Dout more con Foncie Croutons, Shaved Parmesan Lemon Power Vegan option ovo
A la Minute Garpache 12
Avocado Hercom Carrots 6ts. Herloom Tomatoes VG, GF
SHAREABLES
Warm Potato Chips 11
Bacon Orion Dip
MONDAY
Chicken Parmigiana on a Bun 22
Panko Crusted Chicken Breast, Pomodoro Sauce,
Mozzarella, Parmesan Choose Fries or Salad
FRIDAY
Seafood Gazpacho 30
Jumbo Shrimp. Scallops, Mussels
Heirloom Beet & Carrot Julienne,
Avocado, Cilantro GF
Caprese Salad 14
Heston Tomatoes Watermelon Ratih Forum Viagra
Fior di Latte Blasers Sorel VGA
Housemade Dips 14
Edamame Mint Hummus lod Ecoplant Dip
Chef’s Choice Dio Grid Zar Flatbread
TUESDAY
Tuna Tatakl 25
Seared Tura Steak, Pepper Salsa
Fingerling Potatoes, Greens GF
Field Greens
12
Herboom Cherry Tomas Heitor Carrot & Betterne Sherry Dressing V
Cheese Platter 20
Niagara Cheddar Oka Suidon Chef’s Favorite
French Soft Ripened Triple Cream. Pomegranate Seeds
Houborado Wine Jelly Honeycomb, Crisp Breads
Additional Portion 4
Grilled Watermelon Salad 14
Toaded Pine Nuts. Fota Agedalsamic Vinegar. Extra Virgin O OLV.GE
WEDNESDAY
Traditional Steak Tartare 30
Lomon Horb Crostini, Fritos, Truffle Mayo
SATURDAY
ta Fe Salad 23
Cured Heirloom Cherry Tomatoes
Avocado, Black Bean Corn, Pepper
Jalapeno Lime & Chipotle Dressing
SUNDAY ROAST
Beef Wellington 30
Mashed Potato, Seasonal Vegetables
Crab & Shrimp Cake 20
non ved Asp Salt Mustard Dressing
Charcuterie Platter 28
Niagara Prosciutto Capocollo. Chichon Livor Pata,
Soft Doted Pickled Egg Artisanat Mustard Cauliflower Pickle
Adoonor Portion 14
Beef Carpaccio 17
W Shaved Parmesan. Extra Virgin Olive Oil GF
THURSDAY
Smoked Duck Breast 25
5 Spice & Honey Glaze, King Oyster Mushrooms.
Baby Bok Chol Rice Vermicell Salad GF
French Onion Soup
Carameed Orion Our Chicken Broth Guy Cheese Bagate
The Consort Platter 35
Pan Seared Beef Tips with Chipotle Mayo
Poached Shrimp Cocktail Salted Egg Fried Chicken
Raclette Crostini with Cherkins & Picked Onions.
Warm Potato Chips
SUBSTANTIALS
BIG BITES
Super Salad 22
Chopped Kite Ouino Pomegranate Socks, Hearts of Paim, Avocado Edamame,
Go Berries. Howbom Cherry Tomatoes, Hemp Seeds Carred Lawn Dressing V, GF
Falafel Platter 22
Tabbouleh Eogplant Caviar, Mint Labneh
Red Popper Hummus. Olled Zaatar Flatbread V
Hickory Smoked Cornish Hon 32
Seared Polonta, Grilled Broccolini Chicken Jus GF
Roast Cauliflower Steak 24
Sauteed Greens. Tricolour Quinoa, Pomegranate Soods.
Maple Tahini Dressing VG, GF
Grilled Octopus 30
Romesco Sauce, Smoked Chorizo Fingering Potatoes GF
FLATBREADS
California Cobib 25
Gar Shrimp. Dout Smoked bacon. Herloom Carry Yomos, se
Avocado Soft Bed Picked og Avoco Ranch Dessing
Steak Frites
Choose: 601 AAA Striploin 28. 10 oz. AAA Striploin 36,
6 az AAA Tenderloin 30
Choose Red Wine Jus. Green Poppercorn Souce Bearnaise Sauce GF
Add Seasonal Vegetables 7
Margherita 16
Heirloom Cherry Tomato Condit, Fior di Latte,
Basil, Arugula. Extra Virgin Olive OK V
East Coast Lobster Sandwich 25
Bacon Horton Tomatoes Boston Avocado Tome brioche
Atlantic Salmon 20
Forbidden Rice King Oyster Mushroom, Aslan Greens.
Citrus Miso Fumot GF
Consort Club 21
Nicholas Decorakom Tomos
Art Mayo Rosemary Clwbo
Tuscan Kale 15
Kale Gost Cheese Roasted Peppers,
Extra Virgin Olive OLV
All pastas made fresh by local artisans
Linguini Pasta 26
Pistachio Pea Pesto. Crisp Artichoke Hearts
Shaved Parmesan, Lemon Zost v
Prosciutto 17
Fordi Latte Sundried Tomato Capers. Arugua
Smoked Beef Brisket 22
Grue Clay Onion, Gari A Housebounce
Fogo Island Cod Nicolse 32
Fingerling Potatoes, French Beans Horloom Cherry Tomatoes,
Olives. Soft Goted Pickled a Charred Lemon Dressing GF
Beer Batter o Island Cod 27
Fries, TartarCharred Lomoni.
Holroom Carrot & Geot Slaw
The Canadian lurger 24
7 Huse Ground Pool Bacon Ohe Male Mustard All
SIDES
Quinoa Gemelll Pasta 24
Arugula, Capers, Kalamata Olves, Heirloom Cherry Tomatoes.
Shaved Parmesan, Citrus Herb Olive OL V. VG upon request
Porcini Chitarra 26
Porcini Mushroom Sauce, Heirloom Cherry Tomatoes, Tuscan Kale.
Chill Flacos, Parmesan Micro Basil V. VG upon request
Parmesan Fries. Trutte Aloll 7
Cashew Butter Chicken 26
Basmati Rice Na Bread. Yogurt Ralta
Falafel Burger 10
Toto Sulic Lemon Tahiring V
CHIU-Lime Sweet Potato Fries, Chipotle Alol 7
Freshly Steamed Edamame, Sea Salt VG, GF 7
The Beyond Traditional Burger 22
Hoom Torres Avocado Suded Tomato Protocroon, Roasted on Dressing VG
Add a protein to any salad or pasta:
V. Vegetarian, VG. Vegan, GF Gluten Free
OMNI HOTELS & RESORTS
5 Grilled flacle Tiger Shrimp 14
8 or Clied Octopus 20
Seared Atlantic Salmon Filet 15
Secred Fogo Island Cod 20
Grilled Chichen Breast 12
6 oz New York Strip 20
10 r. New York Strip 28
6 oz Beef Tenderloin 30
Marinated Tofu 10
the king edward I toronto
All prices are subject to applicable tes Service Charge is not
included “Parties of 8 or more will be subjected to an applied 35%
Service Charge Consuming row or undercooled meats, poultry,
seafood, shellfish or eggs may increase your risk of food bome illness
– July 2019

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