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Druiwe Final
- 1. Since 1865 Anira, Brock, Gareth, Yanecsi
- 2. Description Exterior Components Mission Interior Components Vision Floor Plan Goals Operational Considerations Objectives Risk Management Clientele Safety & Security Vineyard Map Maintenance Facilities Conclusion
- 3. ~What is a vineyard? ~Druiwes’ description ~The importance of history and culture
- 4. Mission 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.
- 5. Vision 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 “Druiwe family”.
- 6. Goals To create a safe learning environment in a relaxing atmosphere To portray the cultures of South Africa To mitigate our environmental impact To uphold a standard of quality
- 7. ~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 the vineyards. ~Lessen the impact by: recycling, using alternative energy, and constructing water catchment cisterns throughout the property. ~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’ Vineyards alone
- 8. Clientele Demographics ~Age ~Ethnicity ~Gender ~Income Psychographics ~Social drinkers ~Fashion conscious & image oriented (socialites) ~Well educated.
- 9. Legend: Pinotage Pinotage Merlot D-Druiwe House O P-Parking Merlot G-Gardens Chardonnay W-Winery & Cellar Chardonnay O-Olive grove G -Cisterns
- 10. Facilities
- 11. Exterior Components ~Vineyards ~Garden ~Patio & Porch ~Gazebo
- 12. Interior Components ~Winery & Cellar ~Druiwe House: Banquet room Lobby Kitchen Kitchen Food Storage Office Tasting Room Storage Banquet Equipment Bathrooms
- 13. Floor Plan
- 14. Operational Considerations Programming ~Function will dictate the activities and timing of those activities. Scheduling ~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. ~Employees Ancillary ~Souvenirs ~Art gallery ~Golf-cart tours
- 15. Risk Management ~Risks will be placed into the “risk list” through evaluation either individually or in meetings. ~Procedure Risk: Priority level(low/medium/high): Date: Description: Likeliness to occur: Possible impact on business: Mitigation approaches: Contingency Plan: Department: Employee: Reviewing manager:
- 16. Safety & Security ~Druiwe House ~Winery & Cellars ~Vineyards
- 17. Maintenance ~Vines ~Gardens ~Machines & Sterilization ~Oak barrels ~Room cleaning ~ Advertising & Website
- 18. Conclusion Today we covered: ~Vision/Mission of our winery ~Our objectives and goals ~The winery’s interior and exterior components ~Safety Management ~Operational Considerations
- 19. http://www.boplaas.co.za/index.php?option=com_easygallery&act=photos&cid=3&Itemid=82 http://img2.allposters.com/images/LPIPOD/BN20713_4-FB.jpg http://african-tradition.com/wine/images/chamonix_rouge.jpg http://www.internetwineguide.com/structure/ww/v&w/africa/sa/vwsa.htm http://danormansinkorea.files.wordpress.com/2009/06/sculpture-garden-7.jpg http://www.eikendal.com/website1/files/Mapp.pdf http://images.google.ca/imgres?imgurl=http://www.interfab.co.za/images/wine1.gif&imgrefurl=http://www.interfab.c o.za/intrfb3c.htm&usg=__X_QG9H6jy0q46p6dN6KNToYkeBs=&h=366&w=305&sz=38&hl=en&start=10&um=1&tbnid =yVHYpfkHMKTZVM:&tbnh=122&tbnw=102&prev=/images%3Fq%3Dwinery%2Bfermentation%2Btanks%26hl%3Den %26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-US:official%26sa%3DG%26um%3D1 http://images.google.ca/imgres?imgurl=http://www.sdgraphics.net/myearthship/images/fresh.jpg&imgrefurl=http:// www.sdgraphics.net/myearthship/pages/52freshtank.html&usg=__JE8yk7kBIGi2zejPVMud8OgOskk=&h=262&w=350 &sz=24&hl=en&start=123&tbnid=- E61qCNDfpURMM:&tbnh=90&tbnw=120&prev=/images%3Fq%3Dwater%2Bcisterns%26gbv%3D2%26ndsp%3D21%26 hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN%26start%3D105 http://www.cs.uwaterloo.ca/~apidduck/CS480/Lectures/RMHandout.pdf http://images.google.ca/imgres?imgurl=http://www.picture-newsletter.com/winecellar/wine-cellar- yul1.jpg&imgrefurl=http://forums.bgmod.com/index.php%3Fshowtopic%3D823%26view%3Dgetlastpost&usg=__k8X XQiLDh6OK7Bc_lx- j6Nai198=&h=900&w=1200&sz=116&hl=en&start=37&um=1&tbnid=K08M5rC1qbU_qM:&tbnh=113&tbnw=150&prev=/im ages%3Fq%3Dwine%2Bcellar%26ndsp%3D21%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en- US:official%26sa%3DN%26start%3D21%26um%3D1
Notas del editor
- 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.