Analysis: Aesthetically Kale Restaurant

IP - F&B - Lucien’s
Task 1

1. Part 1
In order to fulfill the demand for food and beverages of the guests in our Kale-Aesthetic Boutique Hotel, Aesthetically Kale restaurant is established with the theme that makes our gourmets feel elegantly cozy, relaxed and joyful. There is only one outlet available in our hotel because there are only 60 our hotel rooms with maximum 3 pax per room. Also, we do not want to spread too much attention on too many restaurants or bars, as we can concentrate in our restaurant and invest all the resources solely and effectively.

In details, the service is aimed to be professional but quick and effective as well. That is why the type of service we choose here is buffet style, with the waiters who will explain the
To be more detailed, the design of the restaurant will consist of two dining areas, one bar section and kitchen will be located on the west of the floor. In addition to that, the hostess table will be near the entrance, while that buffet area will be set up next to the kitchen, On busy days, the bar area will be used to resent the food as well. Meanwhile, for the table-top setting concept, one set has knives and folks for starter and main-course, one spoon for dessert, one water glass and one napkin; all in silver. Besides that, there are two plates, one for bread, the other is for the main dish. Lastly, we will include one plate protector then one plate cloth underneath the big plate.

(Floor Plan and Furniture Plan, n.d.)

($15.95 Staccato Dinner Plate, n.d.)

2.Part 2

Part 2:

Kitchen Garden:
+ Comment on the location, the type and size of kitchen garden you see feasible and, then, with reference to (integration):
Marketing
Finance
Operations (Maintenance, Labor) Human Resources
+ Identify and briefly explain (in chart form):
Four advantages and four disadvantages possibly associated with such concepts.
+ In support of your discussion submit a copy of an industry publication describing/referring to such concepts (appropriate referencing
We apply that model because “is easy to build and can provide you with lots of nutritious vegetables.”(Hydroponic Vegetable Gardening, n.d.). Also, “this type of gardening avoids weeds and other pest problems common to soil-grown vegetables.” (Hydroponic Vegetable Gardening). Due to these reasons, the needs to use pesticides, herbicides also fungal infections will properly brought down to the minimum level of requirements. As a result, the expenses in terms of carrying-out this system can be saved up significantly.
About concerns of space-wise, as mentioned by Pros & Cons of Hydroponic Gardening (n.d.), “Hydroponic systems require much less space than normal gardens, which makes them ideal for urban dwellers or gardeners with limited yard space. The plant root systems in a hydroponic garden are much smaller than a normal garden, which means less space between plants.” And in long-term, as the future gardening area will be located in-house using the LED system for the supply of lighting for the plants, then the weather factors would not affect the rotation of the crop that much (Pros & Cons of Hydroponic