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MGT6544.6383 202201 SUKD 116629812 1124462075 Assignment
MGT6544.6383 202201 SUKD 116629812 1124462075 Assignment
Part A
Zoe Bangsar is a true independent restaurant, complete with quirky specialties like
fermented black garlic tagliatelle and durian massaman. However, independence may come at a
steep price, making profitability unlikely and survival in a business where franchisees are seen as
the strongest more difficult than ever. After being nearly completely buried between a small
mini-market and divided by two rows of tall trees and shrubs, the eatery inhabits the first floor of
an existing store lot on the corner of a side street goods (Abd Rashid¹, Hamzah , Shobri &
Hashim, 2019). The appearance of warm lighting, a high ceiling, and an open kitchen greets
clients as they enter the building (Chern & Ahmad, 2020). With the word Zoe referring to life in
Greek, Chef Zoe Rai hopes to infuse life into all of the meals offered at Zoe Bangsar, using this
as the overarching concept. Zoe Bangsar's cuisine, which is inspired by the chef's travels
throughout the world, takes customers on a culinary journey across the world. It is traditional
food that is being appreciated everywhere, from The Middle East to Peru, and Italy to Thailand.
Each cuisine is being respected, and there are no fusion dishes to be found. The stairway leading
to the restaurant is colorful, and the wall behind it is covered with eye-catching posters and
media testimonials. The ambience was soothing, despite the fact that the decor is a confused
Nearby Southern Rock Seafood and Zoe Bangsar, Jalan Kemuja serves as a nice
complement to the less-known yet attention-grabbing gourmet strip. Patio tables at Zoe's, one
row back from Jalan Bangsar, look out into greenery across the street; inside tables provide cool
comfort; and stools at the bar provide a glimpse into the open kitchen and the cooking process
goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). The open kitchen is equipped with
ventilation air hoods that efficiently eliminate fumes, smoke, and odors, leaving just a faint scent
of the lovely aroma of food freshly cooked with spices (Chern & Ahmad, 2020). Cooking is done
in a kitchen where Chiang Mai mutton curry and Sicilian sardine pasta are served on the same
plate, where local baby figs and Peranakan-favorite keluak nuts are shown alongside hand-
kneaded gnocchi and freshly baked bread. This is a low-key spot where guests may listen to
Puccini during the day, and Celia Cruz and Doris Day during the night, drawing prominence
Everything on the menu is a pleasure for anybody who enjoys a diverse, world-embracing
approach to food. There's nowhere else where one can get and Uyghur lamb pasta, Lebanese
toum, and gulai ikan Terengganu all in one spot - yet with a consistent, soothing flavor profile
throughout the preparation goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). It's a
commendable strategy for a down-to-earth restaurant that's content with feeding a few dozens of
Upon entering, one finds an open kitchen serving counter. Most people love sitting
around this space to observe the chef’s activities and feel some sweet food aroma. The eatery has
many waiting staff right at all corners. The staff are professional with an admirable set of
alertness and attentiveness as per several reviews. The daytime menu, which is divided into two
sections: lunch and supper, is much different from the nighttime menu (Chern & Ahmad, 2020).
Lunch is a condensed selection of Thai favorites that is perfect for those who are on a tight
schedule. The Khao Soi Set is a reasonably priced option to have a taste of Zoe Bangsar for the
first time goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). This set meal is available
with chicken or as a vegetarian alternative, and it includes a glass of lemongrass drink that may
be refilled as many times as you like. The egg noodle curry, which originates in the northern
region of Thailand, is influenced by Burma, Thailand, and Yunnan cuisines. Infused with
fragrant spices, a creamy coconut cream broth is supposed to transport you down the silk path
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from India to China via northern Thailand. A touch of citrus, some finely sliced red onion, and
some salty pickled cabbage bring out the flavors to their full potential.
There's a smoking area near the balcony, which overlooks the streets below and is a great
spot to unwind after a dinner. They have a vast variety of wines and alcoholic beverages to
choose from. The customer service is topnotch and the sitting area is serene goods (Abd Rashid¹,
Hamzah , Shobri & Hashim, 2019). The balcony provides an easier air circulation due to the
breeze. It provides an ambient environment for dining, drinking and relaxing. The oft music
Zoe Bangsar, the newest restaurant on Jalan Kemuja, opens its doors today and will serve
value-for-money Asian-inspired set meals throughout the day, before transitioning to European
cuisine in the evenings ((Chern & Ahmad, 2020). It's a welcoming place to be, run by the
enthusiastic and cheery Chef Zoe himself, and it's rapidly developed a reputation for serving
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high-quality food at a fair price. This cafe, which has been converted from an ancient shophouse,
is rustically decorated with an abundance of plants, and its cuisine reflects the current trend
towards a plant-based diet goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). While there
is some meat on the menu, there is an astounding number of meals that are geared toward
vegetarians. It's a lovely spot to spend time with your girlfriends or your significant other. Chez
Gaston, which is not officially on Jalan Kemuja but rather on a little side street that runs off of it,
is the place to go for hearty French bistro-style fare ((Chern & Ahmad, 2020). The open-walled
restaurant, which is located on a corner lot, opens out to a small open space that is surrounded
with potted plants. The cuisine is meaty and good value for money, and it's apparent that Chef
Flo puts his heart and soul into every dish he prepares.
Part B
Staffing in the hotel industry refers to getting the required personnel according to how
their skills match the specified job positions. The human resource department is responsible for
recruiting and selecting successful applicants (Chern & Ahmad, 2020). The process consists of;
creating a job description for the position and publishing the advertisement on the relevant mass
media to access goods (Abd Rashid¹, Hamzah, Shobri & Hashim, 2019). Staff are grouped into
two; the operating managers in the line department and the specialists staff department. Line
departments are typically involved in how the protocol should be observed in the daily
operations. At the same time, the specialist is responsible for each department, for instance, front
office housekeeping, food and beverages, and the maintenance department. Recruitment
identifies qualified candidates to fill available costs in the restaurant goods (Abd Rashid¹,
Hamzah, Shobri & Hashim, 2019). The process is offset when an employment requisition form is
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offered to the candidates, which contains the job given, the expected salary, the starting date, and
a summary of the basic details of that job title. A recruitment form is usually offered in Zoe
restaurant to show the vacancies available. Potential candidates are made aware of the available
jobs and are encouraged to apply and later undergo screening to satisfy their competency
(Akbarruddin, 2020). The recruitment process at Zoe restaurant involves several steps that are
considered necessary; job analysis, job description, job specification, and job evaluation. At Zoe
restaurant, orientation is done to applicants who have accepted job offers (Khong, Teng, Butt &
Muritala, 2021). Exposure is purposely for assisting new employees in getting used to the work
environment. Recruits are introduced to the specifics of the place of work goods (Abd Rashid¹,
Hamzah, Shobri & Hashim, 2019). Orientation is also done to existing workers who may have
earned promotions or transferred to new units at work. At Zoe restaurant, there is periodic
training and development in each department. This is done to ensure employees do not become
obsolete (Man, Hock, Ying, Cheong, Kuay, Huey & Aziz, 2021). This process at Zoe restaurant
aims to update workers with current working methods, new skills, and knowledge about their job
areas (Akbarruddin, 2020). Talent management at Zoe restaurant is necessary to ensure that new
employees are taught the correct way of doing specific tasks. It aims at employees to improve
their performance as well as production levels goods (Abd Rashid¹, Hamzah, Shobri & Hashim,
2019). The last aspect of human resource planning at Ze restaurant involves staff appraisal. It
entails the examination, evaluation, and analysis of the performance of an employee to get their
work performance while also giving an overview of employees' strengths and weaknesses and
feedback given to the employee when the human resource department establishes a basis for an
storage, and sale of inventory, whether raw or finished goods. Considering cost-effectiveness, it
is concerned with having the necessary stock at the required levels where they need to be at the
right time goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). The process of aggregate
planning starts with managers deciding the number of products needed to satisfy the market
demand. To do this, managers check the raw materials, products that are not yet finished, and
depleted stock goods (Abd Rashid¹, Hamzah , Shobri & Hashim, 2019). This process involves
order tracking whereby at Zoe restaurant, an order tracking system has been incorporated to
facilitate daily routines and improve customer satisfaction. Zoe restaurant needs to offer services
with diligence to satisfy our clients. Storage of raw materials is necessary. This department is
under the procurement department, which plans and ensures that Zoe restaurant's raw materials
are met for smooth operations (Chern & Ahmad, 2020). The storage department is under the
storage manager, who identifies operational needs and provides that orders are placed at a
frequency that can neither inconvenience the restaurant nor the supplier (Lee, 2021). Inventory
management at Zoe restaurant tracks products and knows what to do with them especially
perishable goods (Abd Rashid¹, Hamzah, Shobri & Hashim, 2019). Sitting inventory involves
cash, and proper balancing of money reduces theft and accidents that may result from broken
utensils. Sitting list at Zoe restaurant is seen as real money, and any malpractices are treated the
way they deserve. Stocktaking involves counting, checking, and recording the stock levels to
check on the condition and any items that are running to a conclusion so that an order is made to
avoid inconveniences.
The restaurant's schedule during regular days of service, every staff is allowed to work
the day shift. During schedule planning, the management provides busy shifts with more
concentration than the other shifts (Lim, 2021). There is always fewer staff during service hours
than additional hours, such as the peak hours of the day or when certain occasions or events
occur in that particular restaurant (Kwon, & Ahn, 2020). During the peak hours, which is mostly
happens from evening to midnight, the number of staffs increases since it was evident that the
number of clients increases at this particular time (Lee, 2021). This is when the restaurant makes
the highest number of profits due to the increase in the number of clients, which is always more
than the number of clients during the regular service during the day (Kwon, & Ahn, 2020). When
the restaurant is hosting an event or an occasion, they are likely to give other people who are not
members of staff to help in the preparation process and serve the guest. All teams are always
present since the number of customers increases, which implies that the restaurant makes more
profits.
Maintenance
The Zoe restaurant maintains the following ways; improving health and hygiene. They do
this by ensuring the restaurant is clean, staff members are pure, and the resources used are clean.
Equipment in the restaurants is also maintained by ensuring they have installed the maintenance
software (Halimi, Gabarre, Rahi, Al-Gasawneh & Ngah, 2021). Other resources go through
grease cleaning. If a particular machine is reported to have a problem, they always call
maintenance technicians to deal with it and rectify it (Kwon, & Ahn, 2020). Devices such as
those that keep sodas and spirits in frozen condition are always checked regularly (. Cleaning of
hood, vent, and duct is another form of maintenance since cleaning them removes vapor and
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grease that is always stuck around them (Kwon, & Ahn, 2020). Ensuring that kitchen materials
and equipment are always clean is another form of care since it prevents them from developing
problems such as rust. Zoe restaurant does restaurant maintenance regularly. After every three
weeks, the management ensures they call the maintenance technicians who check every machine
in the restaurant. By so doing, the restaurant safeguards the staff and clients from the danger of
References
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