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Part A

Restaurant Concept and Product Offerings

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

mash-up of rustic motifs.

Location and Layout

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

only with a slim signboard outside the second-floor window of a shop-house.

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

clients every day and isn't focused on establishing a culinary empire of fine-dining locations or

cool burger parlors throughout the world.

Process and Capacity

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

played is suitable for a talking or chatting session with friends or family.

Total Quality Management

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

Human resource planning and training

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

increment in salary, promotion or suggestion for more training programs.

Inventory management and aggregate planning

Inventory management is how Zoe management systematically approaches sources,

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.

Scheduling and human resources management

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

hazardous fire brought about by lack of maintenance.

References

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behavior in developing countries: The case of Malaysia. Social Responsibility Journal.

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Abd Rashid¹, M. H., Hamzah, M. I., Shobri, N. D. M., & Hashim, N. (2019). A review on

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Akbarruddin, M. N. A. (2020). The influence of the general operating environment on

the development and change toward the resilience of the foreign ethnic restaurants in

Malaysia (Doctoral dissertation, Universiti Teknologi MARA).

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Lee, S. (2021). Research on the Physical Environmental Factors, Menu Quality, and

Loyalty Perceived by Malaysian Local Restaurant Visitors. Culinary Science & Hospitality

Research, 27(9), 163-170.

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Untar (ICEBM 2019) (pp. 164-169). Atlantis Press.

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