Question You plan to open a Malay restaurant specializing in serving Kelantan and Terengganu traditional food somewhere in Kuala Lumpur. The restaurant will be in mid range price similar to Chillis, Bens, Botanica and the like. During slow customer traffic (outside lunch and dinner hour) the restaurant will serve coffee, tea, snacks, traditional Malay kuih and a caf style counter will be opened within the restaurant. Since this is a totally new restaurant, it will be a project on its own. Major activities that you need to do before the restaurant is launched is shown in Table 1

1) What would be the size of the restaurant and what is the maximum seating capacity of the restaurant based on the layout? Where would you outsource the kitchen equipment, utensils, crockery etc?

2) How do you ensure the service quality of the restaurant? What type of quality assurance system that you will use to ensure the consistency of the taste? How do you ensure food safety at the restaurant?

Table 1: Activities to open a restaurant