You plan to open a Malay restaurant specializing in serving Bandar Baru Bangi and

Kajang traditional food somewhere in Selangor. The restaurant will be in mid range price similar

to Chilli$$s$,$ Ben$$s$,$ 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 $1.$

Table $1$: Activities to open a new Malay

restaurant

Activity Name Duration Precedence

Predecessors

A Choose a restaurant concept and brand

B Create your menu

C Write a restaurant business plan

D Obtain funding

E Choose location and lease commercial space

F Apply restaurant permit and license

G Design layout and space

H Find equipment and food supplier

I Hire staff

J Advertise and launch restaurant

$1)$ From Table $1,$ estimate the duration of each activity and draw a Gantt Chart and

project network.

$2)$ What are the menus $/$ type of food and drinks that you plan to serve? What is the

uniqueness of the food as compared to other Malay Restaurant? What would

be the price range? What type of clientele $/$ demography that you plan to serve?

$3)$ Where would be the exact location of the restaurant $$ shopping mall, office building

etc.? Name the location and justify your answer.

$4)$ Draw layout of the restaurant and show the seating area, store, cold room, kitchen,

toilet, surau, exit door etc. Consider customer flow.

$5)$ 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?

$6)$ 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?

$7)$ How would you outsource the material for the kitchen $$ beef, mutton, chicken,

fish, vegetables, spices, dry goods etc?

$8)$ How would you implement lean operations at the restaurant to reduce waste?

$9)$ How would you perform maintenance on the equipment at the restaurant $$ air$-$

condition, stove, freezer, chiller etc?

$10)$ Proposed the strategies and management future directions for the

entity$/$business$/$organization$.$

$11)$ Fill up the business canvas below based on your answers above.