Designing a shopping centre food court outlet

Designing a shopping centre food court outlet Food court is a common area within a building, facility or a premise situated adjacent to counters consisting of a number of vendors located at food stalls from where customers orders their food (Milshtein, 1999, p.12). The meals are ordered from any of the vendors after which the ordered samples are taken to a common dining area for the respective customers.Advertising We will write a custom report sample on Designing a shopping centre food court outlet specifically for you for only $16.05 $11/page Learn More The food court outlet serves as a very important icon as it offers different samples of fast food to the customers located in a locality. The availability of diverse samples allows the customers to sample their different favorite food stuffs and eat them in the same area. Some food court outlets have a variety of food stuffs they offer to customers while others offers a limited range of food stuffs. In addition, there is other food court which offers s ame commodity throughout to the customers. They only offer a specific product to their customers (Beach, 2000, p.22-23). This is the case with the food court outlet in question. The court is scheduled to specialize with dishes made from potatoes only. The design therefore will capitalize on fried potatoes a variety widely preferred than the baked or boiled potatoes. The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area. This is notable from the idea that, kiosk sellers are currently experiencing an explosion sale of similar commodities the court is planning to start. The design should be charismatically planned to cater for all the customers’ needs (Johnson, 1997.p32). The size The size of the food court outlet should be 50 square meters. This is a very economical space as it will accommodate all the customers from the locality. In addition, the space will not only accom modate the customers but also the equipments and the employees of the food court as well as catering for future expansion. Indeed, according to the buying power of the customers and the quest for other products, the court will expand in future. Planning the physical space Function For a food court outlet to be successful and work without confines and distractions, the physical space should be an issue of consideration. This concerns the functionality of the food court outlet. According to the Food and Beverages Management the customers are described to see many things within an hour than the management can see within a period of one year (Food Beverage Management, 2010, para. 2). Therefore, the management should plan the physical space in a manner that is appealing to the customers. The food court outlet should be created with a focused mind particularly focusing on the creation of value. According to Food and Beverage Management, value creation process is necessary as it determine s the success of the court.Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Selection of a good location is a vital aspect when setting up a food court outlet. The location determines who will be the potential customers of the court. To take advantage, the food court outlet should be located in buildings in which huge businesses are located like it is the case with the food court outlet being designed. Form Also in planning the physical space, making the outlet to look good should be encouraged. The physical form should be designed in a way that will attract a huge crowd of customers. This makes the customers to admire the place thus desiring to buy from there. Food court outlets should not be fully covered as the covered outlets are not attractive to the customers. Interestingly, the food court outlet being designed is for the sale of potato products in which customers regard ta king their stuffs from an open location in order to have a good and wide view of the vicinity (Viet, 2002, p. 3). Many leading world food court outlets operate in an open location allowing the customers a wide view of the environment. This makes the customers flock in them due to the comfort they experience from there. The menu Menu is a vital aspect in every food court outlet as it displays all the type of stuffs offered and their respective prices (Olive Gardens, 2010, p.1). The food court outlet will be offering products made from potatoes. Commonly, fried potatoes will be the principal food stuff offered by this food court outlet. The stuff properly suits the customers in this vicinity and therefore the menu must be properly programmed for. The menu should address specifications of all classes of the customers in the vicinity. According to this locality, the customers are categorically ranging from children to adults, high class and the middle class earners among others. Consequ ently, the menu should be drafted to cater for all these and should look as follows;- Specials†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Lunch†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Advertising We will write a custom report sample on Designing a shopping centre food court outlet specifically for you for only $16.05 $11/page Learn More Dinner†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Beverages†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Wines†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Kids†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Dessert†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ Nutrition†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. Despite catering for the diverse classes of customers and their respective specifications, the menu should focus on the take away and take in customers . Ultimately, all the customers will be accommodated in the menu of the food court outlet.Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The plan Below are examples of plans of food courts designed to serve diverse customers. The food court outlet should be spacious enough to prevent any congestion that may arise in the future. Also, the plan should allow logical arrangements to avoid mixing the serving area with the cooking area which can cause inconveniencies. Figure of sketch plan of food court The kitchen Kitchen is something which is a must in every food court. The kitchen should be located in a location where it will not disrupt the comfort of the customers while taking their foods. In addition, basing on the diverse customers of this food court outlet, it is very important to have different equipments for different customer requirements (Heinemann, 1998, p.392). The menu is covering items such as the special fried potatoes consumed by high class customers, for dinner, lunch among others which requires different equipments for preparation and cooking. The kitchen should be fully equipped with these items to e nsure convenient. Storage area The food court will be dealing with many and huge items on daily basis and to avoid shortages, there will be a responsible person in charge of checking the level of stock left. It is embarrassing for this kind of a court outlet getting short of a commodity that is in high demand. In addition, some items are perishable thereby posing danger to the firm if not properly stored (Urban Land Institute, 1999, p.179). To avoid instances of damage, a refrigerator will be purchased and located at a remote location to serve all the needs of the perishable items. The serving area This place should be clean and well planned for. A wide table should be erected at a strategic position particularly at the centre or at a corner to support a maximum number of customers to their best satisfaction. Customer satisfaction is the drive for many successful food court outlets. Therefore, when the customers are served with their respective orders, there should be a place from w here to take their foods from. This should be equipped with comfortable chairs and tables sufficient to support the number of customers in the court. Competition Having considered all the above, it is important to gauge the competition from the competitors. Competition is a threat to new businesses which are trying to put their heads in the market (Heinemann, 2005, p.3). At this stage, the prices of the respective items to be sold are priced correspondingly in the menu. Price is a best weapon in any competitive environment. To run away from the competition and attract a huge number of customers, the price will be set slightly below the market price. This strategy will compel many customers to leave their old sellers to join this new court. In addition, the range of items in the menu plays a very important role when it comes to attracting customers. The contents in the menu should harmoniously fit the daily demand as well as the diverse customers in the market. The food court outlet could in the near future add more items in the menu as the only way of outdoing the competitors. This will also lock the kiosk sellers from the business forcing them to surrender the competition. Evaluation This should be done before the food court outlet starts its operations to ensure all areas are vividly addressed. The evaluation should be highly recommended at the critical areas as these are the areas that create the foundation for a successful enterprise. Also, evaluation of concepts is very important. From this evaluation, it is possible to tell whether the concept will work well as well as fit harmoniously with the tenants. In addition, the appearance of the food court outlet is also essential for evaluation. Once the business is fully established, it will be imperative to evaluate whether the menu is delivering. Evaluating at this stage is vital because, the weaknesses are established before it is too late and addressed accordingly. Reference List Beach, G. 2000. High schoo l food courts: a new evolution in students dining. School planning and management. Vol. 39, issue 8, pp.22-23. Food Beverage Management. 2010. Critical success failure factors in food court design and food court management. Web. Available at:  https://scribd.com/presentation/6611922/Critical-Success-26-Failure-Factors-in-Food-Court-Design-26-Management . Heinemann, B. 1998. Food and beverage management. Manchester: Bernard Davis. Heinemann, B. 2005. Strategic operations management. California: Steve Brown. Johnson, F. 1997. Selected and current works; master architect series III. New York, America: Images Publishing. Milshtein, A. 1999. Bye bye cafeteria-hello restaurant-style dining. Stamford University: Amy College Planning and Management. Olive Gardens. 2010. When you’re here, you’re family.Web. Web. Urban Land Institute. 1999. Shopping center development handbook. Urban Land Institute: Michael D. Beyard. Viet, N. 2002. The integration of the suburban shopping c entre with its surroundings. Redmond: University of Washington.

The Functions of Boldface

The Functions of Boldface The Functions of Boldface The Functions of Boldface By Mark Nichol Boldface type, which has a heavier weight than, meaning it is thicker than, roman type, is employed to provide emphasis but has a prescribed set of uses. This post outlines those uses. In running text- the default wording in a piece of context, as opposed to display copy, which consists of headings, subheadings, captions, footnotes, sidebars, and other special text- boldface is appropriate only in certain circumstances. In printed and online publications, it is most often employed in educational contexts, where newly introduced terms may be bolded, or styled in boldface, to signal to a reader that such terms are key to understanding the topic under discussion. For example, in textbooks, words introduced as new vocabulary are often formatted in boldface within the running text. At the beginning of each chapter or section, these words may be listed in a sidebar, and they may be defined in footnotes or in a glossary, or list of terms and definitions, at the end of the section or the book. In most other cases, using boldface in running text is an aesthetic choice, often for humorous effect or, for example, to represent shouting in a children’s storybook. Display copy is often boldface to distinguish it from the running text, although such content is generally styled in a different font and in larger point sizes for that reason. Run-in subheads or sideheads- those that begin a paragraph or a section of type rather than appear on a line above it, and that are generally formatted the same point size as the rest of the paragraph or section- are often boldfaced to distinguish them from the narrative that follows. (Such subheads are, alternatively, often italicized.) Punctuation following a run-in subhead, whether a period, a colon, or a dash, should also be boldface. And when, for example, glossary terms are boldfaced, if punctuation follows each term before the definitions, the punctuation should be boldfaced. This is also true for figure headings (where, for example, â€Å"Figure 1.† or â€Å"Figure 1:† precedes the title of the figure) and captions, where directional terms such as above or left may be boldfaced or where a run-in heading may precede a caption’s explanatory text. However, in running text, punctuation that follows a boldfaced term, because it is associated with the surrounding text, not with the emphasized element, is not boldfaced. (This is true even if the boldfaced term is enclosed in parentheses or bracketed by a pair of commas or dashes.) Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Style category, check our popular posts, or choose a related post below:50 Slang Terms for MoneyCapitalization Rules for Names of Historical Periods and MovementsIs "Number" Singular or Plural?