Introduction
A Brief Summary of the Expanded Container
The festival in question will be included into the design of the cargo container. The expandable container is a clever work of art and technology that opens from the interior when required and shows its contents in accordance with the manufacturer's vision. As we deliver our services to customers, we will primarily examine the design or strategy outlined in the following section. The container is a standard-sized, 7.8 4.5 2.23-meter shipping container with its interior and surrounding design outlined in the next section. Consideration has been given to the container since it can carry both dry meals and foods that require long-term refrigeration. This is necessary in order to maximize the project's returns.
Description of the expanded container in general
The sort of container being used is referred to as "expanded" because it will be utilized for purposes other than storage. One wing that comprises a portion of the container's length and height will be opened and will function as the counter, similar to that of a restaurant or bar. From this location, consumers will also place orders for an extension area where they will wait pleasantly to be served. Because it has collapsible sides, the container to be utilized is a Flatrack Collapsible Container (SR International logistics, 1). It is a 2400-kilogram container with a maximum capacity of 21,000 kg.
A portion of the container is fitted with refrigeration equipment. A portion of the container consists of a temperature-controlled compartment that utilizes a "ThermoSafe," a box that regulates the temperature of all items placed within it. After 24 hours, approximately 5 to 10 pounds of dry ice are utilized to maintain food and beverage temperatures (R.N.C. Industries, 1).
Additionally, the container will incorporate a dried-in food compartment where goods that require low moisture content can be stored properly. This will be the largest of the two parts, occupying approximately two-thirds of the container's storage space. Behind the container's display point, there will be a dedicated storage and display area for alcoholic beverages such as wines and whisky. For the sake of elegance, the exhibition space will consist of a cabinet-like section with a glass door that slides open and closed. The display area of the container will be a 5 m by 1.5 m area in the center of the open end of the container, and directly next to it will be a temporary passageway, which will function somewhat like a door. Attached to the entrance is a little protrusion from which the waiting staff will serve clients their food. A portion of it will also serve as a tiny bar from which drinks will be efficiently served.
The container's working area will consist of the end that has been modified. It will use approximately half of the kitchen space that the container has. This is because preparing the ordered meals requires a great deal of space and a great deal of motion. Owing to the fact that the majority of the food is ready-to-eat, it will take less time to serve the meals, but due to customer satisfaction, the kitchen should be large enough to allow for quick and efficient service. Regarding customer service, this topic will be elaborated upon in the future. The room will feature a relatively large seating area that may accommodate forty persons seated simultaneously. To accomplish this, an umbrella-shaped tent with seats for four individuals per tent will be utilized.
Figure 1. Service area
The container's interior (Service area).
The majority of the container's service area consists of a miniature kitchen equipped to prepare three-course meals three times per day. To accomplish this, the kitchen must be fully equipped with a variety of modern hotel kitchen appliances. The facility will be run and supervised by a qualified chef, who will be aided by five to six other cooks who undertake high-quality hygienic activities in the kitchen (Walker, p. 49). When one enters the kitchen, one can expect to see SS Square Tandoor cookers, which are low-powered gas/electric cookers that operate silently and provide precise performance. A Pot Rack will also be useful. This effectively stores a portion of the kitchen's tools. In addition to grinders, blenders, frying pans, hotplates, and stirrers, the interior of the kitchen will also contain other essential appliances (IndiaMart, p. 1).
In addition, a salamander will be installed in the kitchen. This is a common kitchen item used for toasting and browning that is heated by infrared radiation from above. Additionally, it is frequently used for melting cheese and creating sandwiches. In addition to being useful for supporting the available cooker, a gas stove will also be useful. Even if we will have a cold room for food storage, we may need a much smaller deep freezer that can manage the temperature of a specific food item according to the chef's specifications. Other smaller appliances such as garlic peelers, toasters, and water-heating devices such as kettles and boilers will also be included (IndiaMart, p. 1).
We cannot have a kitchen without the cutlery required to complete the kitchen's design. Serving customers requires an abundance of heavy glassware and silverware as part of the flatware. Taking into account the nature of the event, it is anticipated that the attendees would be elegant and sophisticated individuals with a keen sense of fashion and quality. In the kitchen, however, we may require spoodles, skewers, cooking forks for raw meat, and steak weights for high heat scrapers. Depending on the preferences of the chef, we may also require skimmers and various types of tongs. Important are cooking forks and a variety of kitchen knives, bowls, saucers, and plates. As well as serving utensils and hot pots, kitchen trays and plates are required (Ace Mart Restaurant Supply, p. 3).
Outside, more refined silverware is utilized to serve customers. From the variety of forks to the assortment of spoons, plates, saucers, glasses, and cups, the needed level of elegance cannot be compromised in any way. The silverware and glassware should be of a quality that encourages clients to return. In addition, consideration should be given to table alignment, as it is the minor aspects that matter in hotel administration and service.
Outside, we may also like to include a selection of roasted meats that the hotel wishes to provide. To do so, we will require a lot of outdoor grills to prepare barbecues and roast some of the meat that our clients are seeking.
Figure 2. Main kitchen
To do this, we will incorporate a variety of barbecues, including gas grills, electric grills, and charcoal grills (Giving Gallery holidays, 1).
The reason for this is because the grills produce different results depending on the customer's preferences. A variety of meals and wines will be provided, and the chef, in partnership with the hotel management team, will determine the menus. Finally, we will examine the kitchen's cleanliness standards. There must be sinks with running water 24 hours a day. The lighting system inside and outside the container must conform to the authority's specifications and be in excellent condition. To improve safety, it is necessary to install firefighting equipment such as extinguishers.
Description of Immediate Neighborhood
When it comes to the exterior, where the client is being served, the level of opulence cannot be sacrificed. As previously indicated, customers will be sitting under one of ten umbrella-style shelters to protect them from the sun. The total capacity of the facility is forty individuals. That implies one shelter will be able to accommodate four people. The ideal sort of shelter indicated is the 47.2-inch lead umbrella (Wing, 2), which includes a table and four chairs. Each chair will have its own dressing. These trimmings must coordinate with the umbrella's fabric. Color is of vital importance. For a special occasion such as the one at hand, it would be ideal to incorporate art into the dining room. As a result, the adornment will be ornamented with a golden brown accent that represents theater art, with artwork done around the umbrella peaks.
We will have a low-level lighting system consisting of around 1.5-meter-tall bulbs with custom-designed stands. Carvings that represent art would be an excellent choice. In order to complement the event's concept, the optimal hue will be dark brown. The lights used will be incandescent pure white bulbs with a glamorously adorned exterior that emit a sparkling effect both during the day and at night (Kremer, 1).
For additional entertainment, a stage with a complete musical ensemble, its equipment, and a sound system will be installed. This platform shall be erected to a height of 0.5 meters, with 3m by 3m square sides. This platform will be positioned in the heart of the service area, where live entertainment will occur both during the day and at night. Live performance is seen as superior and more enticing than audio or karaoke (Speer, 1).
Other decorative elements will consist of twisted white and brown fabric that runs from corner to corner of the area. Even though the location is outside, the fabric exudes a mixture of refinement and elegance.
Aerial View of the Container's Surrounding Area
Figure 3. Aerial View of the Container's Surroundings
Bibliography
The restaurant supply store Ace Mart. Cooking implements. Giving Gallery holidays in 2009. Choosing a grill or barbeque. Kitchen Equipment, IndiaMart, 2010. 2010. Web. Kremer, Jonathan. Types and Applications of Light Bulbs: megavolt. 2010. Web. R.N.C Industries. Delivery of refrigerated or frozen goods. [Online]. 2010. Speer, Bob. What Happened to the CD Mastering Services of Dynamic Music? SR International logistics in 2010. Standardized Packaging. 2010: Food in the Arts: Proceedings of the Oxford Symposium on Food and Cooking, edited by H. Walker. England: Prospect Books. 1999. Print. Wung. Sujuan. Shangyu Haojie Umbrella Co. 2010.
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