Servicescape Design Analysis


An Overview of the expanded container

A shipping container will be designed in order to fit the description of the festival in question. The expandable container is a sophisticated piece of art and technology that opens up from the inside when needed to, and displays its content according to the manufacturer’s idea. The description given below will mainly constitute the design or plan that will be considered as we offer our services to our customers. The container is a normal sized 7.8× 4.5× 2.23 meters shipping container with its full interior and the surrounding design given below. The container has been considered because it can hold both dry foods and foods that need refrigeration for a long time. This is necessary to achieve maximum returns from the project thereof.

General Description of the expanded container

The type of container that is being used is termed “expanded” since it is going to be used for more expansively than for storage purposes only. One wing that comprises part of the length and height of the container is going to be opened up and will serve effectively as the counter, more or less like that of a restaurant or a bar. Orders are also going to be made from this point to an extension area where the customers are comfortably seated waiting to be served. The type of container to be used is a Flatrack Collapsible Container (SR International logistics, 1) because it has collapsible walls. It is a 2400kg container with a maximum holding capacity of 21000kg.

Installed within the container is a section where refrigeration takes place. Part of the container comprises a regulated temperature department that uses a “ThermoSafe”, which is a box that regulates the temperature of all things that are placed in it. Around 5 to 10 pounds of dry ice is used after a 24hr period in order to keep the food and beverages at regulated temperatures (R.N.C. Industries, 1).

The container will also have a dried in food area where foodstuffs that require low moisture content will be kept well. This will be the larger of the two sections that will probably consume 2/3 of the storage area of the container. A fixed area that will be used both as the storage area and the display section of beverages like wines and whisky will be set right behind the display point of the container.

The display area will be a cabinet like section with the front of the area having a slide- through glass door, just for the sake of elegance. The display area of the container will be a 5m by 1.5m area in the middle of the open end of the container and just next to it will be a temporary passage area: more or less like a door. Attached to the opening is a small area of protrusion, where meals from orders made are going to be served from the waiting team to the customers. Part of it will also come in handy as a small counter in which drinks will be effectively served.

The adjusted end of the container will consist of the working area. It will take up roughly a half of the space that the kitchen space that container has. This is because a lot of space is needed to prepare the meals ordered, and a lot of movement happens while doing so. Since most of the food is the ready- to- take type of meals it will take less time to serve the meals yet due to customer satisfaction, the area that is used, as the kitchen should be adequate to allow fast and effective customer service. As for the customer service area, this will be widely discussed later. The area will consist of a relatively large sitting area that can house forty people at a go while they are seated. To do so, an umbrella shaped tent that contains a seating capacity of four people per tent will be adopted.

Service area
Figure 1. Service area.

The Interior (Service area) of the Container

The service area of the container mainly constitutes a mini sized kitchen with the capacity of providing a full three-course meal, every three times in a day. To do so, the kitchen must be fully equipped with some of the utilities of a modern day kitchen in a hotel. With the facility being operated as per every Food Code that the authorities address (Walker, p. 49), it will be run and overseen by a trained chef, who will be assisted by five to six other cooks who perform high quality hygienic tasks in the kitchen.

Some of the equipment to expect when one enters the kitchen will include a SS Square Tandoor cooker, which is a low powered gas/electric cooker that is silent in operation providing accuracy in performance. A Pot Rack will also come in handy. This takes care of storing some of the utensils that are contained in the kitchen. Grinder machines, blenders, frying pans, hotplates, and stirrers are other important equipments that will feature in the interior of the kitchen (IndiaMart, p. 1).

In addition, there will be a salamander installed within the kitchen. This is a utensil with overhead heating through infra- red radiation that is commonly used in kitchens for toasting and browning. It is also commonly used for melting cheese and making sandwiches. A gas stove will also come in handy for supporting the cooker that will be available. As much as we will have a cold room for storing our food, we may require the assistance of a much smaller deep freezer that will regulate the temperature of a particular food item as per the requirements of the chef. Other smaller equipments like garlic peelers, toasters, water-heating devices like kettles and boilers will also be included in the set up (IndiaMart, p. 1).

We cannot have a kitchen without the necessary cutlery to finish off the design work of a fully-fledged kitchen. A lot of heavy glassware and silver- ware is required as part of the cutlery in serving the customers. Considering the type of event that is taking place, the type of customers that are expected in this event are elegant and sophisticated people with an acute taste of fashion and quality in them. In the kitchen though, we may need such utensils as spoodles, skewers, cooking forks for raw meat and high heat scrapers steak weights. We may also require skimmers and different kinds of tongs, depending on the likings of the chef. Cooking forks are important and a myriad of kitchen knives, bowls, saucers and plates. Serving spoons and hot pots are a requirement, as are trays and plates used in the kitchen (Ace Mart Restaurant Supply, p. 3).

More sophisticated cutlery is used in serving the customers outside. From the different kinds of forks, to the range of spoons, plates, saucers, glasses and cups, the amount of elegance that is required can in no way be compromised. The silver ware and the glassware here should be one that will keep the customers coming back again. In addition, table alignment should be considered, as the small details are the ones that matter in hotel management and service.

Outside, we may also want to incorporate some variety of roasted meat that the hotel will want to offer. To do so, we will need to have a number of grills outside in order to make barbeques and roast out some of the meat that our customers are coming for.

Main kitchen
Figure 2. Main kitchen.

To do this, we will include grills of different kinds, from gas grills, to electric grills and charcoal grills (Giving Gallery holidays, 1).The reason for this is that the grills will give a varying type of results according to what the customer requires. A range of foods and wines shall be served and menus will be solely retained to the discretion of the chef in collaboration with the hotel management team.

Finally, we will want to look at the hygienic standards of the kitchen. There should by sinks with flowing water throughout the day. The lighting system in and outside the container should be consistent and on top form to the standards of the authority. Firefighting equipment like extinguishers should be put in place in order to enhance safety.

Description of Immediate Surrounding

The amount of glamour cannot be compromised when it comes to the exterior, where the customer is being served. As stated earlier, the customer shall be seated in one of the ten umbrella type shelters to shield them from the sun. The whole facility houses a maximum of forty people. That means that one shelter will have the capacity of holding four people. The best suggested type of shelter is the 47.2inch lead umbrella (Wung, 2), which comes with a table and four chairs. For each chair, there will be a dressing. These dressings shall match the material that makes up the umbrella. Color is of the essence.

For such an occasion as the one that we have at hand, it would be best that art will be represented even in the dining area. The dressing therefore will be adorned with a golden brown touch that symbolizes theatre art with artwork done round about the umbrella tops.

We shall have low-based lighting system in terms of lamps that are around 1.5m high; whose stands are customized artwork. A good suggestion will be carvings that would be done in a manner to symbolize art. The best color thereof will be deep brown in order to match with the theme of the event. Bulbs that are being used will be incandescent pure white bulbs with glamorous decorated covering which give out a sparkling effect both during the day and during the night (Kremer, 1).

For additional entertainment, there shall be set in place a platform that will have a full musical band with its equipment and the sound system. This platform shall be raised to a height of half a meter with the square sides of 3m by 3m. This platform will be placed at the centre of the service place where live entertainment shall take place both during the day and at nightfall. Live performance is considered better and more appealing than audio or just simple karaoke (Speer, 1).

Other forms of decoration will include fabric material in white and brown that will run through corner to corner of the area in twists. The fabric brings about a blend of elegance and sophistication even though the setting is an outside one

Ariel View of the Surrounding Area of the Container

Ariel View of the Surrounding Area of the Container
Figure 3. Ariel View of the Surrounding Area of the Container.

Works cited

  1. Ace Mart Restaurant Supply. Cooking utensils. 2009.
  2. Giving Gallery holidays. Choosing a barbecue or grill. n.d.
  3. IndiaMart. Kitchen Equipment. 2010. Web.
  4. Kremer, Jonathan. Types of Light Bulbs and Their Uses: Megavolt. 2010. Web.
  5. R.N.C Industries. Shipping Refrigerated or Frozen Items. 2010. Web.
  6. Speer, Bob. What Happened to Dynamic Music: CD Mastering Services? 2010.
  7. SR International logistics. Standard Containers. 2010.
  8. Walker, H. Ed. Food in the Arts: Proceedings of the Oxford Symposium on Food and Cookery. England: Prospect Books. 1999. Print.
  9. Wung. Sujuan. Shangyu Haojie Umbrella Co. 2010.

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