The sign of weakness?

So yeah...we all make mistakes. Nobody is perfect as everyone would say. So why is apologizing so damn hard to do? Most of us like to be the recipient of a heartfelt apology, but giving is different than receiving, isn’t it?

I’m sure you’ve figured out, there are many reasons why saying “I’m sorry” is such a challenging thing to do. First of all, who likes to admit they’re wrong? or admit they’re wrong when they aren’t? It’s Not fun! IT'S ANNOYING!!

or maybe we're just too arrogant...

Sometimes it’s the fear of rejection that makes an apology so hard to say. The fact of getting a cold treatment, not being forgiven or losing a friend can be understandably be unsettling. Especially when it comes from someone you care about and want to maintain a relationship with, any relationship here i mean. Sometimes people feel that giving an apology is a sign of weakness, at times they even get annoyed with the word it self.

Catering Management Assignment

INTRODUCTION

Kinabalu lodge and Café or simply known as KLC is a restaurant and a lodge business establishment. It starts opening on 1^st January 2008 which has been in operation for 3 years now. 

The food served in the restaurant has the influence of Javanese and Chinese Cuisine, and some other cuisine. The price is affordable, and the quality of the food and service are maintained. The special dish? Of course the so call ‘Mee Sup Ayam Kampung Cap Nabalu’ 

I can say that this restaurant is quite traditional, the service, method of accounting and other stuffs to preserve the traditional way of doing business perhaps? The restaurant opens from 6am – 6pm every Sunday to Friday.

CHAPTER 1: NATURE OF THE BUSINESS

1.1 NATURE OF SERVICE

The nature of business of Kinabalu Lodge and Cafe is food service. Kinabalu Lodge and Cafe provides On-premise and Off-premise catering as well to its customers.

1.2 DETAILS ON KINABALU LODGE AND CAFE

Business Hour:

6.00am to 6.00pm (Sunday to Friday)

KLC will take a day off (Saturday) every week.

CHAPTER 2: LOCATION

Location Address:

Kinabalu Lodge and Café, Pekan Nabalu,

Tamparuli Ranau street, 89150 Kota Belud,

Sabah, Malaysia.

Contact Numbers:

+60146792986 (the manager)

CHAPTER 3: PRODUCTS

2.1 MENU

Pattaya fried rice

Chicken fried rice

Chicken rice

Kampong fried rice

Mie/Bihun Soup

Economy rice

Fried noodle

Porridge

Mie Basah

Chicken Wing

Doughnut

CHAPTER 4: SWOT ANALYSIS OF KLC

Strength

The people there and the server are friendly and warm people; they can be your best friend in one minute. The servers are bunch of hard working people. 

Weakness

First, they don’t use the any register cashier to do the counting. Second is, DOGS are everywhere in the area which have become an eyesore. Third, they don’t have enough worker/server which make service slow.

Opportunity

It is placed on a very strategic place where it is placed near a public toilet which usually a bit far and handcrafts stores which tourist like to go. Why toilet? Sounds a bit funny don’t you think? Pekan Nabalu is a long way from the main city and the people have to pass this town to get to other town, and this place has a lot of tourism activities as well.

Threat

There are a few competitors especially Kunai Restaurant which is near KLC (too closed). Other threat is the lack of water supply in the premise.

CHAPTER 5: PRICING

4.1 GENERAL PRICING

The pricing of KLC is based on what the customers want. It‘s not a fixed price menu, but an a la carte style. The price starts from RM5 – RM10.

4.2 PACKAGE PRICING

Their package pricing is usually applied in the premise for occasion such as Birthdays, event at the main hall of Pekan Nabalu and other small parties. They usually use Buffet service during the off-premise catering. They will sell whatever that can be found in the on-premise menu. The price of one event is depends on how many pax that they need to cook for. They will count food & price for per head.

CHAPTER 6: MARKETING PLAN

Kinabalu Lodge and Cafe advertise their business through the word-of-mouth by their royal customers. They don't really do much marketing but people still coming in to their restaurant. 

By:

Elvira Dosmin

DCA 05/09

Asian Tourism International College