The manager of poppy Cafe wants you to design the cafe area, including:

Sitting table service for 4 people, 10 tables, 6 people, 5 tables and 2 people, 5 tables

Sit down table service with space for 10 tables of 4 people, 5 tables of 6 people and 5 tables of 2 people

He wrote that the five seater would be a minor improvement on the four seater plan, with warning seats,

Control the movement of people from one table to another while minimizing contact between people.

The four, five and two seat program offers potential customers a variety of options.

These different sitting positions adapt to different aspects of benches, tables, stalls and banquet styles to ensure the comfort and suitability of customers.

The five-seater will be a slight improvement of the four-seater plan with caveat seats

controlling the movement of people from one table to another while minimizing

person-to-person contact.The four, five, and two seating plans avail a variety of

options for the prospective clientele to choose from.

Refrigerator for takeout lunch products (meal transactions – e.g. sandwiches, salads, beverages)

Fridges for take away lunch products (meal deals – e.g. sandwiches, salads, drinks)

A one-way system – the front door will act as the entry point and the back door will act as an exit point to support one-way traffic (staff exempt from this

Toilets are located near the back door but bear in mind café users will use the

toilet during their visit, not always at the end so, this has to be considered in terms of flow.

The toilet is located near the back door, but remember that cafe users will use the toilet during the visit,

It is not always used at the end of the visit, so this must be considered from the perspective of traffic. These are not mentioned

A lot of your content is the analysis of kitchen and entertainment facilities, which is not analyzed according to the requirements of the paper

Then you wrote a lot of irrelevant words, which can be deleted, and the number of words left to these analysis requirements: a sitting table service that can accommodate 4 people, 10 tables, 6 people, 5 tables and 2 people, 5 tables

Refrigerator for takeout lunch products (meal transactions – e.g. sandwiches, salads, beverages)

Counter area where employees prepare orders / drinks / manage payments

One way system – the front door will be the entry point and the rear door will be the exit point to support one-way traffic (employees are not subject to this restriction). The toilet is located near the back door, but remember that cafe users will use the toilet during the visit, not always at the end of the visit, so this must be considered from the perspective of flow. And 4Vs, which should occupy most of the words in the paper

Sit down table service with space for 10 tables of 4 people, 5 tables of 6 people and 5 tables of 2 people

Fridges for take away lunch products (meal deals – e.g. sandwiches, salads, drinks)

A counter area for staff to prepare orders/drinks/manage payment

A one-way system – the front door will act as the entry point and the back door will act as an exit point to support one-way traffic (staff exempt from this). Toilets are located near the back door but bear in mind café users will use the toilet during their visit, not always at the end so, this has to be considered in terms of flow.

These are the key points