Project completed for RPTA 350: Recreation Areas and Facility Management

1. 1
The Garden Bar and Inn
EXECUTIVE SUMMARY
The Garden Bar and Inn
2585 Biddle Ranch Road
San Luis Obispo, CA 93401
The Garden Bar and Inn exists to offer elegant and organic epicurean experiences
that tantalize the visitor’s senses. We are a five-room inn and bar set on five acres in
Edna Valley, on California’s beautiful central coast. Offering comfortable
accommodations, a commercial kitchen, a vegetable garden, indoor and outdoor lounge
areas, and spacious lawns, The Garden Bar and Inn is able to provide a variety of
experiences ranging from intimate cooking lessons to weddings, events, and overnight
getaways.
With cozy, intimate spaces as well as large lawns and a covered patio, our facility
can accommodate both small and large groups and events. From a ten person culinary
class to a 200 person wedding, The Garden Bar and Inn welcomes groups and events of
varying purpose and size. Whatever the occasion, we offer a spectacular, natural setting
where our guests can enjoy food, wine, and friends.
Before developing The Garden Bar and Inn, we assessed the community’s need
for a venue like ours. Over the course of several months, we conducted focus groups
representative of our target market: adults and retirees, wedding planners, event
organizers, and tourists. The feedback we received from these sessions led us to believe
such a facility would be profitable, and well received by the community. Being in the
private sector, we took an administrative approach to planning and design. As owners of
the facility, we were completely responsible for the project’s preliminary stages and
development of the facility.
We believe that The Garden Bar and Inn will benefit the community both
culturally and economically and offers a new and unique place for people to enjoy the
beauty of the central coast. We are happy to welcome you to The Garden Bar and
Inn. Take off your coat and stay awhile.
BACKGROUND INFORMATION
Mission
The Garden Bar and Inn is devoted to creating experiences that connect people
and nature through food, wine, and friendship. It is our goal to provide unforgettable
experiences for our guests, whether it be a summer wedding, a weeknight cooking class,
or a music festival. All of our events and activities are inspired by an appreciation for
nature and the beautiful wine country surrounding our facility. With our knowledgeable
staff, passion for food and wine, and love of bringing people together, we aspire to
deliver a premier experience every time.

2. 2
Vision
In planning and designing the Garden Bar and Inn, we drew inspiration from
Robin’s, a restaurant located in Cambria. The earthy and organic, but still sophisticated
ambiance at Robin’s is achieved by integrating nature with an architecturally beautiful
structure.
Our facility is designed to be multifunctional. A two-story inn acts as
accommodations for overnight visitors, culinary class guests, as well as wedding parties
wishing to stay on-site. The adjoining commercial kitchen, bar, and lounge are home to
our cooking classes and can be used as a cozy event space or reception area. We also
have two outdoor lawn areas, and a large, open patio which can be covered in case of
weather.
Keeping with Olmsted’s design principle, we’ve used what nature has already
provided to our advantage in the design and construction of The Garden Bar and Inn. The
entire facility is set on five, beautifully landscaped acres in the heart of wine
country. Events of any size and purpose can take place on the front lawn and rose
garden, or in the back of the facility, under the shade of fruit trees that create a natural
canopy around our vegetable garden and outdoor lounge. These outdoor spaces can be
enjoyed by wedding and event-goers during a party, as well as by our inn and culinary
class guests, during a delightful, organic, homemade dinner.
Values
At The Garden Bar and Inn, we value excellent customer service. No matter the
occasion, we treat our guests like family. Customer satisfaction is our number one
priority, and with our multiple, programmable areas and experienced staff, we can cater
to the needs and desires of any guest.
With an emphasis in unmatched, interactive culinary experiences, we also value
the finest, freshest ingredients. With that in mind, we designed our facility to include
space for a garden large enough to provide us with all the ingredients necessary to supply
our cooking classes and catering for most events.
Since we are interested in blending nature with our events and experiences, The
Garden Bar and Inn is an eco-friendly facility. We value sustainability in our
construction and operations that will allow for our guests to continue using and enjoying
the Garden Bar and Inn for years to come.
Finally, we value universal access. We want everyone to be able to make
unforgettable memories at our facility, no matter their abilities. The Garden Bar and Inn
is designed as a completely accessible facility to ensure that everyone has access to this
one-of-a-kind venue.
Client Profile
The Garden Bar and Inn is a family-friendly facility for weddings and various
other events. However, our inn and culinary classes are tailored to an older
demographic. While individuals are welcome to stay on their own and indulge in a
relaxing experience or exciting cooking class, the inn and culinary classes are geared
towards couples and friends twenty-one and older. With an emphasis on fine food and

3. 3
wine, our inn stays and culinary experiences are priced for quality and are more
accessible to a mature demographic.
DESIGN AND FACILITY GOALS
The Garden Bar and Inn is privately-owned, so while delivering quality
experiences is extremely important, we also rely on the profit coming from our programs
and events. In order to maintain a financially sound facility, we have designed for multi-use
and flexibility. The core product and core product extension areas have been
carefully planned to accommodate both small and large groups for a variety of events and
programs, so we can be confident that we will be bringing in revenue throughout the
year.
In accordance with our values at The Garden Bar and Inn, one of our design goals
is to make The Garden Bar and Inn completely ADA compliant. This will be further
discussed in the construction section of our report, and includes considerations regarding
ramping, counter heights, and doorway and passage widths.
Another of our goals is to provide a facility that is both functionally and
aesthetically pleasing. Integrating elements of nature into our design by including fruit
trees and a vegetable garden in our landscaping not only creates a beautiful facility but
also acts as the main source of ingredients for our event catering and culinary classes.
The Garden Bar and Inn serves to provide experiences that utilize what nature
provides, whether that be fresh vegetables from the garden, or a beautiful wedding under
the shade of fruit trees. It is our goal to protect and sustain these resources, so guests can
enjoy our facility for years to come. We strive to be sustainable in facility design and
operations, from relying on our organic vegetable garden for produce to constructing our
facility with low-flow toilets and solar panels.
Finally, it is our goal to provide great experiences and build lifelong memories for
our guests, no matter the event. We strive to bring people together in an intimate, natural
setting that fosters social interaction and we accomplish these goals by serving the finest
food, offering comfortable accommodations, and maintaining a unique and beautiful
facility for all our guests to enjoy, time after time.
SITE LOCATION DETAILS
We’ve chosen Edna Valley as the location for The Garden Bar and Inn because
the ambiance of the wine country fits well with our values and mission, to create
experiences that connect people and nature through food, wine, and friendship. Edna
Valley has plenty of wide-open space to accommodate our five-acre facility, and the
surrounding hills and vineyards lend a natural, Tuscan feel to our inn.
Given that most of our event spaces are outdoors, the climate is ideal and
predictable. Sunny and warm most days, the temperatures are mild year-round, and the
area experiences limited rainfall.
Edna Valley is located conveniently between San Francisco and Los Angeles, two
large customer bases for weddings and events. Being a halfway point between these two
cities makes it easy for guests from all parts of California to choose The Garden Bar and
Inn as their event destination or weekend getaway.

4. 4
We have several spaces available for use:
• 1200 square foot front lawn and rose garden: This space accommodates 100
people for banquet seating for receptions, as well as theater-style seating for
ceremonies. The lawn and rose garden is also a beautiful space for cocktail
parties of up to 100 people, and can be made more intimate with use of lighting,
tables, furniture, and moveable foliage.
• 2400 square foot back lawn: The back lawn comfortably accommodates 200
people with both banquet and theater-style seating for ceremonies and
receptions. Food and wine events, concerts, and other parties can be hosted here
as well, whether cocktail or banquet style.
• 1-acre garden: Our single acre garden is large enough to provide the majority of
organic vegetables for our cooking classes and on-site catering. Not only is the
garden functional, it is an aesthetically beautiful addition to the property.
• 2400 square foot back patio: The back patio is open-air, but can be covered in
case of weather. For larger outdoor parties and events, the back patio acts as an
alternate space if it rains. The patio accommodates 200 people comfortably, both
banquet and theater-style seating for receptions and ceremonies. It also functions
as a dining area for our cooking classes and inn guests and can be arranged with
moveable patio furniture and tables for a smaller, more intimate setting.
• 4000 square foot, two-story inn: The inn serves as accommodations for our
overnight guests, cooking class guests, and wedding parties. The first floor
includes a 400 square foot reception area with a front desk, stair and elevator
access for universal accessibility, and a seating area. The remaining 1600 square
feet is split into two, 200 square foot office spaces for the owners and managers
and 1400 square feet of storage space. The storage space has easy access to the
patio area for convenient set-up on the patio or back lawn. An additional side exit
with wide doors provides easy access to the front lawn for event set-up.
The second, 2000 square foot story houses five, two-person guest rooms. Each
400 square foot room has a full bath.
• 1000 square foot commercial kitchen: The kitchen can be used for intimate ten-person
cooking lessons or catering on-site weddings and events. A general rule
recommends five square feet for every person served (Rahm, 2011), so for our
largest, 200 person events, 1000 square feet will be sufficient. An additional 800
square foot storage space is located directly off our kitchen area.
• 1000 square foot indoor lounge: The lounge includes a cozy seating area and ten
seat bar counter. The room can be arranged to accommodate one ten-person table
near the bar for cooking lesson guests to enjoy dinner, or inn guests to enjoy
breakfast. For receptions and small events, lounge furniture can be removed and
staff can set up ten rectangular tables to seat 100 people.
We have plenty of parking available for our culinary class, inn, and event
guests. Our front lot is 6000 square feet and has fifteen normal parking spaces and two
ADA accessible spaces available for our inn guests. Our back lot is 60,000 square feet
and has 150 normal spaces and six ADA accessible spaces, enough to accommodate our
largest, 200 person weddings and events.

5. 5
The gross square footage of the facility, including the parking lots, structure, and
landscaping totals to approximately 120,000 square feet, or three acres. The remaining
two acres of property serve as a boundary for extra privacy. This extra space also serves
as a noise buffer zone for nearby neighbors when we host larger, louder events.
MASTER PLAN CONSIDERATIONS
Zoning (Please see appendix for a zoning map.)
The majority of Edna Valley is zoned for agriculture, due to the fact that much of
the available property is owned by wineries and used for vineyards. To build our inn and
special event facility, we require commercial service zoning and will have to propose this
change to the city planning commission.
Aesthetics
In building our facility, we looked to achieve an inviting garden experience. We
want The Garden Bar and Inn to be a relaxing, vineyard-inspired destination. By
incorporating the use of an earthy color palette and rustic building materials, as well as a
variety of flowers, trees, and bushes, our guests will feel as if they’ve been transported to
their own secret garden.
Building Permits
Please see Appendix for application
Building our facility requires a standard Construction Permit, which covers
residential and commercial areas. We expect the approval process to take approximately
two months.
Other Permits, Licenses, and Forms
Please see Appendix for all forms and applications
Beer and Wine License
We serve beer and wine at all our events as well as for cooking class and inn
guests. To meet legal requirements, we must apply for a Beer and Wine Permit with the
Department of Alcoholic Beverage Control.
Food Service/Catering Operations License
We rely on events as our main source of revenue and do on-site catering for all
these events. This license also meets legal requirements that allow us to conduct cooking
classes. The license includes several different permits and certifications:
• Commissary Form
• Food Safety Certification
• Health Permit
• Menu Items and Food Operation Form

6. 6
Land Use Permit
We will need to apply for a Conditional Use Permit that allows us to operate a bed
and breakfast facility on the property.
San Luis Obispo County Business License
The San Luis Obispo County Business License allows us to charge fees for our
services.
Special Event Permit
We rely on weddings and events as the main source of revenue, so a special event
permit is key to our successful operation.
*All permit and licensing forms were retrieved from either the California Department of Alcoholic Beverage Control or the
SLO County Planning and Building Website. These resources are cited in our list of references.
Schedule
We plan to open our facility in November of 2014. Opening around the holidays
will give us an opportunity to host holiday events and begin accommodating
guests. Approximately five months before the main wedding season begins, we’ll be able
to advertise and gain public exposure. Opening in November will give us plenty of time
to establish a name for our facility and for people to visit and stay at The Garden Bar and
Inn before booking our facility for future events.
Tentative Schedule:
May 2013: All permits approved (began in February) and bidding process has begun
June 2013: Bidding ends, contractor selected and agreements signed
July 2013: Final blueprints approved; construction begins
During construction, we will hire a construction management team to supervise
the project as it progresses. The facility owner will attend weekly progress meetings with
the construction manager to ensure that construction is going as planned.
March 2014: Plant vegetable garden; begin landscape planning
May 2014: Facility construction ends; finishing stage begins
At this time, the facility owner and managers will receive training in facility
operations to ensure functional efficiency at time of opening.
June 2014: Final walk-through and acceptance of facility, landscaping begins
Late June 2014: Purchase kitchen equipment, furniture, and finishing decor and move in
to the facility
July 2014: Begin promotional efforts to establish community presence
Late September 2014: Soft-opening reception to promote the facility, continue
promotional efforts
Early November 2014: Grand opening

7. 7
SITE CONSIDERATIONS
Topography
Please see Appendix
Edna Valley is a small town near San Luis Obispo, set amongst rolling hills and
vineyards. We want to utilize these natural features and will do our best to minimize
environmental changes in the construction process. Facility construction will require
leveling the land for the lawn, garden, and structure, but with Olmsted’s design principles
in mind, we intend to use and maintain the natural surroundings as much as possible.
Orientation
In designing our facility, guest comfort and satisfaction were our number one
priority. The Garden Bar and Inn is oriented north-south, to prevent glare from the sun
from being an issue during outdoor events. This orientation also provides some
protection from the regular winds coming off the nearby coast.
Environmental and Economic Impacts
Cultural and Economic Impacts
The Garden Bar and Inn is a multi-use facility that will contribute greatly to the
local economy. Located in an area already popular for wine tourism, The Garden Bar
and Inn will act as an additional draw for visitors from the north and south, offering a
new, beautiful venue for weddings, events, and weekend getaways. Because we only
serve breakfast, dinner, and catered meals for events, our guests and visitors will
contribute to the local economy by dining at surrounding restaurants and
wineries. Wedding parties staying on site, as well as our cooking class and inn guests can
spend a leisurely day enjoying wine tasting and the beautiful surrounding area.
Environmental Impacts
Located on Biddle Ranch Road, The Garden Bar and Inn is set on a fairly flat
piece of land which does not require much altering before construction. We are
sustainable in more ways than one, using the natural landscape and making as few
changes as possible to the land when we build. In addition, we intend to have a small
environmental footprint in our daily operations. Our one-acre organic vegetable garden
means we will not have to be transporting large amounts of food to our facility for
weddings and events, and by integrating eco-friendly building characteristics like solar
panels and low-flow toilets, we will reduce the impact we make on the local environment.
Noise and Neighbors
The property surrounding The Garden Bar and Inn is largely reserved for
vineyards, and a few small wineries and private residences. Because the surrounding
area is not very populated, and due to our two acre privacy and sound buffer, noise from
our larger events will not inconvenience our neighbors.

8. 8
Traffic
Biddle Ranch Road is in between two larger roadways, the 227 and Orcutt Road,
making the Garden Bar and Inn easily accessible from any direction. Because the two
roadways provide adequate access, there won’t be any issues with traffic congestion. We
are not surrounded by any other large event venues or commercial properties, so there
will be no conflict with entry and exit times for our guests. We also have adequate
parking on-site to accommodate up to 200 guests, so even our largest events will not
affect business for any of our neighbors.
CONSTRUCTION
Materials and Interior/Exterior Surfaces
The Garden Bar and Inn is inspired by nature and provides a peaceful and
beautiful venue settled in the vineyards of central California. We’ve built our facility to
possess these characteristics by carefully choosing colors and materials that have an
earthy, organic feel.
A cobblestone pathway leads visitors through the front lawn and up to the front
door of the inn. The exterior of the building is a mix of stucco and brick, keeping with
the rustic theme. Brick is also very durable, making it a functional material to use in the
construction of our facility.
Our rooftop is made of fire-resistant terracotta tiles, which lend a warm Tuscan
feel to the facility. There are plenty of tall, rectangular windows to let in natural light and
keep energy costs during the day at a minimum. The windows will be framed by green,
wooden shutters to tie in the natural motif present throughout the facility.
Some of the main exterior surfaces at The Garden Bar and Inn include the patio,
parking lots, and means of user circulation (walkways and roads). For our patio, we chose
to use stained concrete. The stained concrete is not only beautiful, but also durable. It
can withstand the great deal of traffic that the patio will experience as one of our larger
event spaces. The patio is multi-use and can function as a reception area or a lounge for
our culinary class and inn guests, so having a durable material that we don’t have to
worry about when moving furniture is convenient for quick turnarounds.
Both of our parking lots are blacktop rather than gravel for safety and
accessibility. Our roadway leading up to the facility is also paved for aesthetics and
accessibility. The pathways and walkways leading through the grass around our facility
are: cobblestone to tie in the natural, rustic feel, and concrete for universal use.
The interior of our facility utilizes materials that lend a natural, rustic feel to the
venue. To tie the indoor event and program spaces to the back patio, we used a durable
concrete stained a mix of browns, maroons, and greens in the kitchen, reception area, and
indoor bar and lounge. This surface is easy to maintain and clean and will last a long
time. For comfort and aesthetics, the inn rooms will be dark carpeting. To create a sense
of flow, we’ll use textured walls to tie the outdoor stucco to the indoor areas.

9. 9
Our countertops (the bar and bathroom counters) and indoor furniture
(nightstands, bed-frames, and chairs) are made of wood with copper finishes. Wood ties
in with the earthy and natural theme present throughout the facility and is a long-lasting
material that can withstand extensive use.
Color Scheme
To create a warm and inviting atmosphere for our guests to relax, dine, and enjoy
events, we’ve chosen to use dark, earthy colors. A natural color scheme of browns,
maroons, and greens ties in with our stained concrete floors and helps to carry the natural
motif throughout the facility.
Constraints and Limitations
In building The Garden Bar and Inn, we were fortunate enough to have a rather
large budget which accommodated all our design wishes. We did, however, face a time
constraint in construction. We wanted to be able to finish building at the beginning of the
holiday season so we could open around a time full of parties, events, and
vacations. Doing so allowed for us to begin bringing in a large revenue immediately
upon opening and exposed many people to our facility, hopefully encouraging them to
return for future events.
We had an adequate amount of space on which to build, so we were not limited
by property. We were also successful in proposing a zoning change to Edna Valley’s
planning commission from agriculture to commercial use, allowing us to build our
business without an issue.
Universal Design Considerations
We’ve created a destination that we want everyone to be able to use and enjoy, no
matter their abilities. The Garden Bar and Inn is completely ADA accessible. Outdoors,
we have smooth, flat, cement pathways leading through our grassy areas. Our front and
side parking lots also have handicapped and van-accessible parking available.
The entrances to our facility have both stairs and ramping, and we have a
wheelchair-accessible elevator to take guests with physical limitations to the second floor
of our inn. All facility bathrooms, including private inn room bathrooms, are ADA
accessible.
Hallways and doorways are wide enough for wheelchairs, 36 and 32 inches
respectively. All of our tables, sinks, and counters are also universally accessible at an
appropriate height. This includes our commercial kitchen prep areas, which has a 34-
inch countertop that is ADA accessible.
Infrastructure and Utilities
In regards to the property and facility infrastructure, we are located right off
Biddle Ranch Road in Edna Valley and it’s an easy turn off the main road to access our
facility. We have a two-way road to the side of the structure that allows guests to either
turn left into our smaller, front parking lot for the inn or go straight to our larger, back
parking lot for weddings and events.

10. 10
We chose not to use fencing or trees around the perimeter of the property as to
not obstruct guests’ view of the beautiful surrounding hills and vineyards of Edna
Valley. Our property includes a two-story, 4000 square foot inn and adjacent kitchen,
bar, and lounge. We have built a patio off the back of the facility that can be covered in
case of weather, and used as a back-up space for outdoor events. The Garden Bar and
Inn also includes our acre garden, beside the large back lawn.
We have constructed The Garden Bar and Inn to meet current fire and earthquake
codes. All our emergency exits are clearly marked with lit “exit” signs, and we have fire
alarms and sprinklers in every room that are checked on an annual basis. It is a safe,
efficient facility in which we can comfortably deliver all our top-notch programs and
services.
In addition to being safe, The Garden Bar and Inn was designed to be functional
and efficient. Our two story-inn and adjacent kitchen and bar were designed with
sustainability in mind. Not only does sustainable infrastructure make us eco-friendly, but
it also reduces costs associated with utilities and operations. By incorporating plenty of
large windows, we utilize natural light during the day which both brightens and helps
heat the building. In addition, much of our operating power comes from solar panels in
discreet locations on our roof. For additional light, we use incandescent lighting in our
inn rooms. Although not the most efficient type of lighting, it does provide for a
comfortable and homey atmosphere appropriate to guest rooms. Other indoor spaces that
use incandescent lighting for purposes of warmth and ambiance are the reception area
and the indoor lounge. We use fluorescent lighting in our kitchen, and the most efficient
high-density lighting to illuminate our outdoor patio at night.
We get our water from Golden State Water Company, based in Los Osos,
California. Our facility requires quite a bit of water, mostly for irrigation to maintain our
acre garden and two beautiful lawns. However, we’ve minimized our water usage in
other areas to offset the cost and environmental impacts by using low-flow toilets and
showers, and automatic-shut off sinks in our restrooms.
In designing our facility, it was very important to consider the availability and
usage of electricity. Our programs and services - especially our events - require easy and
sufficient access to outlets for powering sound systems and lights. Keeping this in mind,
each of our indoor spaces includes multiple outlets around the perimeter of the room as
well as in the middle area of the floor to minimize use of extension cords and provide
plenty of power for simultaneous use of sound and lights. We also provide an extensive
communication system for facility operations and guest convenience. Telephones, Wi-Fi,
and satellite television are provided in every room.
To heat and cool our facility and provide for guest comfort, we use a central
HVAC, or heat pump, system. For the central coast’s moderate climate, a heat pump is
the most energy efficient option and minimizes electricity usage and costs (California
Energy Commission, 2013). Climate control in our outdoor spaces is achieved with the
use of moveable heaters that we can use on the front lawn or back patio and lawn.
Finally, to protect our facility, we’ve integrated state of the art key and security
systems. The owners, general manager, and assistant general manager will be given
codes to a keypad system to access the facility from the exterior. Our interior spaces - the
offices and storage space and the kitchen - will be secured with a typical lock and key.

11. Our head chef will have keys to the kitchen, and the owner, general, manager, and
assistant general manager will have keys to the office and storage space. Lastly, our inn
rooms will be accessed using a card reading system. All guests will receive their access
card upon arrival and will be asked to return the key at checkout. All spaces should be
unlocked at opening and secured at night before closing. For extra security, we have
surveillance cameras monitoring the entrances and exits of our facility. We also have an
alarm system that will sound in the event of a break-in.
Ancillary Areas
Parking
Because our venue is on the smaller side, we have two lots that are both self-park.
Both are located just a few steps away from the facility for convenience. Our front
11
parking lot is clearly marked for culinary class and inn guests only, and our side lot is
large enough to accommodate our largest, 200 person events. Both lots have
handicapped and van-accessible parking and are smooth blacktop for safety and
accessibility.
Our parking lots have lampposts for customer comfort and safety at night. The
lighting also acts as a security measure to discourage trespassers and other criminal
activity. We also have road signage at the facility entrance directing our visitors to the
appropriate lot for safe and efficient flow of guests.
To break up the blacktop and make the parking lot more aesthetically pleasing, we
have rows of bushes and flowers planted in between rows of cars. We’ve also included
sidewalks in between rows for guest safety. For maintenance purposes, the lots are
appropriately sloped at two percent to allow for water runoff.
Reception and Lounge Area
Our reception space is located on the first floor of our inn, and acts as the
welcoming area for culinary class and inn guests. It also functions as our operating
center, receiving all reservation inquiries for the inn, culinary classes, and events. The
innkeeper is responsible for maintaining a computerized master schedule which is
available for all employees to view. Our innkeeper is also responsible for greeting guests
and answering questions regarding the facility, reservations, and programs and
events. He or she must have excellent customer service skills and extensive knowledge
of facility operations.
To establish a good first impression of our facility, the design of the reception
area is clean and simple, but offers all the amenities for comfort and excellent customer
service. We have a small sitting area with a rock fireplace in the corner, a front desk
(ADA accessible at thirty inches), and men and women’s bathroom facilities. Also
located in the reception area is access to the elevator and stairs that lead up to our second
floor. The flooring in our reception area is stained concrete; walls are textured and
painted a deep maroon color. We’ve used incandescent lighting in this space to create a
warm and homey atmosphere for our guests upon arrival.

12. 12
Offices and Storage Space
Two administrative offices and one of our storage spaces are located off the side
of our reception area. Our offices are carpeted and lit with fluorescent lighting for
efficiency. Locating our offices directly off of the reception area allows for easy
communication between the facility owners, managers, and innkeepers. If the innkeeper
or guests need any assistance, the owner or manager is readily available.
Our storage space is also carpeted to muffle noise when we are moving equipment
in and out. The storage space has an exit that leads almost directly to our front lawn and
an exit that leads to the back patio for easy set-up and takedown during events.
Restrooms
We have two restroom facilities open to the public during weddings and
events. One is located in our reception area and the other is located in our indoor bar and
lounge, which has access to the back patio and lawn. Both restrooms have separate men
and women’s facilities, each with two normal stalls and one ADA accessible stall, as well
as two sinks.
Our restrooms have tiled floors rather than stained concrete to minimize slipping
hazards. The bathroom counter is made of wood with copper accents to tie in the natural,
rustic theme. To reduce paper usage, we installed automatic hand dryers. To reduce
water usage, our sinks are automatic shut-off and our toilets are low-flow.
Vegetable Garden
Our one-acre vegetable garden is a crucial support area to our facility. It provides
almost all the produce used in our kitchen for culinary classes and on-site event
catering. We chose to use an automatic underground irrigation system for watering to
reduce labor and associated costs (Speck, n.d.).
Core Product Areas
Front Lawn and Rose Garden
Our front lawn and rose garden serves as a beautiful, welcoming facility entrance
for our culinary class and inn guests as well as a setting for spectacular weddings and
events. The rose garden has a wooden gazebo covered in vines, and moveable patio
furniture. Our lawn is a large, rectangular area that can be used for a variety of seating
and table arrangements, making it a very multi-functional space. For event sound and
lighting, we have outlets available in the gazebo that can simultaneously support a sound
system and lights.
Back Lawn and Patio
Our back lawn and patio is a slightly larger outdoor space for bigger weddings
and events. The patio has beautiful, durable stained concrete flooring colored warm
greens, maroons, and browns.

13. It is made of wood and is covered in vines and lined with fruit trees. The patio is open to
the air, but it can be converted into a covered space for a back-up venue in case of
weather.
13
Our patio is very multi-use. During normal days, the patio can be used as an
intimate, cozy outdoor lounge for our culinary class and inn guests, arranged with
moveable patio furniture and a fire pit. For weddings and events, we can transform the
space into a ceremony or reception area with chairs and banquet tables. Outlets are
available along the sides and in the center floor of the patio. Outlets are also located
along the pathway between the lawn and garden.
Indoor Bar and Lounge
The indoor bar and lounge is used as a space for our culinary guests to dine, our
inn guests to relax and enjoy breakfast, and for smaller receptions and cocktail
parties. One of our two bathroom facilities is located here for easy access from the
indoor lounge or back patio and lawn. The room is lit with incandescent lights for
warmth and an inviting ambiance. The walls are textured, and painted an earthy brown
color. The flooring is stained concrete, consistent with the outdoor patio and reception
area. It is a particularly good choice here, because dining is the main activity that takes
place in the indoor lounge. Stained concrete is easy to clean in case of spills.
Our bar counter is made of wood, with copper accents. The bar can seat up to ten
people, accommodating our largest culinary class as well as all our guests if the inn is
full. The lounge houses a cozy corner seating area, as well as a long, wooden, family
style table with bench seating for breakfasts and dinners.
Commercial Kitchen
Our commercial kitchen is used for both on-site event catering and our culinary
classes. It is designed to code with stainless steel appliances, prep surfaces, and a
sink/sanitation area. The flooring is stained concrete, which is good for supporting the
heavy appliances and pieces of furniture in the space. However, we do have rubberized
mats for students and chefs to stand on for comfort during a class or long hours in the
kitchen.
For universal accessibility, our counters and prep spaces are 34 inches. Areas
around our prep tables, sinks, and counters are wide enough to accommodate
wheelchairs. We have enough prep space in our kitchen to accommodate a ten-person
cooking class and an instructor. Storage for kitchen supplies and dishware is located
right off the kitchen in one of our two storage areas.
Inn Guest Rooms
Our two-person guest rooms are located on the second story of our inn. All our
rooms have a private bathroom and beautiful view of the surrounding hills and
vineyards. To create a sense of flow from the reception area to the guest rooms, the walls
are textured and painted a warm maroon color. The floors are carpeted for guest comfort;
the carpets are dark, to give them a longer lifespan.

14. Each room includes a bed, two nightstands, TV, Wi-Fi, and phone. The furniture
14
in our guest rooms is mostly wood, with copper accents, for a rustic, earthy feel and to
blend with the furniture from other spaces in the facility.
Restrooms have tiled floors to minimize slipping hazards. Lighting in both the
restrooms and the rooms is incandescent rather than fluorescent, to create a warm and
inviting ambiance. The restrooms are ADA accessible, with appropriate counter heights
as well as a walk-in shower/tub. The toilet and shower/tub are both low-flow to reduce
water usage.
Graphics and Signage
Located just off the road, we will have one, large billboard-style sign to identify
our facility location. Three miles in either direction of the facility, we will also have a
sign to guide our guests to the property. Since we have two separate parking lots - one
for inn guests and one larger lot for events - the two lots will be clearly marked as such.
During weddings and events, we will use temporary signage directing guests to
either our front lawn or back lawn entrance. During any other time, because our facility
is rather small and we want our guests to feel at home, we have limited the fixed
signage. Emergency exits will be clearly marked with the standard sign. We will also
have an emergency evacuation diagram in each private room and public area, indoors and
outdoors. In public areas that are open to events, we will have directional signs leading
guests to our two bathrooms.
All our signs will be consistent in size, shape, and font - simple, brown, and
rectangular with white font - to create a sense of flow throughout the facility. We want
our guests to notice that we’ve payed attention to detail in creating every aspect of The
Garden Bar and Inn.
Landscaping
The landscaping around our facility is meant to completely surround the structure
and make it seem one with nature. We have two main lawns; the front lawn includes a
beautiful rose garden perfect for ceremonies, and the back lawn is slightly larger for
bigger ceremonies and events. Concrete pathways lead through the grass to make the
lawns more easily accessible to people with disabilities.
We intentionally left out fencing and perimeter trees because we wanted our
guests to be able to enjoy the beautiful vineyards and rolling hills surrounding our
property. In that way, we adopted Olmsted’s design philosophy of building with the land
and using what already exists to your advantage. Edna Valley is a beautiful area and
greatly enhances the beauty and value of our facility. However, we have included a
variety of low bushes and flowers that define our property and add a touch of beauty to
the open, grassy landscape.
Our structure is surrounded by flowering bushes and vines, which crawl all over
the building exterior and provide a rustic and natural feel to The Garden Bar and Inn. In
the back of the facility, vines stretch over the patio covering and create a natural
canopy. Fruit trees close to the structure are beautiful, and provide fresh produce for our
on-site catering and culinary classes.

15. In addition to our beautifully maintained back lawn, we have incorporated an acre
15
garden into our landscape that adds beauty and functionality. The garden produces
almost all the vegetables we use in our kitchen.
Maintaining our landscaping requires a significant amount of water. Between our
large lawns and acre garden, we irrigate regularly, especially since we don’t receive
much rain on the central coast. The lawns must also be mowed frequently, and the trees,
bushes, and rose garden given special care. We believe that all the maintenance is worth
it, because the end result is a beautiful property that makes a lasting impression on our
guests.
ESTIMATED FINANCIAL IMPACTS
Site prep: $360,000 (approximately $3/square foot of usable property)
Construction: $1.5 million
Landscaping: $500,000
Local Permits: $5000
Consultant Fees: $200/hour
Grand Building Total = $2,365,000 + Consultant Fees
Equipment:
Bedrooms Total = $100,000 for 5 guest rooms
• 6 mattresses (4 Kings & 2 Queens) at $1,500 each - lasts 5 years: $9,000
• Bedding for 6
• Furniture/decor (night tables, chair, entertainment stand, dresser, desk, lamps,
artwork)
• Bathroom (sink, walk-in shower/tub, toilet, mirror, counter)
• Fireplace
• Phone/ T.V./ DVD player
Reception Area Total = $15,000
• Front desk
• 4 lounge chairs
• Small table for sitting area
• Fireplace
• Computer/phone
Kitchen Total = $25,000
• Commercial Stove, oven, cooking utensils, prep table (pots, pans, knives, cutting
boards, etc.)
• All dishwashing and clean up utensils (hand washing station, commercial
dishwasher, towels, chemicals, etc.)

16. 16
Indoor Lounge Total = $40,000
• Family dining table, 10 family table chairs, 20 Fine China and Silver sets
• 6 couches, 4 tables, 8 chairs
• Wood/copper bar counter, 6 wood & leather chairs
• Fireplace
Outdoor Lounge Total = $10,000
• Fire pit, 2 couches
• 4 patio chairs, 2 patio tables
General & Facility = $150,000
• Brick and stucco exterior
• Concrete and cobblestone walkways
• Blacktop parking lots (2)
• Stained concrete flooring for event spaces
• Carpeting for inn rooms
• Tile flooring for bathrooms
• Directional road signs
• Front entrance sign
• Petty cash
• Business/office supplies
Grand Total Equipment: $340,000
Grand Total Estimated Financial Impacts = $ 2,705,000 + Consultant Fees
OPERATIONS
In order for us to keep the image and reputation of The Garden Bar and Inn in line
with our mission and goals, we have developed a management system to maintain
excellent quality and safety for our staff and customers.
Maintenance
Maintenance is an important function for any facility in order to maintain the
facility and positively influence a user’s impression of the facility. Maintenance is very
important for safety reasons as well. Throughout our entire facility, we will have
procedures for building maintenance, grounds maintenance and equipment maintenance.
Building maintenance involves the indoor facilities and structures, including all
the guest rooms, the reception area and lounge, the indoor lounge and bar, and the
commercial kitchen. All these areas are used by our customers and need to be kept clean,
functional and safe. Daily tasks in these areas include:
o sweeping
o mopping
o picking up trash and taking out trash
o window washing
o dusting

17. 17
o vacuuming
o cleaning guest bathrooms
Other tasks that might be completed weekly or monthly are tasks such as:
o deep cleaning carpets
o changing lights
o repairing any electrical or mechanical issues
o repairing windows and doors
o checking the plumbing
Grounds maintenance will be very important for The Garden Bar and Inn because
of the grand lawn, landscaping, garden, and back lawn and patio area. These areas are
elements of our facility that attract our special event users and influence the quality of our
facility. The landscaping is often the first thing users see and it affects the curb appeal of
a facility. The following activities are necessary to keep the outdoor areas attractive,
functional and safe:
o leaf removal
o tree pruning
o watering
o fertilizing
o weed control
o grass mowing
o pest control
o disease control
o trash removal
o shrub trimming
Depending on the activity, ground maintenance will usually take place every other day in
the early morning, before any guests are awake or present. For special events, there will
be a maintenance crew on site early in the morning on the day of the event to make sure
that the grounds are in impeccable condition.
Equipment maintenance is another important activity. Equipment maintenance
refers to items and mechanical systems that support a facility or help make the product
efficient and functional. This would include maintenance equipment and equipment that
fulfills product delivery. Some equipment maintenance activities include:
o repairing machines
o replacing parts
o cleaning
o sharpening tools
o servicing HVAC equipment
Because we offer cooking classes with a fully functional kitchen, there should be
daily and weekly maintenance of kitchen equipment to ensure that everything is very safe
for all users. There should also be annual maintenance for certain pieces of equipment
and replacing of any recommended parts.

18. 18
Equipment
There is a wide variety of equipment we require at The Garden Bar and Inn to
support everything from day to day activities like culinary classes to larger events. The
permanent equipment we will need is as follows:
o Kitchen equipment: Burners, stoves, ovens, hoods, hand washing sinks,
dishwashing sinks, and a dishwasher are all elements that will be used for
cooking classes and catering for events.
There is a vast amount of expendable equipment that we will need to have on hand, such
as:
o Guest room furnishings: beds & bedding, couches and chairs, a desk,
curtains, lamps, bathroom furnishings
o A large check-in desk
o Furniture for the check-in lounge area: rug, couches, chairs, and a table
o A large family style dining room table and chairs that seat up to 10 people
o Furniture for our second lounge area: chairs, tables, loveseats
o Outdoor patio furniture
o Outdoor fire pit
o A bar counter
o Glassware for the bar
We also plan on having basic equipment to host events for up to 200 guests, so we plan to
own the following equipment:
o 400 chairs (200 allotted for reception and 200 for ceremony)
o round tables that seat up to 200
o basic white linens
o linen napkins for up to 200 guests
o basic plates, flatware and glassware for up to 200 guests
We would like to provide convenience for our guests and will offer the equipment
above for their use if they choose. If the event host would like to rent different chairs,
tables, linens, plates, flatware, glassware, or additional equipment, they are welcome
choose a vendor from our approved vendor list for an additional charge.
Any other equipment that is needed for events, such as large tents, extra tables,
chairs, different colored linens, or any other necessities will have to be rented by the
individuals hosting the event.
Some of the fixed equipment we plan on having is as follows:
o HVAC
o restroom fixtures
o guest room fixtures
o structural equipment (doors, windows, railings, etc.)
o outdoor patio trellis
o administrative equipment (computers, scanners, printers, telephones, file
cabinets, cash registers, calculators, fax machines, copy machines, credit
card machines, etc.)
o security equipment and locking systems
o fire protection equipment
o signage

19. 19
Training
It is important for The Garden Bar and Inn to employ respectable and
knowledgeable employees who share our passion for customer service and beautiful
events. We want to make sure we are hiring employees who fit within our mission and
vision of our facility. Once we have interviewed and hired the best employees, we will
make sure that they complete an on-the-job training that will convey the job
responsibilities and help the new employee become familiar with the layout of the
facility, our procedures, activities, rules and regulations and all other important elements.
New employees at The Garden Bar and Inn will be involved in pre-training which
will allow each employee to be given a tour of the entire facility so they can orient
themselves with the layout of the property. The new employees will be given an
overview of The Garden Bar and Inn’s mission and vision, what activities they provide to
their users, and an overview of agency manuals and policies. At this time, the new
employee will also be introduced to agency staff members.
After this introduction, new employees will complete a job-shadowing period and
will follow a particular employee who does the same job the new employee was hired for.
At this time the new employee will be able to see what day-to-day activities are like. The
staff member will be able to explain to the new employee how to complete tasks
involving all the responsibilities they will have to take care of. This is also a great time
for the new employee to ask questions and clear up anything they may be confused about.
Once the new employee understands their responsibilities and job procedures, they will
take the lead and will complete job tasks with a staff member nearby in case there are any
questions that need to be answered. During this job shadowing time, the new employee
will be reviewed daily to make sure they are learning what they are supposed to and are
ready to be on their own. Once the new employee is ready to be on his or her own, full-on
employment will take place.
MANAGEMENT
Program Areas
We offer a variety of programs and services at The Garden Bar and Inn. They
include: cooking classes, the B&B, weddings, and special events. Facility staff will
supervise all events; if anyone is causes disruptions or violates laws or regulations, he/she
will be removed from the premises.
The following provides details regarding our program areas:
Bed and Breakfast
Our two-story inn consists of a reception area, office space, and storage area on
the first floor and five rooms and private bathrooms on the second floor. The reception
area is the facility entrance for our culinary class and inn guests, as well as for wedding
parties staying on-site. It includes a cozy fireplace and seating area, the front desk, and
elevator and stair access to the second floor. There is also an entrance to the adjoining
building, which houses our indoor lounge, bar, and commercial kitchen.

20. 20
The administrative area includes two, 200 square foot offices for the owner and
managers. While hidden from guests, it is still in close proximity to the front desk for
guest assistance, as well as all the main program areas. A large storage area next to the
offices is sufficient for all our equipment and includes easy access to the back patio and
lawn, as well as a side exit close to the front lawn and rose garden.
The second story of our inn houses five, comfortable two-person rooms with
private baths. Rooms are available for individuals twenty-one and older that wish to stay
for:
• a traditional, bed and breakfast experience. Guests may check in at 4 p.m., will be
served a selection of wines and cheeses on the outdoor patio, and will enjoy
breakfast the next morning. Checkout is at 11 a.m., which allows inn keeping
staff five hours for room turnover.
• a culinary experience. Guests are invited to stay with us and enjoy the traditional
bed and breakfast experience plus an intimate cooking class with a world-renowned
chef. Guests may check in at 4:30 p.m., will attend an interactive
cooking class at 5 p.m., and will enjoy their freshly prepared, organic meal in
either our indoor or outdoor lounge. They will be served breakfast the next
morning, and must checkout by 11 a.m.
• weddings. Our inn rooms are available for wedding parties that wish to stay on-site.
They are welcome to check in the evening before the wedding day, will be
served dinner that night and breakfast the next morning, and can enjoy a private
facility for their wedding day.
Culinary Classes
Our culinary classes are conducted in our commercial kitchen by a world-renowned
chef. All the fruit and vegetables used to prepare a delicious, three-course
meal are straight from our one-acre, organic vegetable garden and fruit trees. All other
ingredients are organic and locally sourced for quality and sustainability.
Cooking classes are available year-round for guests ages twenty-one and
over. Reservations must be made two weeks in advance; we will give full refunds for
cancellations with at least 48 hours’ notice.
Weddings
Weddings at The Garden Bar and Inn are spectacular and unforgettable
events. We have indoor and outdoor spaces capable of accommodating ceremonies
ranging in size from small and intimate up to 200 people. Each of these spaces has
access to restrooms - located in the indoor bar and lounge and reception area - and
electricity for lighting and sound. All catering is on-site, using fresh ingredients from our
organic vegetable garden; if a bride wishes to use an outside caterer, they must first be
approved by the Food and Beverage Manager.
Wedding parties may choose to stay on site in our inn, beginning the night before
the wedding. The day of the wedding, the entire inn will be made available to the
wedding party for both the bride and groom’s rooms as well as space for the wedding
party.

21. 21
Facility staff will take care of all set-up and takedown the day of the
wedding. Linens, tables, chairs, dishware, and flatware are included in the wedding
package price. However, if brides have special equipment, lighting, or other additions
they would like to use in their ceremony or reception, they are welcome to do so with
approval of the general manager.
Special Events
The Garden Bar and Inn accepts reservations for special events. We also host
annual events of our own, ranging from concerts to holiday parties. These events not
only provide additional revenue, but they expose more people to our facility and
encourage them to book The Garden Bar and Inn for future occasions. Reservations for
special events and parties must be made 5 months in advance; we will give full refunds
for cancellations with at least one month’s notice.
Special events can be booked in any of our facility areas, all of which have access
to restrooms, and electricity for lighting and sound. Outdoor parties always have the
patio available for backup in case of rain. This is one of our larger spaces, so no matter
the size of the party, we can move it to the patio for no additional cost.
Program Schedules
• Culinary classes: Guests are asked to arrive at 5 p.m. to begin an exciting and
interactive class with our very own, world-renowned chef. Dinner will be served
at 7 p.m., and guests are invited to stay and enjoy our beautiful facility until 11
p.m.
• The inn: Guests may check in at 4 p.m., will enjoy wine and cheese on the
outdoor patio at 5 p.m., and will be served a delicious breakfast the next
morning. Checkout is at 11 a.m.
• B&B and culinary experience: This option takes the traditional B&B experience
and adds the opportunity to participate in our cooking class. Guests are asked to
arrive at 5 p.m., will prepare their meal and dine at 7 p.m., and will be served
breakfast the next morning. Checkout is at 11 a.m.
Please note that we can accommodate both culinary class and inn guests at the same
time. While culinary class guests are preparing a delicious meal in the kitchen, our inn
guests will be enjoying wine and cheese on the outdoor patio. Our culinary class will
dine in the indoor or outdoor lounge, and guests are encouraged to mingle.
• Weddings: Ceremonies are allowed from 11 a.m. to 5 p.m.., and the facility is
open for use until 11 p.m. Parties have five hours to use the facility from the time
the ceremony begins, unless they chose to stay at the inn the previous night.
• Other events: Parties reserving The Garden Bar and Inn for events have use of the
facility from 11 a.m. to 10 p.m., including set-up and takedown.

22. 22
Financial Management
Being in the service industry, our largest expense is labor. Approximately sixty
percent of our budget will go towards paying salaries, wages, and benefits, and financing
training programs. Another portion of our budget is dedicated to maintenance, which
includes landscaping as well as kitchen, lounge, and room and bathroom
upkeep. Maintaining our equipment, whether that be ovens, tables and chairs, or sound
systems also creates a significant cost, especially if we have to replace or repair a piece of
the equipment or part of the facility. We have set aside a portion of our budget for
incidentals, unexpected costs that come up along the way from daily operations.
We have also budgeted for our utilities. Since we have designed our facility to be
sustainable and environmentally friendly, however, we can save in this category with the
use of additions including solar panels and low-flow toilets.
To offset our expenses, we rely on weddings and events as our primary source of
income with the inn and culinary classes as a close second. We generate our profit by
charging a flat rental rate that varies depending on the chosen venue as well as a standard
per person rate that includes catering, linens, tables, chairs, flatware, and dishware. Our
inn and cooking class fees are per night and per class and vary depending on the time of
the week and year.
To make sure that we stay within our budget, our assistant general manager acts
as our accountant and generates monthly reports. The facility owner reviews these
reports and adjusts the budget as necessary to stay within our financial means.
Revenue
Weddings and Special Events
Our main source of revenue is weddings and special events. For weddings,
events, and parties, pricing will depend on the number of people and includes catering,
linens, tables, chairs, flatware, and dishware. There is a 15% discount for booking during
off-season (November through March). For the catering, linens, tables, chairs, flatware,
and dishware, we charge $100/person. Parties must also pay a flat rate for renting a
facility space. Prices vary according to the space brides choose for the ceremony and
reception:
• Indoor lounge: $6000
• Back lawn/patio: $10,000
• Front lawn/rose garden: $8,000
The B&B Experience
• $250/night from June - September and weekends year-round
• $200/night from October - May and weekdays year-round
The B&B Experience + Culinary Class
• Same prices apply as for the B&B Experience + an additional $40/person (covers
instruction and ingredients)

23. 23
Culinary Class
• $40/person for a two hour class, dinner, and unlimited wine for the evening
Scheduling and Reservations
The Garden Bar and Inn is open year-round, with the exception of Easter,
Thanksgiving, and Christmas. We welcome guests for culinary classes, a stay at the inn,
or events at any time. Our main source of revenue is weddings and annual special
events. Therefore, they take priority in scheduling.
Our inn’s front desk receives all calls and emails, including event reservation
requests. We use a computerized master schedule that is available for all employees to
view. At the time of the request, the innkeeper at the front desk records the date of the
request, the proposed event date, purpose, and expected attendance for later review. Our
facility owners and general manager will review any requests within two days of being
received, and will confirm a reservation with the customer within a week. Reservation
confirmation will be official once the customer and the general manager sign a contract.
Due to the size of The Garden Bar and Inn, we are limited to hosting a single
event at a time. We do not foresee this as an issue, due to the fact that we are a multi-use
facility and can expect to book events and programs throughout the week to maintain a
sufficient income. However, we do give priority to weddings and events, our largest
source of income. Weddings and special events will occur throughout the entire year, but
our busiest wedding season lasts from April to October. In the off-season, we host
special, annual events to support our inn and cooking class income, including:
• Christmas and New Years parties
• Music festivals on our back patio and lawn
Any day not scheduled for a wedding or event is open to cooking class and B&B
guests. We ask that these guests make reservations one month in advance and notify us
of cancellations within one week. Weddings and special events must be scheduled at
least five months in advance and may be cancelled for a full refund with at least a
month’s notice.
Promotions
To begin building anticipation and excitement for the opening of The Garden Bar
and Inn, we plan to host a soft opening two months before our grand opening in
November of 2014. By inviting guests in to view the facility, we can encourage
reservations as soon as we open.
To establish our image in the local community, we have advertisements on local
television as well as the daily newspaper. We have also built a strong presence in the
social media, including our website and Facebook. Because many of our guests will be
from out of town, it is important that they have easy access to information that will
inform them of and persuade them to choose our facility for their vacations and events.

24. 24
RISK MANAGEMENT
The Garden Bar and Inn is dedicated to keeping our guests safe, so we have an
extensive risk management plan in place and have trained all our employees in CPR, First
Aid, and emergency procedures to ensure guest safety. At The Garden Bar and Inn, we
want to ensure that all programs and events are properly supervised and that all guests
feel safe and at ease.
• During cooking classes and guest stays, we will have at least two employees
present. One of the supervisors will be in charge of the kitchen and the other will
be in charge of the leisure aspect and making sure all the guests feet comfortable.
Any other employees on-site are there to help supervisors maintain control
throughout the venue.
• During larger events (weddings, reunions, etc.) we will have a full staff on at all
times. This includes one staff member per every twenty guests, kitchen and
catering staff, as well as a security team (please note that catering and security
may be outsourced but must be approved by management sixty days prior to
event). This is to ensure that our guests are in good hands at all times and The
Garden Bar and Inn are in control of the guests and venue.
Policies and Procedures
Crowd Behavior
The Garden Bar and Inn is aware that having events draws in a large number of people in
one place, which then increase the potential for negative behavior. Our management team
will be prepared to deal with this behavior and these are our procedures in place to help
maintain a safe and friendly atmosphere:
• Assess- If disruption occurs, our staff members should be able to assess the
situation and decide if the disruption is harmful and if further action needs to be
taken.
• Attend- The staff member may have to attend the situation to administer a proper
warning. This step is particularly important because if a proper warning is not
given, consequences may become extensive.
• Refer- The staff will do the best they can, but we also understand that sometimes,
proper authorities need to be addressed. This includes investigators for crimes,
ambulances for medical assistance, and police to assist with someone that may
need to be escorted out.
Fire and Safety Codes/ Procedures
As owners of The Garden Bar and Inn, we vow to keep up to date with all California fire
and safety codes.
• Management will assess these codes annually or when the state enforces changes
to these codes, and adjustments will be made accordingly.
• We will be in compliance with both the San Luis Obispo Police Department as
well as CalFire.
• In the tragic case of a fire, The Garden Bar and Inn will follow RACE and the
following procedures:
1. R: Remove anyone from immediate danger

25. 2. A: Activate the building fire alarm system and call 911
3. C: Confine the fire by closing all windows and doors
4. E: Evacuate, leave the building
5. Extinguish the fire, if it can be done safely
1. How to Survive a Building Fire
2. Crawl If There's Smoke
3. Feel Doors Before Opening
4. Go To The Nearest Exit
5. Close Doors
6. Use a fire extinguisher if the fire is very small and you know how to use it safely
7. If you are on fire - Stop, Drop and Roll
8. If You Get Trapped
9. Close the door
10. Seal cracks
11. Open the windows if safe
12. Signal for help and phone 911
13. Don't jump; the fire department will reach you
All employees will be provided with the information above upon being hired. Each
employee will be aware and competent of what to do in the case of a fire. It is the
managers’ duty to make sure that each employee has at least read over the plan and can
display competence in case of a fire.
Emergency Response
In case of an emergency, proper evacuation signage will be placed at all emergency
exits. Evacuation plans will be placed throughout the facility, inside and out. To respond
to emergencies, we will have appropriate emergency response supplies on-site. These
supplies include:
• Basic first-aid kit and Red Cross first aid handbook. In addition, all employees are
25
required to be certified in First Aid, CPR, and AED use before being hired.
• Flashlight and portable battery operated radio for each manager
• Extra batteries.
These emergency supplies will be placed near all emergency exits. All guests should
consult a Garden Bar and Inn employee before taking any emergency procedures upon
themselves.
*Note: In case of emergency, The Garden Bar and Inn’s protocol is to call 9-1-1
immediately, before taking any action.

26. 26
Safety Inspections
The Garden Bar and Inn acknowledges that its facility requires regular inspections and
maintenance to maintain a safe environment for employees and users. Copies of all
safety inspections and reports will be filed in the administrative office for safekeeping.
On a daily basis we will inspect:
• Basic Equipment: kitchen equipment, indoor and outdoor furniture.
• General Program Areas: make sure the indoor lounge, patio, front and back lawn
are all up to standards.
On a monthly basis we will inspect:
• The Lobby: A deep cleaning will take place to make sure the lobby is in pristine
condition.
• The Guest Rooms: Doors, TVs, alarm clocks, electrical outlets, bathroom
equipment, etc.
Bi-annually we will inspect:
• Safety Equipment: First Aid Kit, AED, flashlights, and batteries.
• Emergency Response Equipment: Fire extinguishers, fire alarms, smoke/ CO2
detectors.
• Security System: Locks, surveillance, alarm system.
On an annual basis we will inspect:
• General Facility Maintenance: Lighting, flooring, fixtures, plumbing, HVAC.
Waivers and Incident Reports
Injury/ Incident Reports
In case of injury or damage to person or property, facility managers will
immediately file an accident report form for liability purposes. This is to ensure that we
take the proper precautions in the event of an injury and to make sure an incident like this
will be prevented in the future. Please see the appendix for the form (California Fair
Services Authority, 2012).
Liability and Release Forms
All guests that attend our cooking classes must sign our liability release form.
Those who choose not sign the form or those who do not correctly fill out the form, will
not be able to participate in the cooking class and will be asked to leave the facility. See
appendix for the cooking class liability release form. This form will hold the guests
responsible for any injuries that may occur during a cooking class.
Those who book our venue (event planners, bride/groom, family member) will
also be asked to sign a liability release form. In signing this form, the person in charge is
signing for all guests that have been invited. The Garden Bar and Inn is not liable for any
damages, injuries, or lost and stolen goods on the property.

27. 27
This form will hold the guests responsible for their actions and behavior at our facility
during an event. Please see the Appendix for a general liability form.
Employees/Volunteers
Staffing Model
Roles of Staff
General Manager
The General Manager oversees all aspects of the hotel operations including: guest
relations, front desk, housekeeping, maintenance, finances, team building, and staff
development. The General Manager must possess strong communication skills, both
verbal and written, and demonstrate outstanding leadership. The manager must be able to
delegate responsibilities, organize complex projects, and establish priorities consistent
with Inn objectives.
Assistant General Manager
The Assistant General Manager position will support the General Manager with
all aspects of the hotel operations. The Assistant General Manager must also demonstrate
strong communication skills and superior leadership abilities.

28. 28
Inn Manager
The Inn Manager is responsible for all duties of the front desk operation, which
includes staff training, inter-department communications, and staff scheduling. The Inn
Manager usually works a regularly scheduled front desk shift and must be available to
work any shift as needed. The Inn Manager should possess strong communication skills
and demonstrate leadership abilities.
Innkeepers
The innkeepers are responsible for greeting and registering the guest, providing
outstanding guest service during their stay, and settling the guest’s account upon
completion of their stay. Primary responsibilities include registering guests, making and
modifying reservations, and inn operator and concierge duties. Innkeepers must possess a
positive and upbeat personality with a desire to deliver outstanding customer service to
our guests. They must have the ability to multi-task, be detail-oriented, and be able to
problem solve in order to effectively deal with internal and external customers.
Housekeepers
Housekeepers are responsible for maintaining the cleanliness and appearance of
the inn and providing customers with quality service in a timely and friendly manner.
Responsibilities vary but may include cleaning and maintaining the appearance of the
public areas of the hotel, deep cleaning of assigned areas, setting-up and maintaining
complimentary inn lobby functions including the coffee service and nightly concierge
events, cleaning and setting-up special event functions, restocking housekeeping stations,
and delivering service items to guest rooms upon requests from the front desk.
Head Chef
The executive chef will train and manage kitchen personnel and
supervise/coordinate all related culinary activities. Responsibilities include estimating
food consumption and requisition or purchase food, selecting and developing recipes,
standardizing production recipes to ensure consistent quality, establishing presentation
techniques and quality standards, planning and pricing menus, ensuring proper equipment
operation/maintenance, and ensuring proper safety and sanitation in kitchen. The
executive chef may cook selected items for select occasions. The executive chef may
oversee special catering events and may also offer culinary instruction and/or
demonstrate culinary techniques. The executive chef directly supervises kitchen
personnel with responsibility for hiring, discipline, performance reviews and initiating
pay increases.
Sous Chef
The sous chef is in charge of all the cooking. Their job is to directly supervise the
entire kitchen staff, including the line cooks, prep cooks and dishwashers. While their job
is still mainly supervisory, the sous chef may also do some actual cooking, for instance,
stepping in to replace one of the line cooks if necessary.

29. 29
The sous chef’s responsibilities include expediting and ensuring that the team works
together to get all the orders right and get them out promptly.
Line Cooks
Line cooks work a station on the hot cooking line and do the real cooking. Our
kitchen includes the following line cooks: Sauté Cook: responsible for all sautéed items
and sauces, also responsible for cooking fish. Roast Cook: responsible for roasted and
braised items. May also prepare broiled and grilled items. Vegetable Cook: Responsible
for soups, starches such as pastas and potatoes, and other vegetable items.
Dishwasher
The dishwasher’s primary objective is to provide a clean and safe kitchen area for
our staff. This includes washing and cleaning tableware, pots, pans, and cooking
equipment. Dishwashers are responsible for keeping the dish room and equipment clean
and organized.
Marketing Manager
The Marketing Manager is responsible for maximizing the occupancy and the
average daily rate of the hotel, while upholding excellent guest service and
accommodations for all guests. This position will work closely with the hotel’s preferred
accounts and group reservations. They manage the sales effort and support the General
Manager on operational issues. This position requires excellent communication skills,
both written and verbal.
Marketing Intern
The Marketing Intern is responsible for assisting the Sales team by booking and
servicing groups, special events, and conferences while providing exceptional customer
service to guests and clients of the inn. This position requires excellent guest service
skills and the ability to understand the guests’ needs and ideas.
Food & Beverage Manager
The Food and Beverage Manager is responsible for all food and beverage
production and service for the Inn. He/she directly supervises the Head Chef, Event
Planner, Banquet Captain, and Farm Manager. The manager is also responsible for
planning and implementing budgets, hiring, training and supervising subordinates, and
applying relevant marketing principles to assure that the wants and needs of Inn guests
are consistently exceeded.
Servers
The purpose of this position is to interact with our guests and ensure that they
have a great experience when dining at the Inn.

30. The Garden Bar & Inn servers are responsible for positive guest interactions while
serving guests in a friendly and efficient manner. At all times, servers are expected to be
attentive to our guest needs and make them feel welcome, comfortable, important and
relaxed. Servers are expected to have some basic cooking and wine knowledge.
Bartenders
30
The bartenders of The Garden Bar & Inn are expected to be friendly, outgoing
and possess good communication skills. A guest’s dinner and/or bar experience should be
equally enjoyable and they play a major role in the overall picture. Consistency is a key
element in a positive experience. We achieve this by always following recipes. Bartenders
prepare standard mixed drinks and pour wine and beer. They also prepare mixed drinks to
match customers’ specific orders. They must be able to prepare drinks quickly,
accurately, and without waste. Bartenders’ individual personality should shine through
and they should use it to their advantage. They should be organized, able to think and act
quickly and effectively while retaining self-composure. Bartenders should also be guest
sensitive and possess a sense of timing.
Event Planner
The event planner should have a love for special event management, providing
outstanding customer service, be an enthusiastic professional, and be able to build
relationships with internal and external customers. He or she must be able to anticipate
project needs, discern work priorities, and meet deadlines with little supervision, and be
willing to work occasional evenings and weekends. He or she also assists with
coordination of events of up to 200 attendees. Responsibilities include marketing,
signage, audio-visual equipment arrangement, printing and security arrangements etc.
Banquet Captain
The banquet captain supervises the banquet functions for the Inn. He or she assists
in all management operations, including scheduling, billing, training and control. The
Banquet Captain also operates according to established procedures and standards.
Responsibilities include overseeing each aspect of a catered event, from the initial
planning to cleaning-up. Supervising all staff, this person works in the background while
liaising with the host, who faces the customers.
Event Staff
Event Staff provide operational functions before, during, and after events. Event
Staff assist with banquet and site setup and takedown, interact directly with the Event
Planner and Banquet Captain, during the event and act as initial points of contact for
participants. Event Staff are temporary employees used on a per event basis.

31. 31
Farm Manager
Farm managers tend crops, plan strategies for maximum yield, organize farm
administration, work machinery, and manage staff. They need to have technical and
practical competence, as well as the ability to make sound business decisions.
Responsible for planning, organizing and managing the activities of the farm to meet the
objectives of the Board of Directors, Food & Beverage Manager, and Head Chef.
Farm Hands
Farm hands assist farmers with growing crops. Responsibilities include
cultivating soil, sowing crops, controlling weeds by slashing, rotary hoeing or chemical
spraying. Responsibilities also include planting ground crops between rows of trees and
bushes to control weeds and soil temperatures, constructing wire trellises (frames) to
support vines, berries and fruit, and taking part in harvesting operations using tractors,
harvesters, forklifts and hand tools.
Hiring Process

32. 32
Conclusion
The Garden Bar and Inn is a beautiful, nature-inspired venue that provides a
unique and peaceful escape into California’s wine country. Offering a variety of
programs and services with an emphasis on fine food and first-class events, The Garden
Bar and Inn contributes to the culture and economy of Edna Valley.
We value excellent customer service and strive to meet the needs of every
client. By providing a mix of indoor and outdoor spaces, all located on a functional and
aesthetically beautiful piece of universally accessible property, we can satisfy the desires
of any guest.
In our construction, we chose to use a selection of materials that enhanced the
natural and relaxing atmosphere we wanted to create. By using earthy, organic colors
and building materials and incorporating plants and greenery in, on, and around our
facility, we emphasized our natural, organic theme. In doing so, we created a luxurious
destination that provides a substantial and appropriate experience for our guests.
Boasting sustainable, accessible design and construction, The Garden Bar and Inn
is excited to serve guests for years to come. With our knowledgeable staff, passion for
food and wine, and love of bringing people together, we promise to deliver a premier
experience every time.

33. 33
References
California Energy Commission. (2013). Central HVAC. Retrieved from
http://www.consumerenergycenter.org/home/heating_cooling/
heating_cooling.html
California Fair Services Authority. (2012). Accident report. Retrieved from
http://cfsa.org/selfinsure/genlib/acc_loss.htm
County of San Luis Obispo. (2013). SLO county planning and building. Retrieved from
http://www.slocounty.ca.gov/planning.htm
Mull, R.F., Beggs, B.A., & Renneisen, M. (2009). Recreation facility management.
Human Kinetics: Champaign, IL.
Rahm, J. (n.d.). How to design a commercial kitchen. Retrieved from
http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/
how-to-start-a-restaurant/how-to-design-a-commercial-kitchen/
c28307.aspx
Speck, S. (n.d.). How irrigation works. Retrieved from http://home.howstuffworks.com/
irrigation.htm
State of California. (2013). Licensing. Retrieved from
http://www.abc.ca.gov/permits/permits.html