$($i$)$ When a customer makes a booking, if a function room is required, the clerk provides the details of all the function rooms that suit the customer's needs $($suburb$,$ number of guests, desired date, etc.$)$ and the customer selects, as part of the booking, the room they wish to use.

$($ii$)$ Some function rooms used by MF have no kitchen, these are dealt with by cooking the food at the MF base and transporting it to the venue where it is served from bain$-$maries.

$($iii$)$ MF is concerned that the hourly room rate charge for some of these function rooms appears to be increasing at a rapid rate. For this reason, MF would like to maintain a history of the hourly room rate charges for each function room that they use. This data will be used to identify potential overcharging issues and general pricing trends in the provision of function rooms.

serving food

$($iv$)$ MF previously indicated that a chef must specialise in at least one type of cuisine, but may specialise in many. For each of these specialisations, MF would like to record the number of years of experience the chef has in this type of cuisine. Each cuisine is charged at a set rate to the guests for whom it is provided, for example, the current charge for the provision of Chinese cuisine is $$30/$Guest$,$ and the current charge for each type of cuisine needs to be maintained by the database. The cuisine charge is updated by MF whenever they deem it necessary $($only the current cuisine charge is required in the system, no history of the changes is required$).$

$($v$)$ MF would like to provide the option for customers to select a decoration theme for their function. Current themes of decoration which are available to customers are $$Wedding$,$Birthday$,$Kids$,$Outdoor$,$ and $$For All Occasions$.$ MF would like to expand the range of decoration themes that they support in the future. They would like these themes to be flexible so they can easily add new themes when necessary. They do note that some customers choose not to have a decoration theme or manage decorations themselves.

$($vi$)$ Functions are charged to customers in several components:

A base rate per guest covering standard menu items, chef time, cutlery, etc., and the surcharge, where necessary, for holding the function at the customers' home

A cuisine rate per guest where specialist food is required $($there are currently only Western, Chinese, Japanese or Indian offered, although MF intends to expand this in the near future$)$

A room rate per hour where the function is held in a function room.

$($vii$)$ At regular intervals $($every six months or so$)$ MF sends one of their chefs to each of the function rooms on their books to evaluate the current state of the room and its amenities $($a function room is never evaluated twice in one day, however, a chef may evaluate multiple function rooms in one day$).$ The details of all such evaluations are recorded. This evaluation may approve the use of the room but comment on minor issues that can be easily addressed, in which case the function room will continue to be allocated. If a function room fails this evaluation it is left in the system but is considered as currently not suitable for use. When a new booking is being made for a particular function room, the room$$s most recent evaluation is checked to ensure that the room can be used. For a function room that is not approved for use, a re$-$evaluation will be initiated when the listed issues have been corrected.