🍳 Business Onboarding Cookbook: Culinary Studios & Cooking Masterclasses

Category: Culinary Studios & Cooking Masterclasses
Primary Domain: 07_Education_Tutors_Coaching
Platform: 360 SERVICE HUB

1. Overview & Business Profile Context

This cookbook provides realistic, comprehensive, and verified test data for onboarding an artisanal culinary studio, pastry laboratory, and interactive chef's tasting table. It exercises:

• Culinary Workstation Kitchen (SPACE) with Multi-Seat Pooled Capacity ($N=8$): Modeling professional demonstration teaching kitchens where up to 8 participants have independent induction cooking islands, knives, and prep stations.
• Compound Orchestration (Chef PERSON + Kitchen SPACE + Commercial Induction EQUIPMENT): Demonstrating masterclass workshops where the executive chef, the physical kitchen studio, and heavy commercial appliances are simultaneously locked to a single cohort.
• Dedicated Chef's Table Private Buyout vs. Shared Cohort Seats: Demonstrating individual ticket ticketing ($N=8$) versus a full private dinner buyout where an entire kitchen studio is booked for an exclusive private celebration.
• Culinary Sanitization & Mise-en-Place Buffer (30 Minutes): Enforcing a mandatory 30-minute buffer between masterclasses for commercial dishwashing, countertop food-grade sanitization, and pre-portioning fresh ingredients for the next recipe.
• Gourmet Lifestyle Operating Schedule: Operating Tuesday through Sunday from 10:00 AM to 09:00 PM (Mondays closed for organic market sourcing and deep kitchen cleaning).

2. Step-by-Step Onboarding Data

Step 1 of 5: Business Information

Step 2 of 5: Add Resource (Polymorphic Flow)

Add the following 3 realistic resources covering 2 professional teaching kitchens and 1 executive master chef:

[ What does your customer book? ]
 ├── [○] 1. Room / Space         ──► Kitchen 1: Main Demonstration & Savory Studio (Capacity: 8)
 ├── [○] 2. Room / Space         ──► Kitchen 2: Pastry, Chocolate & Baking Lab (Capacity: 8)
 └── [●] 3. Team Member / Staff  ──► Chef Jean-Luc Fernandez (Executive Chef & Le Cordon Bleu Alum)

Resource 1: Kitchen 1: Main Demonstration & Savory Studio (Room / Space — Capacity N=8)

Resource 2: Kitchen 2: Pastry, Chocolate & Baking Lab (Room / Space — Capacity N=8)

Resource 3: Executive Master Chef (Team Member / Staff)

Step 3 of 5: Services & Offerings

Configure the following 4 realistic culinary offerings covering savory pasta workshops, French pastry labs, and private chef's tables:

[ Services & Offerings Portfolio ]
 ├── 1. Handcrafted Italian Pasta & Artisanal Ravioli Masterclass (90 mins | ₹2,200 | Multi-Seat N=8 | Kitchen 1 + Chef)
 ├── 2. French Patisserie & Macaron Baking Workshop (90 mins | ₹2,500 | Multi-Seat N=8 | Kitchen 2 + Chef)
 ├── 3. Private Chef's Table & 5-Course Interactive Tasting (Hours | 2 Hours | ₹12,000 | Kitchen 1 1:1 Exclusive)
 └── 4. Sourdough Bread Fermentation Intensive (90 mins | ₹1,800 | Multi-Seat N=8 | Kitchen 2)

Offering 1: Handcrafted Italian Pasta & Artisanal Ravioli Masterclass (Minutes — Multi-Seat N=8)

Offering 2: French Patisserie & Macaron Baking Workshop (Minutes — Multi-Seat N=8)

Offering 3: Private Chef's Table & 5-Course Interactive Tasting (Hours — Space 1:1 Exclusive)

Offering 4: Sourdough Bread Fermentation Intensive (Minutes — Multi-Seat N=8)

Step 4 of 5: Availability & Working Hours

Configure Tuesday–Sunday operational calendar (Mondays closed for inventory and sourcing):

Weekly Schedule Grid

Staff-Specific Availability Overlay

Advanced Operating Settings

Step 5 of 5: Booking Rules, Fulfillment & Policies

3. Five Deterministic End-to-End QA Test Scenarios

Scenario 1: Multi-Seat Workshop Seat Allocation ($N=8$)

• Action: In Handcrafted Italian Pasta & Artisanal Ravioli Masterclass on Saturday at 11:00 AM – 12:30 PM:
  • Couple A books 2 seats.
  • Group B books 4 seats.
  • Solo student C books 2 seats.
• Expected Result:
  • Seat count progresses: $8 \to 6 \to 2 \to 0$.
  • At 0 seats, the 11:00 AM Saturday slot is marked "SOLD OUT".
  • Student D attempting to book 1 additional seat is prompted to join the 04:00 PM afternoon batch.

Scenario 2: Compound Lock of Chef Between Kitchens

• Action: On Sunday at 04:00 PM – 05:30 PM, Chef Jean-Luc Fernandez is teaching French Patisserie & Macaron Baking Workshop in Kitchen 2. Concurrently, another user attempts to book Private Chef's Table & 5-Course Interactive Tasting (which requires Chef Jean-Luc + Kitchen 1) at 04:30 PM.
• Expected Result:
  • Even though Kitchen 1 is physically unoccupied, Chef Jean-Luc is locked in Kitchen 2 until 06:00 PM (including 30m sanitization buffer).
  • The booking engine rejects the Private Chef's Table booking for 04:30 PM due to chef collision.
  • The UI suggests 06:30 PM as the next available tasting slot.

Scenario 3: 30-Minute Food-Grade Sanitization Buffer Verification

• Action: The morning pasta masterclass in Kitchen 1 concludes at 12:30 PM. A private corporate party attempts to book the kitchen starting at 12:35 PM.
• Expected Result:
  • The 30-minute buffer locks Kitchen 1 from 12:30 PM to 01:00 PM for countertop degreasing, induction wiping, and dishwasher cycles.
  • The next eligible booking slot starts at 01:00 PM.

Scenario 4: Perishable Grocery Minimum Notice Cutoff (12 Hours)

• Action: Customer attempts to book a seat at 08:00 AM for an 11:00 AM same-day pasta masterclass (3 hours notice).
• Expected Result:
  • Minimum notice is configured at 12 hours to guarantee fresh ingredient procurement.
  • The system detects that $3 < 12$ hours.
  • The 11:00 AM slot is rejected with the message: "Bookings close 12 hours prior to class for fresh ingredient sourcing".

Scenario 5: Strict 48-Hour Cancellation Window Enforcement

• Action: Customer with a confirmed booking for Saturday at 11:00 AM attempts to cancel on Friday at 02:00 PM (21 hours prior).
• Expected Result:
  • Cancellation cutoff is configured at 48 hours due to perishable culinary supplies.
  • The cancellation is flagged as within the non-refundable window ($21 < 48$ hours).
  • Policy informs customer that fee is non-refundable; seat is returned to inventory.