Land law Essay Example | Topics and Well Written Essays - 1000 words - 3

Land law - Essay Example There, however, lacks any requirement as pertaining to whether the paper owner should be aware or not of the trespass as can be seen in Rain v Buxton.8 Nonetheless, if the possession is based on a given legal entitlement, then it cannot be termed as adverse. Factual possession: Kevin has taken care of the land and erected a permanent building in the land. The council has not been in possession of the land in this time period while Kevin has been actively using the land for 20 years. Courts must have evidence of the land being possessed as passed in Buckinghamshire County Council v Moran.9 The Council’s possession of the land is limited to shortcuts. The courts need continuous possession with some form of development. Trespass is not sufficient as was seen in the case of Powell v McFarlane.10 Presence of implied licence: The council has not objected for over 20 years despite the fact the Council’s management team uses the land as a shortcut and could see the developments made by Kevin. Implied license is limited by the Limitation Act 1980, schedule 1, paras 8(4). Intention to possess: The courts need proof that trespasser needs to use the land (animus possidendi) as given in Powell v McFarlane.12 The trespasser’s approach to possession does not matter; however, he must have intentions to possess the land exclusively.13 The trespasser must have the intent to take full control of the land and exclude everyone else including the paper

Kitchen demo Assignment Example | Topics and Well Written Essays - 750 words

Kitchen demo - Assignment Example The study will further provide a discussion of a food service system to be employed. Menu that illustrates proper and sufficient utilization of the existing kitchen In this study a menu to be employed will involve a blue print on how the available kitchen will be utilized to prevent overlapping and under utilization of the available space and equipment (Baraban & Durocher, 2010). The menu may help to determine the level of skills required among the Chefs, the purchase prices for the items as well as energy cost to be incurred (Walker & Lundberg, 2007). Connectively it is important to that a commercial kitchen should be designed in such a manner that mobility of employees in the kitchen is easier. This may help in ensuring that there is maximum safety and efficiency (Baraban & Durocher, 2010). Whereby the available walking space left can allow employees to move easily and respond quickly to customer’s request. Below is a presentation of how the available kitchen space may be ut ilized and annual maintenance cost for the available space as well as revenues break down. ... Amount of unit sale if $850 is to generated=850?Y.units=Ä ¬,000 Y=353units sale Amount of unit sale if $1000 is to generated=$1000?Yunits=$300,000 Y=300unit sales Maintenance cost for the remaining space per month=$50?200 =10,000 Maintenance cost for the remaining space per year=($50?200)12 =$120,000 Total annual revenues and maintenance expenditure $300,000 $6000+120,000=$126000 Net revenue after deduction of space expenditure on spa $174,000 Rent per square feet annually = $50,000 Rent per year =$300,000 Amount to be generated per day to make profits ($850-$1,000unit sales) = $300,000per year Total space for the room = 30?20=300unit Kitchen (1/3?300) = 100units Remaining floor space= 200 to be used for setting up seats for customers who will be to buy meal. Discussion of a food service system to be employed The commercial food service system will employ various techniques to ensure that different food menu is available on daily basis to meet dynamics needs of the customers. Additi onally both unskilled and skilled labor will be required in the system. In above connection, the food service model will employ some energy efficient measure to ensure that the energy cost is minimized while maximizing profits at the same time (Lewis & Slack, 2003). The commercial services equipments will be pre tested to determine water and energy consumption pattern. This measure will help to ensure there is efficiency in the amount of water and energy utilized (Wentz, 2007). Additionally, the model utilize modern equipments for cooking and for preserving food staffs in order to ensure that there will be effectiveness and efficiency on the services rendered to the customers (Wentz, 2007). Among the cooking equipments that will be employed include: Large vat fryers, steam cookers,