A. The exact number of rooms available as sleeping accommodations for guests;

B. A detailed description of the rooms in the hotel or motel from which controlled beverages will be sold, including the dimensions thereof, the relation of the location of such rooms to the rest of the hotel or motel, a statement of the number of structures composing the hotel or motel and a description of such structures;

C. A detailed description of the dining rooms or restaurant areas in the hotel, including the dimensions thereof, a statement of the seating capacity of each room or restaurant area, the relation of each room or restaurant area to the rest of the hotel or motel and a statement indicating in which of such dining rooms or restaurant areas controlled beverages will be sold;

D. A general description of the menu of food usually served, including a general description of the types of food served at each meal served during the day;

E. A detailed description of the kitchen area in which the food served is prepared, including the dimensions thereof, the appliances used in the preparation of the food and the relation of such kitchen area to the rooms in which controlled beverages will be sold and to the rest of the hotel or motel; and

F. A statement of the number of staff members or employees usually employed in the preparation of food in the kitchen area described.

A. A description of the rooms in the restaurant in which controlled beverages will be sold, including the dimensions thereof and the relation of the location of such rooms to the rest of the restaurant;

B. A detailed description of the rooms in the restaurant in which food will be served, including the dimensions thereof, a statement of the seating capacity of each room, the relation of each room to the rest of the restaurant and a statement indicating in which of such rooms controlled beverages will be sold;

C. A general description of the menu of food usually served, including a general description of the types of food served at each meal served during the day;

D. A detailed description of the kitchen area in which the food served is prepared, including the dimensions thereof, the appliances used in the preparation of the food and the relation of such kitchen area to the rooms in which controlled beverages will be sold and to the rest of the restaurant; and

E. A statement of the number of staff members and employees usually employed in the preparation and service of food in the kitchen and dining areas described in Paragraph D above, and the job title in normal usage for the level of employment.