Paper details v
Write a six to eight (6-8) page paper in which you:
1-Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system- Provide plan
details that are specific to your restaurant’s design I layout and menu selections-
2-Document food production procedures for three (3) menu items- These procedures should include receiving of ingredients, storage of ingredients,
and production steps for making the final menu item-
3-Estimate food costs and food-cost percentage for three (3) menu items- Include a comparison of the restaurant’s breakdown costs for the
individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to
purchase each menu item-
4-Prepare a plan for the staffing of your restaurant- Your staffing plan should include processes for recruitment, pre-employment testing,
interviewing, and selection- Provide an example of the staffing process for one (1) management position and one (1) server position-
The specific course learning outcomes associated with this assignment are:
-Develop procedures and policies for managing the various functions and operational areas within a restaurant-
-Develop budgets and control programs to effectively operate a food service facility / restaurant, provide quality customer service, and ensure food
safety-
-Describe the basic legal obligations and actions to minimize the potential operational liabilities within the restaurant industry-
-Use technology and information resources to research issues in food and beverage operations management-
-Write clearly and concisely about issues in food and beverage operations using correct grammar and mechanics-