26 Jul DETERMINE THE IMPACT OF A MENU ON STAFFING LEVELS FOR THE KITCHEN AND SERVICE STAFF.
bjective:
To develop a restaurant concept, menu & corresponding facility design.
Learning Outcomes:
1. Design an appropriate menu based on customer demographics.
2. Calculate food and beverage costs to determine profitable menu pricing.
2. Determine the impact of a menu on staffing levels for the kitchen and service staff.
3. Design kitchen and dining room floor plans and equipment lists that ensure effective flow of service in relation to a particular menu.
Analyze
space and equipment requirements to effectively operate different commercial operations.
Prepare a pro-forma statement that will reflect costing based on a menu.
Submit a Report to include the following sections;
· Diagram of restaurant including back of house, front of house, patio, vestibule, bar, washrooms, receiving, staff designated areas, signage and interior layout
· Pages describing your restaurant concept, benefits & features, menu rationale and costings, location rationale, target market (supply demographics and psychographics).
Specifications:
Part A – The Menu due week 5
Part B – The Facilities due week 10
The Final Project is due Week 13
You must include a title page – including your group’s name/student numbers
The report should be approximately 15 – 20 pages, 1.5 spacing, to comprehensively cover the requirements (this is a guide).
You may use external sources to support your research, proper referencing required.
Proofread your work – spelling and grammar count
Report to include the following:
· TITLE PAGE
· TABLE OF CONTENTS
· EXECUTIVE SUMMARY
· MARKET SURVEY (demographics, psychographics, competition, etc…)
· RESTAURANT DIAGRAM(This includes a photo or drawing of what you want your restaurant to look like from the exterior including signage)
· BLUE PRINTS / LAYOUT(This section should include the interior design indicating FOH & BOH as well as equipment, seating, washroom, host stand etc.)
· CONCEPT(Include a detailed description of your restaurant – features like colours, number of seats, theme, benefits or uniqueness that will make guests keep coming back, etc.)
· MENU (Include a minimum of 4-5 items from each general category. You just need to list the items and prices here. You must also include youractual menu printed as a separate document as it is also included in this mark category)
· MENU RATIONALE(Include description of why you chose the items you did and the prices you did. Also include a recipe cost breakdown of all menus)
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