Due Week 8 and worth 200 points

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has

recently opened. You will now create your operations plan.

Write  7 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 / 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.

5. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as

academic resources.

Your assignment must follow these formatting requirements:

ï‚· Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all

sides; citations and references must follow APA or school-specific format. Check with your

professor for any additional instructions.

ï‚· Include a cover page containing the title of the assignment, the student’s name, the professor’s

name, the course title, and the date. The cover page and the reference page are not included in

the required assignment page length.

The specific course learning outcomes associated with this assignment are:

ï‚· Develop procedures and policies for managing the various functions and operational areas within

a restaurant.

ï‚· Develop budgets and control programs to effectively operate a food service facility / restaurant,

provide quality customer service, and ensure food safety.

ï‚· Describe the basic legal obligations and actions to minimize the potential operational liabilities

within the restaurant industry.

ï‚· Use technology and information resources to research issues in food and beverage operations

management.

ï‚· Write clearly and concisely about issues in food and beverage operations using correct grammar

and mechanics.