Food and Bev Project

The restaurant observation is the first part of this project. You are required to conduct an operation analysis of a local full service restaurant. Note that the restaurant observation must be completed prior to completing the second part of the project.

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The purpose of part one of this assignment is to allow, through a critical analysis of a working restaurant, the development of skills and knowledge linked with course objectives. These course objectives include:

1. Identify the segments and trends of the hospitality industry

2. Define important technical terminology used in the hospitality industry.

3. Examine the organization and structure of hospitality and foodservice operations.

4. Design an employee evaluation instrument that includes performance standards.

You will visit the restaurant of your choice and gather data for parts I and II of the project

Your goal is to take the concepts taught in the classroom and apply them in a real-life restaurant setting. The project is fun but be forewarned – it does take time to complete. Please plan accordingly and do a professional job.

Food and Bev Project was first posted on April 4, 2020 at 5:57 pm.
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