RESTAURANT AND MENU DEVELOPMENT

Catalog description

Students will plan their own restaurant from its conception utilizing market data. The student will develop a professionally designed menu, including concept, recipes, and costs. Students will also develop a one-year profit and loss statement with a marketing plan. Students will also learn about facility planning as they construct their own blue prints of a kitchen and dining room, incorporating correct equipment, zoning and maximized workspace. Students will also develop a staff diagram, projecting labor costs, and human resources plan. Finally, students will present their plans to potential investors.