Menu & Facilities Design Project

Hi

I want a teacher who knows what he’s doing and can hadnle this. it’s a big assignmnet with design ( kitchen and dining room floor plans, design an appropriate menu based on customer demographics) , food and beverage costing. This assignment is worth 70% of the final mark and is very important .

Plaese read the file carefully and let me know if you are interested  .

Bascily what you have to do is come up with a menu for a resturant or a bar  (for appetizer, main course, dessert and cocktail ), the location ( Toronto ) and the target customers and also you have to calcualte food and beverage costs to determine profitable menu pricing, design the menu and other things that is mentioned in the file .

And i need to see the complete project before I make the the final payment 

HOST 1106

Menu & Facilities Design Project

Part A: Week 5, Part B: Week 10

Final Submission: Week 13

Objective:

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.

1. Determine the impact of a menu on staffing levels for the kitchen and service staff.

1. Design kitchen and dining room floor plans and equipment lists that ensure effective flow of service in relation to a particular menu.

1. Analyze

space and equipment requirements to effectively operate different commercial operations.

1. 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 your actual 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)

· FINANCIALS (Projected Income Statement for Year 1, Include all revenues, food, beverage & labour costs.)