Assignment: Creating an Operating Plan
i. Outline a food safety plan that uses the seven basic steps of the Hazard Analysis of Critical Control Point (HACCP) system.
ii. Provide plan details that are specific to your restaurant's design or layout and menu selections.
iii. Document food production procedures for three menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
iv. Estimate food costs and food-cost percentage for three menu items.
v. 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.
vi. 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 management position and one server position.
Format your assignment according to the following formatting requirements:
i) The answer should be typed, using Times New Roman font (size 12), double spaced, with one-inch margins on all sides.
ii) The response also includes a cover page containing the title of the assignment, the student's name, the course title, and the date. The cover page is not included in the required page length.
iii) Also include a reference page. The Citations and references must follow APA format. The reference page is not included in the required page length.