Assignment:
Creating Your Own Restaurant
Opening and operating your own restaurant can be an exciting and rewarding business venture. You will design your own restaurant concept utilizing the knowledge you have gained so far in course.
Go to the United States Census Bureau's Website to research demographic information and maps for the location of your restaurant.
Create a six to eight (6-8) page paper in which you:
Create a concept / theme for your restaurant. Identify the key aspects of your concept/theme, the ownership type, and the restaurant type. Provide a rationale for your decisions.
Outline the business plan for your restaurant. Include a description of your company, basic market analysis, management structure, and financial risk assessment. Provide support for each aspect of your business plan.
Identify the location of your restaurant, and examine the major advantages and disadvantages of this location for your restaurant concept / theme. Include pertinent demographic information from the United States Census Bureau Website to justify your chosen location.
Outline the restaurant's menu. Specify both food and beverage options, and include a sample layout of your menu in the report. Provide a rationale for your food selections.
Determine both the layout and equipment for your restaurant's kitchen. Demonstrate the strategic manner in which the kitchen layout and chosen equipment adequately support your menu choices.
Use at least three (3) quality references.
Your assignment must follow these formatting requirements:
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.
Include a cover page containing the title of the assignment. The cover page and the reference page are not included in the required assignment page length.
The specific course learning outcomes are:
Formulate the concept and business plan for a food service facility / restaurant.
Explain how to evaluate locations for facilities.
Design a menu and the supporting beverage operations for a restaurant.
Develop procedures and policies for managing the various functions and operational areas within a restaurant.
Use technology and information resources to research issues in food and beverage operations management.
Write clearly and concisely about issues in food and beverage operations using correct grammar and mechanics.