For Prof. Xavier

Unit 8 [AB213: Food and Beverage Management]

Unit 8 Assignment: Kitchen Design

An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment. Based on what you learn in the interview below and your previous unit’s learning, address the following scenario: 1. Watch the interview (transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design. 2. Next, review the following scenario (below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.

Be sure to address the following:

Checklist

 Listen to the Expert Interview, and open the Assignment scenario document below.

 Using the decision–making process steps 1–4 in Chapter 10, provide a PowerPoint presentation that shows the decision–making process you used from Step 1 to Step 4 and then your final action plan.

 Describe all of the problems: legal and sanitary/safety, budgetary, layout, and training issues

 The causes of these problems

 Possible solutions

 Finally discuss the best solutions in your estimation.

 Provide a bulleted plan of action for the solutions you suggest.

Remember to address all legal and sanitary/safety concerns as well as budgetary, layout, and training issues.

Directions for Submitting Your Assignment

Respond to your assignment in a minimum 12-slide Microsoft PowerPoint® document (which includes the title and References slide) and save it as Username-AB213 Assignment-Unit#.doc (Example: TAllen- AB213 Assignment-Unit 8.doc). Submit your file by selecting the Unit 8: Assignment Dropbox by the end of Unit 8.

Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance

to real organizations or individuals is purely coincidental.

Unit 8 [AB213: Food and Beverage Management]

Scenario

Entry

Refrigerators

Sink Dishwashers

Cook

top &

Grill

Ovens

Pass

thru

Food Prep

Pantry

and

walk–in

refriger

ator

Receiving area

Budget:

Saturday nights:

30 tables seating 4 persons

each

Turn–over: 2 times

minimum

Costs for current menu

per person: $14

Total charge per person:

$25

Unit 8 [AB213: Food and Beverage Management]

Customer Survey results from Saturday Night

Customer Comments:

Customer #1: My wife and I wanted a simple dinner. Not only was this way too expensive, it took

forever to get it and then it was cold. My son is only 16 and the server put a wine glass down for him!

Customer #2: The waitress didn’t even know what was in these dishes and my boyfriend has

allergies! We had to ask for everything without sauce or seasoning because we were too afraid he

would end up in the hospital!

Customer #3: Our waiter was limping– the poor guy fell in the kitchen ––He needs some help!

Anyway– the food was good, but pricey!

Customer #4: I don’t know but I think the whipped cream in my trifle was bad…I have a stomach

ache and I haven’t even left yet!

Unit 8 Assignment grading rubric = 35 points Percent Points

Possible

Points

Earned

Content, Focus, Use of Text/Outside Sources

Answer provides correct and thorough checklist item response

demonstrating critical thinking and analysis.

80%

 Describe all the problems: legal and sanitary/safety, budgetary, layout, and training issues.

6

 The causes of these problems 5

 Possible solutions 5

 Choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation

5

 Then choose the best solutions and develop a bulleted plan of action in a PowerPoint presentation

7

Subtotal: 80% 28

Writing, spelling and grammar/ APA format:12-slide PowerPoint

Presentation

20% 7

Total 100% 35

Gross Project Score

Less: Late Penalty (Per Policy)

Your Project Score