For Prof. Xavier

Unit 9 [AB213: Food and Beverage Management]

Unit 9 Final Project

The Final Project is due at the end of Unit 9.

In this Final Project you will consolidate all your learning to address the following scenario:

You and your sibling, Tom, have decided it is time to combine your academic and professional experience in restaurant management and operations.

Your sibling is adept in the culinary arts. You have taken courses at Kaplan in management, finance, and accounting and have worked as an assistant manager for the past three years in a large restaurant.

You decide to meet next month to review the final details of the restaurant plan. Remember you heard from an expert in Unit 5 regarding menu design so go back and review if you need to. Then, in preparation for that meeting prepare the following in a restaurant plan that includes the following:

Checklist:

 Theme of the restaurant,  The target market  Staff needed  The menu design addressing the target market–Provide the menu and discuss the best practices used

in its design  Kitchen standards  The beverage management system  A realistic budget (see Exhibit 10.7 and 10.10 in your eBook)

Directions for Submitting Your Assignment

Compose your Final Project in a Microsoft W ord® document consisting of a minimum 5–6 pages which

includes a title and references page. Submit your response to the Unit 9: Final Project Dropbox before the end

of the unit.

Unit 9 [AB213: Food and Beverage Management]

Unit 9 Final Project grading rubric = 120 Points

UNIT 9 Final Project Grading Rubric 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.

Prepare a Restaurant Plan that includes:

80%

 Theme of the restaurant, and the target market. 18

 Staff needed– provide the number of staff in each position needed and why based on anticipated business and restaurant size.

18

 The menu design addressing the target market–Provide the menu and discuss the best practices used in its design.

20

 Kitchen standards and the beverage management system you would use and explain why.

20

 A realistic budget (see Exhibit 10.7 & 10.10 in your eBook). 20

Subtotal: 80% 96

Writing, spelling and grammar/APA format: A minimum 5–6 page paper

which includes a title and references page.

20% 24

Total 100% 120

Gross Project Score

Less: Late Penalty (Per Policy)

Your Project Score