www . uophelp . com
New menu and procedures for your diner
The chain of restaurants that owns the F & B Restaurant in the interview has sold off this restaurant to an independent entrepreneur – you ! You realize that it is time to redo this menu because it seems
quite dated and does not address the needs and preferences of the community it services . There are several high profile businesses that have moved into the neighborhood as well as several new upscale housing developments .
However , since you are a small operation compared to a large convention center , you do not have a production manager and you must divide up the jobs and responsibilities for quality and safety / sanitation at your restaurant .
You have redecorated the restaurant to be an upscale type diner . Based on having 30 booths that can accommodate 4 – 6 people , and one prep cook and a chef , a dishwasher , a bus person , and 3 – 5 servers ( 4 – 5 servers and 2 bus persons on weekends ) address the following :
Checklist :
Search the Internet for an article or information on “ nutritional food preparation ”, or “ healthy cooking ”.
Discuss the importance of incorporating nutritional goals into the restaurant menu as well as considering costs and marketing needs as you heard about in the interview .
Provide a healthy dinner menu that will appeal to your clientele and indicate how these items are prepared ( see Exhibit 5.9 )
If you want to serve wine and beer , what laws / regulations would you need to be aware of and your