AB 213 STUDY Extraordinary Success/ab213study.com AB 213 STUDY Extraordinary Success/ab213study.com | Page 10

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
staff trained to address?
Respond in a minimum of 2–3 pages in an APA formatted paper
and submit it to the Dropbox. Make sure your document
includes:
·Your Name
·Date