AB 213 Unit 5 Assignment nutritional food preparation or healthy cook AB 213 Unit 5 Assignment nutritional food preparat | Page 2

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
·Course Name & Section Number
·Unit Number
·APA Citations and References