Determine design professionals and contractors to hire

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Reference no: EM132053238

Assignment: Common Food Service Concepts

For the first phase of your project, you will need to define your project. The primary element for this milestone is the drafting of a Concept Statement. The concept statement will include the following information;

1. Describe the type of operation in relation to common food service concepts

2. Identify the target market

• identify type of cuisine

• identify location

• identify competition

• explain/support decisions to serve that cuisine in that location

3. Determine permits that may be needed and their costs

4. Determine design professionals and contractors you will seek to hire and justify

5. Highlight key menu items

6. Discuss how pricing will be established

7. List the days and hours of operation or explain any variation from the traditional model

8. Determine approximate number of employees; total and by job role

9. Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates

10. Indicate whether there will be a bar (and its capacity) and explain decision

11. Describe the mode of service

12. Discuss planned production approaches (cook to order, scratch versus convenience foods)

13. Determine if baking will be performed on-site and assess needs if so

14. Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)

DO NOT outline the concept statement by the above elements. Draft a document you would use to present to investors or partners that includes the above information.

Writing Guidelines

• Written communication: Written communication is free of errors that detract from the overall message.

• APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.

• Length of paper: Actual length will be based on assessing what information is necessary and what is extraneous. You will need to determine what you need to communicate without adding "fluff" and assuring all identified elements from the instructions are addressed where and when applicable.

Reference no: EM132053238

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