Description
I have 2 assignments 1st assignment is Initial Prompt: Conduct an internet search on a recent (within the past 5 years) foodborne illness outbreak. Summarize the causes, implications, impact, solutions and outcome or changes made based of your researched foodborne outbreak.Response Prompt: Foodborne Illness outbreaks happen frequently throughout the U.S. 2nd Assignment: please read the file below and can you please label them part one , part two , and part three,
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FSM 2033 Term Project- Restaurant Startup & Financial Management
Overview
This project incorporates the textbook’s information and the resources and supplemental
materials in ulearn weeks one through seven. The project reinforces two of this course’s
objectives by describing how food and beverage menus and menu item preparation decisions
relate to a targeted customer market and by examining appropriate food and beverage industry
benchmarks and ratios that measure financial success.
Part One
Restaurant Concept and Target Demographic
Title: Project Checkpoint #1 (Due Week 3)
Instructions: Utilizing the information provided in weeks 1-3, complete the following.
1. Create a fictitious food & beverage operation that you fictitiously manage
1. Name of the business
2. Logo for the business
3. Location of the business
4. Food & beverage business type
i. Catering Operation
ii. Restaurants (independent or hotel)
iii. Hotel with Room Service Menu
iv. Bars (with food)
v. Food Retail (supermarket, independent)
vi. Food Truck
1. Research and provide the target demographic data for your location using the resources
provided, found in the “Research Resources” section of the class,
2. Include your rationale for success in this market
3. Create a food menu (a beverage menu will be created in a future section) with a
minimum of 20 menu items and includes menu pricing and descriptive copy. The menu
should be created as a menu handed to a guest or found on a smart application.
1. Menu pricing should be based on the market, segment, competition.
4. Create and include an allergen awareness statement in your menu and indicate the
eight common allergens in your menu items; descriptive copy
Part Two
Beverage Menu & Menu Financial Benchmarks
Title: Project Checkpoint #2 (Due Week 5)
Instructions: Utilizing the information provided in weeks 1-5, complete the following.
1. Create a beverage menu that includes 20 menu items 5-alcoholic mixed drinks, 5- beers,
5- wines, and five non-alcoholic menu items, including the descriptive copy and menu
pricing
2. Create sample standardized recipes for both your food & beverage menu items utilizing
the standardized recipe template (if beer, wine, and non-alcoholic drinks do not have
additional ingredients, they do not need a standardized recipe, however, if your nonalcoholic drinks have multiple ingredients, they will need a standardized recipe.)
3. Provide the target food cost for your menu items, beverage cost for your drinks and
labor cost percentage for the hourly staff, along with an explanation as to why that is
your target cost metrics.
Part Three
Financial Planning
Title: Project Final Submission (Due Week 7)
Instructions: Utilizing all of the content of this course, complete the following.
1. Using the information provided by the Professor and all of the work you have created
for your project thus far (20 food & 20 beverage menu items), create a sale mix analysis
for your food & beverage operation.
2. Synthesize your food & beverage operations by providing the financial strengths and
weaknesses (pg. 28 exhibit 1.12). Also, provide an action plan to fix the weaknesses.
3. Using the provided Excel template, create a fiscal budget for the upcoming year.
Format- MLA
• A table of contents with the page number for the entire project is required
• The use of an Excel and Word is required to complete this project
• All Excel workbook tabs need to be labeled
• Each section should have its works cited page
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