Ã‚ address the following scenario:
You and your sibling, Tom, have decided it is time to combine your academic and professional experience in
restaurant management and operations.
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Your sibling is adept in the culinary arts. You have taken courses at Kaplan in management, finance, and
accounting and have worked as an assistant manager for the past three years in a large restaurant.
You decide to meet next month to review the final details of the restaurant plan. Remember you heard from an
expert in Unit 5 regarding menu design so go back and review if you need to. Then, in preparation for that
meeting prepare the following in a restaurant plan that includes the following:
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Theme of the restaurant,
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· The target market
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Staff needed
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· The menu design addressing the target marketÃ¢â‚¬â€œProvide the menu and discuss the best practices used
in its design
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Kitchen standards
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· The beverage management system
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· A realistic budget (see Exhibit 10.7 and 10.10 in your eBook)
Prepare a Restaurant Plan that includes:
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Theme of the restaurant, and the target market. 18
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Staff neededÃ¢â‚¬â€œ provide the number of staff in each position needed and
why based on anticipated business and restaurant size.
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· The menu design addressing the target marketÃ¢â‚¬â€œProvide the menu and
discuss the best practices used in its design.
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· Kitchen standards and the beverage management system you would
use and explain why.
ÃƒÂ¯Ã¢â‚¬Å¡Ã‚Â· A realistic budget (see Exhibit 10.7 & 10.10 in your eBook).
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