Assignment 2: operating a successful restaurant

Assignment 2: Operating a Successful Restaurant

Due Week 8 and worth 200 points

In Assignment 1, you created your own restaurant. For Assignment 2, your hypothetical restaurant has 

recently opened. You will now create your operations plan.

Write  7 page paper in which you:

1. Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of 

Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant’s 

design / layout and menu selections.

2. Document food production procedures for three (3) menu items. These procedures should 

include receiving of ingredients, storage of ingredients, and production steps for making the final 

menu item.

3. Estimate food costs and food-cost percentage for three (3) menu items. Include a comparison of 

the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific 

costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase 

each menu item.

4. Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for 

recruitment, pre-employment testing, interviewing, and selection. Provide an example of the 

staffing process for one (1) management position and one (1) server position.

5. Use at least three (3) quality references. Note: Wikipedia and other Websites do not quality as 

academic resources. 

Your assignment must follow these formatting requirements:

 Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all 

sides; citations and references must follow APA or school-specific format. Check with your 

professor for any additional instructions.

 Include a cover page containing the title of the assignment, the student’s name, the professor’s 

name, the course title, and the date. The cover page and the reference page are not included in 

the required assignment page length. 

The specific course learning outcomes associated with this assignment are:

 Develop procedures and policies for managing the various functions and operational areas within 

a restaurant.

 Develop budgets and control programs to effectively operate a food service facility / restaurant, 

provide quality customer service, and ensure food safety.

 Describe the basic legal obligations and actions to minimize the potential operational liabilities 

within the restaurant industry.

 Use technology and information resources to research issues in food and beverage operations 


 Write clearly and concisely about issues in food and beverage operations using correct grammar 

and mechanics.


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