CULINARY OPERATIONS COURSE
Deliverable Length: 2–3 pages
Course Objectives:
- Integrate concepts from previous lower division classes into a comprehensive project
- Apply hospitality concepts to a real world scenario.
- Identify, analyze, and apply hospitality marketing data
Assignment:
For a hospitality operation to be successful, there need to be clear standards. These standards can be used to develop training as well as to evaluate employees. Service standards are essential in ensuring that guests receive a consistent level of service, regardless of how often they come to the establishment or at what time of day they visit.
Create a service plan for your hospitality operation. This should include the following elements:
- A staffing guide (how many staff members of each job description you need based on the level of business)
- Steps of service
- Service standards
- Opening and closing checklists
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