All seniors are required to create a business plan for an American cuisine restaurant that seats 50 people. Your plan consists of three parts.

Transcription

1 Culinary Arts/Hospitality Academy Putnam Northern Westchester BOCES Senior Exit Project - Business Plan and Presentation American Cuisine Restaurant All seniors are required to create a business plan for an American cuisine restaurant that seats 50 people. Your plan consists of three parts Elements 2. Meal Presentation 3. Written Essay Grading: Each part of your senior exit project will be evaluated by at least two and in some sections four teachers in the culinary program using a rubric. The 10 elements and the paper count as 50% of your grade. Your lunch presentation also counts as 50%. These two grades will be averaged together to determine your senior exit project grade, which counts as 40% of your fourth quarter grade. PART I: 10 Elements for the Business Plan: 1. Table of contents, listing all of the elements and the paper. (Mrs. Stewart) 2. A coversheet with business name, address, logo, and marketing slogan (Mrs. Stewart) 3. A mission statement for your restaurant (ProStart, Year One, page 68). (Ms. Stewart) 4. A floor plan with all equipment/workstations/seating (for no more than 50) using our SmartDraw software. (Mrs. Stewart) 5. A list of employees you plan to hire and a job description for each employee. List them in order of authority/command. Make it clear who supervises whom i.e. chain of command? (See ProStart Book, Year 1, page 15 both front and back of the house). Explain why knowing the chain of command is important for an employee and for a client/customer of any business. (ProStart, Year One, page 15.) (Mrs. Stewart) 6. Government Regulations and Standards for food service industry, including sanitation/safety regulations. (Mrs. Stewart) 7. In table format, list and describe the basic types of restaurant/food establishment insurance and the reason each type is so important. (Chef Jenn) 1

2 8. A professionally designed lunch menu with five entrees, starches, vegetables, desserts and beverages from the same American region. The cost to the customer must be stated on your menu. (Help from Chef Tomaseski, Chef Jenn and see The Upstart Guide to Owning and Managing a Restaurant, page 198 Mrs. Stewart; Prostart, Year 2, Chapter 6 Marketing the Menu; Culinary Essentials, Chapter 12, Creative Menus ) (Mrs. Stewart) 9. $25 Lunch Budget: The following is required for your luncheon budget. i. Select a lunch menu that includes entrée, starch, vegetable, dessert, and beverage that you will prepare for your presentation. (Chef Jenn) ii. Find a recipe for each menu item and retype it in Excel showing total cost and portion cost and a la carte selling prices. (Chef Jenn, Chef Tomaseski, Math Teacher) iii. Include cost of table clothes, napkins, flowers that you will use for your table setting. (See Mrs. Stewart for these items) iv. All calculations for your budget must be clearly and accurately documented. 10. Production Schedule Create a detailed plan that neatly and clearly lists the tasks you must perform for two days in order to prepare and serve a professional appearing lunch that looks good and tastes good. (Chef Jenn, Chef Tomaseski) You must create a realistic timeline that defines what must be done, the order in which it must be done to accomplish your goal. (Chef Jenn, Chef Tomaseski) You must complete a purchase order, based on in-house inventories, and use that purchase order to create an order for the production of your menu. (Chef Jenn, Chef Tomaseski) Include in your two-day plan the order and time needed to prepare the food, cook the lunch items, bake the dessert, set the table, make your ten minute presentation to your teachers, and clean up (i.e. put all food away and wash all dishes, pots and pans used for your lunch presentation). 2

3 PART TWO: Meal Presentation 50 % At the beginning of the third quarter, you will be assigned two days to prepare your lunch and to set your table. You must adhere to the $25 budget prepared by you as a business element earlier in the year. You are responsible for taking an in-house inventory and resubmitting the purchase order to Chef Jenn one week before your scheduled lunch presentation. You must also notify Mrs. Stewart of all linen/table setting needs one week before your presentation. The lunch will be served in the dining room at a medium sized restaurant table with appropriate and creative table setting. Your menu from part one must be placed at your table. The meal must include an entrée, a starch, a vegetable, a dessert and a beverage. You must follow the production schedule you prepared as one of your business plan elements to insure that your meal is prepared and served on time. You must leave enough time in day two of your meal presentation to clear all food and dishes from the table, and wash all dishes and pots. (Points for your final presentation grade will be added if you meal is served on time. Points will be deducted from your final presentation grade if your meal is served late or if you do not clear and clean your dishes and pots. During your presentation, you are required to wear either full clean uniform or professional work attire for front of the house. Required Information You must cover during your 10 minute meal presentation: 1. The time line and time management issues/problems you faced ordering, preparing, cooking, baking and setting the table for your lunch. 2. Specific cooking and baking methods used using culinary, hospitality and baking terminology. 3. The basic nutritional value of your meal. Be prepared to explain how the meal would have to be prepared for a diabetic and/or for someone on a low-fat or low carb diet. 4. Tips for beginners. What advice could you give that would help make any part of this lunch easier, better or more efficiently prepared? 3

4 PART THREE: Senior Exit Project Paper (50%) Your Paper Must: Follow the outline provide below Have a coversheet with your name, our program, your restaurant s name and the logo. Be covered with a plastic cover. Cover the topics listed in the outline below. Be double spaced/ size 12 Tahoma font Contain a bibliography with cited sources document the information you obtained from textbooks, your culinary teachers, the Internet, and other sources using footnotes. (Example: Chef Jenn Handout, page two.) I. Introduction: Introduce your American style restaurant by giving it a name and a brief description of the size, the look and feel of the restaurant you created in your floor plan, with your logo and mission statement. (One Paragraph) Describe what is unique about the food and the services that your restaurant offers. What American region have you selected to cook? Describe the region and discuss the popular dished from that region and explain why those dishes are popular in that region. See Chef Tomaseski and Chef Jenn for information. (One Paragraph) State what qualifications and education a person should have to be a smart and successful business/restaurant owner. (One Paragraph) II. Middle Section You had two days to prepare a lunch for your senior presentation. You have worked in Walden Kitchen. You have participated in restaurant days at The Educated Palate. Identify what the term sense of urgency means in terms of planning and serving good food in a pleasant atmosphere. (One paragraph) A business owner must carry various types of insurance for his/her employees and for his business. Describe the main types of insurance that business owners take out and explain the purpose/importance of each. (One Paragraph) A restaurant owner must concern himself/herself with safety issues for customer and for employees. Additionally, restaurants must follow very strict sanitation laws to insure safe food to prevent illnesses/fatalities for those who eat at the restaurant. What are the main government agencies that police safety and sanitation in the restaurant industry? What are the main guidelines/laws that every owner/manager/employee must understand and adhere to? (One paragraph) 4

5 Time management skills are essential for anyone who works in any business, including a restaurant. What are some good time management skills? What are some of the problems you have experienced or others have experience when trying to prepare a meal that is fresh, hot, well plated, and serve a meal to demanding customers? (One Paragraph) How specifically do you train employees to develop good time management skills? What other skills do employees need to be effective with customers/coworkers? (One Paragraph) What wisdom or advice would you give to those interested in working efficiently in a kitchen, bakeshop and/or dining room of a successful and busy restaurant? (One Paragraph) Explain factors that you have to consider to prepare a menu that provides nutritionally wellbalanced meals? Many restaurants have developed low carb/no carb, low sugar/no sugar entrees and desserts. Discuss how and why this important to a restaurant. What would an owner need to do to keep abreast with the nutritional demands of highly educated and demanding customers? (One Paragraph) III. Conclusion (Six Paragraphs) - Think about all of the elements that you worked on for the senior exit project and the two-day lunch you prepared. What have you learned about working in, managing or owning a restaurant? (One Paragraph) What two element(s) from the plan did you enjoy developing the most? Explain. (One Paragraph) What two element(s) from the plan were the most difficult/challenging? Explain. (One Paragraph) Identify at least three skills that are needed to successful own/run a restaurant that are also needed to own/manage/work in other kinds of businesses? Explain. (One Paragraph) Finally, how do you think completing this senior exit project has prepared you for the working world? (One Paragraph) 5

6 Determining Dough Friction Senior Baking Project and Writing Task - Bakeshop Jennifer Guiffre/Mrs. Kramer The class will be divided into groups of two. Within each group, one student will bake bread using the straight dough recipe and one student will bake using a sponge dough recipe. Using handouts, information found on the Internet, baking books, and notes from your instructor s lecture, you will determine the machine friction and desired water temperature for your specific recipe. You will produce a five-paragraph essay and an attached chart that defines the terms, articulates the necessary steps you took to successfully bake the bread recipe, identifies the final temperatures needed when baking bread (dough, water, shop, flour, actual dough and tap water) and how each was calculated. Handouts and classroom lectures will provide the initial information you will need to perform this project, write your five paragraph essay, and to create the chart which identifies the six temperatures needed to bake the bread successfully. Questions To be answered before the essay is written and the chart is completed. Please record your answers. 1. Define friction. 2. What is dough friction? (Describe it in detail) 3. Why is dough friction so important to determine when preparing dough? 4. Discuss in detail the importance of temperature in the leavening process? 5. How does temperature affect yeast? 6. Does the type of yeast used make a difference in the temperature used to prepare doughs? 7. Does the type of mixing method affect dough temperature? If so why? 8. List and describe all the temperatures needed to take into consideration when determining dough friction? Desired final dough temperature Desired water temperature Shop Temperature Flour temperature Friction factor Actual dough temperature Tap water temperature Identify and put in chart format the following: 1. Desired final dough temperature 2. Desired water temperature 3. Bakeshop Room Temperature 4. Flour temperature friction factor 5. Actual dough temperature

7 6. Tap Water Temperature Dough Friction Essay Paragraph One: Thoroughly and clearly describe the dough friction assignment. Be sure to state what culinary class you are in and how the students were divided to perform the project, and state the purpose of the assignment. Paragraph Two: Define the term friction and describe in detail what dough friction is. Finally, explain why it is important to consider dough friction when preparing dough. Paragraph Three: Discuss in detail the importance of temperature in the leavening process. Explain how dough affects yeast. Does the type of yeast used in a recipe make a difference in the temperature used to prepare dough? Paragraph Four: Explain the steps you used to calculate the sponge and straight dough factor methods. For example: My first step in determining the straight dough method factor was to take the desired dough temperature and multiply it by 3. (Refer back to the chart to refresh your memory.) Paragraph Five: Reflect the importance of considering dough friction for bakers and professionals in the industry. What did you learn about the difficulties of determining the proper temperatures and the ultimate importance of accurate calculations when considering dough friction or a bakeshop s economic profitability?

8 Name Date Pastry Arts Food Costing Determining Cost per Unit Cost per Unit = As-Purchased Price Total Units 1. Find the cost per ounce and the cost per can for a six pack of Soda (six 12 oz cans) that sells for $2.29. Cost/Ounce = Cost/Can = 2. You and your friends decide that you want to make Milk chocolate chunk ice cream flurries. Your local gracery store carries only Hershey candy bars and Hershey Kisses. If you make the following observations: 6 Hershey candy bars (8.7 oz) are priced at $2.77 1lb of Hershey Kisses are priced at $3.59 which would you choose as the more economical choice? 3. If one pint contains 2 cups and each cup consists of 16 fluid ounces, determine the following (show all work): 1 gallon = cups? 1 gallon = fluid ounces? 1

9 4. Complete the following table. Note 1lb Pastry Flour = 3 1 cups 3 Item Weight/Count As-Purchased Price Unit Frozen Puff x15 $ sheet Pastry Sheets Chopped 3lb bag $10.50 ounce Walnuts Pie Shells 24/case shell 9 diameter Chocolate 10 lb box $12.50 ounce Chips Condensed 24 14oz cans $39.50 ounce Milk Pastry King 50lb $ cup Flour Cannola Oil 1 gal $ cup Cost Per Unit 2

10 Name Date Culinary Arts Chef T is catering a luncheon party for Mrs W s 21 st birthday party. She requested that Chef T be prepared to serve two different soups to her guests. After perusing Chef T s menu options, Mrs W decided on New England Clam Chowder as well as White Asparagus and Green Garlic Soup. Mrs W feels that the New England Clam Chowder will be a more popular selection and requests that Chef T plan his quantities accordingly. Recipe #1 New England Clam Chowder Chef T needs to generate10 gallons of New England Clam Chowder. According to his recipe it will produce the following: Yield: 2 gal Portion Size: 6 fl oz Num Portions: 42 Prep: 1 hour Cook: 1 hour Shelf: 3 days Conversion Factor = DesiredYield RecipeYield = Ingredient Amount X Conversion Factor Sliced bacon, chopped 1 lb Yellow Onions 4 Celery 1 lb Green peppers 2 Butter 4oz Flour 3 oz Celery 8 Stalks garlic 8 cloves Thyme, dried 2 Tbsp Bay Leaf 4 = Total Ingredient Needed

11 Oregano, dried 2 Tbsp White Wine 1 qt Clam Juice 3 qt Clam Meat 2 qt Potatoes 6 Half and Half 1 qt Plack Pepper, ground 2 Tbsp Parsley, chopped 1 cup Salt tt Recipe #2 White Asparagus and Green Garlic Soup Chef T will use this recipe to make just 2 gallons of soup. According to the recipe it will generate: Yield: 8 Gallons Conversion Factor = DesiredYield RecipeYield = Ingredient Amount X Conversion Factor White Asparagus 12 Bunches Green Garlic, 8 Bunches roughly chopped Leeks, whites only 12 Butter 2 lb Vegetable Stock 1 ½ gal Heavy Cream ½ gal Thyme, fresh 8 sprigs White Wine ¼ gal Chives, chopped ½ lb Salt tt Pepper tt = Total Ingredient Needed