Breakfast Audit Project
Project Breakfast Audit and Operational Manual
Objective
1. Student will be asked to prepare a paper that explains the breakfast buffet operation.
2. Conduct an audit that will give the reader an in depth view and understanding of the breakfast operation.
3. Student will elaborate an operational manual for breakfast detailing all important points that would assist a new outlet chef to operate and maintain the quality of the breakfast operation without any assistance from an existing staff.
Important
All material needs to be typed
You need to answer each section and use the titles provided in the template below.
Photos and drawings are desired but need to be elaborated pointing out details. Do not place a photo of a food item without a clear explanation. The photo needs to fulfill a clear purpose and assist in an instruction.
Quality of information as well as layout and presentation of operational manual are criteria for the evaluation.
The lay out should consider not to waste any paper and back to back printing where appropriate is a must.
English needs to be checked and proof reading before you submit is a must!
I will not look at the document if the page break, lay out is not professional
Student are requested to elaborate on the following topics
Please explain where the breakfast buffet is served and state the opening time and the closing time
Explain the menu selection for the buffet and provide a black and white copy of the a la carte breakfast menu.
I do not want you to make pictures of the menu selection but write down all the offering
Is the breakfast buffet selection the same every day or does it have a cycle of change? Please list the changes
Please explain how work is divided among the different shifts and chefs who prepare each item from the menu selection.
You have to elaborate a detailed work plan that reflects quantities (in kilo as well as per platter, bowl etc ) prepared of each breakfast item on
Objective
1. Student will be asked to prepare a paper that explains the breakfast buffet operation.
2. Conduct an audit that will give the reader an in depth view and understanding of the breakfast operation.
3. Student will elaborate an operational manual for breakfast detailing all important points that would assist a new outlet chef to operate and maintain the quality of the breakfast operation without any assistance from an existing staff.
Important
All material needs to be typed
You need to answer each section and use the titles provided in the template below.
Photos and drawings are desired but need to be elaborated pointing out details. Do not place a photo of a food item without a clear explanation. The photo needs to fulfill a clear purpose and assist in an instruction.
Quality of information as well as layout and presentation of operational manual are criteria for the evaluation.
The lay out should consider not to waste any paper and back to back printing where appropriate is a must.
English needs to be checked and proof reading before you submit is a must!
I will not look at the document if the page break, lay out is not professional
Student are requested to elaborate on the following topics
Please explain where the breakfast buffet is served and state the opening time and the closing time
Explain the menu selection for the buffet and provide a black and white copy of the a la carte breakfast menu.
I do not want you to make pictures of the menu selection but write down all the offering
Is the breakfast buffet selection the same every day or does it have a cycle of change? Please list the changes
Please explain how work is divided among the different shifts and chefs who prepare each item from the menu selection.
You have to elaborate a detailed work plan that reflects quantities (in kilo as well as per platter, bowl etc ) prepared of each breakfast item on