HTM310: Food and Beverage Operations Management Week 10 Assignment – Infrastructure and Management Framework Worksheet

Instructions

Please fill in the provided worksheet with the following:

1. Develop a Kitchen Layout Plan, incorporating necessary space dimensions, equipment selection, equipment placement for optimal workflow, and equipment maintenance considerations.
2. Develop a Food Safety Plan, including food storage and production, food protection and sanitation, and prevention of foodborne illnesses.
3. Create a Staffing and Scheduling Plan that defines key job positions and their responsibilities, incorporates a strategy for recruiting and selecting new team members, and outlines how you’ll uphold civil rights laws.
4. Create a Training and Development Plan incorporating a breakdown of tasks for training purposes, performance evaluation criteria, positive feedback strategies, and a focus on teamwork and goals.
5. Develop a Promotion Plan outlining strategies to increase brand awareness, attract first-time customers, build loyalty, boost traffic, and set goals for promotional campaigns.
6. Support your writing with at least three credible sources, cited in a Source List in SWS style.

This course requires the use of Strayer Writing Standards (SWS). The library is your home for SWS assistance, including citations and formatting. Please refer to the Library site for all support. Check with your professor for any additional instructions.

The specific course learning outcome associated with this assignment is:

• Design strategic plans for efficient restaurant infrastructure and management.