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Description
?You?are?opening?a?new?foodservice?operation?in?a?country?of?your?choice?which?is?not?your?home
country.?You?are?creating?a?three?course?dinner?menu?which?also?has?alternatives?for?vegetarian?and
celiac?customers.?(?country=Italy)?(italian?restaurant)
The?report?structure:
Choice?of?foodservice?operation?location?making?sure?that?it?is?NOT?your?home?country.
Make?sure?you?find?proper?data,?information,?facts???(please?include?relevant?references)???which
would?lead?you?to?believe?that?it?will?be?successful.
Identify?and?describe?the?style?of?cuisine?you?would?like?to?serve.
Identify?and?describe?the?style?of?a?3?course?dinner?menu?that?you?would?like?to?present?including
alternatives?for?vegetarian?and?celiac?customers.
Using?your?nutrition?knowledge?and?the?research?done?in?this?area,?explain?why?and?how?such
menu?is?well?balanced?(please?include?relevant?references).
Justify?how?and?why?your?menu?is?profitable
(research?for?italian?restaurant?in?italy)
Document?must?be?professional?in?appearance?and?be?free?of?typos,?spelling?errors?etc.?Should?the
referencing?be?needed,?please?use?Harvard?reference?system.?The?overall?grade?will?be?based?on?creativity,
content,?completeness?and?the?quality?of?report.
Overview
The?purpose?of?the?assignment?is?for?students?to?put?in?practice?their?understanding?of?the?topics?we?have
been?studying?during?the?course:
Market?Survey
Importance?of?nutrition?in?menu?planning
Menu?types
Financial?aspects?of?menu?planning.
Task?List:
Read?the?guideline?below?also?discussed?in?class?and?follow?the?task?list:
Each?work?has?to?be?done?individually
Select?a?foodservice?operation?location?of?your?choice?making?sure?that?it?is?NOT?your?own?country
of?origin
Identify?the?style?of?restaurant?you?want?to?open?and?make?sure?you?find?information?which?would
lead?you?to?believe?that?it?will?be?successful?(i.e.?do?a?short?market?survey).
Identify?the?style?of?cuisine?you?would?like?to?serve?and?which?kind?of?menu?you?would?like?to
present?for?dinner.
Taking?into?consideration?the?nutrition?knowledge?you?have?now?achieved?prepare?a?3?course?meal
and?explain?why?and?how?it?is?balanced.
Prepare?also?one?alternative?for?each?course?for?people?who?are?vegetarian?or?celiac.
Finally?make?sure?your?menu?is?using?local?and?seasonal?ingredients?in?order?to?maximize?your
profit.?Justify?each?one?of?your?choices.