Create and submit a brief description of the food service operation.

In this unit you begin working on your course project. For Part 1 you will create and submit a brief description
of the food service operation. Your description must include the number of seats and expected annual sales.
Your description should be approximately one to two paragraphs in length. Additionally, provide a list of six
items which will appear on the menu and include the food cost to produce the item as well as the selling price.
Please refer to the main Course Project page located in the Course Materials and Resources section for
complete requirements and grading criteria.
Operational foodservice groups that you may choose for your project include: upscale table service, casual
table service, institutional foodservice (for businesses, schools, medical services, nursing, or retirement
homes), QSR, fast casual, fast food, food trucks, catering, buffet operations, or hotel foodservice. Whichever
food service group you choose, the workload is essentially the same.
Please use the following information for your project.
Your composite food cost goal is between 25% and 34%, depending on your concept and style of operation.
Your sales goals should be consistent with the type of operation you choose for your project:
Table service: Annual Sales $
500,000. to $3,000,000. Check average $10.00 to $30.00
Food Truck: Annual Sales $
500,000. Check average $3.00 to $6.00
Fast Food: Annual Sales $
1,850,000. Check average $3.50 to $4.50.