HOSP 410 Course Project

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HOSP 410 Course Project
Throughout this course, you will be writing an individual Course Project in which you will…

 

Description

HOSP 410 Course Project

HOSP 410 Course Project

A+ Week 1-7

Objectives

Throughout this course, you will be writing an individual Course Project in which you will develop a restaurant concept. The premise of the project is that you have just been told that a billionaire is considering your team to develop his newest venture; a new restaurant concept.

Guidelines

Your report will be based on the guidelines from Chapter 3, page 82 of your text, Figure 3.2, which is a timeline showing the sequence of restaurant development.

  1. You must name his vision and come up with all the details for the concept.
  2. Money is no object; you can spend as much as it takes to finalize your restaurant concept.
  3. Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in for grading.
  4. All outside reference material must be cited using the APA citation method. You should have a minimum of five outside sources. Your textbook is considered one source. Do NOT forget to cite and enclose quotes in quotation marks, which are copied from your text, websites, news articles, magazines, and so forth.
  5. Familiarize yourself with DeVry’s plagiarism policy located in the Policies tab under Course Home. Failure to comply with these standards may be grounds for an Academic Integrity Violation. This is a large portion of your grade; do not risk a zero by copying from ANY source without quoting and citing it properly.
  6. Please include a table of contents, introduction, and conclusion.
  7. Write the report in the order listed below.
  8. In general, this project report must be at least 12-15 pages of actual report (not to include the title page, table of contents, and references), double-spaced, in 12 point font.
  9. Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading expectations. Rubrics are located in Doc Sharing.
  10. Remember, don’t procrastinate! Post questions in the Q & A Forum.

Course Project Week 1 

https://www.hiqualitytutorials.com/product/hosp410-project-week-1/

What is the name of your vision? You can include this on your title page.

A rough outline of your paper.

Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it).

Preview:

The most important thing before developing a restaurant is to decide on the type of restaurant one wants to develop. For example, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After deciding this, the owner must design and develop the concept. The concept may…

Course Project Week 2 

https://www.hiqualitytutorials.com/product/hosp410-project-week-2/

Concept Development (see Chapter 3): What is the concept behind your decision?

Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location?

Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing?

To meet paper length requirements, it is a good idea to aim for approximately one page per topic.

Preview:

The concept behind the decision will be based on the dietary measures concept. The company will follow McDonald’s fast foods concept, which may be either thri9ough, a franchise. It is clear that the company’s, mission to provide high…

Course Project Week 3 

https://www.hiqualitytutorials.com/product/hosp410-project-week-3/

Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs.

Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements).

Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need?

To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics.

Preview:

The hotel will throw fast casual resort type which means that the fast casual layout must be adopted. The hotel will have the following sections. The entrances which is also the reception, the food storage area with refrigerators, the kitchen section, the employee…

Course Project Week 5

https://www.hiqualitytutorials.com/product/hosp410-project-week-5/

Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ?

Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel?

To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics.

Preview:

The hotel will employ 50 people to serve in various capacities. For example, hotel assistants or support team will include back office assistants, bartender, concierge, housekeeper, waiters, and servers. The hotel will also need…

Course Project Week 6 

https://www.hiqualitytutorials.com/product/hosp410-project-week-6/

Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population?

Competition Analysis (see Chapter 15): Analyze the competition’s strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix.

To meet the paper length requirements, it is a good idea to aim for about one page for each of the topics.

Preview:

The restaurant concept will be the fine dining restaurant as the company aims to offer the best in terms of food, service, and atmosphere. The company aims to serve the upwardly mobile clientele such as the middle to high-income earners who know and can identify with the finest things. The food will be…

Course Project Week 7 

https://www.hiqualitytutorials.com/product/hosp410-project-week-7/

This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized.

Your project should now be complete.

Remember to include the Title page, Table of Contents, Introduction, and Conclusion.

Remember to use APA format throughout the paper and submit an APA reference page at the end of the project (separate page).

Preview:

The most important thing before opening and operating a restaurant is to decide on the type of restaurant one wants to develop. In this relation, it can be a family restaurant, a casual restaurant, fast casual, fast food restaurant, luxury restaurant, or a diner house. After making this decision, the owner must design and develop the concept. The concept may be…

HOSP 410 Course Project

DeVry