HOSP410 Course Project Week 3

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HOSP410 Course Project Week 3
Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up…

 

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HOSP410 Course Project Week 3

HOSP410 Course Project Week 3

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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.

Week 3Part 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.

·         Please submit this as one document in the Week 3 Course Project Dropbox.

·         Remember to use APA format.

For information on how this section will be graded, please review the grading rubric posted in Doc Sharing.

CategoryPoints%Description
Course Project Drafts (Week 3)249%

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…