Restaurant Supervision & Training Final Project
The Final Capstone
Project for the Restaurant Supervision & Training course comes in two
parts. For the first part, you will develop an Employee Training Manual (Part 1: 100 points) for your
“mock” restaurant, cafe, bakery, food truck, or food service
establishment. You will be using Chapter 10 as a guide for this final project
so please refer back to Chapter 10 for ideas on how to develop your training
manual and also research several sources online for employee training manual
samples.
Then for the second
part, you will interview an executive chef, a general manager, or an owner of a
restaurant or food service establishment of your choice, and write a four page (minimum) interview paper (Part
2: 100 points) using APA format.
(see below the sample
APA). Please cite all resources you have used to complete your project.
Also, see sample questions below or develop your own questions based on
employee training and development.
Sample questions:
1. What is the importance of training in your restaurant?
2. When do you identify the need for training?
3. What are the costs of not training?
4. What are the benefits of training?
5. What are some problems that you have encountered with
training?
6. Who does the training in your restaurant?
7. Have you developed a Job-Training Program? Was it
successful?
Instructions:
Your submission should
include the following (minus 5 points without this on paper):
·
Your name
·
Class name (CLN ART 108
– Spring 2024)
·
My name (wick Eguaras)
·
Date of submission
Also, this is four pages so this is how you should format
your research paper:
1st
page – Title of
your research plus: (Example: Interview with Chef Curtis Stone at Maude)
·
Your
name
·
Class
name (CLN ART 108 – Spring 2024)
·
My
name (Wick wolf )
·
Date
of Submission
2nd
and 3rd pages your
interview content
4th
page – Cited
works, websites used, books used, etc.
