Lecture Project Grading Criteria '*Please clip the pages of your project together instead of stapling, Please do not place your project ina heavy flder.* ping Part, DESCRIPTION Gren Bua, 30 Toten vere OFS Fapose opera ceuly se Exblshnet is describe by how fs proce (ny hy purchasing reeving nd inenlry mahod posed (pe ofsjsen umber ofibr preteton hours ndorared (oar ofsereeemcesor | 8 ‘service or distribution). The patron should balsa Be described by their dietary needs and preferences, Relevant and current Y ‘itations are used inthe description. YON AQurg feds dod out | tte metpatenprosl i id ks af eal il a ene for the style of service and/or type of establishment. ae Rr “Putin Mubrylias gpa ele] dick os out ul! 5 saepual erceblcinet al mied oie staat tame nd yen fon hat gene ed « feilty space & equipment ‘Space required and equipment summary is stated and is appropriate for the establishment and menu. “App: Equipment i listed in a table that includes its funeton in menu execution Each menu itemecipe i represented inthe | 10 table. Aso include ar a flor plan i submited showing layout of equipment and flow of food and a ‘dream board’ page illustrating the overall visual idea and aesthetic concep ofthe resturant. (Syyréet 390" Al thy olutest5 dn jaywerand \ Part Il. GOALS Yepou par mmcCLUCeD 3 fod bode and pag Budpeay esos cr let Seon mente os od con, ot of ond, per meanest), my pony sreenpart anton poreeericart them pret ck yeh abi sep SSauaes Tes erga (haus 'end cle eas oadecce naa neers deo s ‘pp Incues ke ir ech men em honing nw ao co pen yt a HUTA cn and men pes (or sown {So ays word of mea 'youserte tee mead) sndinvecns ble Sowing epeced snr pa epee vec pet | c= ‘month, and per year in comparison to actual food costs based on expected average sale and number of expected customers. |\ > Conger inp sespresed a pore prs ante Deemnnaion sf asses shows Sow ean ‘¢. nutritional goal (i, ral Ul Wade, bing aad Mo oaieg Kathie! was Norton! guts kd del a Wen ALY Bl ne a ee x Sngofun nacelnimnen: Not DHL ol pondering a ty oer chia pt meager Fens peter and exposed ppopriac fr bey tena tne srg euro lveat aioe te Stacie do mee pion gona sewydopased is ‘opr terinat nun cone! ONE Sevag oblned fom a computa abe reach mes fr 2 dave (0 ‘menu em) and is clearly displayed in one able page pr mea ands sbttled for every recipe ‘Nutritional goals are 13) indicated. Meal average is totaled and highlighted, if appropriatéPlease include the printout of the analysis from the database the appendices. 4/4(251"'9 Clad MpSe (odo S Par it FOOD SAFETY is {HACC protramming | eee rs casted ad cpsaned wy Sen a olome cna oul eis etn ae pralesspe mpd sect pocsacs sung cl cps, Le por scape) Th memos tint ‘are employed to establish corrective action, monitor the HACCP program and verify the program's effectiveness are S See meting mi accartoras nemining @teosiapromate meres ees He eon satay inion ue tamiongas need ey area eta cansl oka, Cerlntatal e welsons teeny nee Nowe oot LE eet aL V. RECIPE DEVELOPMENT = 1s g recipe standardization (1c \ Mogul f ToVu Brats an Sincwwcllerd Ite pes ‘oe mandarin process seNbe intro he oss ade for net como, wot ad yield ‘Apps Two block recipe (ne must be the same recipe that os the PHF fom Section Ili corecly formatted, contains at eat | 13} 3 yield columns (10,25, 0) with correct ingsedient quantities listed and has the HACCP plan (CCPS, CL), and pertinent recipe ‘nutrient content integrated, ‘writing style & organization wl Myg| water ange epee Del CA HAL Hs eam aame | pee poe pene eg tte ree tne ae aple spaced. 12 font. 1” margins, page numbers (not handwritten), cover sheet. ttle pages, tles/subtites of sections. No quotes. _| LO Part V. Appendices Please include all tems listed in the directions. Points will be deducted for sections that are not included. S TOTAL Group Score {0 noo