Unit 5 Assignment: Food Production and Health and Quality Standards

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New menu and procedures for your


The chain of restaurants that owns the F & B Restaurant in the interview has sold off this restaurant to an independent entrepreneur – you! You realize that it is time to redo this menu because it seems quite dated and does not address the needs and preferences of the community it services. There are several

high profile
businesses that have moved into the neighborhood as well as several new upscale housing developments.

However, since you are a small operation compared to a large convention center, you do not have a production manager and you must divide up the jobs and responsibilities for quality and safety/sanitation at your restaurant.

You have redecorated the restaurant to be an upscale type diner. Based on having 30 booths that can accommodate 4–6 people, and one prep cook and a chef, a dishwasher, a bus person, and 3–5 servers (4–5 servers and 2 bus persons on weekends) address the provided checklist.

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