A model which can be used to evaluate appropriate equipment, employee assignments, or total production systems. An evaluation of the system in the chosen restaurant - compared to the ideal system presented in the model. Recommendations for changing the system, including costs where appropriate. The total report is to be graded on 100 points possible. Each report should include an introduction to the restaurant studied.
All reports are to be done in teams.
The teams are strictly voluntary groupings of class members. Project grades will be equal for all team members - so be careful in group selections. Names of team members are to be submitted by August 31. Written summaries of presentations are due on the day of the presentation. Written critiques are due on the next class day by all other groups.