Description

This week we widened the discussion to include assessing and comparing FOH supplies and equipment needs based on the type of operation, target customer preferences, service style, meal periods, menus offered and safety and sanitation concerns.

There is only so much space available in an operation but having the necessary equipment on hand and in good working order is critical.  Your ability to manage the balance between the investments needed to maintain optimal par levels of these supplies knowing that there is a high propensity for breakage, deterioration and theft will be an important function of your job.

After reviewing the articles and videos and posted this week, complete the following assignment.

1. Select a Service Style: American, Russian, French, Buffet, or Family Style.
2. Discuss the target market that you would find in an operation featuring this service style.
3. Develop a five course menu for the style of service.
4. Identify and compile a list of equipment needed to execute the service style based on the menu chosen. Provide a web link for each piece of equipment. Assume you will be serving 200 guests.
5. Using the Excel workbook provided, produce a Smallwares and FOH equipment inventory valuation. Contained in the Excel file there are two tabs at the bottom of the workbook:
   • Sample Inventory, which explains how to use the worksheet
   • Inventory Blank, which you will use to complete this part of the assignment
   • Provide and calculate specific numbers by using estimations, industry statistics, or referenced articles and credible sources. There are no “wrong” numbers only unsupported decisions.
6. After completing the Inventory Blank tab summarize, in an MLA formatted Word document, your decisions and findings on the following prompts. Please restate each of the prompts in your summary document with your responses and supporting MLA citations.
   1. What is your Selected Service Style: American, Russian, French, Buffet, or Family Style.
   2. Why was this style chosen?
   3. Who is the target guest?
   4. Present the appropriate menu used that reflects the chosen service style.
   5. Why is the menu “appropriate” for the service style?
   6. Present the equipment vendors list from which you selected to purchase your equipment.
   7. What criteria did you use to select this vendor?

Present a completed list of all the equipment and supplies you included on your Restaurant Smallwares Inventory Spreadsheet. For each item present a hyperlink to the actual item you plan to purchase from your preferred vendor list you discussed.

Restaurant Smallwares Inventory Spreadsheet (.xlsx)

Website to help on the assignment: https://spark.adobe.com/page/n5dClU8NFdD04/