Project 2- Quantity Food Preparation and Service
Discuss the following questions: As a manager-
What do you consider quality of service?
Why is service time important?
How important is customer satisfaction?
What do you expect from employees when it comes to cleanliness and sanitation practices in the kitchen?
Take a picture of a menu or upload from the internet any menu you can find and discuss the format.
Draw a flow diagram for the kitchen of the restaurant menu you discussed above. 
Show the location of the work units and their relationship to each other. Analyze the efficiency of the flow.
Discuss what you learned from this project.
Rubric: Write the report in the following order:
Introduction: What the project is about.
10 Points
Body: Discuss the Questions, Menu picture, and flow chart kitchen designed. 30 Points)
Conclusion: Discuss what you learned from this project.
Points
20
Attach to report:
Turn in questions and answers (1-4 above)
20 Points