Hazard Analysis of Critical Control Point (HACCP)
Overview
In the Week 4 assignment, you created your own restaurant. Now, your hypothetical restaurant has recently opened and you’ll need an operations plan.
Write a 6–8 page paper in which you:
Outline a food safety plan that uses the seven basic steps of the Hazard Analysis of Critical Control Point (HACCP) system.
Provide plan details that are specific to your restaurant’s design or layout and menu selections.
Document food production procedures for three menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
Estimate food costs and food-cost percentage for three menu items.
Include a comparison of the restaurant’s breakdown costs for the individual ingredients in each menu item, the specific costs to the restaurant to prepare each menu item, and the overall cost to the patron to purchase each menu item.
Prepare a plan for the staffing of your restaurant. Your staffing plan should include processes for recruitment, pre-employment testing, interviewing, and selection. Provide an example of the staffing process for one management position and one server position.
Use at least three sources to support your writing. Choose sources that are credible, relevant, and appropriate. Cite each source listed on your source page at least one time within your assignment. For help with research, writing, and citation, access the library or review library guides.
This course requires the use of Strayer Writing Standards. For assistance and information, please refer to the Strayer Writing Standards link in the left-hand menu of your course. Check with your professor for any additional instructions.
The specific course learning outcome associated with this assignment is:
Prepare plans for food safety, production and costs, and staffing of a restaurant.