Category Archives: AB 213

Kaplan AB 213 Unit 1-Unit 10 All Assignment latest

 Kaplan AB 213 Unit 1-Unit 10 All Assignment latest

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AB 213 Unit 1-Unit 10 All Assignment latest

Please check the Details of All Assignment included in this tutorial

AB 213 Unit 1 Assignment Customer Service
AB 213 Unit 2 Assignment Perform a Menu Mix Analysis
AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort)
AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach)
AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking
AB 213 Unit 6 Assignment Beverage Service Key
Laws and Regulations

AB 213 Unit 7 Assignment Job Descriptions

AB 213 Unit 8 Assignment Kitchen Design
AB 213 Unit 9 Final Project
AB 213 Unit 10 Assignment Course Reflections

 

Kaplan AB 213 Unit 2 Assignment Perform a Menu Mix Analysis latest

 Kaplan AB 213 Unit 2 Assignment Perform a Menu Mix Analysis latest

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AB 213 Unit 2 Assignment Perform a Menu Mix Analysis latest

Restaurants use several methods to determine the popularity of competing items on a menu. A sales mix analysis is used to monitor the effectiveness of menu items that best meet the needs of customers and maximize the profits of the operation.
Several steps are involved in performing a sales mix analysis.
You are the latest Assistant Manager at your hotel’s upscale dining restaurant. The food and beverage director asked you to prepare the sales mix analysis on the top 5 competing menu items for the restaurant. Based on the formulas in the textbook, determine the steps in the sales mix analysis and complete the table.
(See the template)
•Determine the menu mix percentage (popularity rate)
•Determine menu item CMs
•Calculate average CM (profitability)
•Compare menu items and average CMs
•Classify the menu items
•Make a recommendation on which items (if any) should be dropped
Submit the completed table to the Dropbox.
Directions for Submitting Your Assignment
Compose your assignment in a Microsoft Word® document and save it as Username-AB 213 Assignment-Unit#.doc (Example:TAllen- AB 213 Assignment-Unit 2.doc). Submit your file by selecting the Unit 2: Assignment Dropbox by the end of Unit 2.

 

Kaplan AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort) latest

 Kaplan AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort) latest

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AB 213 Unit 3 Assignment Improved Purchasing and Menu (Silver lining Resort) latest

Silver Lining Resort in Colorado has a brisk all-year-round business. You have just been hired as the restaurants’ latest Restaurants Manager for the resort. There have been many management concerns regarding the way the restaurants have been run at the resort. They hope you will remedy the current situations.

The General Manager you a list of the current concerns and hopes you can solve the problems that

have been occurring at all three eating establishments.

Checklist: Detail what changes you want the Restaurant Managers to make at their restaurants and explain why. Remember, you want to direct them towards better choices and standards.

•   •The two restaurants and one café have all had very high vendor prices (from the sole vendor Dorado Foods Inc.) with regards to food item orders.

•   •There has been considerable waste involved lately as the cases of half empty food stuffs have been found repeatedly in the trash bins.

•   •The revenues are down and the customers are complaining that the fare is less than healthy.

Write a minimum 2–3 page memo in APA format and style to the managers of the three restaurants.

Disclaimer: The organization and characters depicted in this exercise are fictional. Any resemblance to real organizations or individuals is purely coincidental.

Directions for Submitting Your Assignment

Submit your assignment in a Microsoft Word® document and save it as Username-AB 213 Assignment-Unit#.doc (Example: TAllen- AB 213 Assignment-Unit 3.doc). Submit your file by selecting the Unit 3: Assignment Dropbox by the end of Unit 3.

 

Kaplan AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) latest

 Kaplan

AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) latest

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AB 213 Unit 4 Assignment Purchasing and Receiving Food and Beverage Items (West Palm Beach) latest

Based on your Unit readings and the following scenario, respond to this Assignment.
Large restaurants and food service organizations set purchasing objectives that ensure an efficient operation. The purchasing manager develops the specifications for purchasing products for a menu item. The Manager establishes a par level to ensure enough products are available during the order period. Product purchasing, receiving and storing involves careful planning and attention to detail.
A corporate customer is having a shrimp fest with open bar to be provided poolside at your resort in
West Palm Beach, Florida for 250 employees. Based on the methodology suggested in the textbook to calculate perishable items, determine the need to order more shrimp or beer from your vendor to maintain par levels established.
Menu specifications:
1 case of shrimp (12 boxes) = 5 pounds per box Product usage rate: 3 cases per order period Order period: 14 days
Lead time: 3 days after receipt of PO
Poolside Bar:
Premium brand liquor Beer, wine, soft drinks Mixers
Assignment Checklist:
1. Determine the maximum number of cases of shrimp and the amount of beverages that should be available in inventory to meet the demands for the item (the par level) for this group.
2. Determinetherequiredsanitaryandsafetyproceduresforhandlingboththeshrimp(andany condiments) and the beverages poolside.
Submit your response in a minimum 2–3 page APA formatted paper (also include an additional title and references page) to the Dropbox.

 

 

Kaplan AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking latest

 Kaplan

AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking latest

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AB 213 Unit 5 Assignment nutritional food preparation or healthy cooking latest

New menu and procedures for your diner

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 latest 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 following:

Checklist:

Search the Internet for an article or information on “nutritional food preparation”, or “healthy cooking”.

Discuss the importance of incorporating nutritional goals into the restaurant menu as well as considering costs and marketing needs as you heard about in the interview.

Provide a healthy dinner menu that will appeal to your clientele and indicate how these items are prepared (see Exhibit 5.9)

If you want to serve wine and beer, what laws/regulations would you need to be aware of and your

staff trained to address?

Respond in a minimum of 2–3 pages in an APA formatted paper and submit it to the Dropbox. Make sure your document includes:

•   •Your Name

•   •Date

•   •Course Name & Section Number

•   •Unit Number

•   •APA Citations and References

 

Kaplan AB 213 Unit 6 Assignment Beverage Service Key Laws and Regulations latest

Kaplan

AB 213 Unit 6 Assignment Beverage Service Key Laws and Regulations latest

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AB 213 Unit 6 Assignment Beverage Service Key Laws and Regulations latest

Unit 6 Assignment: Beverage Service: Key
Laws and Regulations
An important aspect of being a professional in the industry is making sure that you are in compliance
with all the pertinent laws and regulations that apply to whatever venue and food and beverage event
you are managing. The laws that can apply to an event can be at the Federal, state, and/or local
level.
In this assignment you will address the Federal, state, and local laws that apply to catering an event
where alcohol will be served. You briefly discussed alcohol serving laws in the previous unit. Now you
will address the purchase, storage and consumption laws. Go to the state’s individual web page to
research information on the state’s alcohol use, consumption and liability.
Go to one of the following states to read about the key laws and regulations, and then to a local city of
your choice in that state to read about the local laws that apply.
• Florida
• New York
• Texas
• Illinois
• California
After reading the information, create a Word Document summarizing the information to include the
following as if this were your catering company:
Checklist:
• Choose a state and a city from the list and research the state and local laws that apply to
purchase, storage and consumption of beverages.
• Explain the Federal, state, and local laws that apply to purchase, storage, and consumption of
alcoholic beverages when catering an event in your city of choice.
• Be sure to address: Types of ID accepted, Dram Shop laws, level of intoxication and parents’
responsibility, and how servers should be trained to sell and serve alcohol.
• Explain how servers should be trained to serve and sell alcohol as well their legal
responsibilities.

 

Kaplan AB 213 Unit 7 Assignment Job Descriptions latest

 Kaplan AB 213 Unit 7 Assignment Job Descriptions latest

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AB 213 Unit 7 Assignment Job Descriptions latest

Unit 7 Assignment: Job Descriptions
You are the Director of Food and Beverage Service at the hotel in the downtown area of your city.
Large group business is confirmed at the hotel through the end of the year and you need additional
staff to meet the demands. You ask for two latest positions to be added to your department. Before
approval, the General Manager requests that you prepare a job description for the two positions you
need: Room Service Supervisor and Sous Chef.
Checklist:
• Provide a job description for each position:
• Describe the major duties and tasks of each position– include any tasks or duties related to
food and beverages and health and safety.
Submit your 10–12 slide PowerPoint presentation (including the title and references slide) to the
Dropbox.

 

 

Kaplan AB 213 Unit 8 Assignment Kitchen Design latest

 Kaplan AB 213 Unit 8 Assignment Kitchen Design latest

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AB 213 Unit 8 Assignment Kitchen Design latest

An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment.

Based on what you learn in the interview below and your previous unit’s learning, address the following scenario:

1. Watch the interview (transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design.

2. Next, review the following scenario (below) and decide what you want to do as the latest Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.

Be sure to address the following:

Checklist

•   •Listen to the Expert Interview, and open the Assignment scenario document below.

•   •Using the decision–making process steps 1–4 in Chapter 10, provide a PowerPoint

presentation that shows the decision–making process you used from Step 1 to Step 4 and then

your final action plan.

•   •Describe all of the problems: legal and sanitary/safety, budgetary, layout, and training issues

•   •The causes of these problems

•   •Possible solutions

•   •Finally discuss the best solutions in your estimation.

•   •Provide a bulleted plan of action for the solutions you suggest.

 

Kaplan AB 213 Unit 9 Final Project latest

 Kaplan AB 213 Unit 9 Final Project latest

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AB 213 Unit 9 Final Project latest

The Final Project is due at the end of Unit 9.

In this Final Project you will consolidate all your learning to address the following scenario:

You and your sibling, Tom, have decided it is time to combine your academic and professional experience in restaurant management and operations.

Your sibling is adept in the culinary arts. You have taken courses at  in management, finance, and accounting and have worked as an assistant manager for the past three years in a large restaurant.

You decide to meet next month to review the final details of the restaurant plan. Remember you heard from an expert in Unit 5 regarding menu design so go back and review if you need to. Then, in preparation for that meeting prepare the following in a restaurant plan that includes the following:

Checklist:

•   •Theme of the restaurant,

•   •The target market

•   •Staff needed

•   •The menu design addressing the target market–Provide the menu and discuss the best practices used

in its design

•   •Kitchen standards

•   •The beverage management system

•   •A realistic budget (see Exhibit 10.7 and 10.10 in your eBook)

Directions for Submitting Your Assignment

Compose your Final Project in a Microsoft Word® document consisting of a minimum 5–6 pages which includes a title and references page. Submit your response to the Unit 9: Final Project Dropbox before the end of the unit.

 

Kaplan AB 213 Unit 10 Assignment Course Reflections latest

 Kaplan AB 213 Unit 10 Assignment Course Reflections latest

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AB 213 Unit 10 Assignment Course Reflections latest