CU 290


Through competencies established with work from Cost Control, Menu and Restaurant operations, and Catering Management students will develop a portfolio-business plan for a foodservice operation. The project will include these areas: Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes, Menu and Facilities Design. The course covers the components of a business plan as well as the production of a professional portfolio. Related competencies are reviewed as necessary for completion of the plan.

The final section of this plan will be based on the students learning and achievements while enrolled at Nossi. This will include pictures and journals from various classes.

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