Discuss the importance and relevant factors needed to assess and compare front of the house supplies and equipment needs for a restaurant operation.

Select a Service Style: American, Russian, French, Buffet, or Family Style.Construct an appropriate menu for the service style. Identify and compile a list of equipment needed to execute the service style based on the menu chosen and servicing 150 guests. Identify and share equipment supplier websites.

Final Submission:

Introduction:

Discuss the importance and relevant factors needed to assess and compare front of the house supplies and equipment needs for a restaurant operation. What is your Selected Service Style: Choices are: American, Russian, French, Buffet, or Family Style. Why was this style chosen? Who is the target guest? Present the appropriate menu used which reflects the chosen service style. Why is the menu “appropriate” for the service style? Present the equipment vendors you selected to purchase your equipment from. 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 in #3.

Summarize your findings. Explain why your plan makes sense using the following factors: (a) Menu, (b) Service Style, (c) Safety and Sanitation Concerns (d) Target Guest Preferences.

Equipment Needed: Using the excel spread workbook provided you are to produce a Smallwares and FOH equipment inventory valuation using the Excel Restaurant Smallwares Inventory spreadsheet.

Contained in the Excel workbook= FSM 3060 Restaurant Smallwares Inventory Spreadsheet there are (2) tabs or sheets – look at the bottom of the workbook:

Sample Inventory (Explains how to use the worksheet)

Inventory BLANK. (This is used to complete the excel part of the assignment) You will be required to provide and calculate specific numbers by using estimations, industry statistics, or referenced articles and credible sources. There are no “wrong” number only unsupported decisions.

After completing the Inventory BLANK spread sheet you will summarize in a word document (using MLA guidelines) your decisions and findings based on the following questions:

Be sure to open the FSM 3060 Restaurant Smallwares Inventory Spreadsheet (attached separately).

https://www.thebalancesmb.com/restaurant-equipment-facts-2888862

restaurant_smallwares_inventory_spreadsheet FOH Inventory