Grading Rubric NUTR 303 Part I: Description and Background Rubric Part I

Subject:Health SciencePrice:11.86 Bought5

Share With

Grading Rubric NUTR 303 Part I: Description and Background Rubric Part I. DESCRIPTION and BACKGROUND POINTS o o State the purpose and philosophy of your FS establishment Describe the surrounding location, demographics of the area, and your typical patron including, but not limited to, age, socioeconomic status, nutritional preferences, etc (use research to support this) o Discuss your proposed hours of operation o Include your niche and any trends you offer that set you apart from other FS establishments in your area o State and describe which segment of the FS industry belongs in or what type of operation your establishment is and why o Relevant and current citations are used, using JAND format in paper and in reference list o Double spaced, 12 font, 1” margins, page numbers (not handwritten) o No spelling and grammatical errors in text **Include cover page with a logo, name of your foodservice establishment and all group members (this can always be edited/changed for your final project) 25 “HealthyyWraps” Name for the establishment (work in progress) The purpose of this food service establishment… - High quality food - Stadium affordable - Quick service - We can be located at Colleges, Universities and Stadiums. - Age demographic: All ages but our prices are targeted for college students - Hours of operation: 11-5 (college/university) Stadium hours varies for game time closes at the last inning - Provided biodegradable food packaging and utensils - We have an app with rewards and mobile orders. We use TOAST with Apple pay. - We are unique because we provide stickers in each wrap ordered with inspirational quotes. NUTR 303 Project Lecture Project Instructions 120 points Your team (comprised of 4-6 members) is contracted to create and subsequently manage a foodservice facility. This facility can be from any one of the following categories: Hospital Colleges & Universities Corrections Residential/Retirement School Business and Industry Military Hotel Restaurant Food Truck, Farmer’s Market Stand, etc This project will be a summary report of the facility’s plan that will be implemented. Complete the sections below to describe the plan and to demonstrate how the plan will meet pre-determined goals and standardized processes. Some pieces of the project (aka ‘assignments’) will be completed throughout the semester, edited after feedback from the instructor and as you learn more, and added to the final project. Note that there are some parts of the final project that will only be at the end of the semester. You will turn in one final copy to include all parts of the project as a whole. It is not recommended to divide up the project between group members. The project must be cohesive and formatted properly throughout rather than individual parts added. Give much time and focus on proofreading and creating a uniform final project. For the final project, you are expected to edit and update the assignments turned in throughout the semester, after they have been graded and you have been given feedback by the instructor. Every group member will receive the same grades for all pieces of the project, unless deemed otherwise by the instructor based off of peer evaluations. Part I. Description and Background o Research the practices of similar types of establishments. Describe your operation and its overall purpose in depth as well as state its philosophy. Discuss the chosen location and why, including demographics of the area. Include a description of your patron, proposed hours of operation, the segment of the FS industry and type of operation your restaurant relates to, and describe any trends or offerings that set your operation apart from similar establishments. Relevant and current citations must be used in the description. If you add additional information such as forms/pamphlets etc. you must reference them in the text of the paper and place in the Appendix. Part II. Menu a. The Menu - Describe the type of menu that you will use, discuss why and how it relates to your philosophy/segment of the FS industry and describe how your target audience influenced your menu choices and design. Refer reader to Appendices for a sample of the menu along with five recipes. b. Standardized Recipes - Research and explain standardized recipes. Describe how yours were standardized, what they entail, and discuss its importance in the FS industry. Of the five recipes created from Part IIa, modify two into comprehensive, functional and informative standardized recipes for the Appendices. c. Food Cost and Menu Pricing - Describe specific meal planning strategies that you used including menu psychology used to encourage financial gains. The strategies (foods used, pricing factors) used to meet budgetary Page | 1 NUTR 303 Project goals are clearly discussed. Discuss recipe cost versus menu pricing and how/why you decided to price your items as you did. Refer your reader to Appendices with tables showing raw food cost breakdown and menu pricing calculations for all five of your recipes. d. Nutritional Goal and Analysis - Research and determine 2-3 nutritional goals for your FS operation. Compare these goals to nutritional analyses of your five menu items and discuss if they were achieved and why/how they were or were not achieved. Relevant citations are used. Refer your reader to Appendices to review print outs of the five recipe nutritional analyses along with one table with a summary comparing all recipe nutritionals with goals. Part III. Facility Layout & Equipment o State the amount of space that is necessary and why. Discuss aesthetic and practical planning of your operation as well as how this is to be achieved. Refer the reader to appendices to view required equipment, a ‘dream board’ and a floor plan. Create a table to show each piece of major equipment (dishwashers, refrigerators, etc) needed, its price, and its function in executing sample menu items. Include a page of a ‘dream board’ with photos compiled to plan out your décor and ambiance (such as tables, chairs, flatware, dinnerware, signage, tablecloths, colors, lighting, etc.). Submit a floor plan showing that the flow of food through the facility to allow for temperature control, product integrity, and minimal potential for cross−contamination. Indicate that adequate preparation and storage space is provided. Position equipment to allow for easy cleaning and maintenance. Specify all cooking or service equipment that is necessary. Part IV. Food Safety o Research and discuss the types of risks in the system. Operational risks specific to your operation are identified and supported by current and relevant citations (specific bacterial risks in specific menu ingredients/recipes, supplier/food sources, processes, storage and equipment, labor, patron susceptibility etc.). Discuss in terms of HACCP programming and why a HACCP Plan is important in your FS operation with great detail. Refer the reader to Appendices to review the control measures that ensure that a potentially hazardous ingredient/recipe flows through the system safely. The path of ONE potentially hazardous food in your FS operation is diagrammed to show control points, critical control points, critical limits and corrective actions/solutions at each step in the flow of food. Mechanics – Writing Style and Organization Neither spelling nor grammatical errors are allowed in this project. Format should be double spaced, 12 font, 1” margins, typed page numbers, cover sheet, table of contents, and titles/subtitles of each of the sections clearly organized throughout, an organized Appendices at the end in order of mention in the project, and a reference page. Tables/charts are original (no cutting and pasting), clear, and organized. References are appropriately placed in the text and cited using AND format. You must use at least 5 current scholarly journals (from 2010 to present). o Tip for spelling/grammar: Spell out any number that begins a sentence and spell out all numbers 0-9. Can use actual number for numbers 10+ Group Evaluations Page | 2 NUTR 303 Project 1. Many times we are in group projects (and in jobs) with those who do not pull their own weight, have different motivational levels, or have different work ethics. If there are issues within your group, for any reason, try and work it out amongst yourselves. This will help give you experience handling conflict, different personalities, different levels of engagement, etc. If your tactics are unsuccessful, please bring the issue to the instructor for further intervention 2. Final evaluations of each group member may be submitted with your final project a. You may choose to skip this if you wish b. If you want to turn in a peer evaluation, please email directly to the instructor 3. Should a group member(s) have persistent low scores amongst peers, a deduction may be taken from their project grade at the discretion of the course instructor Final Project Submission An online submission of your final project, in a PDF format, will be uploaded via Canvas for your group. If you send several attachments they will not be accepted.